Osmanthus Bird’s Nest

Taste: Sweet; Cooking Method: Boiling; Time: Half an hour; Difficulty: Simple.

Detailed Steps for Cooking Osmanthus Bird’s Nest

Take out a bowl of bird’s nest.

Put the bird’s nest into a measuring cup and pour in purified water. It must be purified water! Soak for 8 hours. Basically, soak it the night before and it will be ready the next morning.

It’s soaked! Pour out the water and add new purified water. Our bird’s nest is very clean and doesn’t have any glue, so there’s no need to wash it. If you want to eat one bowl in two servings, you can divide it in half and put it in a plastic bag and freeze it for the next time you eat it.

Good bird’s nest is naturally ivory white, with thick and strong bird’s nest fibers, and the bowl shape is random. Soak for 6-8 hours, with impurities (it’s impossible to pick out all the feathers by hand).

Pour the bird’s nest into purified water, and it’s enough to cover the bird’s nest. Put it in a bird’s nest pot. Set for 30 hours. You can wash your face and brush your teeth now!

It’s done! Let it cool naturally.

Simmer for 60 minutes without dissolving the bird’s nest. Hang the bird’s nest in a cup. When it boils, it has an egg white flavor, lime flavor, and fishy flavor (everyone describes the taste differently). I think it tastes more like egg white.

Put it in a bowl, add milk at the right time, and add 2 tablespoons of osmanthus sugar. It tastes great!

Because the osmanthus sank to the bottom, I didn’t see it until I finished drinking it. ^_^ It’s more suitable for osmanthus this autumn!