Preparation of Bird Nest Soup

The procedures include: soaking and cooking.

Soaking

Dry bird nest need to be soaked for about 1 hour. If need, the harder parts can be separated by hand during this process.

Cooking

Bird nest need to be double boiled and cannot be heated directly. Place the bird nest in a porcelain stewing pot. The porcelain stewing pot can then be placed in a large cooking pot of water. Heat the pot till the water in the cooking pot boils (the water in the porcelain stewing pot should not have boiled yet), and then switch to low heat and continue to heat for about 1 hour.

The water in the porcelain stewing pot should completely cover the bird nest and the water level should be about 0.5cm above the bird nest. As the bird nest will expand when heated, a larger porcelain stewing pot would be advisable to avoid wastage through over flowing during cooking.

The water in the cooking pot should be much lower than the height of the porcelain stewing pot, so as to prevent the boiling water in the pot to enter the porcelain stewing pot. However, if too less water is in the cooking pot, then it will take a longer time to cook the bird nest.

After the bird nest has been cooked and have cooled down, it can be put into the fridge to be consumed cold at a later time.

Common Ingredients that are added to bird nest soup

Rock sugar, red dates (jujube), wolfberries, lotus seeds, Lilium bulbs, longan, snow fungus, Chinese yam (nagaimo), dried scallop, fresh milk, Chinese pear, papaya, etc can be added as desired. If the cooked bird nest is to be consumed shortly, then the ingredients can be added and cooked with the bird nest. However, the ingredients will shorten the storage time of the cooked bird nest. Alternatively, the ingredients can be cooked separately and added to the bird nest whenever they are to be consumed.

Shelf life of dry bird nest

Our bird nest are imported directly from our Indonesian swiftlet house once they are harvested, cleaned and dried. As such, they are fresh and can be kept for 1-2 years. The bird nest should be kept in an air-tight container and stored in a cool area, away from direct sunlight.

 

燕窝制作方法

干品燕窝的制作程序：浸泡——炖煮

燕窝的浸泡

浸泡時可用手撕捏較硬的部分,使其散開.一般浸發一個小時。

 

燕窝的炖煮

燕窝一般炖煮一個小時，还有几点需要注意的：

1、炖燕窝的火候壹定要文火隔水炖，切记用大火直接炖煮。可以先将锅里的水烧滚，调成文火后即可。

2、炖燕窝的水要适量（水完全覆盖燕丝，燕窝与水平行不要超过0.5cm），不要加入壹大盅水。另外，燕窝在炖制过程中会膨胀，所以可选择稍大壹点的瓷碗,以免滚泻造成浪费。

3、锅里的水位不能超过炖盅的3/2高度，以免滚水会倒渗进炖盅里。但也不可太少,如炖制的时间长会干锅。

 

可和燕窝壹起食用的常见食物有

冰糖、红枣、枸杞、莲子、百合、桂圆、银耳、山药、元贝、鲜奶、雪梨、木瓜等各种水果。如只炖壹两次服用量可加上这些和燕窝壹起炖,若是壹次炖出狠多,请只燕窝和清水炖(因为添加其他水果或食物炖好的燕窝存放的时间会变短),这些食物可以另外炖好后每次食用时把燕窝舀在炖好的热红枣枸杞莲子等等汤里加热即可食用。

 

燕窝干货如何保存？

燕窝的保质期为1-2年，燕窝都是印尼直供，绝对保证新鲜到货！燕窝的干货保存用保鲜盒或者密封保鲜袋放到冰箱的保鲜层。切记不要太阳晒，会严重影响质量，也可以放在阴凉通风处风干。