Preparation of rock sugar golden ear pigeon eggs

The Golden Ear Pigeon Egg is a very popular dessert and is a must-have for many large banquets. The finished product is sweet and delicious, nutritious and very tasty. The preparation of the rock sugar golden ear pigeon eggs is as follows:

This food is a high-end feast dessert. Yellow color, beautiful and elegant, clear soup, fresh and tender pigeon eggs, soft and sticky golden ears, rich in nutrition, nourishing products. rock candy. Derived from the cultivation of sugar cane. The chinese sugarcane record is found in the Chu Ci. By the Han Dynasty, the sugar industry in Lingnan was quite developed. The Eastern Han Dynasty Yang Cui's "Guide To the Chronicle" should record that it was common for Lingfu to grow sugarcane and could be made into rock sugar, which was called "stone honey" at that time. Since then, stone honey has gradually become an important raw material for seasoning, making snacks and medicines.

Ingredients: 20 pigeon eggs, 150 grams of golden ear, 200 grams of rock sugar.

Method:

(1) Put the pigeon eggs into a bowl, put them in a pot of boiling water and take out the poached eggs and put them into the bowl. The golden ear is washed off by the sediment in cool water, soaked into expansion, and fished into the basket to control the moisture.

(2) Heat the wok, pour water (l liters), melt the rock sugar when boiling, follow the golden ear, cook for about 2 minutes, beat the foam, pour the pigeon eggs and cook for 1 minute.