Quail Soup with Sea Cucumber Flower Maw

Name: Quail Soup with Sea Cucumber Flower Maw
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Foaming Sea Cucumber; 1 Styrofoam; 1 quail; Some Yam; Some Wolfberry; Some Camellia Mushroom; Some Sliced ginger; 3 pcs Red dates; Some salt; a little pepper

by Blue southern hemisphere

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Perhaps the best match for this soup is chicken, but I usually don’t like chicken very much, except for bamboo silk chicken. So, there is a little tangled when boiling this soup, what kind of ingredients are used for the ingredients? Finally, I decided to use quail. In fact, I rarely buy quail. It is said that quail cholesterol is relatively high and the quail here is several times more expensive than the domestic one. Since I have recently purchased a large amount of sea cucumbers, I have to consider what to use with boiled, braised, fried, and pot. This time I use quail, and add red dates, wolfberry yam and camellia mushrooms. "

Quail Soup with Sea Cucumber Flower Maw

1. Prepare ingredients: self-foamed sea fish maw, quail, camellia mushroom, wolfberry, ginger, yam, red dates.

Quail Soup with Sea Cucumber Flower Maw recipe

2. Cut the Haitoi flower maw into pieces, soak the camellia mushrooms, cut off the stalks, slice ginger, red dates, wolfberries, and yam.

3. Put the quail, sea cucumber, and fish maw into the pressure cooker first.

4. Put red dates, camellia mushrooms, yam and ginger slices. In short, put all the ingredients in the pressure cooker except the wolfberry.

5. Then pour an appropriate amount of water, press on the lid and boil on high heat, then turn to low heat and cook for about 20 minutes, then turn off the heat.

6. After opening the lid, it can be seen that almost all the ingredients except the camellia mushrooms have been boiled softly, and the soup also exudes deliciousness.

7. At this time, do not need to cover the pot and boil on high heat for a while, add the berries.

8. Just boil it for a minute or two, turn off the heat, mix in an appropriate amount of salt and a little pepper, and drink.

Tips:
Haitoi flower gum is foamed in advance, and the flower gum will not be too soft even if it is soaked for a few days, especially my family’s flower gum is relatively large, but it is easy to soften after being boiled over a high fire. 2. If you don't want this fish maw to be boiled out and affect the taste, you can choose to put it later. 3. The berries must be put last, otherwise the taste will become sour and the nutrients will be destroyed.

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