Shawan Er Lao Shell [Gansu Dangchang Specialty]

What is Shawan Er Lao Shell? Authentic Gansu Dangchang specialty: Shawan Er Lao Shell

Content summary:Do you want to know what Shawan Er Lao Shell is? This article is a detailed introduction to the special product of Dangchang, Gansu Province - Shawan Erlao Shell. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Shawan Erlao Shell. The full text takes about 4 minutes to read, mainly including the basic introduction of Shawan Erlao Shell and its nutritional value? What are the product features of Shawan Er Lao Shell? The production method of Shawan Er Lao Shell, etc

Basic Introduction to Shawan Er Lao Shell

Shawan Er Lao Shell, originally named Lao Shao, is called Er Lao Shell in local colloquial language due to the similarity in pronunciation between the two characters; It is also named after cooking wine once and then baking wine once, a total of two times. It is a Baijiu made by roasting the cooking wine brewed in advance, and the alcohol degree is generally between 35-40 degrees

In Shawan, regardless of wealth, weddings, funerals, or entertaining guests, they do not buy alcohol and only use homemade Er Lao shells. Er Lao Shell is as famous as Shawan Jar Wine and is a unique local cuisine in the southern region of Dangchang. It has a unique local flavor and affordable quality, and has been popular among the local people for a long time. Now Er Laoke has emerged from Shawan and is renowned both inside and outside the county

Traditionally, Baijiu is believed to have the functions of promoting blood circulation, activating pulse, helping medicine, improving appetite, eliminating fatigue, cultivating sentiment, making people light and refreshing from cold. Drinking a small amount of low alcohol Baijiu can expand small blood vessels, promote blood circulation, delay the deposition of cholesterol and other lipids in the blood vessel wall, which is beneficial to the circulatory system and cardiovascular and cerebrovascular systems

The production method of Shawan Er Lao Shell

The firing of Er Lao Shell is very particular about craftsmanship, and the firing utensils are also very unique, consisting of a round hole pot cover, a sleeve rod, a sleeve cylinder, and a bamboo tube. The sleeve rod serves as a connecting function. Below the sleeve cylinder is a circular through-hole used to connect the sleeve rod and bamboo tube at both ends. Above the through-hole is a cooling cylinder used to hold water to cool the wine vapor in the through-hole. When baking wine, put the cooking wine into the large pot cover, connect the sleeve rod to one end of the circular hole of the pot cover and the circular hole of the sleeve cylinder, and connect the bamboo tube from the other end. After the cooking wine in the pot is boiled, the steam of the wine is transmitted from the pot hole cover to the sleeve rod, and then from the sleeve rod to the sleeve cylinder. In the opening hole of the sleeve cylinder, the steam of the wine is cooled by the water in the upper part and becomes wine, which flows out from the bamboo tube. When baking, it is necessary to constantly change the hot water in the vat to stabilize the temperature. The fire should also be careful not to be too high or too low. If it is too high, the wine will have a burnt taste, while if it is too low, the wine will be slow and have a weak taste. The quality of wine is related to cooking wine. If cooking wine is not well sealed in the wine tank and leaks air, the baked wine will have a sour taste. The commonly used cooking wine for roasting Er Lao Shell includes sorghum, corn, red grain, barley, and wheat, with sorghum being the most common and barley being the best