Sakura Bird’s Nest

Taste: Sweet; Cooking Method: Stew; Time: Half an hour; Difficulty: Normal.

Detailed Steps for Cooking Sakura Bird’s Nest

Take a bowl of bird’s nest. Our bird’s nest is naturally ivory white, without brushing glue, and the bowl is intact.

Put a bowl of bird’s nest in a measuring cup and soak it in purified water for 8 hours. Basically, soak it the day before and it can be used the next morning.

It’s soaked! Pour out the water. Add new purified water. Our bird’s nest is very clean and without brushing glue, so there is no need to wash it. If you want to eat it in two portions, you can divide it in half at this time, put it in a plastic bag, and freeze it in the refrigerator for the next time.

Good bird’s nest is naturally ivory white, with thick and strong bird’s nest threads, and the bowl shape is random. Soak for 6-8 hours, and there are impurities (hand-picking feathers cannot be perfect).

Pour purified water into the bird’s nest bowl. If you want a thicker texture, put less purified water, about the same level as the bird’s nest. If you like it slightly thinner, then just cover the bird’s nest with water. Then put the bird’s nest bowl into the bird’s nest pot. Set for 30 minutes. You can brush your teeth and wash your face at this time. ^_^

Hey hey! It’s done! Our bird’s nest does not dissolve in water within 60 minutes on low heat, and the bird’s nest hangs in the cup. When boiling, it has an egg white flavor, lime flavor, and fishy smell (everyone describes the taste differently, I think it’s an egg white flavor).

Next, deal with the sakura. Only salted sakura is sold on the market, which contains salt, so soak it in warm water for 10 minutes. After soaking, wash it a few times gently. Sakura is very fragile.

Pour the cooked bird’s nest into a bird’s nest bowl, add the washed sakura, pour in milk, and add 2 tablespoons of honey. ^_^

Ta-da! A bowl of beautiful and nutritious sakura bird’s nest is ready! ^_^