quail egg

Lycium barbarum+fermented wine+quail egg breast enhancement

Raw materials: Lycium barbarum, fermented grains, quail eggs, crystal sugar and starch.

Exercise:

1、

Cooked quail eggs, peeled and soaked in warm water.

2、

Put the fermented grains into a casserole, add a proper amount of crystal sugar, add Lycium barbarum and quail eggs, boil together and thicken.

Efficacy: Fermented eggs are very traditional breast enhancement food, in which enzymes, active substances and B vitamins produced by fermentation are beneficial to breast development. Quail eggs are rich in protein, B vitamins, vitamins A and E, etc. Lycium barbarum is a good product for nourishing liver and kidney, and it is also a commonly used raw material in beauty medicated diet, and its vitamin A content is particularly rich. In addition to the breast enhancement effect, these foods can also promote nutrient absorption and make women's faces more moist and moving. Quail eggs are more nourishing than eggs, but eggs can also be used under special circumstances. Egg yolk is more effective than protein, and its cholesterol is beneficial to breast development. Therefore, the yolk part must not be discarded.

Second, stewed eggs with wine.

(hen's) egg

Ingredients: 3 tablespoons of fermented grains, eggs 1 piece, appropriate amount of water and appropriate amount of brown sugar.

Quantity, Jiang Mo 1 teaspoon.

working methods

1. Add brown sugar and ginger to boiling water, then beat in eggs and turn off the heat.

2. Put the eggs and soup in a bowl and eat them in wine.

skill

Don't overcook the eggs, and you don't need to cook the wine.

function

Before menstruation comes, have a bowl in the morning and evening, and the beauty of yin has a breast enhancement effect.

Third, stewed eggs with wine.

Flower egg

Ingredients: pigeon eggs 12, sugar175g, fermented grains 50g, five petals of roses, appropriate amount of osmanthus fragrans, clear water1000g, and half a plum.

working methods

1. Place the wok on medium heat, add water to boil the back end, and remove from the heat. Take 1 small bowl, break the pigeon eggs in the bowl and put it into the pot. Knock the rest into the pot one by one according to this method, then move the pot to medium heat, hold it for a while, and gently push it with a spoon. After the water boils, blanch away from the fire until the outer layer of pigeon eggs is jade white.

2. Put another pot on the water, add water and sugar to boil, and skim off the foam. Stir the wine well, put it into a lotus bowl, then spoon it into pigeon eggs and sprinkle with sugar, osmanthus, green plum and rose petals.

trait

The soup is elegant in color, full of fragrance, and pigeon eggs is sweet, tender and nutritious.

References:

Gourmet guide

References:

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