To be precise, it should be dissolved in water, not turned into water. There are two types of bird's nests: house nests and cave nests. The textures of the two are very different. Generally, house nests will melt into water if they are stewed for more than three quarters of an hour, while cave nests will not.

The reasons why bird's nests turn into water:

1. Soaking time: Bird's nests that have been soaked for a long time are not resistant to stewing and are prone to turn into water. Bird's nests are usually soaked for 2-3 hours before they are completely soaked.

2. Ingredients for stewing: Many people want to save trouble when stewing bird's nests. They like to put all the ingredients into the pot and stew it in one pot. However, stewed bird's nest should be stewed separately with pure water, and most of the auxiliary ingredients should be added after it is out of the pot. Special attention should be paid to the fact that sugar cannot be added when stewing bird's nest, otherwise it will easily turn into water.

3. Amount of water for stewing: The amount of water for stewing bird's nests also needs to be paid attention to. Many people think that if they add more water, the bird's nest will be stewed. In fact, if the amount of water is too much, the bird's nest will be stewed. The bird's nest will be too thin and it will feel like it has turned into water. The amount of water for stewing the bird's nest should cover the bird's nest, preferably no more than 1cm.

4. Stewing time: When stewing bird's nest, you need to pay attention to the heat and stewing time, usually 20-30 minutes. If the time is long, it will easily turn into water. Direct stewing can also easily cause the bird's nest to turn into water, so it is best to stewing it in a separate container of water. There are special electric stew pots on the market now. If you can't control the heat, you can use the electric stew pot to stew bird's nests.

Therefore, when stewing bird's nest, you should pay attention to the soaking time, stewing ingredients, stewing water volume, stewing time, etc. It is best to simmer over slow fire, as the temperature in the pot will naturally be maintained at around 80°C. This will avoid damaging the protein in the bird's nest and retain the flavor and nutrients. Furthermore, even if the bird's nest dissolves in water, it will not be wasted.

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Extended information:

Bird’s nest is rich in amino acids, including phenylalanine, valine, leucine, and tyrosine and arginine, etc. The hydrolyzed amino acid content in bird's nest reaches 42.272%, and the essential amino acid content accounts for 42% of the total amino acids; at the same time, the amino acids with umami characteristics (aspartic acid and glutamic acid) and the amino acids with aromatic characteristics ( The higher content of tyrosine and phenylalanine) indicates that the bird's nest tastes delicious.

The nutritional value of food mainly depends on the type, quantity and proportion of amino acids it contains. The Food and Agriculture Organization of the United Nations and the World Health Organization have proposed a reference model spectrum of essential amino acids in food, stipulating that the mass ratio of essential amino acids to total amino acids and the mass ratio of essential amino acids to non-essential amino acids are 40% and 60% respectively.

Protein

The protein content in bird's nest is relatively high, but it is closely related to its variety. The Malaysian swiftlet bird's nest selected for the experiment has a protein content of 50.26%.

Sialic acid

Sialic acid, also known as bird's nest acid, is the main bioactive component of bird's nest. It mainly exists in the form of N-acetylneuraminic acid in bird's nest. According to reports, the sialic acid content of general bird's nests can reach more than 7%, which is also a preliminary means of identifying true and false bird's nests.

Baidu Encyclopedia-Bird’s Nest