To wash the bird's nest, the main thing is to soak it. At the beginning of the soaking 1-2 hours of water is to be poured out, during which time the bird's nest should be cleaned of hair and other debris; and then soaked in water for another 1-2 hours, the amount of water used for soaking at this time should be controlled, and generally to the surface of the bird's nest a little bit more than is already enough. Lastly, the soaked water should be simmered in water with a gentle flame to preserve the original flavor and nutrition of the bird's nest.
When you are in a hurry to use the bird's nest, you can also soak it in warm water and use it within 30-40 minutes, however, this quick method is not suitable for Blood Bird's Nest.
The duration of the cleansing process is determined by two factors. First, it depends on the quality of the bird's nest itself, depending on the thickness, dryness and humidity of the bird's nest, usually 6-8 hours is enough, if it is a blood bird's nest, it will take twice as long; second, it depends on the physical condition of the person, in order to facilitate the absorption of the bird's nest, those who have a weaker body, such as the elderly and the sick, the stewing of the bird's nest should be more than the regular one hour, i.e., 7-9 hours. The second is that it depends on the person's physical condition.
It is best when the finished product is soft, smooth and elastic, crystal clear, and soft to the touch. Stewed Bird's Nest with Papaya
After cutting the original papaya in half, remove the capsule and simmer it with the bird's nest and the water in which it was soaked, so that the flavor of the papaya can penetrate into the bird's nest, and eat it with rock sugar water.
★Dry Fishing for Bird's Nest
First of all, make a rich gravy soup beforehand, then put in the bird's nest to cook with it, and mix it evenly over a gentle fire, and then when the gravy is about to dry up, fish it out, and then eat it. The best gravy is shark's fin soup, or soup made from old hen, pork ribs and other meats.
★Braised Bird's Nest
Also need a pot of rich shark's fin and abalone sauce, preferably boiled until gelatinous (can be used in a pressure cooker to speed up), mixed with bird's nests can be eaten, the texture is relatively greasy.
★Bird's Nest in Juice
Just use a juicer to make your favorite vegetable juice, fruit juice, or dairy products as flavoring, and mix it with the stewed bird's nest. This is the easiest way to eat and one of the best ways to eat bird's nest in summer.
Stewed Bird's Nest with Rock Sugar and Lycium Chinense Round
Ingredients: 3 grams of bird's nest, 6 grams of goji berries, 6 grams of cinnamon meat, 30 grams of rock sugar.
Practice
(1) Soak the bird's nest in water, tweeze off the bird's hair and tear it into strips.
(2) Wash goji berries and cinnamon meat.
(3) Pour the bird's nest, stick stick, cinnamon meat with l bowl of boiling water into the stewing pot, stewing pot with a lid, simmering.
(4)When the water in the pot boils, 'first simmer on medium heat for l hour, add rock sugar and then simmer on low heat for 1 hour.
(5) After stewing, take out and serve after warming.
Effects:Nourish blood, moisturize the lungs and relieve cough.
Indications:Palpitation and insomnia, dizziness.
Notes
Lycium barbarum contains betaine, carotene and many kinds of unsaturated fatty acids, etc., can nourish the blood and nourish the yin, and strengthen the eyesight; cinnamon meat contains tartaric acid, adenine bicarbonate of choline and many kinds of vitamins, can replenish the blood and tranquilize the mind and moisturize the five viscera; rock sugar contains a large amount of sugar and many kinds of trace elements, can replenish the middle and benefit the qi, nourish the stomach and moisturize the lungs. Attention and contraindication lung and stomach cold, diarrhea patients should not take; dampness and heat should not be used; diabetic patients are prohibited.
Bird's Nest Stewed with Bletilla
Basic Ingredients 6 to 9 grams of Bletilla, 6 to 9 grams of bird's nest, water
Bird's Nest Stewed with Bletilla is a nourishing tonic, which is good for tonifying the lungs and nourishing the yin, and stopping coughing and bleeding. It is commonly used to treat tuberculosis hemoptysis, chronic bronchitis in the elderly, emphysema, asthma and other diseases.
Food efficacy
Bletilla, is the tuber of the orchid plant Bletilla. Bitter, sweet and cool in nature, into the lung meridian. Containing starch, glucose, volatile oil, mucilage, mannan and so on. It functions to tonify the lungs and stop bleeding, and is often used to treat coughing up blood in lung disorders. Li Gao, a famous doctor in the Jin Dynasty, said that it can "stop blood in the lungs". Yunnan Materia Medica recorded that it "treats consumptive lung qi, replenishes lung deficiency, stops coughing, clears consumptive coughing and bleeding, and astringes lung qi". Modern pharmacological research has proved that Bletilla hyacinthina has hemostatic and weak inhibitory effect on tuberculosis bacillus.
Bird's nest is a nest built by the swiftlet and a variety of bird species of the same genus with saliva or saliva and down and other mixed condensation. It is sweet and flat in nature. It enters the lung, stomach and kidney meridians. It contains protein, sugar, various amino acids, calcium, phosphorus, potassium, sulfur and so on. Functions: nourishing yin and moisturizing dryness, benefiting qi and tonifying the middle. Commonly used in the treatment of deficiency and tubercular infection, cough and phlegm asthma, hemoptysis and hematemesis.
Dosage and Use
Each time, 6 to 9 grams of Bletilla hyacinth and 6 to 9 grams of bird's nest can be used, put them in a tile cup with appropriate amount of water, simmer them under water until very rotten, filter out the dregs, add rock sugar to taste, and simmer them for a few more minutes. Take 1 to 2 times a day.
Bird's nest in coconut milk
Ingredients: bird's nest, fresh coconut milk, fresh milk or evaporated milk three tablespoons each, a little rock sugar.
Method: After soaking the bird's nest, put it into the stewing pot together with other ingredients and simmer for about 40 minutes, then add rock sugar and simmer for another five minutes before serving.
The bird's nest is a learning process, the bird's nest species, chef, seasonal humidity, room temperature, water temperature, and even morning and evening different, soaked out of the bird's nest will also be very different. Here are a few ways to do it:
I. Alkali hair (old style hair method, not recommended). Soak the bird's nest in warm water, then rinse it two or three times with clean water (pay attention to keep the form neat), and then soak it in cool water; pour away the water before use, and mix the bird's nest with lye, generally 50 grams of bird's nest with 1.5 grams of lye (bird's nests, such as the older ones, can be used for 2.5 grams), and then add boiled water to lift it; until the bird's nest rises up, pour half of the lye and then lift it with boiled water for three or four times to expand it up to three times the size of the original, and then it is soft and astringent to twist it, and then it will be broken by pinching it. That is; and then rinse off the alkaline surface, soak into the cool water to be used. Before cooking with a dry cloth to absorb the water can be.
Two, evaporation. Also known as on the cage, steamer. Is a means of cooking raw materials preliminary cooked treatment, not as a method of cooking into dishes. After preliminary processing of the net material with steam evaporation, to achieve the degree of broken raw, half-cooked or just cooked, for the finished dish cooking to reduce time. First, soak the bird's nest in 50℃ water, until the water cools down, then change it into 70℃ water and soak it until it expands and then take it out, protect it from being broken, change the water and rinse it twice, put it into 80℃ water and scald it, clean it and load it into a bowl, and then steam it over a low fire until it becomes loose and soft and sticky.
Three, soaking. Also known as dip hair, hair material. Water as a solvent to help hair, the dry material will be soaked until puffed up, fluffy, tender for formal cooking. Dry ingredients to re-inhale water, can maximize the recovery of the original tender, fluffy state. Water hair according to the water temperature can be divided into:
1. cold water hair (or warm water hair). Also known as dip hair, bleaching hair. The water temperature is usually around 40℃, room temperature in summer and lukewarm water in winter. Bird's nest soaked in cold water for two hours, fished out and picked feathers, impurities, and then put into a pot of boiling water, covered with a lid simmering about 30 minutes, such as not yet soft, can be replaced with boiling water and then simmering for 30 minutes, because there is a simmering process in the cooking process, so can not be hair enough to prevent simmering over the top of the rotten, the loss of stripes and soft texture, to the point that it is applicable to fish, soak into the cool water to be used. Before using, blanch into a pot of boiling water for about 2 minutes before cooking. This method is suitable for soup dishes.
2. hot water hair (recommended for emergency use). It is also known as soaking hair, cooking hair, stewing hair. The dried bird's nest is immersed in hot water and heated to increase the penetration rate of the water molecules, so that the dried bird's nest can be fully expanded to achieve the effect that is difficult to achieve with room temperature water.
When making bird's nests, the water temperature and the time of making bird's nests should be adjusted according to the season and the tenderness of the bird's nests, which should be checked and adjusted frequently to prevent the bird's nests from being impenetrable to the hard core, or from being over-heated to cause dissolution and rotting. The bird's nest should be soaked in cool water for use, but it should not be stored for a long time and should be used as soon as possible. The water and tools should be clean and not stained with oil, otherwise it will affect the quality of the hair system.