冰花血燕
从香港到大阪，再到北京， Chef Ku将他对美食的热爱和执着倾注于每道菜品中，简单的食材经由他的反复雕琢和不断创新，为您带来感官的触动和味蕾的惊喜！
《Chef Ku的烹饪宝典》凝聚了古师傅的烹调理念和技巧，在每个平凡的日子里，与您一起，简单煮，用心吃。
Chef Ku, the man behind the exclusive dining experience at Yu, presents you with this Yu’s Bible, and shares with you his talent, creativity, passion, and love for Cantonese cuisine.
冰花血燕的做法
步骤1
把血燕盏在冷水中浸泡整晚。Soak the red bird’s nest in cold water for whole night.步骤2
然后用沸水煮3分钟后关火。Boil it for 3 minutes.步骤3
待水冷却后把血燕盏撕开洗干净。Clean and split it after the water turns cold.步骤4
最后用冰糖水一起炖两小时即成。Add cystal sugar and water, braise for 2 hours.冰花血燕的烹饪技巧
BRAISED RED BIRD’S NEST WITH CYSTAL SUGAR 来自：北京丽思卡尔顿酒店二层 玉中餐厅