The practice of boiled eggs in black glutinous rice wine, the practice of boiled eggs in glutinous r

Confinement recipe – black glutinous rice wine and brown sugar boiled eggs.

Ingredients: 2 tablespoons of black glutinous rice wine, 1 egg, appropriate amount of brown sugar.

Method: Put the black glutinous rice wine into the pot, add 1 bowl of water, break the eggs and remove the shells 10 minutes after boiling, put them in the pot, then add brown sugar, and cook until the sugar is dissolved and eaten.

Food tonic effect: It can replenish blood and qi for mothers, dissipate cold and dispel stasis, and is suitable for women of any physique.

Black glutinous rice wine, boiled eggs, this is very nourishing for the body, especially suitable for pregnant women, and can also beautify and nourish the skin.

Ingredients: 2 tablespoons of black glutinous rice wine, 1 egg, appropriate amount of brown sugar.

Method: 1. Put the black glutinous rice wine into the pot and add 1 bowl of water.

2. 10 minutes after boiling, break the eggs and remove the shells, put them in a pot, then add brown sugar, and cook until the sugar is dissolved before eating.

Efficacy: It can replenish blood and qi for mothers, disperse cold and dispel stasis, and is suitable for women with any physique. (It is best not to drink brown sugar water for more than 10 days, so as not to increase bloody lochia, and in summer, it will make the mother sweat more, resulting in less salt in the body.) ）

Method 2: Ingredients for egg black glutinous rice wine.

1000g glutinous rice wine, 30 red dates.

A small handful of wolfberries and a pig's knuckle.

5 cloves of ginger and 20 eggs.

2000g of water

Preparation of egg black glutinous rice wine.

Preparation of egg black glutinous rice wine**1

Step 1: A can of glutinous rice wine, this is the white glutinous rice wine that I photographed before, the black one was not photographed, but the same amount.

Preparation of egg black glutinous rice wine**2

Step 2Put the glutinous rice wine in a pot and add water. Electricity, firewood and firewood can be used, and after the water is boiled, add red dates, wolfberries, and ginger (patted flat).

Preparation of egg black glutinous rice wine**3

Step 3: Add the blanched pork knuckles and hard-boiled eggs. Eggs can be shelled or not, and I like to eat one peel after another.

Preparation of egg black glutinous rice wine**4

Step 4: Simmer over medium heat for 20 minutes, then simmer for 30 minutes.

Preparation of egg black glutinous rice wine**5

Step 5: You can turn off the heat and eat egg glutinous rice wine, you can taste whether it is sweet or not before turning off the heat, and you can add some water if it is too sweet. Not very sweet, can be simmered for a few more minutes.

Preparation of egg black glutinous rice wine**6

Step 6 is the same way I stewed white glutinous rice wine before.

Cooking tips for egg black glutinous rice wine.

Glutinous rice wine is more suitable for eating before coming to aunt, it is a relatively warm food, and people who are easy to get angry should use a small amount.

The preparation of boiled eggs in glutinous rice wine is as follows:Ingredients: eggs, rice wine, goji berries, flour.

1. Prepare all the raw materials.

2. Pour the rice wine into a boiling pot (avoid using an iron pot), pour in an appropriate amount of warm water, and slowly bring to a boil over medium heat.

3. After boiling, pour in the wolfberries, slowly sprinkle the flour into the rice wine in a circular manner, and stir the rice wine with chopsticks and comm needles while sprinkling.

4. Bring to a boil over low heat, and be sure to stir with chopsticks when cooking, so as not to form small lumps in the boiling water.

5. Break into a whole destroyed egg and cook it, and when the wine juice is getting thicker, you can turn off the shed and turn on the fire.

You can buy ready-made sake or make your own. The simple method is to steam the glutinous rice, let it cool and mix it with sweet sake koji, put it in a container with a lid, and naturally ferment it to make a sake brew. To correct me, glutinous rice wine is white wine, and you should call it sweet wine.

Sweet wine is also called mash, and it is generally sold in canned supermarkets. Boiling sweet wine egg dumplings is actually very simple. Put an appropriate amount of water in the pot, put an appropriate amount of sweet wine to boil, put the glutinous rice balls in, and beat in one or two eggs, remember to turn on the heat a little lower when beating the eggs.

Fermentation: Fermentation of glutinous rice mixed with koji in a pottery jar, after about 24 hours, the temperature in the jar naturally rises, the starch begins to convert into sugar, and in winter, the jar is wrapped in a quilt or straw to keep warm. After about seven days of natural fermentation, it is transferred to a large vat, sealed and left for two or three months.

When you want to eat, take a little out, mix some water and knead it into a round small agent, put it in the pot and cook, generally add glutinous rice wine to eat together, if there are surplus eggs, adults will give priority to children, but they are reluctant to eat, glutinous rice wine is also to soak glutinous rice for a few hours to soak soft and then use a steel pot or antimony pot to steam.

China's food culture is broad and profound, enough to make us feel a lot of emotion, which ingredients will be matched with each other to release a more perfect taste and significant therapeutic effect, people can always find the secret. For example, this sweet wine boiled egg dumplings are not only delicious and warm to the stomach, but also have a good effect of replenishing qi and beautifying the face. 1.

First of all, add glutinous rice flour and water to make glutinous rice balls. Glutinous rice flour can be added to the appropriate amount of sugar to make it more delicious. 2.

After stirring well with chopsticks, knead into glutinous rice balls, then knead them into long strips, and knead them into small balls according to your favorite size.

The history of Chinese using glutinous rice to make sweet wine has passed for thousands of years, and it is still passed down today, the traditional sweet wine production is made with koji, and the ancient method is used to make sweet wine, when I was a child, I often saw my grandmother making sweet wine at home using the traditional method, that is, using ancient koji.

Wash the wolfberries first, soak them in warm water until soft, pour boiling water into the pot, beat in the eggs and cook for about two or three minutes, then add a small amount of glutinous rice liqueur and wolfberries, then add brown sugar, stir well and you can get out of the pot.

Hello, I am glad to answer for you the specific method is as follows: Prepare materials: dessert wine, eggs, brown sugar.

1. Boil a small half pot of water first; 2. Use a soup spoon to fill a spoonful of cold water; 3. Crack the eggs in a spoon; 4. After the water in the pot is boiled, put the soup spoon into the pot, the fire is not too big, and then take out the soup spoon when the eggs are formed; 5. Add water to a boil in another pot; 6. Put the eggs formed in the first pot; 7. Add sweet wine, boil again and add brown sugar.

Hope it helps.

The method of boiling eggs in glutinous rice liqueur is as follows: first, prepare the required ingredients; The second is to wash the wolfberries with cold water first, and then soak them in warm water until they are soft and remove them for later use; the third is to put an appropriate amount of water in the pot and bring to a boil over high heat; Fourth, the eggs will be boiled slightly; Fifth, turn to medium heat and add glutinous rice sweet wine; Sixth, add the soaked and drained wolfberries and cook for about a minute; Seventh, add brown sugar at the end, stir in the pot, and then turn off the heat and remove from the pot.

1.Prepare a cup of stainless steel dish, wash the red dates and peel the longan.

2.Add an appropriate amount of water to the plate, put it directly on the liquefied gas stove** When boiling, turn down the heat, and add sweet wine when the red dates and longan are boiled until they are 7 minutes cooked.

3.By boiling the wine, the alcohol of the liqueur is evaporated, and then an egg is beaten.

4.When the eggs are basically cooked, add an appropriate amount of brown sugar and stir well until completely melted, then turn off the heat.

Nowadays, people like to drink a glass when they eat, some love to drink sorghum wine, some love to drink wine, and some love to drink black glutinous rice wine.

Black glutinous rice, a medium cup of pure glutinous rice wine, clear water, 3 grams of red yeast powder, 3 grams of koji.

01 Wash and soak the black glutinous rice for about a day to allow it to fully absorb the water.

02 Pour out the black glutinous rice water, put the black glutinous rice water in the pot and steam for 10 minutes, pour it out after it comes out of the pot, and let it cool.

03 Stir the black glutinous rice, dig two small holes in the middle, mix the koji and red yeast powder in the water, sprinkle into the glutinous rice, and pour a small cup of glutinous rice wine into the small hole.

04 Cover the lid, wrap it in a cloth, put it in a ventilated place, add a small glass of glutinous rice wine every day for the next two days, and let it ferment in a ventilated place for a month.

05 Filter out the ready, and the first koji wine will be available, and the remaining wine will be added to cold boiled water and continue to ferment for a month to get the second koji wine.

The practice of black glutinous rice wine is to use black glutinous rice as raw material to produce nutritional and health black glutinous rice wine.

The main production process is: raw material treatment, steaming, drenching and cooling, saccharification and pressing, fermentation, distillation, blending, sealing and aging, secondary blending, sterilization, and sinking.

How to make homemade black glutinous rice wine:

1. Select rice for washing: select high-quality glutinous rice and soak it in water. The water layer is about 20 centimeters higher than the meter layer.

2. Steaming on the retort: Scoop the rice into a basket to rinse the white pulp, drain it and put it into the retort for steaming rice. When steaming rice, the heat should be fierce, 5 minutes after the steam is high, open the lid and pour an appropriate amount of water into the rice layer wine.

Steam for another 10 minutes, the rice grains are swollen and shiny, loose and soft, chewing without sticking to the teeth, that is, it is ripe and can be retorted.

3. Mix the koji into the jar: After the rice is retorted, pour it on the bamboo mat and spread it out to cool, and when the temperature drops to 36 38 and is not hot in the palm, you can sprinkle the first red yeast rice, turn it again, sprinkle the second red yeast rice, and mix evenly, with the amount of koji is 6 7% of the amount of rice. The temperature is controlled at about 21 22, and you can enter the altar.

According to the ratio of 160 to 170 kg of purified water per 100 kg of raw materials, the rice after mixing koji is put into the wine jar, stirred well, covered, and allowed to be naturally saccharified in the room.

4. Fermentation and pressing: After the jar is loaded, the rice and red yeast rice will gush to the surface due to internal fermentation. Therefore, every 2 to 3 days, it is necessary to stir with a wooden stick, press the rice and so on to the surface of the water, and cover the altar with sackcloth, etc., so that it sinks and ferments better.

After 20 to 25 days of fermentation, the jar will emit a strong aroma of wine, the alcohol will gradually sink, and the wine will begin to clarify, indicating that the fermentation is basically over. At this time, the jar can be opened to lift the material, and put it into the wine basket for pressing, so that the lees can be separated.

5. Clarification and aging: After the squeezed wine is precipitated, it is packed into a wine jar with a small belly, wrapped with bamboo leaves, and then covered with soil to form a cap-type seal. Then they are gathered in the wine room, and the corn husks are piled around the wine jar, and the wine is smoked on a fire, so that the color gradually changes from red to maroon.

After about 30 days, you can open the altar to lift the wine. The longer it is stored, the color of the wine gradually changes from maroon to golden yellow, and it becomes a fine wine.