Please let me know how to use this. Your help is very appreciated.
Edit: This is not a ready meal, it´s an ingredient and I am interested in what recipes to use it for.
boof it
this post was submitted on 18 Oct 2023
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Pardon me?
They mean open the bottle, insert it into your anus, and do a handstand and let gravity do its thing.
That doesn't sound like a particularly good idea to me but each to their own i guess ...
Direct intestimal injection diet.
Lets start a fad.
A hot beef injection?
That's rice wine, a type of cooking spirit, one moment.
Here's how to include it in a sweet dumpling recipe:
https://icook.tw/recipes/438042
Here's a few recipes on "Drunk Chicken", can personally attest to this dish.
https://cookpad.com/tw/%E6%90%9C%E5%B0%8B/%E7%B1%B3%E9%85%92%E9%86%89%E9%9B%9E
Thank you, that´s a good starting point.
I found out that the sweet rice wine is called Jiuniang and is often used in a dish called Guìhuā jiǔniàng. I might try that one. In that recipe the sweet rice wine is used as a sauce/soup that has sugared osmanthus flower and sticky rice balls swimming in it.
I am probably wrong but isnt sake “rice wine”?
Why does alcohol have a picture of a child on it?
It's probably a cooking wine, so the alcohol probably evaporates, leaving the dish in a child consumable state.
It says, "granny, we're gonna eat glutinous rice wine dumplings yay!" you can see the picture of the dish on the bottle. Presumably the alcohol cooks off. And here's a recipe for them in English: https://www.sbs.com.au/food/recipe/fermented-glutinous-rice-dumpling/ugypizgsj
The alcohol content of most 米酒 (and pretty much all of it sold in supermarkets) is 0.5% or less. You'll get more alcohol from an orange that's sat out on the counter for a while on a sunny day.
This stuff is commonly used in sweet soups, often with glutinous rice dumplings, osmanthus flowers, etc. added. There's also a form called 蛋酒 (lit. "egg alcohol") that is like a sweet egg drop soup. And it's absolutely incredibly popular with children here.
You can find a perfectly cromulent overview of this stuff here.
(And it is perfectly fine as a ready-made eat-out-of-the-jar item, incidentally, though it tastes better when warmed up.)
Thank you. Do you eat it regularly? What are your favourite ways to prepare it?
Mostly here my mother-in-law just heats it up and serves it as a soup, often with dried osmanthus and sticky rice dumplings. With or without egg at seeming random. It's also used in a wood ear sweet soup that's kinda tasty, but that seems to have corn starch or some other thickener added to it. There's street carts in winter that have a gloppy kinda/sorta drink (you need a VERY thick straw to drink it!) made with water, corn starch (I think ... it might be tapioca starch), and sugar that is flavoured with chopped Chinese dates and this stuff as well.
Very interesting, thank you!
