Mashed Eggs

Mashed Eggs

1. Soak Jiangmi (glutinous rice) for more than 6 hours. I soaked it one night in advance (the soaking time can be shortened in summer). Put enough water in the steamer, clean the cloth (make sure it is oil-free), and put it on Soaked glutinous rice, spread flat, steamed in the steamer and steamed for 30 minutes;

2. Pour the steamed glutinous rice back into the cooking bowl and let it cool naturally, dilute the sweet koji with warm water, and pour it into the cool glutinous rice;

3. Stir evenly, try to make each grain of rice be covered with sweet koji, dig a small hole in the middle, wrap it in plastic wrap and leave it in a warm place to ferment for more than 24 hours;

4. After fermentation, there will be a rich, sweet rice wine aroma, and it can be eaten directly.

5. When the water in the boiling pot is bubbling, add an egg (do not stir the egg at this time), turn off the heat when the bubbling gradually rises, cover the pot and simmer the cooked eggs;

6. Put the boiled eggs in a bowl, then add an appropriate amount of glutinous rice grains, and decorate with goji berries before eating.