I remember my hometown and taste the local customs of my hometown.

When I went to the supermarket the other day, I accidentally saw a row of canned mashed potatoes, and suddenly I missed the taste of my hometown. I wanted to buy a can back, but I lost interest when I saw it watery.

Fermented grains, also known as fermented grains, sweet wine and sour wine, were called "fermented grains" in the old days. In my hometown, every family will make mash. When they are free, they will make a big jar. When they want to eat, they can scoop a small bowl with a spoon. The sour and sweet feeling of the wine is unforgettable.

When I was a child, I often watched my grandmother make mashed potatoes. I watched it again and again, and I found it novel again and again. Grandma will soak the glutinous rice one or two days in advance, then steam it in a pot until the rice grains are not raw and not too rotten, and then heat the steamed glutinous rice. It should be noted that glutinous rice should not be put too cold, because it needs to be mixed with distiller's yeast afterwards. Without proper temperature, koji will not work and glutinous rice will not ferment.

At this time, grandma usually washes her hands, then touches some water on her hands and turns the glutinous rice directly by hand to speed up the heat dissipation. Grandma said that when sticky rice is not hot when touched by hand, but it is a little hot, you can put sugar and ground koji powder.

Daqu was bought in the market. It looks like a dice without dots. It's gray and very cheap. Before using sake koji, grandma rolled the rolling pin back and forth on the paper bag wrapped with sake koji several times, and the sake koji turned into powder.

I pay great attention when sprinkling koji, because glutinous rice is sticky. In order to mix koji and glutinous rice evenly, my grandmother usually turns glutinous rice by hand, and I sprinkle koji powder on one side. After sprinkling, grandma patted the glutinous rice into a compact ball, dug a small hole in the middle, put some koji powder in the hole, and then covered the surface completely with toilet paper.

The last step is to create a constant temperature environment. Most stoves in rural areas are connected by two or three pots. My family has three pots. Grandma will empty the innermost pot in advance, spread cotton and old clothes in the pot, light a little in the stove, and then put out the fire when the temperature in the pot is warm. Put the processed glutinous rice into a warm pot, and then cover the surface with several layers of thick clothes. Keep it like this for a day or two, and the authentic mash will be ready.

Finally, the fermented mash does not contain much water, so it can be sealed in a jar for a long time without a refrigerator. Adults generally like to use it to make mash eggs, while children prefer to eat them directly, and the unique aroma of mash will spread in their mouths.

As the Spring Festival approaches, I can go home again to taste the intoxicating customs of my hometown.

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