Sugar and egg soup with pigeon fungus

Sugar and egg soup with pigeon fungus

Introduction:

"Tremella, tonifying spleen and appetizing, tonifying qi and clearing intestines, nourishing yin and lung, can increase the body's resistance; pigeon egg, with a smooth nature and sweet taste, can nourish yin, moisten dryness, ease the mind and nourish the spirit, and is rich in protein, vitamins and amino acids needed by the human body. Characteristics of rock sugar pigeon egg tremella soup: sweet, soft, smooth and tender, rich in nutrition

Production steps:

Step 1: prepare tremella, pigeon eggs, medlar and rock sugar.

Step 2: break pigeon eggs in a bowl.

Step 3: soak the tremella in advance and wash it; put it into a sand pot and add some cold water; bring to a boil over high heat and simmer for 30 minutes over low heat.

Step 4: pour pigeon eggs into the casserole and bring to a boil.

Step 5: add rock sugar and cook.

Step 6: add Lycium barbarum; put the stewed tremella soup into a bowl and eat it warm.

Materials required:

Tremella: 20g

Pigeon eggs: 4

Wolfberry: 10g

Rock sugar: 50g

Note: 1, I prefer soft eggs. Pigeon eggs can be cooked first, shelled and then added to tremella soup. 2. It only takes half an hour for a good Tremella to bubble. 3. Sweetness depends on personal preference.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: sweet