Fermented fermented egg drop soup
Overview
My son likes fermented fermented egg drop soup. He used to buy fermented fermented rice to make it in the supermarket, but later he thought he could try making fermented fermented rice himself. My son liked it very much after it was made. It tastes much better than the ones bought in the supermarket, maybe because there are no additives. After taking it to a colleague, she said it reminded her of the taste of her grandmother’s wine when she was a child. Very proud.
Tags
Ingredients
Steps
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Prepare 1.5KG of glutinous rice (note that it is glutinous rice) and sweet wine koji. Wash the glutinous rice and soak it for 24 hours. I usually soak it the night before and do it the next night. Soak until the rice can be crushed with your hands. The light is not very good for taking pictures at night, I hope everyone can see clearly.
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Place the soaked rice in a steamer and steam until cooked. The rice inside is not easy to cook, so even if the rice on the surface is already cooked, you still have to check whether the rice underneath is cooked. Steam for about half an hour.
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Let the steamed glutinous rice cool to about 30 degrees. If you are impatient (I am...), you can just rinse it under cold water a few times. I have a water purifier at home and I flush it directly. Note that you must use disposable gloves when moving the rice into the basin and rinsing it with water. If you use your hands, be sure to wash them clean and avoid any oil. The same goes for the basin, which should not be stained with oil.
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Sprinkle the sweet wine koji evenly on the glutinous rice and mix well. Use a rolling pin to poke a hole in the center of the basin. Seal the pot with plastic wrap and set aside to wait for the glutinous rice to ferment. In summer, 1-2 days is enough, and in winter, insulation is needed.
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After 2 days, open the plastic wrap and you will smell the sweet fermented rice! I also saw water filling the hole in the middle until it was as flat as a meter. At this time, you can put the rice wine in the refrigerator to stop fermentation, and you can eat it slowly!
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Dig two spoonfuls of rice wine, add water to the pot and bring to a boil, beat in the eggs (it is already very sweet, no need to add sugar, of course if you like it sweet, you can add sugar as needed), and sprinkle in the wolfberry when it is out of the pot. If you like thicker soup, you can also thicken it.
