Fermented egg soup
My son likes to eat fermented egg flower soup very much. He used to buy it in the supermarket. Later, he thought he could try making it himself. My son likes it very much. It tastes much better than what he bought in the supermarket. Maybe it's because there are no additives. After taking it to her colleague, she said it reminded her of the taste of grandma's wine when she was a child. Very proud.1. during the process of making wine, it must not be stained with oil. The pots and hands are the same. If it is stained with oil, the upper layer of the wine will grow hair. If you are reluctant to lose it, you can discard the hair layer and eat the lower layer.2. try to use glutinous rice. Rice is OK, but it is not as delicious as glutinous rice.3. you can put osmanthus flowers. Last year's Osmanthus fragrans were used up. I have no Osmanthus fragrans. Prepare to be a flower picking robber in the community when autumn comes. The flowers you pick are very fragrant.4. it doesn't matter if the fermentation broth is not stopped in time. More water will come out and become rice wine! I like it.
Step 1 . Prepare glutinous rice (note glutinous rice) 1.5kg, sweet wine koji. Wash the glutinous rice and soak it for 24 hours. I usually do it the night before and the next night. Soak until the rice can be crushed by hand. The light for taking photos at night is not very good. 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 already cooked, you should also check whether the rice below is cooked. About half an hour.
Step 3 . Cool the steamed glutinous rice to about 30 ℃. If you don't have patience (I'm just...), you can rinse it several times under cold water. There is a water purifier in my house, which is directly washed. Note that disposable gloves should be used to move rice into the basin and flush water. If you need to use your hands, you must wash your hands clean and do not carry oil. The basin, too, can't touch oil.
Step 4 . Sprinkle the Sweet Wine Koji evenly on the glutinous rice and mix well. Poke a hole in the middle of the basin with a rolling pin. Seal the basin with cling film and put it in place for the glutinous rice to ferment. In summer, 1-2 days is enough. In winter, heat preservation is required.
Step 5 . After 2 days, open the plastic wrap and you will smell the sweet wine! I also saw water in the middle hole, which was as flat as rice. At this time, you can put the rice wine in the refrigerator, stop fermentation, and eat it slowly!
Step 6 . Dig two spoonfuls of rice wine, add water to boil in the pot, add eggs (it's very sweet, and you don't need to add sugar. Of course, if you especially like to eat sweet, you can add sugar as needed), and sprinkle Chinese wolfberry when you come out of the pot. If you like thick soup, you can thicken it.
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