What is mash?

Mash, also known as wine, sweet wine, sour wine. In the old days, it was called "sweet", a kind of rice wine, a traditional snack of the Han Chinese in the south of the Yangtze River.

The mash is made from fermented glutinous rice (also known as river rice), which can be used to relieve summer heat in summer. The main raw material is glutinous rice, brewing process is simple, sweet and mellow taste, alcohol content is very small, so it is very popular. But there are still many people who think it is sour and refuse to eat it. In the production of some dishes, glutinous rice wine is also often used as an important seasoning.

Raw material recipe: top grade rice (glutinous rice) 5000 grams of wine 50 grams

Method of production:

1. 5000 grams of glutinous rice with clean water, soak for 1 hour, poured into the Shauki (southern panning and washing vegetables with a bamboo utensil shaped like the northern winnowing fan) inside the drain.

2. In the steamer basket spread a good gauze, the drained river rice poured on it, with a high fire steam 1 hour, poured into the basin, with an electric fan to the rice temperature down to 20 ℃ -40 ℃ (according to the different types of wine, glutinous rice origin, and even latitude of different temperatures will vary), and then the appropriate amount of cool water poured into the basin, mixed with the hand. Powder the wine curd and put it into the basin, and mix it well once again.

3. Pour the well-mixed glutinous rice into the jar, use your hands to make a small nest in the center, and then add the rest of the liquor powder with a little bit of cold boiled water and sprinkle it on the surface of the rice. Then use the wooden lid to cover the cylinder tightly, wrapped in cotton wool, into the grass nest inside, 3 days into the mash.