mash rice dumplings have been mentioned earlier, but mash and hibiscus eggs are not as easy. Jiangmi is steamed and put into Jiuqu, which is fermented and turned into wine brew, also called rice wine or mash. The mash is sweet and fragrant, with an endless aftertaste, which can promote gastrointestinal digestion and has the effect of nourishing the stomach and spleen.

　　Mash after fermentation, starch paste High degree of digestion, easy to be digested by stomach acid, and can provide carbohydrates to supplement body calories. The mash has a light wine aroma. After being cooked with eggs, it is not only fragrant and delicious, but also can be fishy and greasy, supplementing the carbohydrates and minerals that the eggs lack.

　　In Jiangsu and Zhejiang provinces, mothers or people with weak spleen and stomach often eat mash, and mash eggs are often eaten. The home-made mash is to boil eggs, just add the eggs after the water is boiled, it is nothing more than boiled poached eggs. The Hibiscus Egg has some cooking skills. First of all, you need to stir the fresh eggs evenly, so that the protein groups in it are completely dissolved into a thinner egg liquid. After skimming the froth, carefully pour into the water of the wolfberry mash soup that has been slightly boiled, and then use the spoon to go in one direction The soup was kept spinning, and the egg liquid had become as thin as silk. This kind of mash and egg soup is really delicious, not only delicious, but also easy to digest.