Wine pigeon eggs

Materials: pigeon eggs 12, sugar 175g, 50g of fermented wine, 5 petals of roses, appropriate amount of osmanthus fragrans and half of green plum.

Exercise:

Put the wok on medium fire, add water 1000g, bring to a boil, then turn off the fire, take 1 small bowl, knock pigeon eggs into the bowl, put it into the pot, then move the pots to medium fire one by one according to this method, wait for a moment, gently push with a spoon, and turn off the fire after the water boils. Put water in another pot, add water and sugar to boil, and skim off the foam. Mix the fermented wine, put it in a lotus bowl, then fish it in pigeon eggs, and take out osmanthus, green plums, roses and petals.

Exercise 2

Stewed Sydney with pigeon eggs

Materials: pigeon eggs 10, lotus root, pear, horseshoe, salt and ginger.

Exercise:

1, washed by pigeon eggs, boiled for 8 minutes, cooled and peeled for later use;

2. Peel the lotus root and cut into small pieces, and peel the water chestnut and cut into pear pieces;

3. add water to the pot and add ginger slices. Pour lotus root and water chestnut into the fire to boil, and turn to low heat;

4. After half an hour, add pear pieces, continue to simmer for 15 minutes, and finally add pigeon eggs for 5 minutes.

5. Season with salt.