Bird Nest receip

BIRD'S NEST & PUMPKIN SOUP

Ingredients :

113 g Superior bird's nest

300 g pumpikin (flesh only)

3 cups stock Chinese parsley

Seasoning :

1/4 tsp salt

1 tsp caltrop starch

3 tbsp stock

Method :

1.Bring 1 cup of stock to the boil. add bird's nest and simmer until tender. Drain.

Cut pumpkin into pieces and steam until tender.

2. Put into a blender and process until the mixture is smooth. Pour pumpkin mixtureinto a pot. Add stock and bird's nest. Bring to the boil (keep stirring while cooking). Add seasoning and stir well. Serve.

BIRD'S NEST SOUP

Ingredients :

15 g Superior bird's nest

2 dried black mushrooms

suitable amount of egg yolk shreds

suitable amount of ham shreds

3 cup stock

Method :

1. Wash bird's nest. Soak until tender.

Tear and wash. Drain. Put into a large bowl.

2. Soak mushrooms until tender. Wash.

Cut into shreds. Arrange mushroom top of the bird's nest. Pour into stock. Cover with lid.
stewed over boiling water for 40 minutes.
Serve hot.

STUFFED ZHUSHENG WITH BIRD'S NEST

Ingredients :

225 g shelled shrimps
1 green crab (about 375 g)

19 g zhusheng (dictophora phalloidea)

38 g soaked bird's nest pieces (with water absorted)

300 g asparagus any suitable amount of stock

1 egg white

1 tsp wine

Seasoning :

1/4 tsp salt

3/4 tsp caltrop starch

dash of sesame oil

1/2 tbsp egg while

Thickening Solution

1/2 cup stock

1 tsp caltrop starch

1/6 tsp salt

1/2 tsp light soy sauce

dash of sesame oil

pinch of pepper

Method :

1. Remove vein from shrimps. Wash and wipe dry. Pat with knife. Add bird's nest and refrigerator for 1/2 hour.

2. Gut crab and wash. Remove fat from crab. Add dash of ginger juice and wine. Stir well. Pour in boiling water until the crab is half-cooked. Then remove meat.

3. Soak Zhusheng until it becomes tender. Cut into 2 1/2 inches sections. Parboil and rinse. Simmer with stock for a while. Absorb the water. Put shrimps paste onto Zhusheng. Steam stuffed Zhusheng for 4 minutes. Pour away steaming sauce. Blanch asparagus in water with oil and salt. Arrenge around the plate.

4. Heat oil. Sizze wine. Add thinckening sauce. Bring to the boil. Then add crab fat and meat. Mix well. stir in egg white. Then put on the centre of the plate.

STEWED BIRD'S NEST WITH AMERICAN GINSENG

Ingredients :

75 g soaked bird's nest pieces

8 g sliced American ginseng

1 tbsp rock sugar

2 cups boiling water

Method :

Wash American ginseng. Put into a steaming pot. Add crushed water. Stew over boiling water for 50 minutes. Add bird's nest pieces and stew for 10 minutes. Serve. Refrigerate before serving in summer. It can nourish and revitalize your strength.

STEWED BIRD'S NEST WITH DRIED YAM

Ingredients :

113 g soaked superior bird's nest

38 dried yam

1 tbsp medlar

113 g rock sugar

3 cups water

Method :

1. Drain bird's nest. Wash dried yam and soak for 1/2 hour. Wash medlar.

2. Bring 3 cup of water to the boil. Add rock sugar has dissolved. Strain. Pour the syrup into a steaming pot. Add dried yam and medlar. Stew for 1 1/2 hours. Then add bird's nest. Stew for 5 minutes.

Serve

STEWED BIRD'S NEST WITH FRESH FRUIT

Ingredients :

113 g soaked superior bird's nest (not yet stewed)

94 rock sugar

suitable amount of water melon balls

suitable amount of honey-dew melon balls

2 cups water

Method :

1. Drain superior bird's nest.

2. Put rock sugar (crushed) into a pot.

Add 2 cups of water. Cook over low heat until the sugar has dissolved.
Strain.

3. Pour Syrup into a steaming pot. Add superior bird's nest. Stew over boiling water for 30 minutes. When bird's nest and syrup cool, add fruit balls.

Serve

BIRD'S NEST &GINGKOES SYRUP

Ingredients :

113 g soaked superior bird's nest

75 g gingkoes

2 red dates

94 g rock sugar

4 cups water

Method :

1. Remove shells from gingkues. Soak in boiling water for s while. Remove membrane and stalks. Wash red dates and remove pits. Then put red dates and gingkues into a pot. Add 4 cups of water. Cook for 30 minutes.

2. Rinse rock sugar. Add into red dates and gingkoes water. Cook until rock sugar has dissloved. Put in bird's nest. Then cook over low heat for 5 to 10 minutes. Serve. (stir while cooking so that the ingredients will not stick to the bottom of the pot.)

BIRD'S NEST, CRAB MEAT & WINTER MELON SOUP

Ingredients :

113 g Superior bird's nest

450 g winter melon

38 crab meat

2 cups stock

1 egg white

1 slice ginger

Seasoning :

1/3 tsp salt

1 tsp caltrop starch

2 tbsp stock

Method :

1. Drain bird's nest. Remove pell from winter melon. Then remove pith and cut into pieces.

2. Bring stock to the boil. Add ginger slice and winter melon. Cook for 10 minutes. Then cover for 10 more minutes. Discard ginger slice. Add winter melon into the blender. Process into winter melon puree.

3. Add bird's nest into winter melon puree and bring to the boil. Stir in crab meat, seasoning and egg white. Serve.

STEWED BIRD'S NEST WITHROCK SUGAR

Ingredients :

113 g soaked superior bird',s nest

113 g rock sugar

3 1/2 cups water

Method :

1. Wash rock sugar. Bring 3 1/2 cups of water to the boil. Add rock sugar. Cook over low heat

until the sugar has melted. Strain.

2. Pour syrup until steaming pot. Stew for 20 minutes. Add bird's nest.

Then stew for 10 minutes.
Serve.