Egg soup with lotus root powder(ou fen jiu niang ji dan geng )

Egg soup with lotus root powder

Introduction:

"Lotus root powder can clear away heat and cool blood, relieve constipation and diarrhea, invigorate spleen and appetizer, benefit blood and muscle, stop bleeding and dissipate blood stasis. Lotus root contains a lot of tannic acid, which can contract blood vessels and can be used to stop bleeding. Lotus root can also cool blood and disperse blood. Traditional Chinese medicine believes that it is a good food therapy for febrile disease. Jiuniang is a kind of flavor food made from glutinous rice after fermentation, which is deeply loved by people. It has high caloric production, rich in carbohydrates, protein, B vitamins, minerals and so on, which are indispensable nutrients for human body. B vitamins can promote milk secretion. Mash contains a small amount of alcohol, and alcohol can promote blood circulation, help digestion and appetite function

Production steps:

Step 1: bring about two bowls of water to a boil

Step 2: bring about two bowls of water to a boil

Step 3: break the eggs

Step 4: mix lotus root powder with warm boiled water

Step 5: Boil the water in the pot, turn the heat down, and pour the eggs into the pot with a spoon

Step 6: after pouring all the Plumeria, boil until boiling

Step 7: pour in the lotus root powder

Step 8: stir while boiling

Step 9: bring to a boil and add two teaspoons of wine

Step 10: after boiling again, turn off the heat and put into a bowl

Materials required:

Lotus root powder: a bag

Wine: 2 teaspoons

Egg: 1

Note: 1, lotus root powder is sweet, can not put sugar 2, pure lotus root powder contains a lot of iron and reducing sugar and other components, contact with the air, easy to oxidize, make the color of the powder from white to reddish. Other starches (such as sweet potato, potato, water chestnut and pueraria lobata) have no such change, they are pure white or slightly yellow; if this kind of starch is rose red, it is caused by adding edible pigment. 3. Wine has old and new wine has new and old wine. When you buy, you can see the rice in the glass jar. There is a hole in the middle of the rice. The big hole is older, and the small hole is new fermented. In addition, the rice brewed with old wine is also relatively inflated, so the gap between the rice grains is relatively tight. On the contrary, the rice brewed with "young" wine doesn't look very big, and the gap between the rice grains is relatively loose. When choosing, it's better to use older wine, because the flavor of older wine is stronger and more fragrant. People who eat wine for the first time may not be used to the taste, so they can buy a new wine to try.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Ou Fen Jiu Niang Ji Dan Geng