Wine Stuffed Egg Custard

Name: Wine Stuffed Egg Custard
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 tablespoons Self-brewed; 1 piece Soil eggs; Some brown sugar; 4 slices ginger; Some Wolfberry

by Le Shi Ji

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

The fermented wine is sweet and warm, contains sugar, organic acids, vitamins B1, B2, etc., which can replenish qi, promote body fluids, promote blood circulation, dissipate masses, and reduce swelling. It can stimulate the secretion of digestive glands, increase appetite, and help digestion. Cooking with protein-rich eggs will not only nourish qi and blood, nourish yin and beauty, but also be the first choice for breastfeeding new mothers after delivery. "

Ingredients

2 tablespoons Self-brewed
1 piece Soil Eggs
Some Brown Sugar
4 slices Ginger
Some Wolfberry

Wine Stuffed Egg Custard

1. Prepare the materials.

2. Beat the eggs and set aside.

3. Add appropriate amount of water to the casserole.

4. Add ginger slices and boil.

5. Pour the beaten eggs into the casserole and stir to loosen them.

6. Add brown sugar.

7. Put the wolfberry in again, boil it again, and turn off the heat.

8. Just pour the custard into the fermented rice after it is out of the pot.

9. A delicious, qi-shengjin-rich egg custard.

Tips:
The egg can also be put in the whole without breaking up, and the amount of sugar can be adjusted according to personal preference. My brewed fermented rice is very sweet so I only add a little sugar.

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