Ingredients: half a catty of liqueur, egg 1 piece, ginger, brown sugar or white sugar (for seasoning) (you can also use rock sugar or honey, as long as you like). Production: 1, pour sweet wine and half a bowl of water into the pot, add ginger and brown sugar, and boil over medium heat; 2. Beat the eggs in the bowl and mix well; 3. After the water is boiled, change to a small fire and pour in the egg liquid while stirring; 4. Turn on the fire slightly, and turn off the fire as long as there are bubbles on the water surface. Fermented eggs are also called mash eggs. Practice: 3 tablespoons of mash (fermented grains, fermented grains, rice wine, sweet wine, glutinous rice wine, and rice wine), egg 1 piece, water, brown sugar and ginger powder 1 teaspoon. Steps: 1, add brown sugar and ginger to boiling water, then beat in eggs, and then turn off the fire. 2. Put the eggs and soup into a bowl and put them into the wine to eat. Tip: Don't overcook the eggs, and you don't need to cook the wine. Remarks: Wine-brewed eggs eat a bowl in the morning and evening before menstruation. It is said that they are good for beauty and breast enhancement. The main reason is that mash contains saccharifying enzyme, which is a natural hormone, and eggs with complete nutrition are also a source of heat.
The kind of rice wine you mentioned is often eaten in my family.
Add water to the pot, add glutinous rice wine and boil. If you want to break it, make the goose. Add white sugar (or brown sugar, which is more suitable for physiological period), beat in the egg blossoms, and turn off the heat ~
Soak in water. Before boiling eggs, it is best to soak them in cold water for a while, and then boil them in a cold water pot, so that the eggshells are not easy to break. Of course, this is just one of the ways to keep the egg intact.
2. Firepower. If the fire is used when cooking eggs, it is easy to cause the air in the eggshell to expand rapidly and cause the eggshell to burst; If you use a small fire, it will prolong the time of boiling eggs, and it is not easy to master the tenderness of eggs. Practice has proved that medium fire is the most suitable for boiling eggs.
3. Time. After determining the size of firepower, as long as the cooking time is accurately mastered, the old and tender degree of eggs can be controlled at will. For example, boiled soft eggs, boiled for 3 minutes. At this time, the egg white is solidified and the yolk is still fluid; Boil boiled eggs for 5 minutes after boiling. At this time, the egg white is solidified, and the yolk is thick, soft and smooth; Boil hard eggs, boil for 7 minutes. At this time, the egg white is solidified and the yolk is dry. It should be noted that you must not arbitrarily extend the time when cooking hard eggs. Because the egg is boiled in boiling water for too long, when it exceeds 10 minute, a series of chemical changes will occur inside the egg, thus reducing the nutritional value of the egg.
4. Stir. In order to solidify the yolk in the middle of the egg white, the egg should be stirred in the same direction with a spoon after it is put into the pot, so that the water in the pot turns in a vortex shape until it is cooked. As for what this principle is, it must be related to the centrifugal force and centripetal force in physics.