Fruit Wine Stuffed Egg Soup

Name: Fruit Wine Stuffed Egg Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Fermented rice; 1 apple; 1 pear; 2 egg; Some starch; Some Sugar

by Liaonan Crab

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Warm breakfast soup [Fruit wine stuffed egg soup]
Whether you are buying fermented fermented rice or making it yourself, there is always a problem. It is always consumed quickly as soon as it is opened, otherwise it will be over-fermented or spoiled. One day, I suddenly thought of a way. I divided the finished fermented distiller into the refrigerator and picked it up as I eat. Isn’t it great! So I tried it, hey, it's good, it keeps the original flavor of the fermented rice very well, and there is no need to worry about wasting it.
Distilled rice is a favorite food for my girls, and I always think about it if I don't eat it for a long time. It's cold and I eat less fruit. Trying to make fruit into the three meals has also solved this problem.
Apples and pears are used, and they taste great. "

Ingredients

Some Fermented Rice
1 Apple
1 Pear
2 Egg
Some Starch
Some Sugar

Fruit Wine Stuffed Egg Soup

1. Material drawing.

2. Peel and dice the fruit, add water and cook.

3. Pour starch water after the water is boiled.

4. After boiling again, top with egg drop.

5. Finally add the fermented rice and boil it.

6. When eating, adjust the sugar according to your own taste.

Tips:
The order I am used to is to pour the starch water first, then the egg flowers, and finally put the fermented rice noodles, so that the dripping egg flowers are beautiful and will not lose the flavor of the fermented rice noodles due to long cooking.