How do you make white fungus and pigeon egg soup? Detailed steps shared

How to make white fungus and pigeon egg soup

How to make white fungus and pigeon egg soup

Ingredients: white fungus, lily bulbs, pigeon eggs, rock sugar, goji berries, longan flesh. Soak the white fungus and lily bulbs until soft

Method: 1. Tear the white fungus into small pieces and put them into a stewing jar together with the lily bulbs and longan flesh, add an appropriate amount of water, and steam over water for about one hour

2. Add rock sugar and goji berries and continue steaming for about twenty minutes

3. Meanwhile, crack the pigeon eggs into a bowl of cold water and set aside

4. Add water to a pot and bring to a boil, use a spatula to stir the water in the pot into a whirlpool, then slowly pour the pigeon eggs from the bowl along the edge of the pot; when the egg whites set, turn off the heat immediately, skim off the foam, and let the eggs sit in the pot for a moment; the sitting time depends on whether you like the eggs soft or firm. 5. Cook them into poached eggs and set aside

6. When the white fungus is steamed until soft, tender and thick, take it out, put it in a bowl, then add the poached pigeon eggs and it is ready to eat