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NESTLADY “Blooming Flowers” Bird‘s Nest & Tea Gift Set – 18g Bird’s Nest + 5 Flowers + Rock Sugar

SKU
YY013
$59.00
In stock
  • Bird‘s nest: Rainy season first-harvest nests, 7–9g per piece, naturally sourced
  • Includes five dried flowers: rose, jasmine, osmanthus, chrysanthemum, honeysuckle – plus rock sugar
  • A complex floral aroma that evokes a garden in full bloom
  • Serving suggestion: Stew the bird’s nest as desired, then mix with the flowers and rock sugar. The flowers can also be steeped alone in warm water as a tea.
  • Storage: Keep refrigerated
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About Bird Nest

This unusual soup has been a part of Chinese cuisine for generations. Chinese people began consuming bird’s nest soup during the Ming Dynasty and in some tales, it’s believed Zhen He (鄭和), who was a Chinese explorer, diplomat, and fleet admiral, was the first person in Chinese history to eat bird’s nest soup.

How To Use

  1. Soak the bird’s nest overnight in cool water.
  2. The nest should be clean of all impurities.If you happen to get bird’s nest that contains impurities, it’s best to clean the nest one more time. Bring a pot of water to a boil, and boil the bird’s nest for 10 minutes, then drain and rinse with cool water.But since this bird’s nest is so clean, all we needed to do was soak overnight and drain.
  3. Bring a pot with 6 cups of water to a low simmer. Add in the drained bird’s nest and jujubes.
  4. Keep the heat on low – you don’t want a hard, rolling boil (which would break the delicate bird’s nest). Aim for the smallest bubbles possible.
Cook for 30 minutes – 2 hours. The timing really depends on the quality of the bird’s nest that you have. For Golden Nest’s products, it only took 30 minutes of cooking to get a gelatinous texture. If you over-cook the bird’s nest, it will become gummy and break apart, ruining the very expensive delicacy!Taste the bird’s nest – it should be soft, gelatinous, slippery-like.
Storage

Keep in refrigerator and keep in cool
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