Bird's Nest is a traditional Chinese medicine.

Alias:Bird's Nest, White Bird's Nest, Bird's Nest Vegetable, Bird's Nest Vegetable, Bird's Nest Vegetable, Bird's Nest Root. Taste and smell:Flat, sweet, into the lung, stomach, kidney meridian.

How to Choose Bird's Nest: Bird's Nest Varieties; Bird's Nest Marigolds > Bird's Nest Strips > Bird's Nest Horns ≥ Bird's Nest Crumbles. Bird's Nest Process: Dry picking> Semi-dry picking> Wet picking. Place of origin: Indonesia.

How to Eat Bird's Nest: Soak: Soak the bird's nest in water for 4 hours. Picking Hair: Pick out the hairs with tweezers after soaking. Tear the hairs: Tear the soaked bird's nest into fine threads. Stewing: Prepare the torn bird's nest in a stewing pot with water. Slow cook: Simmer the bird's nest in water for 30 minutes and add rock sugar.

Peach gelatin milk bird's nest: materials: bird's nest 3 grams, 9 grams of peach gelatin, 50 grams of silver fungus, milk 250 ml, rock sugar, silver fungus and peach gelatin soaked and stewed for 1 hour to the soft and sticky, add bird's nest and peach gelatin and stewed for another 30 minutes, and finally add milk can be.

Papaya Bird's Nest: Material: Fresh cooked papaya 1/4 ~ 1/2, bird's nest 30 ~ 50 grams, 50 grams of rock sugar, papaya with a knife to cut open digging out the papaya meat, soaked and soaked bird's nest and papaya meat together into the stewing pot with a lid, water stewed for two hours to be warmed up and then drink.

Milk bird's nest: material: fresh milk, bird's nest, rock sugar, red dates. Pure milk into the average stew pot. Pour in the soaked bird's nest, stew for 25 minutes, then add rock sugar red dates, stew for 5 minutes.