There are a few people selling mash and twist flowers on the streets of the cold and windy county town, which is very attractive. In particular, the one on the north side of the east side of the big cross of the bus station county hospital was full of people early. I got up late and had to wait for half a day. A half-sized waste oil drum converted into a stove, a hand-cranked hair dryer, and the most attractive thing is a large iron spoon. A small spoon scoops two or three spoons of mash, adds water to boil, beats eggs, stirs well with chopsticks, the frangipani flowers roll evenly, take a twist flower in your hand, break it by hand and put it into it, and when the white foam in the big iron horse spoon is flooded, the mash twist flower will be good. The stall owner took up a large iron horse spoon and poured it all into a large bowl, and the guests sat at a small table next to the stall, no matter how red-faced others rushed to come, the spoon waved and only ate and drank. The milky white soup is filled with golden crisp twist flowers, rich in color, and alluring to watch. In any case, one person at a time, no matter how anxious you are, the stall owner is the same methodical: scooping the mash, adding water, beating eggs, putting broken twist flowers. If you take it to the hospital or take it home to eat, you need to bet two dollars for a bowl of money. Sometimes, there are still a lot of people in line, the time is not late, the stall owner finished a person, began to close the stall, when asked, said that the mash sold out, wait for tomorrow! Therefore, in a small county town to eat mash twist flowers, you have to be early.
The best rice is washed and steamed, then served with koji, put in a warmer place, and after a day or two, the rice is fully fermented, and there is a layer of fine fluff on the surface similar to that of young animals, and the mash is ready. The mash is kept in a closed container, placed in the refrigerator or other place at a low temperature, and ready to be taken when eating. The fermentation process varies from climate to temperature or length, and is generally based on the sweetness of the rice grains as the criterion for success. The time is too short, the temperature is too low, the rice grains have no taste; the time is too long, the temperature is too high, the rice grains are bitter and sour, the fermentation is too high, and the mash is ruined. Therefore, an experienced person, how much rice to put, how much wine koji to mix, where to put it, how long to put it, he has a mirror in his heart.
The county town sells mashed twist flowers, and their mash is made by themselves. Do it for two or three days at a time, sell it out and do it again. Some people just need to beat an egg in the mash, not twist, some want two eggs... The stall owner operates according to the requirements of the diners and charges different fees according to different requirements.
In the cold and clear morning, eat a bowl of mashed eggs and twists, the stomach is full, the body is comfortable, suddenly do not feel cold, the whole person is refreshed, there is an indescribable pleasure. During the time my mother-in-law lived at home, there was leftover rice, bought and mixed with koji, placed next to the radiator, a right time, mash just fine. The mash is served in bottles large and small and stacked in the refrigerator. There is plenty of time in the morning, mashed eggs and steamed buns. Time is pressing, boiling water, grunting a bowl, picking up early and leaving. After drinking mash, the whole day, the person is warm, extra comfortable and comfortable, it seems that even the cold is less.
When I first came to Tianshui, I had seen one or two mashed eggs, one on Zhonghua West Road, and one in the Arrow Factory, but with the transformation of the old city, there was no trace of mashed eggs. Fortunately, there are now canned mash on the market, if you are not bothered, prepare the eggs and twist flowers, you can do it at home.
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