Sticky Rice : 500

Egg : 1

Supplementary Ingredients

Water : Adequate

Ginger : A little

Ice Sugar : A little

Sweetened Wine Powder : 4

Specific Steps

First Step

1.Wash and soak the sticky rice for 24 hours.

Second Step

2. Steam the rice for forty minutes under water. Dig a hole in the center of the rice on the gas evenly.

Third step

3. Steamed glutinous rice and so on cool, there is still residual temperature, with a cup of cool boiled water to break up the rice (if you want to wine more can put more water.)

Step 4

4. Mix three grams of sweet wine powder with the rice.

Step 5

5. Compact the rice, make a hole in the center of the rice so you can see how the sake is coming out, and then sprinkle the rest of the liqueur powder evenly on top of the rice and in the hole.

Step 6

6. Put the lid on.

Step 7

7. Wrap it tightly with a towel.

Step 8

8. 36 hours later the wine is released is the rice wine has been fragrant and good. (The whole process can not be oil, no raw water) If it is cold, you can put more time. As shown in the picture, the wine is fragrant and mellow.

Step 9

9. Put a few more slices of ginger in a pot of water and bring it to a boil. (I like the flavor of ginger)

Step 10

10. When the water boils, add an appropriate amount of sweet wine. (Not all at once, depending on how much your family has.)

Step 11

11. Add rock sugar.

Step 12

12. Beat the eggs.

Step 13

13. Pour into the liqueur in a circle and cook for a while before turning.

Step 14

14. A bowl of fragrant and nutritious ginger sweet wine eggs can be.