The year is approaching
Dr. Jiao's home in Gengchenggou Village, Huangshan District
The intoxicating aroma of rice wine pervades the surroundings
The strong smell of the New Year comes to the fore
rice wine
Self-brewed rice wine, the steps are simple, it is really not difficult.
People in Huangshan District generally use glutinous rice, steamed; then, let it cool. Use a rolling pin to crush the spherical koji into a powder. Sprinkle the cooled rice with koji that has been crushed into a powder, stir and sprinkle as much as possible, so that the rice is in full contact with the koji powder as much as possible. Find a large-capacity vessel, fill it with rice mixed with koji powder, and pat the surface layer tightly; use your fingers to make a hole in the center for easy ventilation. Take some koji powder and sprinkle it evenly on the surface, and don't forget to sprinkle some in the central hole.
Finally, find a clean towel, get wet, wring out the moisture, and cover the vessel; then put the lid on the vessel and place it in a ventilated and warm place. The weather is cold, especially in the winter to make rice wine, but also to do some warm work on the utensils, such as wrapping the quilt outside the utensils, or boiling a pot of hot water to put the utensils in, to help the rice wine ferment faster.
People in Huangshan District are accustomed to cooking sticky rice that has cooled naturally and stirred it with dried koji powder. Dr. Jiao's family makes rice wine, which is cooked glutinous rice directly with cold water, let it cool instantly, and then sprinkle wine into the drained glutinous rice and stir. Careful thinking is also the same, as long as the rice wine is sweet, the precautions are also consistent. For example, the utensils for making rice wine, the pot for cooking glutinous rice, and the utensils for stirring glutinous rice and koji, cannot be contaminated with raw water and cooking oil, and they should be thoroughly drizzled with boiling water. There is raw water and oil, and rice wine will grow white mold and taste sour after fermentation. Be sure to cool well before mixing rice with koji powder. When the hand probes into the inside and feels the heat, it will accelerate the fermentation and lead to poor taste of rice wine, and the resulting rice wine may become "vinegar wine", sour to the teeth.
After two or three days, the towel was uncovered, and the smell of wine overflowed and the house was full of incense. The sweet wine is just ripe, the glutinous rice is often still a little hard, and after a few more days, the glutinous rice becomes as soft as porridge, the juice is more and more, and the wine taste is more and more intense. Pour a glass of sweet wine, take a sip, lips and teeth are fragrant, and drink it in a large bowl, such as drinking qiong pulp.
Of course, there's another delicacy that you can't miss, and that's sake!
Wine, both moist and sticky, sweet and fragrant, is paired with many recipes in Huangshan District, the most classic of which is the wine-made egg.
To a boil, add the poached eggs
Beige egg yolk, sweet in the mouth
It also has the effect of nourishing qi and nourishing blood, and helping digestion
It is very popular with people in Huangshan District
Its sweetness has a long-standing memory
Source: Hiking gradually beautifies the Huangshan Mountains