Erguotou, Zhalute Banner [Specialty of Zhalute Banner, Inner Mongolia]

What is Zhalute Banner Erguotou? Authentic specialty of Zhalute Banner, Inner Mongolia: Zhalute Banner Erguotou

Summary:Do you want to know what Zhalute Banner Erguotou is? This article is a detailed introduction to the local specialty of Zhalute Banner, Inner Mongolia - Zhalute Banner Erguotou. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Zhalute Banner Erguotou. The full text takes about 6 minutes to read, mainly including the basic introduction of Zhalute Banner Erguotou and the product characteristics of Zhalute Banner Erguotou? How did the history of Erguotou in Zhalute Banner come about? The production method of Zhalute Banner Erguotou and the tasting and eating method of Zhalute Banner Erguotou

Basic introduction of Er Guo Tou in Zhalute Banner

As the name suggests, "Er Guo Tou" is the "Guo Tou" wine made from raw materials after being fired in the second pot. This wine is the purest, odorless, high concentration but not strong, truly mellow and fragrant. If only 60 degree wine is taken and sealed underground, and aged for a long time, the wine will taste better, which is the famous "cellar wine"

What are the product features of Zhalute Banner Erguotou

Er Guo Tou liquor is made from sorghum as the raw material, wheat bran and yeast as the saccharification and fermentation agents, using the traditional "Lao Wu Zeng" process. The raw materials are steamed, the auxiliary materials are steamed, the liquor is poured into the pool at low temperature, and the liquor is appropriately fermented.

It is distilled by fire, the head and tail are removed, and the liquor is aged and brewed. Due to its clear and transparent liquid, fragrant aroma, mellow quality, sweet and refreshing taste, strong alcohol content, long-lasting aftertaste, and long-lasting aftertaste, Erguotou liquor has gained recognition from a wide range of consumers, and the brand family of Erguotou is becoming increasingly diverse

The tin pan is actually a cooler. It is made of tin and has an open circular shape with a diameter of less than 20 centimeters. It tilts at a 45 degree angle towards the center of the circle and contracts to the tip of the cone, similar to a drum pan. Therefore, it is called a cold water pan. The principle is: when the heated steam of the mash rises slowly and encounters sudden cooling, it becomes exposed liquor, which drips along the outer wall of the tin pot and flows into the lower dew plate. Through the tin tube connected to the dew plate, it flows out like a spring and protrudes to the wicker wine basket outside the distillation pot

Due to the limited capacity of the Tianguo, the fire (formerly known as the furnace) or steam (now known as steam) should not be too high. Instead, slow down the distillation and continuously stir the Tianguo to hold the water, while controlling the temperature of the flowing wine

The production method of Er Guo Tou in Zhalute Banner

The raw materials for soju can generally undergo five to six fermentations and be put into the pot. In addition to raw materials such as wheat, sorghum, corn, etc., there are also auxiliary materials such as corn stalks, corn kernels, wheat bran, and rice bran. After being crushed in a certain proportion, water is added, steamed, yeast is added, and stirred evenly before entering the cellar for fermentation. Generally, it takes 5 days for the fermented grains to leave the cellar. This is the first pot. After drinking, it is necessary to remove the ingredients from the steamer, cool them down and loosen them, then add a small amount of new raw materials and yeast, stir them evenly, and then enter the cellar for fermentation. This completes the work of one shift. After 5 days, take it out and use it to roast wine, which is the second pot. The wine that starts to flow out at this time is the real "Er Guo Tou", which is actually the "Kuai Qu" wine

Tasting and eating methods of Erguotou in Zhalute Banner

When drinking, it is often accompanied by cold dishes, such as peanuts, Gaobeidian tofu shreds, braised beef, and sliced cucumbers. When tasting old Beijing snacks such as braised, braised, braised, and braised pork belly, and white water lamb head, diners often drink Er Guo Tou together to add flavor and excitement. And when eating dumplings in winter, pairing them with Er Guo Tou is the most common way. There is a saying that goes, "Dumplings are just wine, the more you drink, the more you get