Quail eggs with Longan(gui yuan an chun dan )

Quail eggs with Longan

Introduction:

"Longan meat: longan is named for its black luster and white hilum, which looks like the eyes of the legendary dragon. The fresh longan is tender, juicy, sweet and delicious, which is inferior to other fruits. Dried fresh longan becomes longan in traditional Chinese medicine. Longan contains a variety of nutrients. It has the effects of tonifying blood and calming nerves, strengthening brain and intelligence, nourishing heart and spleen. It is a traditional food for strengthening spleen and growing intelligence. It has good curative effect on insomnia, palpitation, neurasthenia, memory loss and anemia. Longan is sweet and warm, and should not be eaten by pregnant women and those with symptoms of fire. Quail egg: the nutritional value of quail egg is no less than that of egg. It is rich in protein, cerebral phospholipid, lecithin, lysine, cystine, vitamin A, vitamin B2. Vitamin B1. Iron, phosphorus, calcium and other nutrients. It has the effects of Tonifying Qi and blood, strengthening body and brain, enriching muscle and skin. However, it should be pointed out that quail egg has the highest cholesterol content in poultry eggs and should not be eaten more. "

Production steps:

Step 1: cook quail eggs

Step 2: shelling

Step 3: wash longan meat

Step 4: pour into the pot, add appropriate amount of water

Step 5: bring to a boil

Step 6: reduce the heat and cook for about 10 minutes

Step 7: put in the peeled quail eggs

Step 8: cook over low heat for 5 minutes

Step 9: add appropriate amount of sugar to taste

Step 10: dissolve the sugar and serve hot

Materials required:

A handful of longan

Quail eggs: Six

Sugar: right amount

Note: put any sugar can, rock sugar, brown sugar can, sweet longan meat, do not like to eat sweet sugar can also

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Gui Yuan An Chun Dan