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原料
鸽子4: 只
步骤
115克大约2盏溯源码燕窝提前1.5小时泡好
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2这是一道功夫国宴菜,先把刚出生二十八天约四五两重的鸽子拆骨去肉,然后把精选的德宜草堂的上等官燕塞进鸽子腹中封好待用
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3用线缝好
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4封好的样子
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5而后放入秘制高汤中隔水慢炖一个半小时,以使鸽子的鲜香与燕窝的清香相融于汤而成,吃的时候先把燕窝掏出来浸入高汤中取味再食。先浅尝第一勺汤,细细品来,汤的味道果真是精妙绝伦:清而不淡,鲜而不腥,嫩而不生,郁而不腻。还有燕窝,细腻润滑、入口即化,自觉也是食美食无数,竟不知人间竟有如此美味!
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6成品
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7鸽子腹中的燕窝
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