Time Traveling: Bringing Space to Raise Your Husband

Li Qing got the little monkey, happily humming a little song and walked forward, happy and happy, Li Qing did not forget what he was doing up the mountain.

This time I haven’t gone up the mountain for several days, and two traps have been destroyed. Li Qing was not surprised. A slightly larger animal on the mountain can destroy this trap. It was his own luck that he didn’t attract large animals the last few times. good.

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

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

As soon as he walked to the side of the trap, Li Qing heard a clucking sound. Li Qing knew that the trap was definitely not empty. 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 unconscious and threw them into the space.

Li Qing didn't forget that he didn't knock the pheasant unconscious last time, which resulted in the destruction of many strawberry seedlings, and almost drowned one in the space spring, which made Li Qing feel very distressed.

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

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

While it was still early, Li Qing wanted to make a delicacy, fermented glutinous rice.Fermented glutinous rice is found in many places, and it is a kind of folk sweets and drinks.

Every Spring Festival, the family always makes a big pot of fermented glutinous rice.First, steam the washed and soaked glutinous rice until it is half-cooked, then shower it with cold water, and let it cool down to about 30°C. It ferments.

The night temperature should be about the same.The washbasin should be moved in circles frequently, so that the glutinous rice in the basin can be heated evenly.

A day or two later, there was a smell of wine coming out of the basin.

In it, there is a puddle of milk-like liquid. I dipped my fingers in it and tasted it. It was very sweet, but unlike sugar, it had a slightly boozy aroma.

This is an important sign of successful fermented glutinous rice making.

In all parts of Guanzhong, not only the common people make their own fermented glutinous rice for consumption, but most of the county towns and small towns have businessmen who specialize in selling fermented glutinous rice.

The night market is thriving, and fermented glutinous rice is the most common and popular snack.

There are also ice cold fermented glutinous rice in the city.

The door sells the raw fermented glutinous rice without adding water, which is called fermented glutinous rice grains.

Glutinous rice is also called Jiangmi or wine rice, so fermented glutinous rice is also called Jiangmi wine.

Among the many fermented glutinous rice, the one in Lintong County is the most famous, known as Lintong fermented glutinous rice or Lintong sweet-scented osmanthus fermented glutinous rice.

The production method is slightly the same as the common folk method.It is characterized by thick juice and mellow taste. After boiling, the glutinous rice floats on the water surface, and the wine smells tangy.

Because Lintong has the famous hot spring Huaqing Pool, which used to be the place where the romantic emperor Li Longji and the peerless beauty Yang Yuhuan bathed and enjoyed themselves, and Lintong fermented glutinous rice is made from hot spring water, so it adds a bit of charm.

Some books even say that the earliest fermented glutinous rice was specially made for Concubine Yang.

Hanzhong people also love fermented glutinous rice very much.

Mr. Xu Yongji, a well-known calligrapher in Hanzhong City, said that not only do you have to cook your own food during the New Year, but you also cook food during the week.

Especially in Bazi, Hanzhong, where rice is the main area, the common people have to use a piece of land to grow wine rice for making fermented glutinous rice.

At the time of communalization, they could not grow their own crops, and had to try to exchange some, at least during the Spring Festival, they had to make fermented glutinous rice.

As a last resort, it is also necessary to use large bags of rice grits.

When a woman is about to give birth, fermented glutinous rice must be made at home, because eating fermented glutinous rice with eggs is very nutritious for the parturient.

Weddings and weddings, building houses and beams, there must also be fermented glutinous rice to entertain guests.

When making, the wine rice is steamed until it is half mature, the same is mixed with koji, the same is put into the tank when it is cool, and the same is covered with a quilt, and it must be placed next to the stove in winter.

Different distiller's koji and the amount used, as well as the temperature during the production process, determine the sweetness and sourness of the fermented glutinous rice.

It is always better to be slightly sour in sweetness.

Fermented glutinous rice is also a kind of wine, but it has a lighter taste and is generally not intoxicating.

But if you eat too much, and you eat the fermented glutinous rice grains that have not been boiled, you will get deeper and more difficult to wake up when you are drunk.

Li Shi, a man of the Ming Dynasty, said in "Shu Yu": "If you don't remove the dregs, you can use cooked glutinous rice to make it. Therefore, if you don't remove the dregs, it is the ancient mash and glutinous rice."

Both "Zhuangzi Robber Zhi" and "Book of the Later Han" have records about fermented glutinous rice. It can be seen that it has a long history. It has existed in Qin and Han Dynasties, and it was not invented by Concubine Yang.

Guo Moruo's "Visit Xi'an · May [-]nd"

It is called "rice wine", which is Du Fu's so-called "turbid mash".

Sichuan people call it "mash glutinous rice", which contains very little ethanol.

"Powder rice wine" seems to be "Jiangmi wine".

Not only people from Sichuan, but people from Shaanxi also call it fermented glutinous rice.According to some books, Zhejiang has stewed whip bamboo shoots, Shanghai has snails, Beijing has simmered rice stems, Fujian has fresh bamboo clams, and Shaanxi has bad meat, all of which are made from fermented glutinous rice.

It can be seen that fermented glutinous rice is very common in China, regardless of the north and the south, and is loved by ancient and modern people.

Besides frangipani or poached eggs, there are many unique ways to eat them: one is to soak fried dough twists to eat; Mix lard and cook it with fermented glutinous rice; eat fermented glutinous glutinous rice in cold water in summer, add some cold water to a spoonful of fermented glutinous rice, drink it and feel cool in the heart, eliminating the heat of the day.

When Li Qing was young, fermented glutinous rice was his favorite. At that time, he was young and the family conditions were poor. Every year, his grandmother would make some fermented glutinous rice and boiled an egg for him. It tasted endless aftertaste.

I remember one time I secretly drank fermented glutinous rice water, but I was dizzy and fell asleep. My parents couldn't find him, and I was almost scared to death. Later, I ate a meal of "Bamboo Whip Stir-Fried Pork" , I still remember it so far.

But after growing up, grandma left, and my mother couldn't make the taste of grandma anymore, and I seldom eat fermented glutinous rice.Li Qing finished the fermented glutinous rice and added some space water. Although it was the first time to make it, it still looked pretty good.

Li Qing couldn't help being a little proud.

Put the fermented glutinous rice in a clay pot, cover it with the original owner's previous quilt, and put it under the kitchen cabinet, and it will be ready to eat in two days.

After having 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 would be bad if he got frozen.