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Pigeon Egg and Longan Sweet Soup
Poached pigeon eggs and longan simmered briefly in lightly sweetened water, a simple, warming Cantonese dessert soup treasured for nourishing blood and restoring energy.
Instructions
- 1
Ingredients: Longan flesh
- 2
pigeon egg
- 3
Place the pot on the stove and pour in water, add the longan meat and bring to a boil, then cook for 3–4 minutes.
- 4
Next, crack in the pigeon eggs and bring to a boil, then simmer over medium-low heat for 2 minutes.
- 5
Then, add some white sugar and stir a bit, and it's ready.
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Ingredients
Main Ingredients
- Longan fleshto taste
- pigeon egg4 pieces
Seasonings
- white sugarto taste