Egg White and Almond Soup (蛋白杏仁茶)Ingredients:
- Egg white 2
- Evaporated milk 150 ml
- Nan Xing (南杏) Bitter Chinese Almond 160g
- Bei Xing (北杏) Sweet Chinese Almond 20g
- Sugar appropriated amount
Cooking methods:
- Rinse bitter and sweet Chinese almonds.
- Soak in water for 3 hours.
- Drain and set aside.
- Pour sweet and bitter Chinese almond into blender.
- Add appropriate amount of water and blend to puree.
- Strain off residue.
- Bring almond liquid to boil.
- Add sugar, evaporated milk and egg white and keep stirring.
- Bring to boil over low heat.
- Serve.
Actions/Indications/Functions:
- Relieving cough; soothing breathing difficulties and nourishing lung
- Improving skin condition; enhancing skin smoothness and elasticity