Edible method of fermented grains

1, direct consumption: after opening the bottle, take it out with a spoon and eat it directly, which is delicate, smooth, mellow and sweet;

2. As a fermented beverage:

Hot drink: take appropriate amount of mash, add appropriate amount of boiling water and white sugar, stir and drink after cooling;

Cold drink: put the hot drink in the refrigerator and take it out to become a cold drink; Juice mash: add lemon juice, orange juice, strawberry juice and other juices to the above drinks to make juice mash with unique flavor;

3. Full set of fermented grains: boil the fermented grains in boiling water, beat the plumeria evenly, and sprinkle with raisins, peach kernels, peanuts, dried fruits, sugar, etc. Finally, add the boiled milk;

4. Tangyuan: Boil a proper amount of water and add Tangyuan. When the glutinous rice balls surface, add appropriate amount of wine and white sugar, and cook for 3 to 5 minutes before serving.

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The practice of fermented grains _ the efficacy of fermented grains

In the south of China, there is such a traditional snack of Han nationality, Lao Zao, also called fermented sweet wine. So what is mash? Fermented mash is made of glutinous rice and can be obtained by simple fermentation process. 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. Although the names of the north and the south are different, in general, the practices are basically the same and the tastes are similar. If you want to know more about mash, please read Mawang Encyclopedia's introduction about mash carefully.

What is mash?

Some people find a product called mash when shopping in the supermarket, but they don't know what it is. If you want to know what mash is, let Mawang Encyclopedia tell you.

Fermented wine, also known as fermented grains and sweet wine, is a traditional snack of the Han nationality in the south of the Yangtze River. Many people will use it to relieve the heat in hot summer. The main raw material of mash is glutinous rice. The brewing process is relatively simple, the taste is sweet and mellow, and the ethanol content is low, so it is deeply loved by people. In addition, glutinous rice wine is often used as an important seasoning in the production of some dishes.

In all parts of our country, people eat the same wine, such as our common glutinous rice balls and eggs, which are all common ways to eat. Not only do ordinary people cook their own mash, but most counties and towns have merchants who specialize in selling mash. In recent years, night markets have flourished, and mashed potatoes are the most common and popular snacks. There are also people selling chilled mashed potatoes in the city. There are also fermented grains of raw juice that are specially sold without water, called fermented grains.

Fermented glutinous rice is not only delicious, but also nutritious, but not suitable for everyone. If you have liver disease (acute and chronic hepatitis, liver cirrhosis, etc.). ), don't drink fermented grains, because alcohol has a direct stimulating effect on liver cells, otherwise it will be bad for the condition. Fermented wine is also a kind of wine, but its taste is light and generally not intoxicating. But if you eat too much and eat fermented grains that have not been boiled in water, you will be more drunk and it will be more difficult to wake up.

The practice of brewing wine

Malt pulp is found in many areas of our country. Such a traditional snack of Han nationality is mainly made of glutinous rice or rice by yeast fermentation, which is a food with unique flavor and high calorie. So how does mash do it? Next, let mom. Com encyclopedia gives you a detailed introduction.

Materials: glutinous rice 1000g, Angel liqueur 4g, purified water 600g.

working methods

1. Wash the glutinous rice in advance and soak it overnight until the rice grains are broken.

2. Cover the steamer with a cloth, take out the soaked glutinous rice and put it in the steamer, poke a few holes in the middle (convenient for glutinous rice to cook), cover it and steam for about 30 minutes until the glutinous rice is cooked.

3. Take out the steamed glutinous rice and put it in a big basin, spread it out and let it cool. When the temperature is about 30 degrees (it feels slightly warm), sprinkle 3 grams of liqueur koji and purified water and mix well.

4. Put the mixed glutinous rice into a container with a cover, compact it, dig a round hole in the middle, and evenly sprinkle the remaining liqueur koji on the surface. I threw some Lycium barbarum.

5. Cover the container and put it in the environment of 30℃ for 36-40 hours (the fermentation time will be longer if the temperature is low, and it can be placed near the heating in winter) until the glutinous rice comes out from the middle and gives off a bouquet. The prepared fermented grains can be stored in the refrigerator.

skill

1, you can use round glutinous rice or long glutinous rice, preferably round glutinous rice or rice, without soaking in advance.

2. Steamed glutinous rice must be turned evenly, and the temperature inside and outside is 30 degrees. If the temperature is too high or too low, the mash tastes bad.

3. Fermentation must be placed in a warm place around 30℃, near the heating in winter, or in a special low-temperature fermentation box.

4. The prepared mash should be refrigerated in the refrigerator, otherwise it will continue to ferment into rice wine.

Efficacy of fermented grains

Fermented glutinous rice wine, also known as glutinous rice wine, is mainly fermented from glutinous rice. It tastes sweet and delicious, and the dishes made with it have a unique taste and are very popular among people. Glutinous rice is more easily absorbed by the human body after brewing, and it is a good product for middle-aged and elderly people, pregnant women and the weak. So what is the function of fermented grains? Let's take a look at it next.

Generally speaking, mash has the effects of refreshing, quenching thirst and relieving summer heat, promoting blood circulation and moistening skin. So where is the main effect? Let's have a look.

1. The nutritional components of yellow rice wine are similar to those of yellow rice wine, with lower ethanol content. But it can provide human body with many times more calories than beer and wine.

2. Rice wine contains more than ten kinds of amino acids, 8 of which are indispensable for human synthesis. The content of lysine per liter of yellow rice wine is several times higher than that of wine and beer, which is rare in other nutritious wines in the world, so people call it "liquid cake".

3. Jiangmi is brewed, and the nutrients are more easily absorbed by the human body. It is a good product for middle-aged and elderly people, pregnant women and the infirm. Many places in our country have the custom of sending Jiang rice wine to lying-in women and people who have recovered from serious illness.

4. Jiang rice wine can stimulate appetite, help digestion, warm and cool, tonify deficiency, refresh and relieve fatigue, quench thirst and relieve summer heat, promote blood circulation and moisturize skin.

Nutritional value of fermented grains

Mawang Encyclopedia has introduced in the last chapter that fermented grains have the functions of refreshing, quenching thirst and relieving summer heat, promoting blood circulation and moistening skin. So what kind of nutritional value does mash have? This is also a problem that everyone is more concerned about. Next, let Mawang Encyclopedia introduce the nutritional value of fermented grain to you.

Fermented glutinous rice is a kind of flavor food, which is deeply loved by people. Rich in carbohydrates, protein, B vitamins and minerals, it is an indispensable nutrient for human body. B vitamins can promote milk secretion. Fermented wine contains a small amount of alcohol, which can promote blood circulation, help digestion and stimulate appetite. The quantity and quality of milk will naturally increase with the increase of diet and adequate nutrition of lactating mothers. The wine is bright in color, white in juice and sweet. It has the functions of invigorating qi, promoting blood production, activating collaterals, moistening lung, and clearing heat and relieving summer heat in summer.

In addition, glutinous rice wine is often used as an important seasoning in the production of some dishes. Although fermented wine has high nutritional value, it is not suitable for everyone. If you have liver disease (acute and chronic hepatitis, liver cirrhosis, etc.). ), don't drink fermented grains, because alcohol has a direct stimulating effect on liver cells, otherwise it will be bad for the condition. Therefore, Mawang Encyclopedia reminds everyone to pay attention to moderation and restriction. If you are not fit to drink mash, don't try it easily.

How to choose fermented grains

Fermented mash is made of glutinous rice and can be obtained by simple fermentation process. 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. We can see fermented grains in supermarkets or ordinary shopping, so how should we choose fermented grains? This kind of problem has troubled many people. Next, let Mawang Encyclopedia tell you about the selection method of fermented grains.

1. There is distiller's grains in the supermarket. Distiller's grains can be bought in the supermarket and packed in a small glass jar.

2. There are new and old wineries and new and old wineries. You can look at the rice in the glass jar when you buy it. There is a hole in the center of the rice. The hole is older and the hole is smaller.

In addition, the rice brewed by old wine is also swollen, so the gap between rice grains is tight. On the contrary, the rice brewed by "young" wine does not look very big, and the gaps between grains are relatively loose.

4. When choosing, it is best to use aged wine, because aged wine tastes stronger and more fragrant. People who eat fermented grains for the first time may not be used to the taste, so they can try to buy a new fermented grains first.