I especially like to eat mash. Whether it's mashed poached eggs, mashed dumplings, or mashed egg flowers... Each method is tireless, the unique taste of mash, teasing my taste buds over and over again, mash, is a delicacy that I can't resist in my life.
For a veteran mash foodie, I eat almost every kind of mash on the market, whether it's homemade bulk mash sold by grandmothers on the street in jars, rice wine suspended in the mash juice, or canned mash fermented in bottles and shaped into bottles...
Eating all over the mash world, or nest mash is the most in line with my heart. Since coming to Chengdu to study in 2003, I accidentally bought a bottle of wowo mash, which opened my lifelong fate with wowo. At that time, the use of high-power electrical appliances in the university dormitories was limited (and it is now, right?). But that doesn't stop us from abandoning the cafeteria and embracing homemade food.
My roommates and I bought a small 400-watt rice cooker, and instant noodles and mash became regulars in the pot. On winter mornings, I didn't want to brave the cold to go to the canteen to cook, cook a small bottle of nest mash, plus a few poached eggs, a bowl per person, the sisters in the dormitory ate particularly sweetly, and on the way to the classroom, they didn't feel cold. On weekends, we can also make the most luxurious mash dinner, buy quick-frozen large rice balls and small rice balls, or add a can of yellow peach to make a mash assort, and even the sisters next door will come to join in the fun.
Children look forward to the New Year the most, and when I was young, it was no exception. I don't love new clothes, I love to eat my grandmother's mash for the New Year. If I usually want to eat, I will follow the adults to the family of the new children to congratulate, because if you go, you can eat delicious mashed eggs.
A few days before Chinese New Year's Eve, Grandma would get up early, steam a large pot of glutinous rice, cool it and mix it with koji that had been ground into powder beforehand, mix well and put it in a jar, compact it and seal it, put it in a basket, wrap it in a quilt or old cotton coat, and put it on the edge of the stove. After a few days, you can taste the delicious taste!
On the morning of the first day of the first lunar month, a bowl of mashed eggs, plus a few tangyuan, the beauty of the year opens in the steaming and sweet taste, and the family sends blessings to each other, this scene has become a nostalgic memory that lingers after growing up.
Grandma's mash sometimes fails, is under-fermented or over-fermented. Insufficient fermentation, mash taste is very light, and eat boiled water bubble rice is not much difference; fermentation is too much, the taste is spicy, sometimes the soup color will turn yellow, eat the head, in the sun for a while, no amount of alcohol, people, may be drunk, the face is red. Grandma will blame herself for fermenting more mouths at this time, offending Dionysus, and at that time, I will think that Grandma is particularly cute.
One winter vacation, I took the nest mash from Chengdu back to my hometown and shared it with my grandmother. At first, Grandma was a bit stubborn, and I told Grandma that the mash was refined through a rigorous process, and that the rice should be panned for 12 times and fermented in a separate bottle, which ensured that the taste of the mash was not lost to the greatest extent and retained the nutrients in the fermentation process. And it uses Jilin Shulan large glutinous rice from the cold black soil gold planting belt in the northeast, and it is also a patented mash.
I opened a bottle of nest mash and cooked a bowl for grandma, but I didn't expect that after tasting the taste, grandma was full of praise for the nest! Later, every time I took a holiday, I would bring home a few bottles, and Grandma would no longer have to make mash herself, nor did she have to worry about fermentation failure, wasting time, wasting food, and having to excuse herself with Dionysus. Later, I could buy nest mash all over the country, and my grandmother was also in her hometown, eating the same kind of nest mash that I ate in Chengdu.
Every time I eat it, I can feel the warmth of my grandmother, the beauty of my heart, and the corners of my mouth unconsciously overflow with a happy smile. There is a special love affair between me and the nest mash, and every encounter is a wonderful fantasy journey.