How to make Tremella and Pigeon Egg Porridge

I believe everyone is quite unfamiliar with the method of making Tremella and pigeon egg porridge. Let me give you a detailed introduction below.

Tremella and Pigeon Egg Porridge

Ingredients for Tremella and Pigeon Egg Porridge

Ingredients: 100g water chestnut powder, 30g white fungus (dried), 100g pigeon eggs

Accessories: 20g walnut

Seasoning: 20 grams of white sugar

How to make Tremella and Pigeon Egg Porridge

Teach you how to make Tremella pigeon egg porridge, how to make Tremella pigeon egg porridge delicious

1. Soak the Tremella in water, remove the roots, rinse, and tear into small pieces;

2. Add a little cold water to a bowl, steam it thoroughly and take it out;

3. Crack the pigeon eggs into a bowl, put them into a pot of warm water and cook until they are soft-boiled. Remove them from the pot;

4. Soak the walnut kernels in warm water and remove the outer skin;

5. Put water chestnut powder into a bowl and mix it into paste with cold boiled water;

6. Take a pot and add about 1000 ml of water, add white fungus, walnut kernels, pour in water chestnut paste, add white sugar, stir evenly with a hand spoon, boil and become a paste, then add pigeon eggs.

Tips - Food incompatibility:

Walnut: Walnut cannot be eaten together with pheasant meat, and patients with pneumonia, bronchiectasis, etc. should not eat it.

Walnuts should not be eaten with alcohol. According to the Kaibao Materia Medica by Ma Zhi of the Song Dynasty, "Drinking alcohol and eating walnuts can cause hemoptysis." This may be because walnuts are hot in nature, and eating too much of them will cause phlegm and fire, while white wine is also sweet, spicy and hot. Eating the two together can easily cause blood heat. Especially for people with chronic hemoptysis, it is more taboo. For example, patients with bronchiectasis and tuberculosis can cause hemoptysis by drinking white wine, and not eating it with walnuts can also cause illness.