Pumpkin Quail Egg Syrup

Name: Pumpkin Quail Egg Syrup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g pumpkin; 6 quail eggs; a little Dried lily; a little Wolfberry; Some crystal sugar

by Lion---Mei

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

After the autumn, people are easy to get dry and get angry. At this time, you need a bowl of refreshing sugar water to moisturize.
Pumpkin can alleviate the edema that occurs during pregnancy, not only can prevent pregnancy edema, high blood pressure and other pregnancy complications, but also help the fetal brain development.
Quail eggs contain nearly 20 kinds of nutrients required by the human body, and pregnant women eat them to help supplement the necessary elements. Especially the protein content is extremely high, 100 grams of quail eggs contain 12.8 grams of protein. Therefore, quail eggs are especially suitable for pregnant women. And pregnant women eating quail eggs can promote the brain development of the fetus.
So, this afternoon tea will give me BB a bowl of pumpkin, quail egg, lily syrup. "

Ingredients

150g Pumpkin
6 Quail Eggs
a little Dried Lily
a little Wolfberry
Some Crystal Sugar

Pumpkin Quail Egg Syrup

1. Peel the pumpkin and cut into pieces.

2. Soak the dried lily in warm water for later use.

3. Boil the quail eggs, peel them off, and set aside.

4. Add appropriate amount of water to the pot, boil, add the soaked lily, pumpkin and a little wolfberry, cook for about 15 minutes, wait until the pumpkin is soft and waxy. (The time depends on the power or heat of each boiling pot).