The practice of Tremella pigeon egg soup

The practice of Tremella pigeon egg soup

The practice of Tremella pigeon egg soup

Materials:

Tremella, lily, pigeon egg, rock sugar, Chinese wolfberry, longan meat. Soften Tremella and lilies

Practice:

1. Tear Tremella into small slices, together with lilies and longan meat, into a stew cup, add the right amount of water, and steam for about an hour.

2. Add rock sugar and Chinese wolfberry and steam for about 20 minutes

3. Beat the pigeon eggs into a bowl filled with cold water for use

4. boil the water in the pot, stir the water into a whirlpool with a spatula in the pot, and then slowly pour the pigeon eggs in the bowl along the edge of the pot. When the pigeon egg protein condenses, turn off the fire immediately, remove the floating foam, and let the eggs simmer slightly in the pot. The time of stewing depends on the age and tenderness of the eggs you like.

5. Boiled eggs ready for use

6. Steam Tremella until soft, rotten and thick, take it out, put it in a bowl, put in pigeon eggs and serve.