★ Stewed bird's nest with papaya

After cutting half of the original papaya, remove the capsule, stew it with bird's nest and water soaked in bird's nest, so that the flavor of papaya can penetrate into bird's nest, and serve it with crystal sugar water.

★ Dried blood swallows

First, boil a pot of rich gravy soup in advance, then add the bird's nest and cook it together, and mix it evenly with slow fire. When the gravy is about to boil, fish it out and eat it immediately. The gravy soup is preferably wing soup, or the soup made of old hen, ribs and other meat.

★ Stewed official swallow

It also needs a pot of rich abalone sauce, preferably until it is gelatinous (pressure cooker can be used to speed up), and it can be eaten after being mixed with bird's nest, which is relatively greasy in taste.

★ Fish bird's nest with fruit juice

Just press your favorite vegetable juice and fruit juice with a juicer in advance, or use dairy products as seasoning and mix with stewed bird's nest to eat. This is the simplest way to eat bird's nest and one of the best ways to eat it in summer.

Fruit juice with bird's nest

As mentioned above, eating with fruit and vegetable juice and milk juice is the "highlight" of eating bird's nest in summer. Fruit and vegetable juice is easy to get, but I still eat something, but I don't eat anything.

Master Chen listed the juice that can be used to make bird's nest: cantaloupe juice, watermelon juice, orange juice, coconut juice, preserved plum juice, jujube juice, tomato juice, ginger juice, celery juice, carrot juice, chinese cabbage juice, apricot juice, ginkgo juice, tangerine peel juice, milk, sour milk and so on. Generally, sugar or honey should be added to fruit juice to enhance sweetness.

have you found that fruit and vegetable juices are mostly fruit juices? Master Chen explained that there are many fruits and vegetables for making bird's nest juice, and most of them are sweet or tasteless, because fruits and vegetables with fishy smell, spicy taste or great impact on taste will make bird's nest water soft and lose its soft and smooth taste. Fruit and vegetable juice is best seasoned with a single fruit, while dairy juice is the opposite, and several kinds of milk are often mixed to increase the taste of milk, and it is best to use pure milk, three-flower weak milk, AD calcium yogurt and so on. Bird's Nest is not unique to China, so it can be eaten with western food, mixed with jelly and so on, as long as there is no conflict in nutrients.

In hot summer, many people like to put bird's nest in the refrigerator and eat it after freezing. However, it should be noted that it is not convenient and quick. Soak it in cold water or put it in the refrigerator immediately after stewing the bird's nest, which will not only affect the appearance of the bird's nest, but also make it soft in taste. So be sure to cool naturally.

Stewed bird's nest with crystal sugar

Ingredients: 3 grams of bird's nest, 6 grams of Lycium barbarum, 6 grams of longan meat, and 3 grams of crystal sugar.

Practice

(1) Soak the bird's nest with water, remove the feathers with tweezers and tear it into strips.

(2) Wash Lycium barbarum and longan.

(3) Pour the bird's nest, the stick, the longan and the L bowl of boiling water into the stew pot, cover the stew pot and stew it in water.

(4) When the water in the pot boils,' stew for 1 hour on medium fire, add rock sugar and then simmer for 1 hour.

(5) Take it out after stewing and take it after warming.

efficacy: nourishing blood, caring skin, moistening lung and relieving cough.

indications: palpitation and insomnia, dizziness.

Note

Lycium barbarum L. contains betaine, carotene and various unsaturated fatty acids, which can replenish blood and nourish yin, and strengthen eyesight; Longan meat contains tartaric acid, adenine choline and various vitamins, which can replenish blood, soothe the nerves and moisten the five internal organs; Rock sugar contains a lot of sugar and a variety of trace elements, which can tonify the middle energizer, nourish the stomach and moisten the lung. Cautions and taboos should not be taken by patients with lung and stomach deficiency and cold and diarrhea; Damp heat should not be used more; Disabled for diabetics.

stewed bird's nest with bletilla striata

6-9g of basic materials, 6-9g of bird's nest, and proper amount of clear water

stewed bird's nest with bletilla striata is a nourishing tonic, which has the effects of nourishing lung, nourishing yin, stopping cough and stopping bleeding. People often use it to treat tuberculosis hemoptysis, chronic bronchitis, emphysema, asthma and other diseases in the elderly.

food efficacy

bletilla striata is a tuber of bletilla striata, an orchid plant. The taste is bitter and cool, and it enters the lung meridian. Contains starch, glucose, volatile oil, mucilage, mannan, etc. Function of tonifying lung and stopping bleeding, often used to treat hemoptysis caused by lung diseases. Li Gao, a famous doctor in Jin Dynasty, said it could "stop lung blood". Herbal Medicine in Southern Yunnan records that it "cures tuberculosis and injures lung qi, tonifies lung deficiency, stops cough, clears tuberculosis and coughs up blood, and restrains lung qi". Modern pharmacological studies have proved that Bletilla striata has hemostasis and weak inhibitory effect on mycobacterium tuberculosis.

Bird's Nest is a nest built by Jin Siyan, an animal of Swift family, and other swallows of the same genus, with saliva or saliva mixed with fluff. Sweet and flat in nature. Enter the lung, stomach and kidney meridians. It contains protein, sugar, various amino acids, calcium, phosphorus, potassium and sulfur. Functions: nourishing yin and moistening dryness, benefiting qi and tonifying middle energizer. It is often used to treat consumptive tuberculosis, cough, phlegm and asthma, hemoptysis and hematemesis.

Dosage and usage

Every time, 6-9g bletilla striata and 6-9g bird's nest can be used, and appropriate amount of water is added into the tile pot, and it is stewed in water to be extremely rotten, filtered to remove residues, seasoned with appropriate amount of crystal sugar, and then stewed for a while. Take it once or twice a day.

Stewed bird's nest with coconut milk

Ingredients: one or two bird's nests, three tablespoons of fresh coconut milk, fresh milk or light milk, and a little rock sugar.

Method: Soak and wash the bird's nest, put it in a stew pot together with other ingredients, stew for about 4 minutes, then add rock sugar, and stew for another 5 minutes before eating.

in general, there are many ways; 1 Steamed 2 made soup 3 braised 4 abalone sauce 5 assorted fried 6 stir-fried 7 grilled 8 fried 9 brewed 1 mixed, etc. Either way, abalone should be processed preliminarily. Specific practices; Wash the abalone first, don't shell it. Add ginger slices, cooking wine and salt to boiling water, put abalone in boiling water for 5 minutes, and then take it out. If you make soup, add a little chopped green onion and bring soup. If it's directly sliced and mixed with seasoning, it's ok. If it's braised, braised in abalone sauce, fried, grilled and fried, it can be made according to the cooking method. If you make abalone with scallion oil, it would be nice to fry the shredded scallion and pour it on the abalone. In short, if the whole abalone is not removed during processing, the removed meat will become smaller, which will affect the taste. After cooking with a shell, the shape of the meat will be full. Generally, abalone with less than 1 pieces of 5 grams should not be cooked for more than 3 minutes, or it should be cooked for more than 15 minutes. The meat quality will be better. Method of making top soup: raw materials: 1 old hen? About 15 grams of pork belly 5 grams of pork lean meat 5 grams of pork ribs 5 grams of Jinhua ham 75 grams of ginger 3 grams of green onions 1 grams of dried tangerine peel 15 grams of pure water right amount of preparation method: 1? After the old hen is slaughtered, it is cleaned, and the internal organs are removed for other purposes. The chicken is put into a boiling water pot to remove the blood and then taken out; Wash pork belly, lean pork and pork ribs, and then put them in a boiling water pot to drain the blood and take them out; Soak Jinhua ham in warm water for about 1 hour, scrape and clean it, cut it into pieces, put it in a steaming basin, and add 1 grams of ginger and 3 grams of green onions? Beat them all, steam them in a cage, take them out, and pick out ginger and onion for later use. 2? Put the old hen, pork belly, lean pork, pork ribs and Jinhua ham into a soup pot with bamboo grates, and then add the remaining ginger and green onions. Beat and peel, add purified water, boil with strong fire, skim off the floating foam, simmer with low fire for about 24 hours, remove the residue, air-cool and filter the soup with gauze. Dried abalone: Dried abalone is made by air-drying fresh abalone, which is a valuable delicacy in seafood, and the quality of netted abalone in Aomori Prefecture of Japan is the best. Among the dried abalone, the net abalone is the first, followed by the nest abalone, the jipin abalone and so on. Dried abalone is suitable for whole-grain cooking in a slow casserole to preserve its delicious original flavor. Treatment: 1. Soak abalone in cold water for 48 hours. 2. Take it out and soak it in boiling water for one night to let it stretch naturally and return to its original state. 3. Wash the dried abalone around and remove the sand completely, otherwise it will affect the taste and quality of abalone. 4. After washing, add water to the abalone and steam it in a steamer for 1 hours. 5. Add abalone, old hen, pork chop, pig oil and sugar, ginger onion and other materials into the casserole; Simmer for 12 hours (you can also use a steamer or an electric steamer, but the casserole has heat preservation function, so the effect is the best) and then warm it for one night. 6. After taking it out the next day, add the original juice and oyster sauce and simmer for 1.5 hours, then you can taste the delicious abalone with excellent taste. Braised abalone: features: thick juice, fresh taste, soft and tender. Raw materials: dried purple abalone, old hen, clean ham, scallop, grilled shark fin soup, scallop soup, white sugar, refined salt, soy sauce, cooking wine, starch, chicken oil, etc. Method: make dried purple abalone with water, add chicken, ham and scallop, simmer for 3 hours on fire, take out abalone, and let the original soup pass through Luo for later use; Spoon the abalone with a flower knife, and then obliquely cut it into pieces half a centimeter thick; Put 1 grams of the original soup of braised abalone, soup of kao shark's fin and scallop soup into a two-ear pot, boil it, add abalone slices, boil for 1 minutes, add seasonings such as white sugar, refined salt, soy sauce and cooking wine, mix with starch to make a thick juice, and add a little chicken oil before taking out. Abalone soup with lean meat: Efficacy: Prunella vulgaris has the functions of clearing liver, improving eyesight, clearing heat and resolving hard mass; Lean pork has the function of nourishing yin and tonifying muscles, combined with abalone with the function of nourishing yin and suppressing yang, so that the "Spica Prunellae Stewed Abalone Soup" has the functions of calming the liver, calming the wind, stopping headache and removing dysphoria, and has a certain effect on the treatment of high blood pressure caused by hyperactivity of the liver and intestines. Ingredients: 5g abalone (with shell), 5g selfheal and 2g lean pork. Practice: Just select fresh abalone and separate abalone shell from abalone meat. Scrubbing abalone shells with clean water to remove mud; Abalone meat is cleaned with clean water and cut into pieces. Add Prunella vulgaris and lean pork, put them into the clear water that has been boiled with strong fire, switch to medium fire, continue to cook for about 3 hours, and season with a little salt, then you can eat meat with soup. The main ingredients of abalone-crane-crow soup with horned snails: 6g of dried abalone slices, six to eight horned snails, five quails, 3g of lean meat and two slices of ginger. Ingredients: Method: (1) Soak dried abalone slices in clear water for about one hour. (2) When buying snails, ask the seller to knock off the shell and cut off the tail. (3) Rub the snail meat with a little salt and wash it. (4) Quails should be sold on behalf of the executioner, their internal organs removed, their feet cut off and washed. (5) Boil a proper amount of water, put down a slice of ginger, put abalone slices, horned snails, quail and lean meat in the pot and cook for five minutes, then take them out and wash them. (6) Put 12 cups or an appropriate amount of water into a pot and bring to a boil. Add sliced abalone, quail, hornworm, lean meat and ginger to bring to a boil, and simmer for three and a half hours. Season with salt. Features: abalone nourishes yin, nourishes skin and improves eyesight. Horned snails nourish yin and improve eyesight. Crane and crow tonify five internal organs, tonify middle energizer and strengthen bones and muscles. The dishes of the cuisine of Haohuang Emerald Bao Fu are salty, fresh and fragrant, which relate to the characteristics of ingredients, fish and vegetables. The roasted duck with konjac is made from konjac and duck. The color of the dish is red and bright, the konjac is soft and delicate, the duck is fat and crisp, the taste is salty and fresh, spicy and fragrant. Amorphophallus konjac, because of its toxicity, must be boiled in lime water before eating. It is a great contribution of Sichuanese to China's food that making drugs and then making food materials. And it is made into roasted duck with konjac, which is a fine product in konjac cuisine. Raw materials: 1 South African and Australian dried abalone (2-5 heads), 6 pairs of cabbage gall or cabbage heart, 1 tbsp of Shao wine and 1 tsp of millet powder. Seasoning 1) Sauté ed vegetable juice: 2 tbsp of soup, half a teaspoon of salt and a little wine. 2) Abalone juice: 1 tbsp of soup, 1 tbsp of oyster sauce. Making process 1) Selecting a sliced abalone (stewed). Heat a tablespoon of oil, stir-fry cabbage gall or cabbage until just cooked, add the sauce, stir well and serve. 3) Heat the wok again, add a tablespoon of oil, add the sauce after praising the wine, add the abalone, roll the sauce and put it on the dish surface. Ingredients of raw fish soup with American ginseng and abalone: 2g sliced American ginseng, 6g dried abalone slices, 38g raw fish, 3g pig show, 1 red dates, and one ginger slice. Ingredients: seasoning: salt. How to do it: (1) Wash American ginseng and red dates. (2) Soak the dried abalone slices in clear water for about one hour. (3) Boil a proper amount of water, put down a piece of ginger, dry abalone slices and pig for five minutes, then take it out and wash it. (4) Wash and wipe dry the water after raw fish is killed. (5) Heat wok, add a tablespoon of oil, put down raw fish, and fry until both sides are slightly yellow. (6) Put 12 cups or an appropriate amount of water into a pot and bring to a boil. Add raw fish, American ginseng, pig mill, dried abalone slices and red dates, and bring to a boil with slow fire for three and a half hours. Season with salt. Features: American ginseng benefits blood and spleen and lung. Raw fish gives birth to muscles and skin. Abalone nourishes, moistens dryness and improves eyesight. Jujube tonifies the spleen and stomach, benefiting qi and promoting fluid production. Oyster abalone (original abalone) belongs to a cuisine with fresh and fragrant taste, which relates to the characteristics of ingredients, fish and chickens. Roasted duck with konjac is made from konjac and duck. The color of the dish is red and bright, the konjac is soft and delicate, the duck is fat and crisp, the taste is salty and fresh, spicy and fragrant. Amorphophallus konjac, because of its toxicity, must be boiled in lime water before eating. It is a great contribution of Sichuanese to China's food that making drugs and then making food materials. And it is made into roasted duck with konjac, which is a fine product in konjac cuisine. Raw materials: 1 kg of dried abalone (8-1 heads or 12-15 heads) from South Africa, Australia, the Middle East or Japan, 2 kg of brisket, 1-2 old chickens (chopped into large pieces), 1-2 onions (sliced), 2 pieces of red onion (smashed), 2 soups, 1 seasoning for bamboo mat: 2 tablespoons of oyster sauce. The washed old chicken and brisket are dragged in the water and picked up for later use. 2) Prepare a thick-bottomed tile pot, put down the bamboo mat, and then put down the dried abalone, old chicken and brisket in turn. 3) Heat wok, saute onion and dried onion, add oyster sauce and two soups, boil over strong fire, simmer the wine, and then pour it into a clay pot. 4) Simmer all the ingredients with slow fire for 8-9 hours (the soup must be soaked with abalone noodles, and don't pick up the lid when stewing). If it is not smooth enough, simmer until the abalone is smooth. In the meantime, if you want to test whether the abalone has been boiled until it is smooth, you can try inserting it with a toothpick. If it is easy to insert, it will be smooth enough. 5) Pour out the baked materials, pick out the abalone and put it on the plate; Return the filtered soup to the wok, thicken it with a little cornstarch water, and then drop a little soy sauce to correct the color. Finally, pour the sauce on the abalone and serve. Braised live abalone raw materials: live abalone; Ingredients: old chicken, old duck, spine, ham, onion and ginger; Seasoning: abalone sauce, soup, chicken juice, chicken powder, raw oil, salt, chicken oil and wet starch. Practice: Slaughter the live abalone, remove the internal organs, brush the meat with a toothbrush, take the chicken and duck bone pieces at the bottom of the casserole and add soup. Place the cleaned abalone on it, subject to the fact that the water has not passed the abalone, and simmer it for 8-9 hours. Put the stewed abalone on a plate; Add soup and seasoning to another pot to adjust the taste. Fish wings in a casserole

raw materials

5g of fish wings in water, 25g of turkey legs

2g of water-borne magnolia slices, 2g of water-borne fragrant mushrooms

15g of oily vegetable heart, 1g of chicken soup, 15g of clear soup

Preparation method

1. Slice the turkey legs and magnolia slices, and tear the fragrant mushrooms into small pieces.

2. Put the fish wings in cold water, boil them with low heat and fish them into a bowl.

3. When the oil in the casserole is 8% hot, add shredded onion and Jiang Mo, then add chicken soup and seasoning, boil and pour in fish wings.