Li Qing got the little monkey, and walked forward happily humming a little song, happy and happy, Li Qing didn't forget what he was doing when he came up the mountain.

This time I haven't been up the mountain for several days, and two traps have been destroyed, Li Qing is not surprised, the slightly larger animals on the mountain can destroy this trap, and the last few times I didn't attract large animals are all my luck.

After the gathering of snakes, Li Qing would not doubt the attraction of Lingquan to animals.

Li Qing raised his feet and walked towards the next trap.

As soon as he walked to the side of the trap, Li Qing heard a gurgling sound, Li Qing knew that the trap was definitely not empty, and sure enough, there were two pheasants and a hare in the trap.

None of the remaining traps were destroyed, and five pheasants and five hares were harvested.

Li Qing knocked them out and threw them into the space.

Li Qing didn't forget that he didn't knock out the pheasant last time, but he destroyed a lot of strawberry seedlings, and almost drowned one in the space spring, which made Li Qing feel distressed.

Today's harvest is good, not every day there are so many prey, Li Qing is very happy, Xiao Jin also sat quietly on Li Qing's shoulder, looking like a good child.

It was already afternoon when Li Qing returned home, plucked and peeled all the pheasants and hares, and then pickled them.

While the time was still early, Li Qing wanted to make a delicacy, mash. Mash is found in many places, and it is a folk sweet and drink.

Every Spring Festival, there is always a big pot of mash at home. First, the glutinous rice washed and soaked soft is steamed until it is half-cooked, then drenched in cold water, to about 30 °C, add koji, mix evenly, put it into the basin, leave a small hole in the middle, cover it with a quilt, and put it on the hot kang to ferment.

The temperature at night should be about the same. The basin should be moved in a circle frequently, so that the glutinous rice in the basin is heated evenly.

After a day or two, a smell of wine came out of the basin.

There is a puddle of milky liquid, which I dipped my finger in, and it is very sweet, but unlike sugar, it has a slight winey aroma.

This is an important sign of success in making mash.

All over Guanzhong, not only the common people make their own mash to eat, but most of the county towns and small towns have businessmen who specialize in selling mash.

Night markets are thriving, and mash is one of the most common and popular snacks.

There are also shops in the city that sell chilled mash.

The door sells the raw mash without adding water, which is called mash.

Glutinous rice is also called Jiang rice or sake rice, so the mash is also called Jiang rice wine.

Among the many mashes, Lintong County is the most famous, known as Lintong mash or Lintong osmanthus mash.

The production method is slightly the same as the general method of folk. It is characterized by a strong juice and mellow taste, and the glutinous rice floats on the surface of the water after boiling, and the wine is fragrant.

Because Lintong has the famous hot spring Huaqing Pool, it was previously the place where Li Longji, the merry son of heaven, and Yang Yuhuan, a peerless beauty, bathed and enjoyed themselves, and Lintong mash was concocted with hot spring water, so it added a bit of charm.

Some books even say that the earliest mash was specially made for Yang Guifei.

Hanzhong people are also very fond of mash.

Mr. Xu Yongji, a well-known calligrapher in Hanzhong City, said that not only must he make food for the New Year's Festival, but also make food at ordinary times.

Especially in Hanzhong Bazi, an area dominated by rice, the common people have to use a piece of land to grow wine rice for use in preparation for mash.

At the time of communization, you couldn't grow your own, and you had to try to exchange a little, at least during the Spring Festival, you had to make mash.

As a last resort, you have to do it with a large bag of grain grits.

When a woman is in labor, she must make mash at home, because eating egg mash is very nutritious for the mother.

Red and white ceremonies, building the beams of the house, and also having mash to entertain guests.

When making it, the sake rice is steamed until it is eight ripe, mixed with koji, dried until it is cool, put it in a jar, covered with a quilt, and placed next to the stove in winter.

Depending on the amount and amount of koji, as well as the temperature during the production process, determine the sweetness and sourness of the mash.

It is always better to be sweet and slightly sour.

Moromi is also a type of liquor, but it has a mild flavor and is generally not intoxicating.

However, if you eat too much, and you eat the mash that is not boiled in water, it will be deeper and more difficult to wake up when you are drunk.

Mingren Li Shi said in "Shu Yu": \"Don't go to the wine and make the bad day, take the cooked glutinous rice for it, so don't go bad, that is, the ancient mash, the mash."

There are records about mash in the "Zhuangzi and the Book of the Later Han", which shows that it has a long history, and it has already existed in the Qin and Han dynasties, and it was not invented by Yang Guifei.

Guo Moruo's "Traveling to Xi'an, May 2nd"

It is said that "pulp rice wine is what Du Fu called 'turbid mash'."

Sichuan people call it 'mash', and the ethanol content is very small.

"Berry rice wine" seems to be "Jiang rice wine".

Not only Sichuan people, but also Shaanxi people also call it mash. According to some books, there are dregs of braised bamboo shoots in Zhejiang, snails in Shanghai, simmered snails in Beijing, light fresh razor clams in Fujian, and dregs of meat in Shaanxi.

becoming.

It can be seen that mash is very common in China, both north and south, and is loved by ancient and modern people.

In addition to beating frangipani or poached eggs, there are many unique ways to eat: first, soak twist flowers to eat; the second is to tear the persimmons, put them into the mash soup, and cook them together; the third is to chop the walnut kernels, mix with lard, and cook them with the mash to eat;

In the summer, eat cold water mash, a spoonful of mash, add some cold water, drink it and feel cool, and the heat of the day is eliminated.

Li Qing's favorite thing when he was a child was mash eggs, when he was young and the family conditions were poor, his grandmother would make some mash every year and cook an egg for him, which tasted endless.

I remember once I secretly drank mash water, but I drank dizzy, fell asleep, my parents couldn't find him, and I was almost scared to death.

But when I grew up, my grandmother left, and my mother couldn't make the taste of my grandmother, and I rarely ate my own morom. Li Qing made the mash and added some space water, although it was the first time to do it, but it still looked pretty good.

Li Qing couldn't help but feel a little proud.

Put the mash in a clay pot, cover it with the original owner's quilt, and put it under the kitchen cabinet, and you can eat it in two days.

After eating dinner early, Li Qing went to bed, after all, it was already very cold. Xiao Jin was thrown into the space, after all, he was still young, and it was so cold, it was not good to freeze out.