1, eaten directly: after opening the bottle, take it out with a spoon and eat it directly. It is delicate, smooth, mellow and sweet.

2. As a fermented beverage:

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: Juices such as lemon juice, orange juice and strawberry juice are added to the above drinks to make juice mash with unique flavor.

3. Tangyuan: Select a proper amount of water to boil, and then add the tangyuan. When the glutinous rice balls surface, add appropriate amount of fermented grains and white sugar, and cook for 3-5 minutes before serving. You can make breakfast and midnight snack.

4. Mashed eggs: First, boil a proper amount of water and eggs (shelled), add a proper amount of mashed products and sugar, and cook for 3-5 minutes before serving.

5, 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.

Egg paste (it is said that you eat breast enhancement during menstruation)

Fermented grains, eggs, sugar, lard.

1, put the fermented grains and appropriate amount of water into the pot to boil.

2. Beat in the eggs, cook them, divide them into small bowls, and add lard and sugar. In memory, all mash eggs should be put with lard, and if there is oil residue left by lard refining, it tastes better; Don't overcook the eggs. The yolk is preferably raw, which is the so-called "preserved egg".

Fenzi Lao Dan

I have been trying to make glutinous rice balls since I bought a bottle of fermented grains in the supermarket last week. Some people call mash fermented rice wine, which tells us more accurately that mash is actually a kind of brewed rice wine.

Mashed eggs eaten at home are also used as desserts in restaurants. This way of eating should be said to be found all over the country, and it is a very popular food. However, how can this taste be so different? Gage's biggest secret is the taste of mash.

Don't underestimate mash. The wine with too strong flavor or turbid color is inferior. In the past, even the fresh water mash bought in Chengdu food market was fragrant and refreshing. Now in the supermarket, you only dare to buy wine grains in glass bottles, so it is more secure to choose the feeling of clear water and bright rice.

Fenzi is a kind of glutinous rice dumplings without stuffing, the size of a fingernail, and there are ready-made bags in the market. The way I eat at home is often to knead glutinous rice flour into a big ball and then divide it into small pieces and put it in the pot. There is no essential difference between the two. The shape of the ball is better. You can break it yourself, but it can be big or small and tastes different.

Boil a pot of water, then put the powder in the pot and stir it with a spoon to avoid bottoming out. When the flour is cooked and the eggs are beaten, the degree to which the eggs are cooked varies from person to person. I prefer the kind of egg whose protein has just coagulated and the yolk is still 8 minutes liquid, which is also called delicious egg. Add a tablespoon of fermented grains and a tablespoon of sugar when you take the pot, stir it a little, and a bowl of sweet glutinous rice flour and eggs will be served!

Snacks must be mashed. Snacks must be mashed.

Sichuanese are delicious, and Xuyong people in southern Sichuan are even better.

Xuyong people are unique in learning and eating. They don't talk about the dishes on the orthodox table, and all kinds of snacks are dazzling and beautiful. Bean noodle soup processed with flour, Dandan Noodles, Daoxiao Noodles, Lamian Noodles, jiaozi, wonton, fried dough sticks and pies; Tangyuan, avocado, zongzi, pigtail, Ba Huang and Ciba; Rice cakes, rice shrimp, lotus seed porridge, rice Baba, and muddy water Baba; There are salty tea eggs, fried eggs, spicy bean curd, spring rolls, Milba, Buckwheat Ba, Corn Ba, Qingming Ba and so on.

The mash is made of glutinous rice (called glutinous rice by Xu Yong). The production process is as follows: wash the glutinous rice, soak it in water for one hour, steam the soaked glutinous rice in a wooden steamer, pour it with cold water once, and spread it in a clean drying dustpan. When it is cooled to a slight temperature (about 20℃ ~ 30℃), sprinkle a small amount of twisted distiller's yeast and mix it evenly, then put it into a crock or basin and pat it flat by hand. Cover with old cotton-padded clothes or quilts, and put them at a proper temperature for two to three days before eating. Because glutinous rice with good wine and good songs should be pressed tightly in a crock or basin when making mash, Xuyong people also call the making process of mash "making mash".

The newly-made wine, uncovered, is full of wine fragrance, which makes adults and children salivate and tastes delicious. I hope I can't taste it right away.

There are many ways to eat fermented grains, which can be eaten as a meal or a snack.

Scoop a spoonful of raw mash, add sugar and water to boil it, which is called "white mash". Boiling poached eggs with mash is called "mash egg", and cooking is also called "mash Baba". There are many kinds of fermented glutinous rice Baba, including glutinous rice dumplings Baba made of glutinous rice and brown sugar, Ba Huang made of glutinous rice and brown sugar, oil Baba and so on. , or group them into small balls, or cut them into small squares. In addition to maintaining the fragrance, sweetness and alcohol of the wine, they also have different styles according to different varieties, which is amazing.

In addition, after the mash is made, the juice in the round hole is squeezed out, which is a mellow and attractive mash wine. This wine is mellow and delicious, suitable for all ages, and has the function of nourishing the body. After drinking, people seem to feel high.

During the Spring Festival, almost every household in Xuyong, southern Sichuan has to take photos and visit relatives and friends. Enthusiastic hosts always cook a bowl of fermented grains or fermented grains to entertain guests. After eating a bowl of fermented grains, the whole body sweated and the cold disappeared. Even if there are no relatives or friends, guests from other places who come to Xuyong on business can enjoy the famous fermented grains in the county at Yinjiapo snack bar in the city.

Fermented wine has not only become a famous snack of Xuyong people, but also attracted foreign guests. At the same time, it is an excellent condiment in cooking. When some stir-fried dishes are about to be cooked, adding a little mash will make the dishes delicious, so it has become one of the condiments for the well-fed Xuyong people to hold banquets and cook at home.