Stewed bird's nest with sugar and Sydney(mei rong yang yan bing tang xue li dun yan wo )

Stewed bird's nest with sugar and Sydney

Introduction:

"Bird's nest, it sounds very high-end, but as a daily maintenance product, the price is acceptable! The effect of bird's nest is quite many, but from my personal practice, the most experienced is beauty - the skin becomes white, clear and moist! This kind of internal and external way is more acceptable to me than the surface skill of all kinds of high-end cosmetics! Bird's nest has a natural fishy smell. For sensitive people like me, even if they add milk or coconut milk, they drink it as medicine! However, this candy pear stewed bird's nest is completely over the smell of bird's nest. In the slow stew over low heat, Sydney's fragrance and sweetness permeate the bird's nest, and the two are perfectly integrated

Production steps:

Step 1: soak the bird's nest in cold water for 6 hours

Step 2: tear the bird's nest one by one (use tweezers to remove the feather if it's hard to see)

Step 3: cut a knife across the top of Sydney, one serving as a bowl and one serving as a lid.

Step 4: dig out the meat in the middle of the bowl with a spoon

Step 5: use a knife to draw small inverted triangles on the edge of the bowl and lid (purely for good-looking).

Step 6: put bird's nest, rock sugar and medlar in the bowl, and add appropriate amount of water.

Step 7: put the Sydney bird's nest into a small bowl and stew for 30-40 minutes. (when stewing, cover the Sydney to prevent moisture from entering

Materials required:

Bird's Nest: 3G

Sydney: one

Rock sugar: 1

Lycium barbarum: some problems

Note: Tips: empty stomach, edible bird's nest absorption best!

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: sweet

Chinese PinYin : Mei Rong Yang Yan Bing Tang Xue Li Dun Yan Wo