Fermented horseshoe(jiu niang ma ti )

Fermented horseshoe

Introduction:

"Brewed horseshoe: the method is very simple, and the effect of self-cultivation can not be underestimated. It has the effect of replenishing qi and blood, clearing away heat and appetizing. In strong wind and dry season, it can replenish moisture for dry skin and make it moist. "

Production steps:

Step 1: peel the horse hooves, clean them and soak them in cold water.

Step 2: blanch the cleaned horseshoe in boiling water, and put it into the purified water for later use.

Step 3: add the pure water with horseshoe into the rock sugar, cook it together until the rock sugar melts, leave the fire, and add a few Lycium barbarum.

Step 4: add 2-3 tbsp of wine while it's hot and mix well.

Step 5: warm and serve.

Step 6: moisten the skin, replenish qi and blood, clear away heat and appetizer.

Materials required:

Horseshoe: right amount

Wine: right amount

Rock sugar: right amount

Wolfberry: moderate

Note: Tips: 1, horseshoe whether eaten raw or cooked, do not affect its nutrition. Because of the water bulb of horseshoe, it's better not to eat it raw often, at least clean it, and soak it in hot water for a few minutes before eating, so as to avoid the possibility of parasites.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Jiu Niang Ma Ti