1, stewed bird's nest with papaya and milk. Ingredients: 3-5g of bird's nest, half of papaya, appropriate amount of rock sugar and appropriate amount of milk. Practice: soak the bird's nest, remove impurities and fine hair, and drain the water for later use; Peel papaya and cut it into small pieces for use. Put the bird's nest in a saucepan, pour in purified water and simmer for 15-20 minutes. Add milk, papaya and crystal sugar, and simmer for 5 minutes. Serve.

2. Stewed bird's nest in Sydney, northern Sichuan. Ingredients: half a bird's nest, Sydney 1, a little Fritillaria, and a proper amount of rock sugar water. Practice: Wash the Sydney, cut it in the lower fifth of the handle, and dig out the pear core and a small part of pear meat with a spoon. Soak bird's nest, tear it into thin strips, put it in Sydney, and add crystal sugar and Fritillaria cirrhosa. Fill the pear with water, then "cover" the previously cut pear handle and the lower part on the pear and fix it with a toothpick. Put the pears in a bowl, then put them in a steamer, add enough water to the pot and cook for 30 minutes on high fire. After cooking, take it and "cover" it, skim off the fritillary bulb inside, and you can enjoy pear meat and bird's nest.

3, stewed bird's nest with roses. Ingredients: proper amount of bird's nest, 3 roses, proper amount of old rock sugar, and some medlar. Practice: soak the dried bird's nest in purified water for about 4 hours until the bird's nest is loose, and pick out fine hairs and impurities. The bird's nest plucked by hand cannot be 100% clean, and it is normal to have impurities. Add it to half the height of the cup. Bring the fire to a boil and simmer for 25 minutes. Add rock sugar and roses when taking out of the pot, and stir to melt. When you enjoy it, you can smell the egg white taste of bird's nest and the taste of pure bird's nest.