Variety Desserts [autumn Edition] Quail Egg Longan Tremella Soup

Variety Desserts [autumn Edition] Quail Egg Longan Tremella Soup

by Sumptuous dining table

4.8 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

In addition to the two common dessert ingredients of longan and white fungus, this syrup contains quail eggs.
Longan to nourish qi and kidney, quail eggs to consolidate the essence, white fungus to nourish the lungs and nourish the skin. It is very suitable for teenagers and middle-aged and elderly friends who use the brain. It is also an auxiliary treatment for female friends with menstrual migraine. It is very suitable for autumn consumption. Sugar water.
Let's replenish the brain and puzzle together! "

Ingredients

Variety Desserts [autumn Edition] Quail Egg Longan Tremella Soup

1. Prepare ingredients

Variety Desserts [autumn Edition] Quail Egg Longan Tremella Soup recipe

2. Put the quail eggs in a pot of clean water, add a little salt, cover and boil on high heat, turn to low heat and simmer for five minutes.

Variety Desserts [autumn Edition] Quail Egg Longan Tremella Soup recipe

3. Peel the quail eggs and set aside.

Variety Desserts [autumn Edition] Quail Egg Longan Tremella Soup recipe

4. Soak the white fungus, soak in water for about two hours and set aside

Variety Desserts [autumn Edition] Quail Egg Longan Tremella Soup recipe

5. Put all the ingredients into the stewing pot and add an appropriate amount of drinking water. Put it in a pressure cooker filled with water, cover it, steam over water, change to low heat and continue steaming for two hours after the high fire is over.

Variety Desserts [autumn Edition] Quail Egg Longan Tremella Soup recipe

6. Let's taste it together!

Variety Desserts [autumn Edition] Quail Egg Longan Tremella Soup recipe

Tips:

If it is for children under 15 years of age, the amount of dried longan should not exceed 10 grams. The dried longan I used is sweet enough, so I reduced the amount of rock sugar. If you like sweets, you can add more rock sugar.

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