Cultural introduction of laozao

In China, the way of eating mash is probably the most consistent among all kinds of foods. For example, you can eat mash jiaozi and mash eggs there, which are almost the same in practice and taste. It's a bit difficult to talk about how to eat mash, so let's warm up and learn something new.

The easiest way to eat is to eat mashed potatoes raw. Southerners are used to calling unprocessed fermented grains "raw fermented grains" or "raw rice wine" or "raw fermented grains". Eating raw mash means eating it directly. Among them, "Xiaogan rice wine" in Xiaogan, Hubei (often called "Fuzhi wine" in Hubei) is an example. Locals mainly eat it raw or with a little white water, so "Xiaogan rice wine" has become the favorite of Hubei people. However, this way of eating is also particular. The fermented mash is slightly warm and sour, and it is delicious only after thorough cooling. Later, with the refrigerator, it was enough to put the pot and the mash together, so that you could eat the cold mash and prevent the mash from becoming sour due to excessive fermentation.

Only the eating method of raw mash is simple, and the requirements for mash are very high. Some people add less "drinking water" in order to pursue the sweetness of mash (see the past of mash 2006- 10-20), and mash is "covered", which makes it dry, bitter and uncomfortable to eat. Adding more mash to "Silver Wine" is tender and comfortable, but the taste and sweetness of the wine are not enough. Southerners call it "clear soup and small wine" If you understand this truth, you will know why the mash in the supermarket is not delicious.

In Sichuan, Guizhou and Guizhou, raw fermented grains have a very important use besides eating, that is, using raw fermented grains instead of white wine as "yeast" for pickles. Like Sichuan cowhide marinated in mash, it is sweet and sour, really refreshing. Dushan hydrochloric acid in Guizhou is particularly famous: between green vegetables and red peppers, there are white grains of distiller's grains, crisp vegetables are extremely spicy, and the lingering sweetness makes people want to stop.

Some restaurants in the south still use mash as the "fermentation head" of dough, and the dough made is soft, delicious, sweet and fluid-producing, which can be comparable to the dough made of yeast or fermented fertilizer. Raw mash is also the best seasoning for cooking, such as mash fish and mash eggplant, which are popular home-cooked dishes in southwest China.

There are too many ways to eat "cooked fermented grains", such as fermented grains, distiller's grains, rice wine, sweet wine, sweet rice wine, glutinous rice wine and glutinous rice wine.

Fermented glutinous rice is found in many places in Shaanxi. It is a folk dessert and drink. Every Spring Festival, the family always cooks a big pot of fermented glutinous rice. First, steam the washed and softened glutinous rice until it is half cooked, then cool it to about 30℃ with cold water, add distiller's yeast, mix it evenly, put it in a pot with a small hole in the middle, cover it with a quilt, and put it on a hot kang for fermentation. The temperature should be about the same day and night. The basin should be rotated frequently, so that the glutinous rice in the basin can be heated evenly. A day or two later, a bouquet of wine emerged from the basin. I lifted the quilt and saw a milky liquid in the small hole in the middle. I dipped my finger in it and tasted it. It's sweet, but it's different from sugar and has a slight fragrance. This is an important symbol of the success of making mash. So you can eat. Or take a spoonful or two of water and boil it. Or add plumeria, poached eggs, and even soup and eggs to eat in this boiled mash. You can also have a cold drink.

In all parts of Guanzhong, not only ordinary people cook their own fermented grains, but also there are merchants specializing in selling fermented grains in counties and towns, and the night market is booming. Fermented grain is the most common and popular snack. There are also people selling chilled malt syrup in the city. Others specialize in selling raw juice fermented grains without water, which are called fermented grains. Glutinous rice is also called glutinous rice or glutinous rice, so glutinous rice is also called glutinous rice wine. Among many fermented grains, the fermented grains in Lintong County are the most famous, and they are called Lintong fermented grains or Lintong osmanthus fermented grains. The production method is similar to the general folk method. It is characterized by strong juice and mellow taste, and the glutinous rice floats on the water after boiling, and the wine is rich. Because there is a famous hot spring Huaqing Pool in Lintong, which used to be a place where the romantic son of heaven Li Longji and the peerless beauty Yang Yuhuan bathed and enjoyed, Lintong fermented glutinous rice was made of hot spring water, so it added a charm. Some books even say that the earliest mash was specially made for Yang Guifei. Correction: However, many people in Lintong can't make mash, and many people in Guanzhong know little about mash, which is not very popular!

Hanzhong people also like opera very much. Mr. Xu Yongji, a well-known calligrapher in Hanzhong City, said that you should not only cook for the Chinese New Year, but also cook for yourself at ordinary times. Especially in Hanzhong bazi, which is dominated by rice, the people need to use a piece of land to grow wine and rice specially used for making fermented grains. At that time, you can't grow your own plants, but you should try to exchange some, at least during the Spring Festival. If you have to do this, you should use big bread. When a woman gives birth, she must make mashed potatoes at home, because eating mashed potatoes with eggs is very nutritious for the parturient. Weddings and funerals, building houses and beams, and also hosting guests. When making, the rice is steamed to 80% maturity, mixed with distiller's yeast, cooled, put in a jar, covered with a quilt, and placed by the stove in winter. The sweet and sour degree of mash is determined by different koji and dosage and the temperature in the production process. It's always better to have a little acid in the sweetness. In addition to beating frangipani or poached eggs, there are many unique ways to eat them: first, soak them in twist; The second is to tear the persimmon and put it in the mash soup to cook together; The third is to chop the walnuts. Mix lard and mashed potatoes and cook together; Eating cold water mash in summer, taking a spoonful of mash and adding some cold water will make you feel cool, and the heat of the day will be eliminated.

Lao Zao is also a kind of wine, but its taste is light and generally not intoxicating. But if you eat too much and you eat fermented grains that are not boiled with water, when you are drunk, you will be deeper and more difficult to wake up. Amin scholar Shi Li said in Yu Shu: Don't spoil my wine, but cook glutinous rice, so don't spoil it, that is, aging and aging. There are records about mash in Zhuangzi Stole Foot and the Book of the Later Han Dynasty, which shows that mash has a long history and existed in Qin and Han Dynasties, and was not invented by Yang Guifei. Guo Moruo wrote "Visit Xi 'an on May 2nd", saying that yellow rice wine is what Du Fu called "muddy mash". Sichuanese call it "mash", which contains almost no ethanol. Rice wine seems to be Jiang rice wine. Not only Sichuanese, but also Shaanxi people call it mash. According to some books, Zhejiang has bad stewed whips and bamboo shoots, Shanghai has bad snails, Beijing has bad stewed water bamboo, Fujian has light and bad fresh scorpions, and Shaanxi has bad meat, all of which are processed with fermented grains without wine. It can be seen that mash is very common in both the north and the south of China, and it is deeply loved by people in ancient and modern times.

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Liu Dong fermented glutinous rice is a specialty of Sichuanese. It tastes delicious. Exquisite craftsmanship, especially the promotion of Dazhu Liu Dong mash. "King of Malt Wine" and "King of Malt Wine" are two families that run this industry in Liu Dong. It has been famous since the late Qing Dynasty. Liu Dong Bridge is located at the intersection of Hanyu Expressway and Chuandong Expressway, across the east and west banks of Liu Dong River and across a bridge. It is three kilometers away from Zhucheng. Tongluo Mountain comes from the source of Liudong River, and mineral springs gather in Huixi River. Liu Dong mash is unique, so covering spring is sweet. Liu Dong mash is as sweet as honey without sugar, and has the functions of nourishing yin and tonifying kidney, promoting fluid production and quenching thirst. Anyone who passes through Dazhu will personally taste it to sacrifice his mouth and teeth and moisten his stomach. Liu Dong fermented glutinous rice is packed in a crock and labeled. As a gift, it is well known in China.