Many places in China regard poached egg in sweet ferment rice as a recipe for nourishing qi and blood for pregnant women. It is also used to promote maternal milk secretion.
Ferment rice contains a variety of amino acids and nutrients and is easily absorbed by the human body. The most important traditional food for Chinese women in the month after giving birth to a child is eggs. From the perspective of traditional Chinese medicine, ferment rice is warm in nature, sweet and pungent in taste, eggs are sweet in taste and cool in nature, they are a balanced match.
There are two cooking ways for this recipe, one is today’s making, first boil the egg, and then add the ferment rice. The other is to pour egg into the boiled ferment rice soup to become egg flowers. Although the practice is different, the nutritional value is the same.
Poached Egg in Sweet Ferment Rice
- Pot for boiling
- 7 tablespoon Fermet rice
- One egg
- 4 cups water
- 3 tablespoon sugar
- 7 pieces wolfberry
- Add 4 cups water to the pot, add the egg, bring to a boil, until cooked through
- Add the ferment rice, sugar, wolfberry, bring to a boil again.
- Serve warm.