It was raining today and the temperature dropped a few degrees. When I was hesitating to get something for breakfast, my mother-in-law handed me a glass bottle: a bottle of sweet wine. Friend sister, it's cold, take it and fill it with eggs. Boy! Sweet wine, I'd better take this sip. My mother-in-law knows that I like to eat it, and I will steam it several times every year after the autumn. Sweet wine, also known as sweet glutinous rice wine in our countryside, tastes sweet, helps digestion, lowers blood lipids, refreshes the mind, passes through the milk, loosens the knots and reduces swelling, relieves fatigue, can promote blood circulation, has the effect of warming the stomach and fitness; can improve the physique of the cold people; can relieve the tension of the nerves, promote appetite.
Sweet and warm stomach, a bowl of sweet wine filled with eggs full of energy, mother-in-law does not pass on the method of sharing without reservation. Let's take a look at how to do it.
Dessert wine egg custard
Ingredients: 1/2 bowl of sweet wine, 1 egg, 20 grams of sugar, 5 or 6 goji berries
Production steps
1) Wash the pot and add some water, bring the water to a boil and add the liqueur and sugar.
2) Break the eggs into a bowl and break.
3) When the pan is boiling with sweet wine, pour in the egg mixture.
4) Turn off heat, sprinkle with goji berries and remove from the pan.
The making of sweet wine
Ingredients: 5 kg of glutinous rice, 1 koji grain
steps
1: Wash the basin (no oil), wash the glutinous rice with water, then put it in the basin, add an appropriate amount of water (water should not be more than glutinous rice) and soak for 4 hours.
After 2:4 hours, drain the glutinous rice, put it on a steaming grate (the steaming grate must be washed without oil) and steam it, steam it and put it in a clean oil-free and water-free basin to cool.
3: Crush the koji, add it to the glutinous rice, mix well, then put it into a slightly smaller waterless and oilless basin, pat it flat, leaving a small hole in the middle.
4) Cover and wrap the whole basin in an unwanted cotton jacket. After 2 days, you can open the lid and eat freely. (Open the lid to see that the glutinous rice is completely floating on the wine water, and it does not stick to the edge of the basin, and the sweet wine is successfully made).)
Friends food has something to say
1: When making sweet wine, the pot and steaming grate should be oil-free, and the basin should not have oil and water when mixing well and filling glutinous rice.
2) Glutinous rice must be steamed, not steamed to make a sweet wine sandwich.
3: When glutinous rice is mixed with wine koji, the glutinous rice must be cool, if it is not cold, it will have a sour taste.
4: After mixing the glutinous rice of the koji to be flattened, it is recommended to leave a small hole in the middle, which can promote full fermentation.
5: It is recommended to wrap the unused cotton jacket with glutinous rice pots mixed with koji. This promotes fermentation (and thermos if it is made in winter).
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