One of the specialties of the Sweet Sauce Northwest, made with oats or barley. In the ancient city of Xining on the Qinghai Plateau and the towns in the agricultural area, you can see the unique folk snack "Sweet Sauce".
Sweet pickle is a flavored snack made from barley, one of the hardy and early ripening grains of the Qinghai-Tibet Plateau. There is a saying in the crowd: "Sweet and sweet, the old man doll salivates, one bowl and two bowls can appetize, three bowls and four bowls can top meals." It has the characteristics of mellow, cool and sweet. When eaten, it emits a burst of wine aroma. Eating it in the summer can clear the mind and remove tiredness, and eating it in winter can strengthen the body and warm the stomach and increase appetite.
<h1 class="pgc-h-arrow-right" will be shared > oatmeal sweet pickle</h1> later
<h1 class="pgc-h-arrow-right" > share the practice of "wheat sweet pickles" today! </h1>
The sweet juice is thick, soft and delicious, and it is full of flavor after eating
Record the gastronomic life of Northwest Xiaochen and spread the simple and authentic earthy culture of Northwest China.
I am [Northwest Xiao Chen], thank you very much to the friends who have been accompanying and supporting me!
New wheat kernels, full of granules and rich in nutrients
Today to share with friends a traditional snack in the northwest region "sweet mash", a delicious snack with local characteristics, usually we usually use rice mash, or also "rice wine", in fact, our hometown here said sweet mash is made of wheat out of a kind of "mash". Especially in the new wheat harvested back every summer, after washing and cleaning, directly into the pot to cook, add koji brewed, generally soaked to drink, or eat directly, the taste is sweet and soft, with the effect of cooling and quenching thirst, Xiao Chen hit snacks this, interested friends can collect it, try it down, taste it.
Below we will give you a detailed introduction to the specific production process of this "wheat sweet pickle" [video tutorial for details at the end of the article "Learn more"]
< h1 class="pgc-h-arrow-right" > recipe operation:</h1>
Wheat kernels (full grains, white flesh) 2 kg, sake koji (fermented sweet koji powder) 4g.
1, select 2 pounds of wheat kernels with full grains, soak in a basin of water one night in advance, so that it fully absorbs enough water, and the steaming process is easy to boil and has reached the fastest soft effect
2, then pour out the water soaked in wheat in the pot, and then add cool water and wash it several times again, so that the sand impurities in the wheat sink to the bottom of the pot, or directly use the filter to pass it
3, wash the wheat, add a lot of water to the pot, and pour cold water into the wheat kernels
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4, boil on high heat and cook over low heat, about an hour or so, wheat kernels to cook until it is more time-consuming, during the period if the water is less, you can continue to add some water, during the period to turn several times.
,5, low heat slow cooking do not fire large paste pot, if the appearance of paste pot is basically wasted, hahaha! However, you can see the degree of weight of the output of the upper layer of washing, if you can smell a faint paste, it can not be remedied, completely can not be used. So that's key!
6, wheat kernels boiled crack open small mouth, basically on it, directly shoveled out of the flat on the board
7, use chopsticks to stir back and forth repeatedly to cool off
8, this process patience waits, there is a temperature tester for the best partner, direct test 37 degrees Celsius for the best temperature into the sweet wine koji
9, there is no thermometer equipment, after decades of experience in doing "sweet pickles", directly start testing the basic ten to nine stable
10, wheat paved, began to slowly sprinkle on the sweet wine song, speaking of this, said half a day also do not know what "sweet wine song" is, that this wave of advertising directly arranged, hahaha ~ ~ ~ as shown in the picture below
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11, sprinkle with koji powder, then mix repeatedly, mix well by hand
12, finally put into the basin by hand pressing porcelain solid, there is a bamboo rose if it is best to put it in, the bottom is cushioned with plastic paper, there is a better sealing. There are no bamboo baskets that can be held with iron pots
13, Finally wrapped in a plastic bag, sealed fermentation can be
14, the most important thing to pay attention to is the proportion of wheat, sweet wine koji, but also with the temperature should not be too hot or cool, 30 degrees Celsius for the best fermentation temperature,
15, continuous fermentation after sealing for more than 45 hours (if the ambient temperature is low, about 15 degrees, you can ferment for a little longer than 72 hours)
16, fermentation time to, take out the sweet pickle, open the plastic sealed bag, you can smell a wine aroma, sweet and soft, the entrance of pure aroma, there is a feeling of eating wine
Mellow, cool and sweet characteristics
There is a saying for sweet sauce: "Sweet and sweet, the old man doll salivates, one bowl and two bowls can appetize, three bowls and four bowls are the top meal.".
Eating it in the summer can clear the mind and remove tiredness; eating it in the winter can strengthen the body and warm the stomach and increase appetite.
Thank you friends for collecting forwards, liking messages, remember to pay attention to Xiao Chen Oh ~ ~ ~ ~
Video tutorial see "Learn More" below