Mash catalog?

Mash?

Mash ingredients?

Mash making?

Higashiyanagi mash?

[edit]Mash

[edit]Mash Ingredients

Mash, also known as liquor brew, wine lady, wine lees, rice wine, sweet wine, sweet rice wine, glutinous rice wine, jiangmai wine, is made from glutinous rice or rice through yeast fermentation and made of a kind of flavorful food, its calorie production is high, rich in carbohydrates, proteins, B vitamins, minerals, etc., which are essential for the human body. These are indispensable nutrients for the human body. Mash contains a small amount of alcohol, and alcohol can promote blood circulation, digestive and appetite function.

The chemical composition of the wine brew composition with the progress of fermentation and other changes, mature wine brew, containing 50.108% moisture, alcohol 2.105%, crude protein 3.789%, sugar 27.765%, total acid 0.301% (volatile acid 0.031, non-volatile acid 0.271%), ash 0.085%?

Go all over China, mash eating method may be the most convergence in food, for example, there can eat mash dumplings, mash eggs, practice and flavor is almost the same. It's a bit difficult to talk about how to eat mash, so think of it as a refresher.

The easiest way to eat is to eat raw mash. Southerners are accustomed to the unprocessed mash called "raw wine" or "raw rice wine" or "raw mash". To eat raw mash is to eat it directly. However, there are rules for eating raw mash. The freshly fermented mash is slightly warm and sour, so you have to wait for it to cool down before it tastes good. Later, there is a refrigerator, even with the pot with the mash together in the line, both can eat the cool mash, but also to prevent excessive fermentation caused by the mash sour.

But the raw mash is simple to eat, and the demand for mash is very high. In order to pursue the sweetness of the mash, some people add less "wine-inducing water" (about "drinking water", see "Mash Past" 2006-10-20), and the mash comes out as "hairy firewood", with a dry taste. "The taste is dry and astringent, and the sweetness makes it uncomfortable to eat. "Lead liquor" added more mash is more tender, comfortable taste, but the flavor and sweetness of the wine is not enough, the southerners call this "soup and wine". Understand this reasoning, we know why the supermarket mash is not good.

In the Sichuan-Guizhou-Guizhou area, in addition to eating, raw mash also has a very important use, that is, raw mash instead of white wine as pickles "yeast". Like sichuan with mash pickled cattle skin vegetable, sour and spicy with cotton sweet, really refreshing. And Guizhou Dushan "Dushan salt and acid" is particularly famous: in the turquoise greens and red chili peppers, dotted with snow-white mash particles, raw and crispy vegetable gangs of huge spicy, lingering sweetness and make people can not stop.

Some restaurants in the South still use mash as a "leaven" to make noodles, and the noodles are soft and delicious, sweet and tasty, not yeast or leavening fertilizer can be compared. Raw mash is also a good seasoning for cooking, such as fish with mash, eggplant with mash, etc., are very popular in Southwest China's home cooking.

As for the "cooked mash" eating method is too much, mash (wine, wine, wine, wine, rice wine, sweet wine, sweet rice wine, glutinous rice wine, glutinous rice wine) edible method reference:

1, direct consumption: open the bottle with a spoon out of the direct consumption, delicate lubrication, mellow and sweet. （

2, for mash (wine, sweet wine) drinks:

A, hot drinks: take the right amount of mash, add the right amount of boiling water, sugar, stir and then cool to drink.

B. Cold drink: put the hot drink into the refrigerator and take it out as a cold drink.

C. Juice mash (wine, sweet wine): add lemon juice, orange juice, grass mold juice and other fruit juices to the above drinks to make a unique flavor of fruit juice mash.

3, full set of mash: the practice is to put the mash in boiling water to boil, beat the egg flower, and sprinkle raisins, peach kernels, peanuts, dried fruit, sugar, etc., and finally add boiling milk.

A full set of mash yellow from each other, soft egg flower, milk and wine taste, a variety of dried fresh fruit stars, colorful, nutritious to eat, sweet and slightly sour, no wonder the masses regard it as a good breakfast.

4, mash (wine, sweet wine) dumplings: choose the right amount of water to boil and then add dumplings, to be dumplings floated out of the water that is, add the right amount of mash, sugar, boil 3-5 minutes to eat, can be done for breakfast, snacks.

5, mash (wine, sweet wine) eggs: the first appropriate amount of water and eggs (shells) boiled, add the appropriate amount of mash and sugar, and then cook for 3-5 minutes to eat. Mash can not only cook eggs, but also can be used to cook chicken, duck, fish, pork, etc.

6, for seasoning:

A, for kimchi, pickles, pickles ingredients, can be adjusted flavor.

B, do hot pot seasoning, can increase the mellow and sweet flavor.

C, mixed into the steamed vegetables, roasted vegetables, can be adjusted to flavor, deodorization and deodorization.

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

Sichuan mash dumplings, also known as "mash powder", is the dumpling noodles rolled into a long thin strip, from the left hand thumb and forefinger middle to squeeze out, squeezed out like the tip of the thumb as big as the dumpling powder directly into a small copper pot, and then blended with the mash on it. In order to not have any filling, Sichuan people are very objectively called "mash powder".

Ningbo's mash dumplings are different, although smaller than a thumb, but with a variety of fillings as big dumplings. It is said that one of the programs for the girls to compete in the "Beggar's Day" is to compare the small dumplings used for the mash dumplings, and the one who wraps more and more dumplings in smaller packages and doesn't break the boil is the winner.

The mash (wine, wine, rice wine, sweet wine, sweet rice wine, glutinous rice wine, rice wine) has a very good effect on breasts, the Hakka lactating women, if the milk is not smooth, eat a sweet wine egg, there will be unexpected results. Many nutritionists also recognize the breast-enlargement effect of glutinous rice wine. This is because wine contains natural hormones that can promote the plumping of female breast cells. Its alcohol content also helps to improve blood circulation to the breasts.

The mash is a very good "fertilizer", eat more long time to eat will be fat no doubt, the love of beauty away from the top.

The mash is fermented with glutinous rice, similar to the semi-liquid food wine. Now occasionally there are streets and alleys to sell "dry mash", things are basically the same, but the method of sale is very different. Nowadays, the dry mash is bought and processed. At that time, the mash was made on the street and eaten on the spot. Just like the wonton pick from the south a few years ago, it was also a stretcher with a small stove in front, placed on a large square wooden plate, a wind box underneath, and a square plate with bowls, spoons, and ingredients such as eggs, lye, and saccharin. Behind is a wooden barrel, which is filled with blended mash. Most people eat mash to beat an egg, the vendor from the barrel scooped out a spoonful of mash into a small copper pot on the fire to heat up, pulling the wind box will soon boil. If customers think it is too sour, they will put some lye to neutralize it, and some people also want to add some saccharin to increase the sweetness. Vendor action is very skillful, the right hand constantly pulling the wind box, the left hand will be the eggs into the bowl, mash open pot eggs into the mash, clear mash floating in a layer of yellow eggs, poured in the bowl issued a slightly alcohol aroma, sweet and sour in the mouth. In the winter morning or evening, squatting next to a small fireplace, drinking hot mash, body warmth. For the ordinary people who make a living on the streets, it is undoubtedly a kind of enjoyment.

Sichuan mash is a favorite snack. It is even often served as a sweet dish at high-class banquets.

[Edit paragraph] mash production

Raw material recipe: top quality river rice 5000 grams of wine 50 grams

production method:

1. 5000 grams of glutinous rice with clean water, soak for 1 hour, poured into the Shau Kei (southern panning and washing vegetables with a bamboo utensil similar to the northern dustpan) inside the drain.

2. In the steamer basket spread a good gauze, the drained river rice poured on top, with a strong fire steam 1 hour, poured into the basin, with an electric fan to blow the rice temperature down to 20 ℃ -40 ℃ (according to the different kinds of wine, different origins of glutinous rice, and even latitude different temperatures will vary), and then the appropriate amount of cool water poured into the basin, mixed with the hand. Put the rice wine powder into the pot and mix it again.

3. Pour the mixing of glutinous rice into the tank, with a hand in the center of a small nest, and then the rest of the liquor powder with a little cool water, sprinkled on the surface of the rice. Then use the wooden lid to cover the cylinder tightly, wrapped in cotton wool, into the grass nest inside, 3 days into the mash.

Product characteristics: This product is juicy, full of particles, taste sweet through the mellow fragrance.

The mash is made at home!

Prerequisites:?

1. The prerequisite for making wine mash is that you need to buy the wine quartz.

2, rice wine should be fermented at a temperature of about 30 degrees Celsius (about 80 degrees Fahrenheit), so choose the summer or winter (next to the heater) season to make sake brew.

Steps:

1, steam the glutinous rice into rice (not too hard) and then cooled to a temperature that is not too hot (using a medium temperature fermentation, rice is too hot or too cold, will affect the fermentation of the sake brew);

2, ? Shovel some of the rice into the container used to ferment the rice wine (I use a covered ceramic stockpot) and spread it out in a flat layer;

3.? Twisted into powdered wine, evenly sprinkled some on the layer of rice

4, and then shoveled out some rice flat on the powdered wine, and then lay a layer of rice ...... so, a layer of rice, a layer of wine on the laying of about 4 layers (arbitrary, depending on how much your rice and wine);

5, the container lid tightly, and then put it in a suitable temperature (if the room is not too hot). placed at a suitable temperature (if the room temperature is not enough, you can use a thick towel to wrap the container on the insulation);

6, about 36 hours of fermentation, the container lid open (at this time has been the fragrance of the wine overflowing ah), filled with cool water (in order to terminate the fermentation), and then cover the lid, put into the refrigerator (as soon as possible to stop the fermentation, as soon as possible to eat)

tips:

1, to do the mash (wine wine brewing | Sweet Wine) The key is cleanliness, everything should not be stained with raw water and oil, otherwise it will become moldy and hairy. You need to wash and dry the container for steaming rice, the spatula for shoveling rice, and the container for fermenting rice wine, as well as wash and dry your hands.

2, halfway through the fermentation (12 hours, 24 hours) you can open the lid to see (do not often open the lid), if there is no wine flavor, rice has not yet formed a tendency to tofu block, you can get the lid of the container to the kitchen fire to heat up, and then cover, so that the rice in it is not due to the lack of temperature and can not continue to fermentation.

3. The process of making sake brew is clean, so if you occasionally find some long hairs (sometimes because of the long fermentation time), remove the hairs and the brew is still edible. If you make every time the wine is full of long hair, and colorful, it is estimated that which production link dip raw water or oil and not clean, I advise you not to eat, as this time to pay tuition.

4, I used ordinary rice also did wine brewing, the effect is also good.

The mash is originally a fermented food made from glutinous rice with sweet currant in the rice-producing areas of Jiangnan. Qinghai does not produce glutinous rice, this snack is purely from the mainland, rumored to have nearly a hundred years of history. It "settled" in Xining, after years of practice and recreation of the operator, in the ingredients and processing added eggs and milk, for the mash to add a rich plateau flavor.

According to the memories of the elderly, at the end of the Qing Dynasty, Minhe and Xining had vendors selling clear water mash. To the early thirties of this century, the sale of mash by the snack bar continued to innovate, in the burnt water mash with raisins, peach kernels, dried fruit, sugar, etc., so that the flavor of sweet and surprising. Since then, it has created "single set of mash" with egg flower and "full set of mash" with milk, which has become a local snack with unique flavor in Xining.

[edit]Dongliu Mash

Sichuan people are good at eating it. Its flavor is delicious. The fine art of making, especially push Dazhu Dongliu mash. "Mash king bad", "mash king" is the east willow operation of this industry of the two families. Since the end of the Qing Dynasty, they have been famous all over the world. Dongliu Bridge resides at the intersection of Han-Yu and Chuan-E highway, crossing Dongliu River and a bridge over the east and west. Three kilometers from the bamboo city. Dongliu River originates from Tongluo Mountain, sink streams and mineral springs, Dongliu mash is unique, covering the reason of sweet springs. Dongliu mash is sweet as honey without adding sugar, and has the function of nourishing yin and tonifying the kidney and quenching thirst. Anyone who passes through Dazhu will come to taste it in person, so as to offer their mouths and intestines a refreshing and moisturizing experience. Dongliu mash is encapsulated in a tile jar and labeled as a gift, and it is well known in China with the passers-by. Daxian lampshade beef lampshade beef is Daxian City, China and abroad, the famous food, because of its thin meat such as paper, brown and red shiny, lamp light shadow and its name. This kind of beef began by Liangping people Liu Zhonggui in the Guangxu years, choose Xuanhan yellow cattle specific parts of the meat, after more than 20 processing procedures, according to the different climatic characteristics of the four seasons to add a variety of spices carefully made. It has the characteristics of crispy texture and crispness, resistant to tasting, rich in nutrients, and not bad for a long time. 1927, it was first exhibited in the 10th persuasive meeting of Sichuan Province held in Chengdu, and gained great fame, and since then it has become famous both at home and abroad. Not only won the title of provincial and ministerial products, but also listed as a national banquet menu and gifts to international friends, best-selling all over the world, enduring.