Advantages of boiling duck eggs with sweet wine

Boiling duck eggs with sweet wine can replenish qi and blood, strengthen the body, drive away cold and rheumatism.

The content of protein in duck eggs is equivalent to that of eggs, but the total mineral content is far better than that of eggs, especially the iron and calcium content is extremely rich.

Sweet wine is sweet and fragrant, which can stimulate the secretion of digestive glands, increase appetite and help digestion. Glutinous rice is more easily absorbed by the human body after brewing, and it is a good product for middle-aged and elderly people, pregnant women and the weak. Stewing meat with glutinous rice wine can make the meat tender and easy to digest.

Glutinous rice wine also has the effects of refreshing, quenching thirst and relieving summer heat, promoting blood circulation and moistening skin. It also has a certain curative effect on the following symptoms: dull complexion, spontaneous sweating, or weak constitution, dizziness, sallow complexion, qi deficiency and fatigue, stomach pain due to deficiency in the middle, and loose stool.

Extended data:

Sweet has many characteristics:

First, after brewing, the starch in glutinous rice is converted into monosaccharides and oligosaccharides, which is beneficial to the human body to quickly replenish energy, especially suitable for middle-aged and elderly people, pregnant women, people with bad stomach and weak body. In many parts of our country, there is a custom that pregnant women and those who have just recovered from a serious illness eat mash.

Secondly, organic acids such as lactic acid, acetic acid and citric acid will be produced during the fermentation of glutinous rice. Together with sugar (such as glucose), these organic acids give sweet and sour flavor to mashed mash, and aromatic substances (such as alcohol, ester and acid) produced during fermentation give mashed mash a unique flavor. These substances help stimulate the secretion of digestive juice and increase appetite.

Thirdly, most of protein in glutinous rice is insoluble in water (such as glutenin, gliadin, albumin and globulin). After fermentation, a part will be decomposed into free amino acids and peptides, which is more conducive to human absorption. Fourthly, the content of B vitamins, such as vitamin B2, vitamin B 12, nicotinic acid, etc. Due to the action of microorganisms, the sugar in the wine has increased.

Baidu encyclopedia-liqueur

People's Network-How should duck eggs eat the nutritional value of duck eggs

People's network-old stove, the food left by ancestors.