The practice of mashing eggs

The method of mashing egg soup is as follows:

Materials: fermented grains, eggs, water, sugar, medlar, raw flour;

1. Raw flour is diluted with cold water (the ratio of raw flour to water is one to one).

2. Boil the water in the pot (a large bowl of water), add fermented grains and white sugar to boil, pour the water starch into a circle and draw a circle with a spoon to slowly push the soup until it boils evenly.

3. Add Lycium barbarum and pour in the beaten egg liquid. While pouring the egg liquid, push the soup with a spoon until the egg liquid turns into egg flowers, and then turn off the heat.

Brief introduction of mashed potatoes and eggs

Fermented eggs are made from fermented grains (also known as "mash") and eggs. Break the raw eggs in boiling water and cook them, then mix the egg drop soup with distiller's grains. In the tradition of Guangxi people, wine-fermented eggs are an ancient formula for maintaining breasts and producing milk after childbirth, which has been circulated for thousands of years. Fermented glucoamylase in fermented eggs can promote the recovery of postpartum breasts. Industrialized fermented eggs are very different from traditional fermented eggs.

There is a specialty in Guangxi, also called sweet wine, which is made of steamed glutinous rice and medicated wine, so it is called sweet. Sweet wine prevails in Nanning, and most people entertain guests with sweet wine during the Spring Festival. For those who have distinguished guests, add boiling water and sugar to liqueur, and then boil eggs, commonly known as "liqueur tea". It means that the relationship between host and guest is sweet. Every happy event in Guilin and Liuzhou needs sweet wine and tea.