Throughout China, the way of eating mash is probably the most consistent among foods. For example, you can eat mashed potatoes, jiaozi and mashed potatoes and eggs there, which are similar in practice and taste. It's a bit difficult to talk about how to eat fermented grains. Warm up first and learn something new. 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. Among them, "Xiaogan rice wine" in Xiaogan, Hubei (Hubei is often called "Fuzhi wine") is an example. Locals mainly eat it raw or with a little white water, so "Xiaogan rice wine" has become the favorite of Hubei people. 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 mash". The reference for eating fermented grains (distiller's grains, distiller's grains, rice wine, sweet wine, sweet rice wine, glutinous rice wine, glutinous rice wine) is 1. Direct eating: after opening the bottle, take it out with a spoon and eat it directly. It is delicate, smooth, mellow and sweet. (As mentioned above) 2. Making fermented grains (fermented grains, sweet wine) drinks: a. Hot drinks: take appropriate amount of fermented grains, add appropriate amount of boiling water, stir white sugar evenly, and drink after cooling. 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. Fermented grains can be used not only to cook eggs, but also to cook chickens, ducks, fish, pork and so on. 6. Hubei "egg wine": Peel the eggs and break them up. Pour boiling water into the eggs and boil them. Add about a spoonful of "fruit juice wine" and a proper amount of sugar. 7. As a seasoning: A. 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. Hubei's glutinous rice balls originated in Ningbo, but there is no stuffing. The soup is mixed with lotus root starch or rice flour, sugar and osmanthus, which has a unique flavor and is called "paste rice wine" locally. 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. Fermented grains are good "fattening agents". Long-term consumption will undoubtedly make you fat, and beauty lovers had better stay away. Fermented glutinous rice is a semi-liquid food fermented from glutinous rice, similar to fermented wine. Now, there are still people who occasionally sell "dried grains" in the street. Things are basically the same, but the selling methods are quite different. All the dry mash sold now is bought back for further processing. At that time, all the people who sold mash cooked and ate in the street. Just like wonton in the south a few years ago, it is also a burden. A small stove in front is placed on a wide board, and a bellows is placed under it. Bowls, spoons, eggs, alkaline noodles, saccharin and other raw materials are placed on the square plate. Behind it is a wooden barrel filled with mixed mash. People usually beat an egg when eating mashed potatoes. The stall owner scooped up a spoonful of mash from the barrel, put it in a small copper pot, heated it on the fire, and pulled the fan box to boil it quickly. If the customer thinks it is too sour, he will give you some alkaline noodles to neutralize it, and some people will add some saccharin to increase the sweetness. The peddler is very skilled. He has been pulling the bellows with his right hand and beating the eggs into the bowl with his left hand. Eggs are boiled in the mash, and a layer of yellow eggs is floating in the clear mash. Pour into the bowl, emitting a faint bouquet, sweet and sour. In the early morning or evening of winter, squatting by a small fire, drinking hot mash, I feel warm all over. For ordinary people who make a living on the street, it is undoubtedly a kind of enjoyment. Sichuan mashed potatoes are everyone's favorite snack. It is even often used as a dessert for high-end banquets.
Production method:
Main ingredients: glutinous rice accessories: koji: 1, glutinous rice 2 kg; 2, distiller's yeast 7g (ask the dosage when buying). Practice: 1. Soak glutinous rice in clear water until it is crushed with your fingers and turned into powder. 2. Take out the glutinous rice and drain the water; The koji is ground into powder. 3. Add water to the steamer to boil, put gauze on the steamer, and then pour in glutinous rice to smooth it. 4. Cover and steam for about 40 minutes. In the meantime, two things should be done. One is to grind koji into powder; The second is to take a quilt and put it in a carton to make a "nest" for the mash. If it is brewed in winter, add an extra quilt, or use an extra thick quilt. 6. Try to see if the glutinous rice is steamed. 7. After the glutinous rice is steamed, pour it on the chopping board and pull them away with chopsticks while it is hot. 8. When it is not hot, knead the glutinous rice by hand and pour a little warm water while kneading. Water has two purposes. First, because glutinous rice is sticky, watering it with water can get rid of it. The second is to pour a little water and make more mash. 9. When the glutinous rice is kneaded and a little warm, sprinkle the sake koji (leave a little sake koji for later use) and mix well. If you like sour mash, put sake koji while glutinous rice is hot. 10, put the mixed glutinous rice into the basin (earthenware ware is the best, followed by enamel ware, otherwise you have to use a stainless steel basin. I didn't have anything, so I used a casserole, dug a nest in the middle (this is the legendary dimple, haha), and then sprinkled the rest of the distiller's yeast. 1 1. Cover the quilt and put it on the bed. 12. Cover the quilt tightly, cover the paper box, leave it for about two to five days according to the temperature at that time, and open the lid to have a look. If there is half a dimple in the dimple, take it out immediately, open the lid and cool it, then cover it and store it for about a week. The role of mash "mash" is a kind of folk dessert drink, which is found in many places in Shaanxi. When I was a child, I lived in Xibao Village, Liushui Town, a suburb of Xi. Every Spring Festival, my family always makes a big pot of fermented grains. Steam the washed and softened glutinous rice until it is half cooked, then cool it to about 30℃ with cold water, add distiller's yeast, mix well, put it in a pot, leave a small hole in the middle, cover it with a quilt, and put it on a hot kang for fermentation. The temperature should be about day and night. The basin should be rotated frequently, so that the glutinous rice in the basin can be heated evenly. A day or two later, a bouquet of wine emerged from the basin. I lifted the quilt and saw a milky white liquid in the middle hole. I dipped my finger and tasted it. It's sweet, but it's different from sugar and has a slight fragrance. This is an important symbol of the success of mashing. So you can eat. Or take one or two spoonfuls of water to boil. Or add frangipani, poached eggs, and even soup and eggs to eat in this cooked mash. You can also drink cold drinks. In all parts of Guanzhong, not only ordinary people cook fermented grains themselves, but also in counties and townships, most of them have merchants who specialize in selling fermented grains. In recent years, night markets have flourished, and fermented grains are the most common and popular snacks. There are also people selling chilled mashed potatoes in the city. There are also fermented grains of raw juice that are specially sold without water, called fermented grains. Glutinous rice is also called glutinous rice or glutinous rice, so glutinous rice is also called glutinous rice wine. Among many fermented grains, the fermented grains in Lintong County are the most famous, and they are called Lintong fermented grains or Lintong osmanthus fermented grains. The production method is similar to the general folk method. It is characterized by strong juice and mellow taste, and the glutinous rice floats on the water surface after boiling, and the wine is overflowing. Because there is a famous hot spring Huaqing Pool in Lintong, which used to be a place where Li Longji, the romantic son of heaven, and Yang Yuhuan, a peerless beauty, bathed and enjoyed themselves, and Lintong's fermented glutinous rice was brewed with hot spring water, so it added a bit of charm. Some books even say that the earliest mash was specially made for Yang Guifei. Hanzhong people also like mash. Mr. Xu Yongji, a well-known calligrapher in Hanzhong City, said that you should not only cook for yourself during the Chinese New Year holiday, but also cook at ordinary times. Especially in Hanzhong bazi, which is dominated by rice, people have to use a piece of land to grow wine and rice specially for fermented grains. You can't grow your own plants at that time, but try to exchange some, at least during the Spring Festival. If you have to, make it with big steamed buns. When a woman is in labor, she must make mash at home, because eating egg mash is very nutritious for the parturient. Weddings and funerals, building houses and beams, and also hosting guests. When making, the rice is steamed to 80% maturity, mixed with distiller's yeast, cooled, dried in a jar, covered with a quilt, and placed by the hearth in winter. The sweet and sour degree of mash is determined by different koji and dosage, as well as the temperature in the production process. It's always good to have a little acid in the sweetness. In addition to beating frangipani or poached eggs, there are many unique ways to eat them: first, soak them in twist; The second is to tear the persimmon and put it into the mash soup to cook together; The third is to chop the walnuts. Mix lard evenly and cook with mash; Eating cold water mash in summer, taking a spoonful of mash and adding some cold water will make you feel cool and the summer heat of the day will be eliminated. Fermented wine is also a kind of wine, but its taste is light and generally not intoxicating. But if you eat too much and eat fermented grains that have not been boiled in water, you will be more drunk and it will be more difficult to wake up. A Ming Dynasty scholar Shi Li said in Yu Shu: "I don't want to spoil my wine every day, but use cooked glutinous rice as it, so I don't want to spoil it, that is, old mash, old mash." "In" Zhuangzi Stole Foot "and" Were Han Shu ",there are records about Yao, indicating that it has a long history, which existed in the Qin and Han Dynasties, and was not invented by Yang Guifei. Guo Moruo wrote "Visit Xi 'an Temple on May 2nd", saying that "Slurry rice wine is what Du Fu called muddy mash". Sichuanese call it "old jujube", which contains a small amount of alcohol. " "Slurry rice wine" seems to be "Jiang rice wine". Not only Sichuanese, but also Shaanxi people call it mash. Some books say that there are rotten stewed whip bamboo shoots in Zhejiang, rotten snails in Shanghai, rotten stewed Zizania latifolia in Beijing, light rotten fresh scorpions in Fujian and rotten meat in Shaanxi, all of which are processed with "mud mash" and "no wine". It can be seen that mash is very common in China, both in the north and in the south, and it is deeply loved by people at all times. Finished product: Close-up: Many people in Liu Dong, Sichuan are good at eating old stoves. It tastes delicious. Excellent craftsmanship, especially pushing Dazhu Liu Dong mash. "The King of Fermented Grains" and "The King of Fermented Grains" are two big families that run this industry in Liu Dong. It has been famous since the late Qing Dynasty. Liu Dong Bridge is located at the intersection of Hanyu Expressway and Chuandong Expressway, across the east-west Liudong River and across a bridge. It is three kilometers away from Zhucheng. Tongluo Mountain comes from the source of Liudong River, and the mineral springs gather in Huixi River. Liu Dong mash is unique, so it is sweet and covers spring. Liu Dong mash is as sweet as honey without sugar, which has the functions of nourishing yin and tonifying kidney, promoting fluid production and quenching thirst. Anyone who passes through Dazhu will personally taste it to sacrifice his mouth and teeth and moisten his stomach. Liu Dong wine is packed in a crock and labeled. As a gift, it is well known in China.