Wined pigeon eggs

Ingredients: pigeon eggs 12, sugar175g, 50g of fermented grains, 5 petals of roses, appropriate amount of sweet osmanthus, and half of green plum.

Practice:

Put the wok on medium fire, add water 1 000g, bring it to a boil, then leave it off, take a small bowl1piece, knock the pigeon eggs into the bowl, and put them into the pot one by one according to this method, then move the pot to medium fire, take it for a while, gently push it with a spoon, and leave it off after the water boils. Put another pot on water, add water and white sugar to boil, and skim off the foam. Stir in the fermented wine, put it in a lotus bowl, then fish in pigeon eggs, and remove the sweet osmanthus, green plum, roses and petals.

Practice 2

Stewed Sydney in pigeon eggs

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

Practice:

1, pigeon eggs are cleaned, boiled for 8 minutes, cooled and shelled for later use;

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

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

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

5. Add salt to taste.