Pour the wine into the pot first. Then beat the eggs in a bowl and mix well. Then pour the evenly stirred eggs into the yellow wine and mix them evenly again. Then light the fire and heat it, stirring constantly while heating, so that the eggs and wine can be fused. Heat to about 60 degrees (hands feel a little hot) and add appropriate amount of brown sugar. Continue to stir until the brown sugar is completely dissolved in the wine (of course, the wine can't be cooked), and then turn off the heat.
Many people like to eat fermented eggs, but quail eggs are recommended here. This is because quail eggs are rich in protein, B vitamins, vitamins A and E, etc. Cooking with fermented grains will also produce enzymes and active substances beneficial to women's skin. A bowl a day makes your skin moist and shiny. Lycium barbarum is a good product for nourishing liver and kidney, and it is also one of the commonly used raw materials in beauty medicated diet, and the content of vitamin A is also particularly rich. Together, these foods can promote the absorption of nutrients, and women's faces are more moist and moving after eating.
Many friends around me like to eat eggs brewed with Lycium barbarum wine, but they don't know what to do. Let's see what this method looks like. What are the good nutritional values?
Detailed steps of making eggs in chinese wolfberry wine
1. Beat the eggs into a bowl and stir them evenly with chopsticks.
2. Wash the medlar and soak it in warm water for a while.
3. Pour the wine into the casserole, add the medlar, and cook slowly on low heat (stir with a spoon when cooking to prevent the pot from being burnt). After boiling, pour in the beaten egg liquid, stir it quickly with chopsticks a few times, and the egg liquid will become egg flowers!
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