As far as I can remember, my earliest impression of rice wine came from my grandmother's house. Grandma's house was a village rice liquor seller, and the hall house was filled with many large black-brown wooden barrels and white plastic barrels filled with native rice wine that was already available for sale.
The old house under the tiles is full of smoke and the smell of rice wine is rich and pungent. Two hunchbacked flower-armored old men were busy in the dark kitchen, going in and out. As the eldest daughter of the family, every time my mother took us back to my grandmother's house, she had to help the old man carry water, chop wood, and do these heavy jobs. The large iron barrel pot on the stove constantly emitted white hot steam, and the wood fire in the stove hole kept emitting gray smoke, so that we couldn't stand it and all ran outside to play.
At that time, the happiest ❤ thing was that when Grandma was finished with the matter at hand, she would cook a big pot of egg liqueur and brew it for a few of our children to drink. The table was filled with large porcelain bowls filled with shredded eggs, sweet wine stuffing and brown sugar water.
The eggs were made by Grandma's own little hen, and the sweet wine was made by Grandma after making rice wine. The method of egg sweet wine brewing was taught to my mother, and my mother taught me again. I'm sharing it with you today, and I hope you enjoy it.
The method of egg liqueur is very simple, and the ingredients are: two eggs, brown sugar flakes to taste, and a bowl of finished mash.
Preparation Method: Put the right amount of water in the pot, then add the brown sugar slices, bring to a boil over medium heat. When the brown sugar flakes are melted, pour in a whole bowl of mash, beat in two eggs and stir, wait for the water to boil again before turning off the heat and putting it out.
Super simple egg liqueur brewing, have you learned? If you have time, you can try it.