The way to eat fermented grains is as follows:

The easiest way to eat is to eat mashed potatoes raw. Southerners are used to calling unprocessed fermented grains "raw fermented grains" or "raw rice wine" or "raw fermented grains". Eating raw mash means eating directly. However, this way of eating is also exquisite. The fermented mash is slightly warm and sour, and it is delicious only after it is thoroughly cooled. Later, with the refrigerator, it was enough to put the pot and the mash together, which could not only eat the cold mash, but also prevent the mash from becoming sour due to excessive fermentation.

It's just that the eating method of raw mash is relatively simple, and the requirements for mash are very high. Some people add less "drinking water" in order to pursue the sweetness of mash (see the past of mash 2006- 10-20), and mash is "covered", which tastes dry and bitter and uncomfortable to eat. Adding more mash to "Silver Wine" makes it tender and comfortable, but the taste and sweetness of the wine are not enough. Southerners call this "clear soup and small wine". Understand this truth, and you will know why the mash in the supermarket tastes bad.

In Sichuan, Guizhou and Guizhou areas, raw fermented grains are not only edible, but also have a very important use, that is, raw fermented grains are used as "yeast" for pickles instead of white wine. Like Sichuan cowhide pickled with mash, it is sour and sweet with cotton, which is really refreshing. Dushan hydrochloric acid in Guizhou is particularly famous: between green vegetables and red peppers, there are white grains of mash, and the crispy vegetables are extremely spicy, and the lingering sweetness makes people want to stop.

Some restaurants in the south still use mash as the "fermentation head" of dough, and the dough made is soft and delicious, sweet and fluid-producing, comparable to that made by yeast or fermented fertilizer. Raw mash is also the best seasoning for cooking, such as mash fish and mash eggplant, which are popular home-cooked dishes in southwest China.

There are too many ways to eat cooked fermented grains. Please refer to the eating method of fermented grains (distiller's grains, distiller's grains, rice wine, sweet wine, sweet rice wine, glutinous rice wine and glutinous rice wine):

1, eaten directly: after opening the bottle, take it out with a spoon and eat it directly. It is delicate, smooth, mellow and sweet. (That's what I said before)

2. Making fermented grains (fermented grains, sweet wine) drinks:

A, hot drink: take a proper amount of fermented grains, add a proper amount of boiling water, stir the sugar, and then let it cool before drinking.

B, cold drink: put the hot drink in the refrigerator and take it out to become a cold drink.

C. Juice mash (fermented wine, sweet wine): add lemon juice, orange juice, strawberry juice and other juices to the above drinks to make juice mash with unique flavor.

3, a full set of mash: the practice is to boil the mash with boiling water, beat the plumeria evenly, and sprinkle with raisins, peach kernels, peanuts, dried fruits, sugar and so on. Finally, add boiled milk.

The whole set of wine is Huang Zi alternating, with soft eggs and fragrant milk and wine. All kinds of dried and fresh fruits are dotted with colorful, nutritious, sweet and slightly sour. No wonder people regard it as a hearty breakfast.

4. Fermented glutinous rice balls (fermented glutinous rice balls and sweet wine): select a proper amount of water to boil, and then add glutinous rice balls. When the dumplings surface, add appropriate amount of fermented grains and white sugar and cook for 3-5 minutes. You can make breakfast and snacks.

5, mash (wine, sweet wine) eggs: first boil the right amount of water and eggs (shelled), add the right amount of mash and sugar, and cook for 3-5 minutes. The mash can be used not only to cook eggs, but also to cook chicken, duck and fish.

6, as a seasoning:

1. As an ingredient of pickles and pickles, it can adjust the flavor.

B, making hot pot seasoning can increase mellow and sweet taste.

C, mix in steamed vegetables and cooked vegetables, adjust the fragrance and seasoning, and remove the fishy smell.

D, according to your creativity and needs, it can also be used as other seasonings to enrich your life.

Sichuan glutinous rice balls, also called "glutinous rice balls", are made by kneading the glutinous rice balls into slender strips and squeezing them out between the thumb and forefinger of the left hand. The glutinous rice balls as big as the tip of the little finger directly fall into a small copper pot and then add glutinous rice. In order to have no stuffing, Sichuanese objectively call it "mash powder".

Zongzi in Ningbo is different. Although they are smaller than the thumb, they have all kinds of fillers like the big ones. It is said that in the "Qiaoqi Festival", a clever program for girls is a small dumpling that is better than the one wrapped with glutinous rice balls. The smaller jiaozi is, the more it can be cooked, and the winner is king.

Fermented grains (distiller's grains, distiller's grains, rice wine, sweet wine, sweet rice wine, glutinous rice wine, glutinous rice wine) have good breast enhancement effect. If the milk of Hakka lactating women is not smooth, eating an egg brewed with liqueur will have unexpected effects. Many nutritionists also agree with the breast enhancement effect of distiller's grains. Because wine contains natural hormones that can promote the fullness of female breast cells. Its alcohol content also helps to improve blood circulation in the chest.