Besides making wine, sake koji can also be eaten! The five brothers in Jiangxi have worked for 40 years with an annual income of 65,438+10,000.

Everyone who makes flavors is also experiencing his own way of survival. Li Huazhong is a villager in Huangkeng Township, Suichuan, Jiangxi Province. He and his four brothers have been making edible wine cakes for more than 40 years. Relying on this craft handed down from generation to generation, they have both flavor and livelihood.

This special edible wine cake can be cooked all year round regardless of time, but the method is very complicated.

More than ten kinds of Chinese herbal medicines picked from the mountains were mashed into dregs and put into bags. They are soaked in water overnight to make potions, and then poured into rice flour to make wine cakes. After four or five days of fermentation, when the hot air dissipates and the water dries, or when the soup is steamed or fried, it is fragrant, smooth and has a unique flavor, which has a good effect on promoting digestion.

At present, this kind of edible wine cake can be sold to 8 yuan in local area 1 kg, while the market price outside is not lower than per kg 10 yuan. The five brothers can earn hundreds of thousands a year just by making edible wine cakes. Let's see how such a popular wine cake is made.

food

Rice flour, earth eggs, chicken manure, Polygonum hydropiper, iron whip, bamboo leaves, Lophatherum gracile, Leymus chinensis, Ditantou, wine cake grass, horseshoe incense, etc.

working methods

1, collecting herbs. More than ten kinds of Chinese herbal medicines, such as Paederia scandens in the wasteland, Polygonum hydropiper in the ground (Liao, the third sound), iron whip, the fragrance of golden bamboo leaves and horseshoes on the roadside, Tian Yang grass, Ditantou, Jiugao grass and Lophatherum gracile roots on the mountain, are all raw materials for making wine cakes.

Each herb has its own uses, such as Polygonum hydropiper, to promote the fermentation of wine cakes; Tian Yang grass, sweet; Chicken manure vine can help digestion and promote digestion; Golden bamboo leaves have a cooling effect, which makes the wine cake taste more comfortable.

2. Wash the picked medicinal materials for more than 3 times, then put them on the chopping block and hammer them with a hammer; Then put it into a fine sandbag with other Chinese herbal medicines that have been ground into powder, soak it in clear water for about half an hour, and filter out the medicine juice.

3. Select japonica rice and grind it into rice flour, pour it into bamboo strips according to the ratio of 6 tablespoons of fine rice flour 1 tablespoon of coarse rice flour, slowly add the medicinal juice, and knead, knead and knead the rice flour by hand, fully and evenly stir to make rice balls, then knead them into balls the size of duck eggs, press them into cakes, and evenly put them on the grain sieve.

The finished wine cake made of ordinary 1 kg rice flour weighs only 7 times. The wine cake should be dry and moist, and can be kneaded into a ball. It's not good to grasp it with your hands. If it is easy to grasp, it means that there is too much water, but when it is not easy to grasp, the wine cake will be more beautiful.

From kneading rice noodles, to grasping medicine and kneading balls, and then to introducing medicine, everyone has already formed a tacit understanding of what to do and how to do it.

4. Sprinkle a layer of medicinal materials on the millet dough, that is, mixed rice flour and aged wine cake powder, shake well first, then throw it up and mix well; Put them one by one on a bamboo plaque covered with straw and let them stand and ferment for about a week.

In the process of fermentation, the wine cake will slowly expand and open into a round steamed bun with hyphae inside. After four or five days, the hot air dissipates, and the tiny fluff on the pills will also fade, so they can be moved to the sun to dry.

Generally, straw is not placed on bamboo plaques in summer, but when the weather turns cold, it needs to be placed for insulation. Generally, the fermentation time only takes 3 to 4 days in hot weather and one week in cold weather. If you feel that the wine cake is completely cold, you can put it in the sun.

5. The residual temperature on the surface of the wine cake dissipates, indicating that the fermentation is complete, and it can be moved out, dried for 4 days, and sealed. Pay special attention to the weather when drying, and take it back even if it rains in Mao Mao, otherwise there will be black spots on the finished product, which will not look good.

After the last step, the sun-dried pills are shaken back and forth to remove impurities until the skin turns white, and stored in a sealed plastic bag. The wine cake is considered to have completed all the steps.

6.4 wine cakes are soaked in warm water for about 15 minutes; When the wine cake completely sinks into the water, it is completely absorbed and picked up. Dry the water on the surface with a paper towel and cut it into thin slices for later use.

7. Put oil in the hot pot and cool, beat two earth eggs several times, fry them into poached eggs and take them out for later use; Add a spoonful of salt to the remaining oil in the pot, and then pour in the right amount of water to boil; Pour the cut wine cake into the pot and cook until it floats. Add two poached eggs and cook together. Sprinkle with chopped green onion and Jiang Mo, and put in a bowl.

Gently put the wine cake into the pot and cook for a while, then turn it over slowly. When it floats, it means it is cooked. After cooking, the wine cake has a smell of rice husk and a hint of herbal fragrance.

Another way to eat is to directly break the wine cake into small pieces, put it in a bowl, add appropriate amount of cold water, add appropriate amount of oil and salt, beat an egg, and steam it in a rice cooker. The food is soft and delicious like steamed buns.

This kind of edible wine cake is usually eaten by local people for breakfast or dinner, and it is enough for one person to eat two. Moreover, it can stimulate the secretion of digestive glands and increase appetite after eating, which is suitable for children and the elderly! Really achieved the homology of medicine and food, combined with the flavor of the tip of the tongue, so this minority craft has been passed down to this day.