Egg custard stuffed with lotus root starch wine

1

Put about two bowls of water in the pan and bring to a boil

2

Put about two bowls of water in the pan and bring to a boil

3

beat the eggs

4

Mix lotus root starch well with warm water

5

After the water in the pot is boiled, turn to low heat and use a spoon to pour the eggs into the pot

6

After all the frangipani is poured, cook until it boils

7

Pour in the prepared lotus root starch

8

Stir while cooking

9

Cook until boiling, add two spoonfuls of wine

10

After boiling again, turn off the heat and pour into a bowl

1. Lotus root flour is sweet and can not be put in sugar. 2. Pure lotus root flour contains a large amount of iron and reducing sugar. When contacted with air, it is easily oxidized, turning the color of the flour from white to slightly red. Other starches (such as sweet potatoes, potatoes, and starches such as water chestnut and kudzu root) do not have this change and are all pure white or slightly yellow; if such starches are rose-red, it is caused by the addition of food pigments. 3. There are new and old wines. When purchasing, you can look at the rice in the glass jar. There is a hole in the center of the rice. The larger ones are older, and the smaller ones are newly fermented. In addition, the rice brewed with old wine is also relatively swollen, which makes the gap between the grains of rice relatively tight. On the contrary, the rice brewed by "young" wine does not seem to be very big, and the gaps between the grains of rice are relatively loose. When selecting, it is best to use older wine, because the taste of old wine is stronger and more fragrant. People who eat wine for the first time may not be used to the taste, so they can buy a newer wine and try it.