Fermented rice wine is also called Jiang rice wine, rice wine and sweet rice wine. It tastes sweet and mellow, and contains a lot of nutrients, such as glucose water and carbohydrates. And can replenish blood and qi, accelerate blood circulation, nourish yin and blood with cold and warm, and maintain beauty. It is a healthy food suitable for all ages. Since the winter, I have cooked a bowl every day, which is delicious and satisfying. After so many days, I feel warm, my hands and feet are not cold, and my face is much better. The degree of rice wine is relatively low, a bowl of water is boiled, and only 3 spoonfuls of wine are put. By heating, you can't feel the smell of wine at all, only the mellow smell of wine, so you don't have to worry about getting drunk at all. Let's take a look at the specific methods! In winter, since drinking a bowl of "it" every day, it can replenish qi and blood for beauty beauty, and the hands and feet are no longer cold, which is cooler than Ejiao cake!

Fermented brown sugar and egg soup dumplings are sold in shopping malls. Buy existing ingredients and cook them at home. 500g fermented rice 13 yuan, 500g tangyuan 8.5 yuan. Can be eaten for a long time, delicious and not expensive, but also very nourishing and healthy. Practice: 1, 6 in jiaozi, 2 stupid eggs, 3 tablespoons of distiller's grains and a small piece of old brown sugar. There are more than half bowls of bottled pure water on the pot. After the water is boiled, add 3 tablespoons of distiller's grains, a small piece of old brown sugar and 6 black rice dumplings, and cook over medium heat until the dumplings float. 3, and adjust the fire to a minimum, add two stupid eggs, wait for the protein to solidify and raise the fire, just keep a little water, and turn off the fire until the eggs are cooked. Light gray foam is rare in small and medium fire cooking.

Ingredients for making Maihao steamed stuffed bun: Maihao, flour, pork belly, yeast powder, onion, ginger, soy sauce, oyster sauce, salt, sesame oil and cooking oil. The specific method is as follows: 1. Remove the roots, dead leaves and dried leaves of Artemisia scoparia, soak them in light salt water for ten minutes, and then clean them. 2. Add water to the pot and boil it until bubbles appear. Add Folium Artemisiae Argyi, blanch for 30 seconds, take out and cool, squeeze out water and chop it for later use. 3. Add appropriate amount of chopped green onion, Jiang Mo, soy sauce, oyster sauce, salt and sesame oil into the pork belly stuffing, stir well, marinate for 10 minute, then add chopped Folium Artemisiae Argyi, add appropriate amount of edible oil, and stir well to make the vegetable stuffing. 4. Take 300 grams of flour, add 2 grams of yeast powder, add 145 ml of warm water, mix flour, and ferment to double the size. 5. Knead the fermented dough until it is exhausted, put it into the dough with uniform size, roll it into dough, wrap it with a proper amount of vegetable stuffing, fold it and wrap it into buns. 6. Add water to the steamer, put a corn leaf under the steamed stuffed bun, put the steamed stuffed bun in the steamer, wake it for 15 minutes, and steam it on high fire for 20 minutes.