This simple quail egg soup is perfect for our skin health and lung health. Instead of cook all ingredients together, cook white fungus first to make sure it is soft and tender. Then use remaining heat to boil quail egg liquid to reserve every piece of nutrition.
1. The key to this dish is to turn off the heat before adding egg liquid. It ensures the smooth mouthfeel and keeps the nutrition of eggs.
2. Soak white fungus in advanced, because it can take several hours to be soft.
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Break quail eggs into a bowl, stir well to make egg liquid.
Soak white fungus into the water until soft. Then tear into small pieces.
Add water to a skillet, bring to a boil. Cook red dates and white fungus for 20 minutes. Then turn off the heat and add quail's egg liquid to the pot. Use remaining heat to cook egg liquid. Season with salt. Serve and enjoy!