I don't know how many people, like me, remember the first impression of "little sweet wine" from the mash.
"Mash", some places also call it "sake brewing" and "sweet wine". Now this kind of sake is very common in supermarket refrigerators, white and translucent, mostly in plastic bottles, with a certain symbolic meaning of childhood memories.
In the past, brewing this kind of thing was often made at home. In the homes of people who love to drink two sips, this is a necessary stage for home-brewing rice wine. Using glutinous rice, steaming it in a pot, draining it, pouring it into a basin, stirring it into the koji with a little heat, and setting it aside in a large-bellied clay pot. The glutinous rice is flattened, a small hole is punched in the middle, the right amount of warm water is poured, and then everything is handed over to the sake koji. After sealing, cover the straw stack and move to near the hearth to maintain a specific temperature.
In just a few days, the hungry child will be tempted to open the straw stack, and a sweet aroma will burst out of the black clay pot. With a spoon, remember that it must be clean, and a few spoonfuls of mash into a small bowl – this is the most refreshing dessert for waking up at noon. Remember not to eat too much, the old man in the family always warned, "Be careful not to get drunk on the side of the tank."
The taste period of mash is not very long, and continuous fermentation can easily overshadow the rice aroma of wine, which can only be enjoyed exclusively by adults. So that period is still the stage of "small sweet water", and people always find ways to eat it.
Eating empty mouth is extremely refreshing, glutinous rice is moist, sweet and soft, and cool. The popular "sake dumplings" are also evergreen desserts. The finishing touch is always sprinkling a handful of fine sugar osmanthus flowers before coming out of the pot. The osmanthus flowers are fragrant, but they still can't hide the sweetness of the mash. For a long time, osmanthus and mash were inseparable golden partners in my heart. Until now, milk tea is enough to contain everything, and it also has the collocation of osmanthus mash, which is very popular.
I remember making braised fish in the summer, and the old man in the family would also cut a large spoonful of mash. Probably some alcohol, it makes the fish more tender and tastes unique. The sweetness of the mash is almost impossible to taste, and the glutinous rice has absorbed the taste of thick oil and red sauce, and the aftertaste is long.
However, mash is still the most pleasing thing to eat sweets. The good use of mash, the rugged and luxurious Great Northwest is also willing to show enough patience.
When I have free time, I quite like to go to a northwest restaurant in Sanlitun. Every time you eat a stuffed crust or noodle, you always need a little bit of moist sweetness to dissipate the tamped satiety. The best dessert after a meal is "milk mashed eggs". It actually sounds like a top, but people have two stomachs, one for food and the other for dessert.
A few bright yellows in the white clean, milk mashed eggs are served with tender appearance, like a plumeria in a beautiful holiday. The eggs are fluffy and smooth, there is no sense of muscle, and the warm milk lined with it complements each other perfectly. Mash in it, the personality can be said to be outstanding. There is no wine taste, but it has a sweetness that is difficult to ignore. Sprinkle large amounts of preserved nuts and fruits, very hearty.
In fact, it didn't take more than a few minutes to make this dessert at home. Just follow the steps to put the ingredients out of the pot, without adding a little extra sugar, which is the sweet charm that blows in the summer.
Desserts in the summer, everyone is always greedy for cold. It's just like the hot sweet potatoes in the winter, a bowl of milk mashed eggs in the summer, like the air conditioner wrapped in a thin roll, that happiness, not enough for outsiders.
-Milk mashed eggs-
“ Ingredients”
Whole fresh milk 300ml
Mash 100ml
1 egg
Baking soda 1~2g
-Ingredients-
raisin
Badan Wood
White sesame seeds
Fried peanut rice
Black sesame seeds
Chinese wolfberry
“Method”
1. Cook full-fat fresh milk over low heat until it just boils, during which time it needs to be stirred without paste.
2. Mix with a little baking soda.
3. Add mash and cook over low heat until the milk is about to boil.
4. Whisk the eggs, drizzle carefully over the boiling milk mash and turn off the heat immediately.
5. All nuts/dried fruit are handled in advance. Sprinkle on the surface of the milk and egg mash in a bowl.