Mash, also known as sake brewing, the main raw material is glutinous rice, the brewing process is simple, the taste is sweet and mellow, and the ethanol content is very small, so it is deeply loved by people. Mash is sweet and aromatic, which can stimulate the secretion of digestive glands, enhance appetite and help digestion. Glutinous rice is brewed, and the nutrients are easier for the human body to absorb, and it is a good product for the elderly, pregnant women and the weak to nourish the qi and blood. It also has the effect of refreshing and relieving fatigue, quenching thirst and relieving heat, promoting blood circulation and moisturizing the skin. It also has a certain effect on the following symptoms: unpretentious complexion, self-sweating; Or plain physique weakness, dizziness, yellowish complexion, lack of qi and fatigue, medium weakness, stomach pain, stool and other symptoms.
First take out two pounds of glutinous rice, soak for three hours, and then steam it in the basket drawer until it is six ripe. When the temperature drops to thirty degrees, stir in the koji and add a little cold boiling water! Put it in the pot! Paste warm baby, wrap tightly, fermentation thirty-six hours ready! It is worth reminding everyone that the warm baby fever is only twelve hours, and it should be replaced in the middle! Keep the temperature thirty degrees, hope that there is a winter want to do mash netizens may wish to try! The effect is very good!
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(Shaanxi cuisine) Hanzhong people are very fond of mash. Mr. Xu Yongji, a well-known calligrapher in Hanzhong City, said that not only must he make his own food during the New Year's Festival, but he also made food in normal times. Especially in Hanzhong Damzi, an area dominated by rice, the people must use a piece of land to specially grow wine and rice for mashing. At that time of communalization, you can't grow your own, but you also have to try to exchange a little, at least during the Spring Festival. As a last resort, I also have to do it with a large bag of grain grits. When a woman is about to give birth, the family must make mash, because eating egg mash is extremely nutritious for the mother. Red and white happy events, build a house on the beam, but also have mash to entertain guests. When making it, the rice is steamed until it is eight years old, mixed with koji, dried until it is warm and put into the jar, covered with a quilt, and placed next to the stove in winter. The amount of koji and the amount used, as well as the temperature during the production process, determine the sweetness and sourness of the mash. It is always better to have a little sour in the sweet. In addition to beating frangipani or poached eggs, there are many unique methods: one is to eat it with twist flowers; the other is to tear the persimmon cake apart, put it into the mash soup, and cook it together; and the third is to chop the walnut kernels. Mix lard, cook it with mash and eat it; eat cold water mash in the summer, a spoonful of mash, add some cold water, drink it and feel cool in your heart, and the heat of the day is eliminated.
Mash is also a kind of wine, but the taste is lighter and generally not intoxicating. But if you eat too much, and you eat the mash that is not boiled with water, you will be deeper and more difficult to wake up when you are drunk. The Ming Dynasty Li Shi said in the "Shu Language": "Do not go to the wine day mash, to cook glutinous rice for it, so do not go bad, that is, the ancient mash, throwing mash." "Zhuangzi Thief' and the Book of the Later Han Dynasty both have records of mash, which shows that it has a long history, Qin and Han already have it, and Guo Moruo has an article entitled "You Xi'an May 2nd", saying that "pulp rice wine is du fu's so-called 'turbid mash'." Sichuan people call it 'mash', and there is very little ethanol. "Pulp rice wine" seems to be "jiang rice wine". Not only Sichuan people, but also Shaanxi people call it mash. According to some books, Zhejiang has bad braised whipped bamboo shoots, Shanghai has bad field snails, Beijing has bad simmered white, Fujian has light and fresh bamboo clams, and Shaanxi has bad meat, all of which are concocted with mash "turbid mash" and "don't go to wine". It can be seen that mash is very common in China, both north and south, and is loved by ancient and modern people.
The Hanzhong people call rice wine mash, and none of the women in Hanzhong can't do mash. The fine glutinous rice is washed and steamed and cooled together with sake koji in a container, wrapped in straw or a quilt to keep warm, and let the wine lady fully ferment the glutinous rice, and then make a mash. Open the wine pot or wine tank, the wine is exposed, the sweet taste and slightly sour fragrance of the wine are refreshing, the upper layer of rice grains is as light as cotton balls, and the lower layer of wine is as bright as a spring stream. With a gentle movement of the spoon, the rice grains flutter on the wine, the rice is slightly light red, and the family rejoices, which is called good luck.
Hanzhong mash, four seasons essential, new year essential, hospitality essential. Hanzhong hot mash, add water to boil in the bowl, steaming, sweet overflowing, mouth-watering, rice or condensed or scattered floating in the bowl, like snowflakes, drink in the mouth extremely comfortable and sweet. In winter, a bowl of hot mash can warm up the body, can withstand the cold, and can be beneficial to vitality and blood and stomach. Hanzhong cool mash, with cold water to dilute the mash, can cool down, can avoid the heat, can relieve fatigue. Hanzhong people love to drink cold mash in summer, and they are accustomed to stirring a chopstick in a bowl, and then even the rice with water falls down, and the sweat and thirst recede instantly. There is a folk saying in Han: "Cold water mash - exchanged (right)!"
In The catering industry in Hanzhong, streetside snacks are not far from mashed. In the old days, hanzhong city people, on both sides of north avenue, around dongmen bridge, mashed stores, food stalls and pick-ups abounded, and now the night food in Hanzhong city is still inherited. The seller's mash is a reproduction of the cooking skills of the housewife. A copper spoon boiling fire, boiled mash into the bowl, or rolling a few apricot-sized white soup yuan, or wafting a few strands of stretched silk tender yellow egg flowers, or floating with a few oil-soaked steamed bun twist flowers, both to relieve hunger, but also full of hunger, and unique flavor, after eating, fluttering cheeks warm and sweet belly, endless aftertaste.
There is rice and wine in Han, and the people's days are soaked in rice wine. Hanzhong mash shallow sweetness, shallow drunkenness, sweet drunkenness out of a gentle hometown. This side of the water and soil diet to raise this side of the people, Hanzhong people are therefore gentle and polite, especially Hanzhong women, so pure and slim, cloud white flower red, the township sound like sake like jingling bells, skin like Tangyuan white and tender, is really Hanzhong white rice good wine fed out of the elf!
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