The magical effect of boiled eggs in glutinous rice wine

In many places, the nutritious dish of glutinous rice wine and boiled eggs is included in the postpartum confinement meals. It has many benefits for the mother's physical recovery after childbirth. Moreover, not only postpartum women can eat it, but pregnant women, middle-aged and elderly people, people with weak bodies and those who have just recovered from a serious illness can replenish qi and nourish blood by eating eggs boiled in glutinous rice wine. The key point is that eggs boiled in glutinous rice wine have magical effects, are rich in nutrients, and are very simple to prepare.

1. The efficacy of boiled eggs in glutinous rice wine

Glutinous rice wine, also known as Jiangmi wine, sweet wine, fermented glutinous rice, and fermented glutinous rice, the main raw material is glutinous rice. Glutinous rice wine is sweet and mellow, can stimulate the secretion of digestive glands, increase appetite, and aid digestion. After brewing, the nutrients in glutinous rice are easier for the human body to absorb, making it an excellent product for replenishing qi and blood for middle-aged and elderly people, pregnant women and those with weak bodies. Glutinous rice wine also has the effects of refreshing, relieving fatigue, quenching thirst and cooling off, promoting blood circulation and moisturizing the skin. It also has a certain effect on the following symptoms: pale complexion, spontaneous sweating; or weak constitution, dizziness, sallow complexion, shortness of breath, stomach pain, and clear stools.

Eggs taste sweet and are neutral in nature. It enters the lung, spleen and stomach meridians. Nourish yin and moisten dryness; nourish blood and promote pregnancy. It is used to treat fever, restlessness, dry cough and hoarseness, red eyes and sore throat, restless fetus, thirst after delivery, diarrhea, malaria, burns, dermatitis and weakness in the weak.

Glutinous rice wine boiled eggs combine the effects of glutinous rice wine and eggs, and complement each other. It has the effects of warming the stomach and spleen, dispelling wind and cold, nourishing yin and kidney, nourishing qi and blood. The two are combined into a delicious and nutritious dish, which is a nourishing tonic for people.

2. How to cook glutinous rice wine eggs

Eggs boiled in glutinous rice wine is a nourishing dish, especially suitable for middle-aged and elderly people, pregnant women and those who are weak to nourish qi and blood. Especially for those who have cold hands and feet in winter, eating a bowl of hot eggs boiled in glutinous rice wine will warm your heart instantly. In addition, if you insist on eating it for a period of time, it can improve the symptoms of cold hands and feet, keeping you warm throughout the winter! So, how do you cook eggs with glutinous rice wine? Let’s find out!

1. Ingredients : 200 grams of rice wine, 2 eggs, 400 ml of water, and appropriate amount of white sugar.

Method : Find a milk pot (it is most convenient to cook for one person), pour in clean water and bring to a boil over high heat.

2. Pour in the rice wine and cook over medium-high heat. When rice wine is boiled, a lot of white foam will appear. In order to make the soup clear, remove this layer of foam! (It is okay not to remove it). Scatter the eggs in a bowl, turn down the heat a bit (just make sure the rice wine is rolling in the pot), then pour the egg liquid into the rice wine along the milk pan in circles, and wait for the egg liquid to solidify on the surface of the rice wine (do not stir it with chopsticks first).

Wait for the rice wine to boil again, then use a spoon to gently stir the bottom of the pot to prevent the rice wine from sticking to the pot. Add sugar and remove from heat.

3. Nutritional value of glutinous rice wine boiled eggs

1. Glutinous rice wine is made from fermented rice. The starch in rice is converted into monosaccharides and oligosaccharides, which helps it to quickly replenish the body's energy and change the taste. The main monosaccharides and disaccharides are glucose, fructose, maltose, sucrose and isomaltose. Acids play an important role in the taste of rice wine and in stimulating the secretion of digestive juices. Most of these organic acids are produced by root enzyme fermentation during the fermentation process of rice starch. The organic acids contained mainly include lactic acid, acetic acid, citric acid, etc. Most of the protein in rice is insoluble in water (glutenin, alcohol-soluble protein, albumin, globulin). After the fermentation process, some of it will be broken down into free amino acids and polypeptides, which is very helpful for improving its nutritional value. Most of the vitamins and minerals are contained in rice itself, mainly because their binding forms have changed, and root enzymes also produce some vitamins during fermentation. The main ones include B vitamins, vitamin E, and various minerals.

2. Egg white contains about 12% protein, mainly ovalbumin. Protein also contains a certain amount of riboflavin, niacin, biotin, calcium, phosphorus, iron and other substances. The volume of egg yolk is about 30% to 32% of the whole egg. Its main component is yolk phosvitin. The fat content is 28.2%, most of which is lecithin, a type of phospholipids. In terms of human nutrition, egg yolks are rich in vitamin A and vitamin D, and contain high levels of minerals such as iron, phosphorus, sulfur and calcium.