Rose Milk Stewed Bird’s Nest

Taste: Milky; Cooking method: Stewed; Time: One hour; Difficulty: Simple.

Detailed steps for cooking Rose Milk Stewed Bird’s Nest

Soak the bird’s nest in purified water for more than 4 hours. In summer, put it in the refrigerator.

Use tweezers to tear the soaked bird’s nest along the grain and shake off the impurities in the water. Rinse it again with purified water. This bird’s nest is relatively clean, and the water quality is very clean after soaking. I bought another brand before and there were many small hairs after soaking, which made me tired of picking them out. This is the most troublesome part of the whole process, so you need to be patient.

Put the processed bird’s nest into the stewing pot, pour in about 50ml of purified water. Since milk will be added later, only a small amount of water is needed here, but it cannot be too little to prevent the bird’s nest from drying out. I usually cook a total of 180 to 200ml.

Put the stewing pot into hot water, turn to low heat after the water boils, stew for 30 minutes, then add milk and rock sugar, continue to stew for 10 minutes, and add roses after turning off the heat. At this time, you don’t need to take the stewing pot out immediately. You can let the roses soak in it for a few minutes to release their fragrance.

It’s best to eat it while it’s hot. The taste is the best.