Speaking of mash, many people are not unfamiliar, in some places, it is also called sake brewing, rice wine, sake lees and so on. The way to eat mash is also relatively uniform throughout the country: for example, mashed eggs, mashed tangyuan. The mash is not only delicious, but also very nutritious. So how do you choose mash?
Many people may say: isn't all mashed and similar, you can buy any one, what is there to choose? If that's what you think, you're dead wrong. How to choose mash is a science.
Nest mash
The mash we eat now is generally not made at home, but bought outside. On the shelves of supermarkets, we will see a lot of mash of different brands, different price points, different packagings. Some of the outer packaging looks high-end, and some look ordinary. But packaging is definitely not our first criterion for choosing mash.
When choosing mash, the first criterion must be the ingredients. If you see that there is only water, glutinous rice, and koji in the ingredients, then there is no doubt that this must be good mash. Because the mash is steamed from glutinous rice and fermented by koji. The sweet taste of mash is the original taste of glutinous rice after fermentation. If there are similar sugars or other additives in the ingredients, it can be judged with certainty that this mash is definitely not high-quality mash.
Second, in addition to looking at the ingredients, we also need to look at the color. Good mash, the glutinous rice inside it is the kind of white with a little bit of transparency, not the kind of pale yellow that is not very good.0 And the glutinous rice inside the good mash looks very full, not a little dry.
Third, in addition to seeing, you also need to smell. Good mash will have a faint aroma of wine, rather than a strong and pungent taste. The mash is fermented by koji, and it is bound to have a wine taste, but this taste is completely different from the smell of alcohol.
Fourth, if there is a condition, in addition to seeing and smelling, you also need to taste it. Delicious mash, taste a little sweet and sour, neither too sweet nor too sour. Good mash, let people eat after the mouth left fragrant, endless aftertaste.
Finally, of course, you still need to look at the packaging. But it is not to see whether the packaging is exquisite and luxurious, but to see whether the packaging is sealed intact. If the packaging seal is not good, the mash will inevitably be easy to change the taste. At the same time, we must also look at the production date and shelf life, after all, food safety is very important.
Having said all the criteria for selecting mash, I believe you can definitely choose a good mash from the supermarket. And I, according to this standard, also chose a mash that I think is very good, that is, nest mash. I also buy this mash a lot and eat it. So what's so good about it?
First of all, the nest mash is made of high-quality large glutinous rice produced in Shulan, Northeast China, and uses an ancient process, after a complex cooking process, and finally directly bottled at one time, and fermented in small cans. The use of the highest quality raw materials, but also the use of the most authentic technology, not only to ensure the tightness of the fermentation process, but also to ensure the safety and hygiene of food. And the nest mash tastes pure, sweet and delicious. Each grain of glutinous rice looks so plump and rounded that it is brilliantly white.
Whether it is raw materials, craftsmanship, color, smell, taste or packaging, nest mash is perfect and is definitely the first choice for your family.