Every autumn and winter, Hakka housewives will first wash the wine jars, jars, cauldrons and other steaming utensils with "shaking cloth leaves", stew the glutinous rice until it is cool, then grind the "wine cake" (koji medicine), evenly sprinkle the cold boiled water on the glutinous rice, mix well, pour it into the wine jar for fermentation, cover it for three days, and add a proper amount of ancient well water every day to see that there is wine brewing in the wine well.
The last process of Hakka Niang wine is to filter out rice wine from distiller's grains, put it in a small urn, add red yeast, seal it with turf and bury it in dark fire for several hours. This will not only make the wine more mellow, fragrant and sweet, but also preserve it for a longer time. Spoon the wine in aluminum pot and stew it with water, commonly known as "water wine".
How the mother emperor eats:
One of the varieties of Hakka Niang liquor is called "Niang Sheng Di", which is named after Hakka pronunciation and is mainly produced in Meizhou, Guangdong, the world's guest capital. The edible method is as follows:
65438+
2. Pour a proper amount of Niangdi into the cup and mix it with frozen Sprite or Coke, which is smooth and refreshing, and it is a kind of enjoyable drinking method.
3. Put a proper amount of ginger slices into Niang Shengdi and heat to 90℃-95℃ (please don't overflow the hip flask). At this time, the wine is full of fragrance and can be drunk slowly and lightly, which has a special taste.
In addition, the mother emperor has a bad temper and the seafood is cold. Some experts suggest drinking glutinous rice wine to neutralize seafood.