Egg soup with wine(jiu niang dan hua tang )

Egg soup with wine

Introduction:

"My son likes to eat wine egg soup very much. He used to buy wine in the supermarket, but later he thought he could try to make wine himself. My son likes it very much. The flavor is much better than that bought in the supermarket. Maybe it's because there are no additives. After taking it to colleagues, she said it reminds her of the taste of grandma's wine when she was a child. I'm proud. "

Production steps:

Step 1: prepare 1.5kg glutinous rice and liqueur starter. Wash and soak glutinous rice for 24 hours. I usually do it the night before and the next. Soak the rice until it can be crushed by hand. The light is not very good at night. I hope you can see clearly.

Step 2: soak the rice in a steamer and steam it thoroughly. The rice inside is not easy to be cooked, so even if the rice on the surface is cooked, we should see if the rice below is cooked. Steam for about half an hour.

Step 3: cool the steamed glutinous rice to about 30 degrees. If you don't have patience (I am...) It can be rinsed several times under cold boiled water. I have a water purifier at home. I wash it directly. Pay attention to move the rice into the basin and flush with disposable gloves. If you want to use your hands, you must wash them clean without oil. So is the basin. No oil.

Step 4: Sprinkle the koji evenly on the glutinous rice and mix well. Poke a hole in the middle of the basin with a rolling pin. Seal the bowl with plastic wrap and let it rest until the glutinous rice is fermented. In summer, 1-2 days is enough, and heat preservation is needed in winter.

Step 5: 2 days later, open the plastic film, you will smell the sweet taste of wine! I also saw that there was water in the middle hole, which was as flat as rice. At this time, you can put the rice wine into the refrigerator, stop fermentation, you can eat slowly!

Step 6: dig two spoonfuls of rice wine, add water to boil in the pot, beat in the eggs (already very sweet, no sugar, of course, if you especially like to eat sweet, you can add sugar as needed), sprinkle the wolfberry when you come out of the pot. If you like thick soup, you can thicken it.

Materials required:

Glutinous rice: 1.5kg

Eggs: right amount

Sweet koji: right amount

Wolfberry: right amount

Note: 1. The process of making wine must not be stained with oil, pots and hands are the same. If it is stained with oil, the upper layer of wine will grow hair. If you are reluctant to throw it away, you can skim off the hair layer and eat the lower layer. 2. Try to use glutinous rice, rice is OK, but it's not as delicious as glutinous rice. 3. Osmanthus fragrans can be put. Last year's sweet scented osmanthus finished, I have no sweet scented osmanthus. Autumn is coming. I'm going to be a flower robber in the community. The flowers picked by myself are very fragrant. 4. It doesn't matter if you don't stop the fermentation liquid in time, there will be more water coming out and it will become rice wine! I like it.

Production difficulty: ordinary

Process: boiling

Production time: several days

Taste: sweet and sour

Chinese PinYin : Jiu Niang Dan Hua Tang