Crystal sugar white fungus pigeon egg custard
Characteristics of rock sugar Tremella pigeon egg custard: sweet, soft, smooth and tender, rich in nutrients.
Recipe Recommendations
- pigeon eggs 4 pieces
- Tremella Two flowers (dry)
- wolfberry More than 20 grains
- rock sugar 30 grams
- sweetening
- steamed
- half an hour
- ordinary
Steps for Crystal sugar white fungus pigeon egg custard
1
Prepare the ingredients.
2
Remove the pedicles of tremella, wash them, pick them into flowers, and soak them in water.
3
Add clear water to the soaked white fungus, place it on the cage and steam for 20 minutes.
4
Knock the pigeon eggs in the bowl.
5
Add water to the pan, pour in the pigeon eggs, boil them on low heat until they are soft and drained.
6
Pour the steamed tremella into the pan, add rock sugar, and stir with a handspoon.
7
After the tremella soup is boiled, pour in the pigeon eggs and sprinkle with wolfberry. Cook for a while, and turn off the heat when the soup becomes thick.