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 little 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 marinated in mash, it is sweet and sour, 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 fermented grains", including fermented grains, distiller's grains, rice wine, sweet wine, sweet rice wine, glutinous rice wine and glutinous rice wine.
Fermented wine is found in many places in Shaanxi, and it is a kind of folk dessert and drink. Every Spring Festival, my family always makes a big pot of fermented glutinous rice. 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 their own fermented grains, but also there are merchants specializing in selling fermented grains in counties and towns, and the night market business is booming. Fermented grain is the most common and popular snack. 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. Correction: However, many people in Lintong can't make mash, and many people in Guanzhong know little about mash, which is not very popular!
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. Shi Li, a scholar of Amin Dynasty, said in Yu Shu: Don't spoil my wine, cook glutinous rice, so don't spoil it, that is, old mash, old mash. There are records about mash in "Zhuangzi Stole Foot" and "The Book of the Later Han Dynasty", which shows that it has a long history, dating back to the Qin and Han Dynasties, and was not invented by Yang Guifei. Guo Moruo wrote "Visit Xi 'an Temple on May 2nd", saying that yellow rice wine is what Du Fu called "muddy mash". Sichuanese call it' old jujube', and there is little ethanol. Rice wine seems to be Jiang rice wine. Not only Sichuanese, but also Shaanxi people call it mash. Some books say that Zhejiang has rotten stewed whip bamboo shoots, Shanghai has rotten snails, Beijing has rotten stewed water bamboo, Fujian has light and rotten fresh razor clam, and Shaanxi has rotten meat, all of which are processed by wine without adding 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:
Liu Dong laozao is a specialty of Sichuanese. It tastes delicious. Exquisite craftsmanship, especially pushing Dazhu Liu Dong fermented glutinous rice. "The King of Fermented Grains" and "The King of Fermented Grains" are two big families in Liu Dong who run this industry. 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.