Poached Egg in Fermented Glutinous Rice Soup(lao zao ji dan )

Poached Egg in Fermented Glutinous Rice Soup

Introduction:

"When we celebrate the new year at home, we eat mashed eggs or mashed dumplings in the morning. There is a family of "old fermented glutinous rice". The family has been making fermented glutinous rice for generations. Every year, my mother will buy a big jar early to eat for a whole year. There are some people who buy mash in the supermarket in Changchun, but they always feel that the taste is not right, so they decide to make it with their own yogurt machine, which is very successful! "

Production steps:

Step 1: wash and soak the glutinous rice for 10 hours.

Step 2: steam the glutinous rice in the steamer.

Step 3: steam the glutinous rice in the steamer until it is cool.

Step 4: put the glutinous rice into the yoghurt machine, melt 3G Angel liqueur with a little cold water, and mix it into the glutinous rice.

Step 5: turn the yoghurt machine to the rice wine function, ferment for 36 hours, and the mash is ready.

Step 6: add water to boil in the pot, add mash, put the eggs in the pot, about 3 minutes, wait for the eggs to condense, put in the right amount of sugar, you can put into the bowl.

Materials required:

Glutinous rice: 250g

Angel liqueur: 1 Pack

Eggs: 3

Sugar: right amount

Note: the whole process of making rice wine should not be stained with oil and raw water.

Production difficulty: simple

Process: others

Production time: several days

Taste: sweet

Chinese PinYin : Lao Zao Ji Dan