Chinese Food
Pigeon soup with bamboo fungus and egg
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It's a special product brought back from playing in Chishui. It's a baby of bamboo fungus. It's very nutritious. It's Stewed with pigeons. It's very nourishing and delicious.
Cooking ingredients
Cooking Steps
Step1:Soak the eggs in warm salt water for more than 30 minutes to make them full. After the hair is soaked, pour it into the boiling water with scallion and ginger and cook for about 15 minutes. Remove it and rinse it with water. Wash pigeons and cut into pieces. Wash a large piece of ginger and pat it loose with the back of the knife. Then cut two pieces of ginger.
Step2:Put the pigeons and two pieces of ginger in the cold water. When the fire is over, skim off the froth and take out for standby.
Step3:Pour hot water, pigeon, bamboo fungus egg, ginger, wine and a little salt into the pressure cooker, and press for half an hour. This is a young pigeon. So half an hour is enough. If it is an old pigeon, it will be extended. After leaving the pot, try the taste of the soup to see if salt is needed.
Cooking tips:The black edge of the egg is like mungbean sand. It's very nutritious. It's not fully mature. It's very active. It's very good for cell immunity. Just like Ganoderma lucidum spore powder, the nutrition of Ganoderma lucidum is all about Ganoderma lucidum spore powder. Some people may not be used to the taste of this black edge. Personally, I have no feeling. Anyway, I eat it all. It's crispy. It's very good. There are skills in making delicious dishes.
