Ingredients: 2 eggs, 20 medlar, fermented grains, glutinous rice wine, 3 slices of ginger, 15ml sesame oil, a little olive oil.

1. Wash Lycium barbarum with cold water first, then soak it in warm water and take it out for later use.

2. Add a little olive oil to the wok and add ginger slices to stir fry. Turn the ginger slices slightly to Yellowstone, pour in glutinous rice wine, add twice as much water, and heat over medium heat.

3. Add Lycium barbarum and mashed potatoes and cook for about two minutes.

4. While cooking the soup, knock the eggs into the pot and fry them into yellowish poached eggs on both sides with olive oil. When eating, put the eggs in a bowl, pour the soup and a little sesame oil.

Tip: Boil eggs with rice wine as fresh as possible, and don't leave them for too long.

Exercise 2:

Ingredients: eggs, rice wine, wolfberry fruit, flour.

1, prepare all raw materials;

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

3. After boiling, pour the medlar, slowly circle the flour and sprinkle it into the rice wine, while stirring the rice wine clockwise with chopsticks;

4. Cook slowly with a small fire. When cooking, be sure to stir with chopsticks to avoid flour forming small bumps in boiling water;

5. Beat in an egg and cook it. Turn off the fire when the wine juice is getting stronger.

Tip: Boiled eggs with rice wine with flour, the wine juice is more viscous, more creamy, crystal clear and beautiful.