Hey?
What are the ingredients of fermented grains?
Fermented glutinous rice production?
Liu Dong mashed potatoes?
[Edit this paragraph] Mash.
[Edit this paragraph] Composition of fermented grains
Fermented grains, distiller's grains, rice wine, sweet wine, sweet rice wine, glutinous rice wine and rice wine are also called fermented grains, which are a kind of flavor food made from glutinous rice or rice by yeast fermentation. It produces high calories and is rich in carbohydrates, protein, B vitamins and minerals. It is an indispensable nutrient for human body. Fermented wine contains a small amount of alcohol, which can promote blood circulation, help digestion and stimulate appetite. ?
Chemical composition The composition of fermented wine changes with the fermentation process. Mature wine contains water 50. 108%, alcohol 2. 105%, crude protein 3.789%, sugar 27.765%, and total acid 0.30 1% (volatile acid 0.03 1, non-volatile). .
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. 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 fermented grains. Please refer to the eating method of fermented grains (distiller's grains, distiller's grains, rice wine, sweet wine, sweet rice wine, glutinous rice wine and glutinous rice wine):
1, eaten directly: after opening the bottle, take it out with a spoon and eat it directly. It is delicate, smooth, mellow and sweet. (That's what I said before)
2. Making fermented grains (fermented grains, sweet wine) drinks:
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 (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 mash 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. The mash can be used not only to cook eggs, but also to cook chicken, duck and fish.
6, 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.
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.
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.
[Edit this paragraph] Producing fermented grains
Raw material formula: 5000 grams of superior glutinous rice and 50 grams of distiller's yeast.
Production method:
1. Wash 5000 grams of glutinous rice with clear water, soak it for 1 hour, then pour it into a dustpan (a bamboo utensil for washing rice and vegetables in the south, which looks like a dustpan in the north) and drain it.
2. Spread gauze in the steamer, pour the drained glutinous rice on it, steam it with high fire for 1 hour, then pour it into the basin, and when the rice temperature is reduced to 20℃-40℃ with an electric fan (the origin of glutinous rice is different, even the latitude and temperature are different according to the types of distiller's yeast), then pour an appropriate amount of cold boiled water into the basin and stir it evenly by hand. Grind the distiller's yeast into powder, put it in the pot and stir it again.
3. Pour the stirred glutinous rice into the jar, dig a small nest in the middle by hand, and then add a little cold water to the remaining distiller's yeast powder and sprinkle it on the surface of the rice. Then cover the jar tightly with a wooden cover, wrap it with cotton wool, and put it in the grass nest. It will become mash in 3 days.
Product features: this product is juicy, full of particles, sweet and mellow.
Make your own mashed potatoes at home!
Prerequisite:?
1、? The premise of making distiller's grains is that you have to buy distiller's grains.
2. Rice wine should be fermented at a temperature of about 30 degrees Celsius (about 80 degrees Fahrenheit), so it is necessary to choose summer or winter (next to the heater) for brewing.
Steps:
1. Steam glutinous rice into rice (not too hard) and then cool it to a temperature that is not hot (overheating or supercooling of rice will affect the fermentation of koji);
2、? Shovel some rice into a container of fermented rice wine (I use a covered ceramic soup basin) and lay it flat;
3、? Sprinkle some stirred koji evenly on the rice layer.
4. Shovel out some rice and spread it on the sake koji powder just now, and then spread a layer of rice ... so spread a layer of rice and a layer of koji, about 4 layers (whatever, see how many meters and koji you have);
5. Cover the container tightly and put it at a suitable temperature (if the room temperature is not enough, you can wrap the container with a thick towel to keep it warm);
6. After fermentation for about 36 hours, open the lid of the container (which is full of wine), add cold boiled water (to stop fermentation), cover the lid again, and put it in the refrigerator (stop fermentation as soon as possible and eat it as soon as possible).
Experience:
1, the key to making fermented grains (fermented grains | sweet wine) is cleanliness, and nothing can be stained with raw water and oil, otherwise it will be moldy and hairy. You should first clean and dry the containers for steamed rice, shovels for shoveling rice and containers for fermented rice wine, and also clean and dry your hands.
2. In the middle stage of fermentation (12 hours, 24 hours), you can open the lid (don't open the lid often). If there is no smell of wine and the rice has no tendency to form tofu lumps, you can take the lid of the container to the kitchen fire to heat it, and then cover it, so that the rice inside will not be unable to continue fermentation because of insufficient temperature.
3. The production process of fermented grains is very clean, so if you occasionally find some long hair phenomenon (sometimes because the fermentation time is too long), you can still eat fermented grains except Mao Mao. If the wine you make is full of long hair and colorful every time, it is estimated that which production link is stained with raw water or oil and is not clean. I advise you to stop eating and pay the tuition this time.
I also used ordinary rice to make wine, and the effect was good.
Laozao is a fermented food made of glutinous rice and sweet koji in rice-producing areas in the south of the Yangtze River. Qinghai does not produce glutinous rice. This snack is purely handed down from the mainland. It is said that it has a history of nearly a hundred years. After it settled in Xining, after years of practice and re-creation, eggs and milk were added to the ingredients and processing, adding a strong plateau flavor to the mash. ?
According to the old man's memory, there were vendors selling clear water mash in Minhe and Xining in the late Qing Dynasty. By the early 1930s, snack bars selling fermented grains were constantly innovating, and raisins, peach kernels, dried fruits and sugar were added to the boiled fermented grains, which was sweet and surprising. Since then, "single set of bad plumeria" and "full set of bad milk" have been created, which have become the unique flavor of local snacks in Xining.
[Edit this paragraph] Liu Dong fermented grains.
Sichuanese are good at eating. 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 expressway in eastern Sichuan, 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. Daxian Deng Ying Beef Deng Ying Beef is a famous specialty food of Daxian, which is famous at home and abroad. It is named because its meat is as thin as paper, brownish red and developed under the lamp. This kind of beef was first made by Liu, a native of Liangping, in Guangxu period, with meat pieces from specific parts of Xuanhan yellow cattle. After more than 20 processing procedures, according to the different climatic characteristics of the four seasons, it is carefully made by adding a variety of spices. Crispy, fragrant and resistant to fine products, rich in nutrition and durable. 1927 was exhibited for the first time at the 10th Sichuan Provincial Persuasion Conference held in Chengdu, which became famous at one fell swoop and became famous at home and abroad. Not only won the title of excellent product at provincial and ministerial level, but also was listed as a national banquet menu and a good gift for international friends, which sold well all over the world and lasted for a long time.