How to make Luoyang Water Banquet Peony Bird's Nest

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1. Main ingredients of Peony Bird's Nest: white radish

2. Side dishes used for peony jelly: shiitake mushrooms, ham, eggs, squid, winter bamboo shoots, chicken, and crab sticks. (A little bit of each)

3. Wash the white radish, remove the head, tail and skin, and cut into thin slices.

4. Cut them one by one.

5. Then cut the radish into very thin shreds.

6. Soak the chopped radish in clean water for half an hour, changing the water twice in the middle.

7. At this time, prepare the side dishes. First crack the eggs into a bowl, add a few grains of salt, beat them, and spread them into egg skins in 3 batches.

8. Cut one piece of egg skin into shreds and cut the other two pieces of egg skin into triangles to be used for making peony flowers in the following steps.

9. The squid shreds and mushrooms need to be soaked in advance. (Squid takes about half a day, mushrooms take an hour)

10. Cut the mushrooms, ham, bamboo shoots and chicken into thin strips respectively. Tear the crab sticks into small strips along the grain with your hands, and wash the squid shreds.

11. Add appropriate amount of water to the pot and bring to a boil, then add 1 teaspoon of salt and a little cooking oil. Then add the shredded chicken, shredded mushrooms, shredded winter bamboo shoots, and shredded squid, blanch them in water, remove from the water and drain for later use.

12. At this time, the shredded radish is soaked, take it out and drain the water. (The shredded radish becomes very firm after being soaked. It is not only not spicy but also helps to make flour.)

13. Pour the drained shredded radish into a larger bowl.

14. Sprinkle 3 tablespoons of mung bean starch evenly

15. Stir gently until evenly mixed.

16. Place a wrung-out kitchen steaming cloth in the steamer and pour the shredded radish in.

17. Put it into the steamer with boiling water and steam for 5 minutes.

18. Pour the steamed shredded radish into the cold boiled water and gently spread it out with chopsticks.

19. At this point, the shredded radish is somewhat similar to bird's nest in both appearance and taste.

20. Move the shredded radish into a colander and drain the water again.

21. Then put it into a shallow soup plate and arrange it slightly.

22. Slightly straighten the prepared side dish shreds, and then place them on the shredded radish at intervals.

23. Use the triangular egg skins prepared earlier to make peony petals, insert them into the shredded radish to make a peony flower.

24. Put it into the boiling water again and steam it on high heat for 5 minutes. Let the flavors of mushrooms, bamboo shoots, ham, shredded chicken and other ingredients dissolve into the shredded radish.

25. Pour a proper amount of broth into the pot (enough to cover 2/3 of the bird's nest), add 1 teaspoon of salt, 1/2 teaspoon of sugar, and 1 teaspoon of white pepper. Turn off the heat after boiling, then add a little vinegar and chicken essence.

26. Pour the soup slowly into the plate along the edge of the plate. Let the seasoned broth soak in the bird's nest.

27. Sprinkle with appropriate amount of chopped coriander or green onion and serve. When eating, separate the shredded radish and side dishes and eat them together with the soup. Very fresh and fragrant.

After reading the editor’s detailed introduction to the Luoyang Water Banquet Peony Bird’s Nest, are you drooling? Do you want to see what you are capable of? Don’t wait any longer, rush to the kitchen right this second and prepare this delicious meal with all your heart.