Some time ago, the family just started to suck the chicken feet. These days home, suddenly found that the refrigerator at home has more than one cute thing: small bowl head sweet wine brewing, for this thing, may not be familiar with the current young people, but for the elders, this is the old Hangzhou summer flavor memory.
You should know that on the table of Jiangnan people, glutinous rice is never separated from all year round.
When the monsoon wind and rain of the East China Sea blow down on Jiangnan and turn into moist glutinous rice, the thousand-year-old eating habits are formed. The soft texture of glutinous rice, the soft language of Wusu of Jiangnan people, food, customs, and personality, influence each other, and finally fall into nostalgia.
Glutinous rice
The glutinous rice is a soft meal, and the intestines are made of mellow sake. Glutinous rice skewers the taste of Jiangnan. Starting from the rice dumplings of the Dragon Boat Festival, the wind of glutinous rice begins to blow, followed by June 14 Xie Stove Dumpling, July Cowpea Cake, August Fin Dumpling, Early September Jiu Chong Yang Cake, October Melon Dumpling, November Radish Ball, Tuan Cake began to continue this soft glutinous.
The "Suzhou Snack Chronicle" records the pomp and circumstance of a cake that was difficult to find that year: at the beginning of summer, the large square cake was listed, each cage was sixteen parties, the twelve squares on all sides were bean paste lard, and the four parties in the center were rose sugar lard, and only one cage was produced every day, until it was sold out.
And it is not enough to make dim sum, Jiangnan people are addicted to alcohol, when glutinous rice is mixed with koji, it is perfectly fermented in the low temperature and precipitated out of fine wine. Shaoxing amber yellow wine is the perfect art of glutinous rice and time, which has gone through time and is full of mellowness.
Yuan Ming's "Suiyuan Food List" praised yellow wine: "Shaoxing wine is like a clean official and honest official, not participating in a single falsehood; and its taste is really like a famous scholar Qi Ying, who stays in the world for a long time, reading the world and its quality is thicker." ”
And the mash left over from the wine, seemingly useless, but the entrance is sweet and sour, not only can add spices to make a bad marinade, but also can become a wine brew, such a wine wine essence content is not high, easy to digest, very relieving heat, so it has become a summer drink that Jiangnan people like.
< h1 class= "pgc-h-arrow-right" > 1. Wine brewing and temperature</h1>
Sake brewing has a long history of brewing in China, and was called "liquor" in ancient times. The "Records of History" records that Yi Di made "zhijiu" to offer Dayu, which was the beginning of winemaking with grain.
Although there are wines brewed in Gangnam all year round, summer brewing is the most suitable, especially the three-volt day. Because glutinous rice is fermented into sake brewing, it needs a suitable temperature, and the temperature in winter is too low to make sake.
To make a bowl of sake, tools are first needed. The container of artificial winemaking must be pottery, and no clay pot cannot be brewed.
After a long period of storage, the water molecules slowly reveal through the ceramic altar wall, which has an aging effect on the process of winemaking; second, it is opaque, avoiding chemical reactions, and the wine is mellow and fragrant. Sake brewing has gradually industrialized in a long historical evolution.
The small bowl head sweet wine I bought for 8 yuan is made of handmade sweet wine fermented from a mud and sand tile pot, and there is a pit in the middle. The hole in the middle is to facilitate the flow of wine juice.
Making a simple and pure craft sake sometimes takes about two days to brew rice, steam rice, cool it, disperse it to fermentation, and every process is important.
First of all, it is soaked rice, a selection of the best glutinous rice, which is soaked for 5 hours.
Next, steam for about 40 minutes, and the glutinous rice after steaming is full and fragrant.
After steaming, the glutinous rice needs to be cooled in cool water to about 30°-40°, and then the glutinous rice is mixed and beaten by hand to dissipate heat and prevent glutinous rice from sticking.
By the way, 30°C is a delicate temperature for sake brewing. Too low or too high a temperature will affect the activity and hinder fermentation, so glutinous rice should be cooled to 30 ° C, added water should be 30 ° C, and the temperature of fermentation should also be at 30 ° C.
Once cooled, it can be mixed in.
Glutinous rice and koji are put into a container, a layer of glutinous rice is added, added according to a certain proportion, start to stir, after completion can be put into the clay pot, and finally flattened with a tool, leaving a pit in the middle.
Finally, it's time for fermentation. In the summer, the temperature is high, and it can basically be fermented at room temperature, so it is especially suitable for sake brewing. If the temperature of the room is not enough, you can wrap the container with thick towels, cotton jackets and other tools to keep warm. The middle can be checked to see if there is fever, and fever is a good phenomenon.
Wait until the juice in the small hole is flush with the rice and the color is slightly yellow, which takes about 24-36 hours.
It seems that the process of making sake is simple, but it is not easy to make a wine that is ripe for a few points, how much wine is medicated, and the length of fermentation time, so it is not easy to make it into an ageless, tender, mellow and sweet wine.
Whether the sweet wine made is good or not, one is to smell the taste, and the other is to see the color of the wine. Put it in a white box, you can obviously see that the sake is a very good"jade color.
<h1 class="pgc-h-arrow-right" > 2. How to open the wine</h1>
There are many ways to eat sake. It can be eaten raw or made into drinks and desserts.
For the people of Wuhu, Anhui Province, in the summer, a glass of ice red bean wine is needed to relieve the heat. It is not as bitter as coffee, nor as sweet as milk tea, a mouthful of sweetness, beauty, with a slight aroma of wine, mixed with boiled soft red beans, stirred, it becomes a faint pink, every sip is satisfied.
Red bean sake, cooked until crispy and soft red beans, has a rustling taste, sweet and rich sake. Such a combination is the most gentle.
In the streets and alleys of Anhui, you can find mobile cold drink vending cars, the signs say summer ice products, the first ones are: red bean wine and mung bean wine, followed by ice green beans, ice red beans and ice wine to brew separate drinks, and finally sour plum soup.
Some vendors will also put some dried osmanthus flowers in the sake, which is the most relieving.
If we make sake at home, we used to put it together with small balls. In the winter, we would beat an egg and boil a pot of wine to make eggs for breakfast, while in the summer, we would change our approach and make shaved ice wine balls.
Production is divided into three steps:
First make the balls, hollow out the glutinous rice flour in the middle, slowly add water and knead continuously until it becomes a dry dough and set aside;
The kneaded glutinous rice balls are cut into strips and kneaded until the epidermis is smooth, and then cut into small cubes (can also be replaced with taro balls) for later;
Next, cook the balls. Boil water in the pot, put in the freshly cut glutinous rice cubes after boiling, cook for about 5 minutes, fish out, go through the cold water again, and continue to cook;
Finally, to make shaved ice, put the shaved ice prepared in advance on the small balls, drizzle with an appropriate amount of diluted brown sugar sugar water (can also replace condensed milk), sake brewing, sugar osmanthus flowers.
Such a glass of wine brewed ball ice is ready, and the ball ice is really what adults and children like to eat.
In addition to this collocation, wine is really very versatile, such as with yogurt, you can make yogurt wine to brew oatmeal cups, the method is almost difficult. Cut the fruit into pieces and spread it at the bottom of the cup, a layer of yogurt, a layer of oats, a layer of wine, a layer of oats, and finally a fruit decoration.
The yogurt made with sake adds a little more sourness and tastes more layered.
Or, make smoothies with sake. For example, strawberry wine smoothies can be frozen in the refrigerator for 1-2 hours, then removed and placed in the juicer, pour 4 spoonfuls of wine and 1/2 cup of cold white to make a smoothie.
Finish with a toasting base, pour in a strawberry smoothie and garnish with strawberry slices. If you want to taste more intense, water can also be replaced with milk.
Of course, it can be paired with strawberries, and the sake can also be paired with the seasonal bayberry to make a wine-made bayberry smoothie. The bottom of the smoothie can be placed with sake brewed small rounds, and the upper layer is a slightly sour bayberry flavor smoothie, so that the combination is super cool.
Almost all drinks can be integrated into sake brewing. And to make dessert cakes, sake brewing is even better. You can make a sake stuffed matcha pudding.
The method is also very simple, soak the gelatin slices in cold water to soften, boil the milk and add wine to brew, put the gelatin slices into the boil and pour them into a container for refrigeration. QQ ice soft pudding, slightly sweet sake brewed and slightly bitter matcha mixed, like it.
Oh, yes, Jiangnan people still take endless wine sauce to make steamed buns, and the sake steamed steamed buns are really delicious.
The boiling steam interacts enthusiastically with the active fermented flora, and the steamed buns become even larger. After 40 minutes, the diameter of the steamed bun reached 9 centimeters, and when it was pinched, it became a small ball, which was really magical.
With this sweet and sour wine, the summer in Gangnam is not so bitter.