Lintao dried sweet pickle, rich wine aroma, sweet entrance, better quality. Because it is baked, it can be stored for a long time without damage, and it is also easy to carry, which is a good gift for relatives and friends, which can be eaten dry or with a little boiling water. It has a long history of production and enjoys a high reputation inside and outside the province.
Dried sweet and dried with high-quality white barley as raw material, the barley is cleaned, the skin is milled three times, the impurities are washed away with water, the well water is soaked for a whole day and night, put into the pot, add water, and then boiled with a large fire, then slowly cooked with a low heat, until the surface opening, fished out and placed in the vessel to cool, cooled to about 37 degrees (by hand, similar to the hand temperature), the koji and the barley are mixed well (the proportion is in accordance with the instructions of the koji), put into a bamboo vessel, maintain a constant temperature of 15 degrees to 30 degrees, secret fermentation.
Forty-eight hours later, the altar opened, the container surface was hot, the grain produced powdery slightly green white hairs, emitting a strong aroma of wine, edible mellow, cool, sweet, the juice is as viscous as honey. After being basked in the bright summer sun, the fermented liquor that has not had time to flow out is sealed in each barley, and the appearance is crystal clear like Xinjiang raisins, chewing flexibly and firmly, sweet and sweet. The dried sweet sauce can be dried food, can also be soaked in cold boiled water after eating, a bowl of dry sweet sauce soaked for about half an hour, dry sweet mash particles fully absorb the water, just like fresh sweet pickle, the juice is like a jeong pulp, with the sweetness and mellow aroma of wine and honey.
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