Sauna for many days, but fortunately there was a thunderstorm last night. When I got up in the morning, I turned off the air conditioner. Open the window and breathe the cool and humid air, which seems a little autumn.

Since I returned to Beijing from my trip to Xinjiang, I have plunged into the steamer, which is really miserable. I thought my heat resistance had dropped, but my relatives in Fujian said: Beijing is hotter than Xiamen! Okay, I'm not shy.

It's so hot that I seem to have baked my head. I don't want to think about anything and I don't want to do anything. After traveling for more than a month, I was exhausted. I still seize the time every morning and sacrifice more than an hour's sleep to record my trip in time. Now I'm back in Beijing and have more time, but I'm lazy.

When I was a child, the summer in my hometown was dry and hot, and the highest temperature might exceed 40 degrees, but as long as I was in a cool place, it wouldn't get hot immediately, and the temperature difference between morning and evening was large, so I was particularly comfortable to sleep at night and had to cover myself with a quilt.

I remember when I was in middle school, a classmate seemed to have a birthday and invited some friends to his house. I forgot all the other things to eat. What impressed me the most was a sour and sweet drink, which was light milky white and suspended with some light grains of rice. After drinking one cup after another, I didn't know what it was at first. Later, I asked my classmate's mother to know that it was mash. My classmate's home is from Sichuan. In the memory of our childhood, Sichuanese around us are particularly good at cooking it.

Later, I slowly learned to make my own wine. In fact, it is super simple and cost-effective. A box of Xiaogan rice wine in the supermarket costs seven or eight yuan, only enough to eat once or twice. My own wine is cheap, clean, safe and delicious. Ordinary rice will do. Sometimes rice is steamed too much. Sprinkle some sweet wine koji in the remaining bowl for a day or two, and then wait for sweet and sour mash.

In summer, put the fermented glutinous rice in the refrigerator for a little cooling, it tastes better, relieves summer heat and quenches thirst, and can also make fermented glutinous egg flowers and fermented glutinous rice balls, all of which are very good, nutritious and sweet and sour.

Writing here, I feel that my mouth is full of saliva and I want to drool. Hurry up, see how to do it, and practice by yourself:

Ingredients: rice (or glutinous rice), angel liqueur.

3. Let the steamed rice cool, sprinkle the angel's sweet distiller's yeast into it, add a proper amount of cold water (do not heat the boiled water to prevent the distiller's yeast from scalding to death), and stir evenly with a clean and oil-free rice spoon.

It is enough to ferment at room temperature for 24 to 36 hours in summer. When you see milky rice wine and empty rice grains oozing in the middle, it means that the wine is ready and can be put in the refrigerator to stop fermentation.

Sometimes you can't do it well if you're not careful. The problem is basically that it has been fermented into real rice wine. If it is much more sour than sweet, it is not delicious. Therefore, we should observe it properly according to the temperature and the amount of liqueur koji. When the liquid seeps out from the middle of the rice, it is basically ok.

Don't wait, try it. If it fails, try again to ensure success. Even if it is sour, it can be used as cooking wine. When cooking, put some into it to remove the fishy smell and enhance the umami flavor, without wasting raw materials at all.

Do you enjoy a cool, sweet and sour ice mash in hot summer?