Wine-brewed egg soup rice cake
By ReneeSchmidt
This kind of rice cake is usually made when a distinguished guest comes to my hometown for the first time. When I was a child, the little greedy cat at home could only get some soup and rice cakes after the guests finished eating, and there were usually no more eggs. So, it's also a kind of complex. Now every time I make such rice cakes, I will think of the sweet soup and glutinous rice cakes when I was a child. If I'm lucky, I can also eat delicious eggs that customers are afraid of being able to eat too much.
Recipe Recommendations
- sweetening
- cook
- ten minutes
- simple
Steps for Wine-brewed egg soup rice cake
1
Raw material diagram. Sweet wine, eggs, and rice cakes are available for use.
2
Put water in the pan and heat it. After the water boils, change the heat to medium to medium and gently beat in the eggs.
3
After boiling the water again for 2-3 minutes, remove the foam and do not stir the eggs until they are set.
4
When the eggs are almost set, add the sweet wine.
5
After the water boils, add thinly sliced rice cakes and cook slowly over medium to medium heat.
6
Cook until the rice cake is soft, add a few wolfberry grains (but not added), and serve for 1-2 minutes. If you like dessert, add appropriate amount of sugar in this step.