How to Make Eggs with Mash

Moromi is a rice wine brewed from glutinous rice with wine quarts, which has a natural sweet flavor, and has the effects of benefiting qi and blood, dispersing cold and eliminating accumulation, killing worms, and generating fluids. And adding eggs to the mash is a common way to make mash, and this mash and egg soup is especially suitable for middle-aged and elderly people, pregnant women and the physically weak. Below, mom.com encyclopedia will introduce you to this delicious mash and egg soup home practice!

Practice 1

Materials: 250g of glutinous rice, appropriate amount of wine curd, 2 eggs

Steps:

1, soak the glutinous rice in water overnight, glutinous rice steaming, glutinous rice into an oil-free container with a lid, wait until the glutinous rice cooled down to 35C-40C, add wine curd blended with water, mix well. Press the glutinous rice to the side of the bowl, leaving a round hole in the center to facilitate the release of wine.

2. Cover and place in a warm place (such as near a heater) for about 24 hours. Don't leave it for too long, as it tends to over-ferment and turn sour. Good mash is sweet like honey but with wine flavor.

3, good mash put in the refrigerator 4C storage, can be kept for 3-5 days, boil, under the egg, cook until loose sheng out, the classic mash eggs.

Tips: the mash production process requires the whole process without oil oh!

Practice 2

Main ingredient: 3 tablespoons of mash, 1 egg

Steps:

1, first of all, beat the egg, corn starch with water and stir well, become water starch.

2, boil a pot of water, after boiling, the egg mixture slowly and evenly poured into the pot, pour the mash, if you think it is not sweet, you can add some sugar, after boiling again, add the water starch hook thin thickening, and finally you can sprinkle some goji berries garnish.