On a cold day, women don't forget to drink this soup to keep the cold away, nourishing and nutritious

Wine-stuffed egg soup is particularly warm-up in winter, which contains wine-stuffed eggs and eggs, and also adds red dates, brown sugar and wolfberry, which have strong antioxidant functions

【Ingredients】

Wine-stuffed, eggs, red dates, brown sugar, ginger, wolfberry, osmanthus

【Directions】

Step 1: Peel the ginger and cut it into thin strips, remove the core of the jujube and then cut it into slices, the jujube core is hot, relatively dry, and the soup with the jujube core is easy to cause fire, so be sure to take out the jujube core.

Step 2: Beat the eggs into a bowl in two parts, gently slide the eggs into the pot after the water boils, cook until the egg whites are solidified, and then remove them with a spoon, and the whole poached egg is ready in advance.

Step 3: Pour two bowls of water into the casserole, add red dates, shredded ginger and two pieces of brown sugar to boil over high heat, then turn to low heat and cook for 10 minutes.

Step 4: Simmer for 10 minutes, then put in the poached eggs, then pour in the wine and stir well, then cook for another 1 minute, and finally put the wolfberries and osmanthus to roll twice to get out of the pot.

The wine-stuffed egg soup is ready, the wine is fragrant, the taste is sweet and has a little ginger spicy, cook a pot in the morning, go out to work and drink a bowl, warm the heart and stomach and warm the body, especially comfortable, adults and children can drink, with it is no longer afraid of cold.

【Tips】

(1) The sugar content of wine-stuffed egg soup is relatively high, you can eat it twice a week, and it is best not to eat it for diabetics.

(2) It is recommended to eat ginger in the morning, because ginger is hot, and eating it at night will accelerate blood circulation, stimulate gastric juice secretion, and stimulate the stomach and intestines, which will lead to insomnia and fire symptoms in the human body.

(3) The poached eggs are boiled first to make the soup clearer, without too much egg white, and if the requirements are not high, you can pour the wine and then beat the eggs.