Moromi can be eaten raw, southerners customarily call unprocessed mash "raw wine brew" or "raw rice wine" or "raw mash". To eat raw mash is to eat it directly. Among them, the "Xiaogan rice wine" (more often known as "Fu juice wine" in Hubei) in Xiaogan, Hubei, for example, is mainly eaten raw or with a little bit of water, and "Xiaogan rice wine" has thus become the favorite of Hubei people. The "Xiaogan Rice Wine" has thus become a favorite of Hubei people. However, this way of eating also has its own rules. The freshly fermented mash is slightly warm and sour in taste, 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 and lead to mash sour.

Introduction:

Mash, also known as wine, sweet wine, sour wine. In the old days, it was called "sweet", and it is a traditional snack of the Han Chinese in the south of the Yangtze River.

Mash fermented by glutinous rice, summer can relieve the heat. The main raw material is glutinous rice, brewing process is simple, sweet and mellow flavor, very sour. The ethanol content is extremely low, so it is very popular among people. But there are still many people who think it is sour and refuse to eat it. Glutinous rice wine is also often used as an important flavoring in the preparation of some dishes.

Composition: rich in carbohydrates, protein, B vitamins, minerals, etc., which are indispensable nutrients for the human body. Mash contains a small amount of ethanol, and ethanol can promote blood circulation and has the function of aiding digestion and improving appetite. The composition of mash varies with the progress of fermentation, etc. Mature mash contains 50.108% moisture, 2.105% ethanol, 3.789% crude protein, 27.765% sugar, 0.301% total acid (0.031 volatile acid, 0.271% non-volatile acid), and 0.085% ash.

Efficacy: mash not only taste delicious, but also a lot of nutrition. But not suitable for everyone, such as suffering from liver disease (acute and chronic hepatitis, cirrhosis, etc.) is not suitable to drink mash, because alcohol has a direct stimulation of liver cells, otherwise the condition is not favorable.