Stewed quail eggs with longan and jujube(long yan rou hong zao dun an chun dan )

Stewed quail eggs with longan and jujube

Introduction:

"Autumn is always very dry. You have to drink more soup!"

Production steps:

Step 1: cook quail eggs, peel and set aside, wash jujube and longan meat separately.

Step 2: put all the ingredients in a bowl or stew.

Step 3: warm water, cover with plastic film, put it in the pot of boiling water, steam for 45 minutes.

Materials required:

Seedless jujube: moderate amount

Longan meat: moderate

Quail eggs: moderate

Rock sugar: right amount

Note: jujube has the effect of tonifying spleen and stomach, supplementing qi and promoting fluid, and detoxifying. It can treat deficiency of stomach, weak spleen, loose stool, deficiency of Qi, blood and body fluid, palpitation, etc Malnutrition, irregular menstruation and other diseases have therapeutic effect. However, the cholesterol content of quail eggs is higher than that of eggs, so it is not suitable to eat too much at a time

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Long Yan Rou Hong Zao Dun An Chun Dan