Quail and what stew is best?
Quail is a good thing, which can be matched with many ingredients, such as North and South Almond Quail Soup, Lily Quail Soup, Ejiao Quail Soup, Qi Jing Quail Soup and Siraitia Grosvenorii Quail Soup. Of course, you can also choose the right ingredients according to your own needs, because the nutritional value of different ingredients is different.
Generally speaking, steamed quail with dangshen yam can treat anorexia and listlessness. Boiled quail with red beans can cure diarrhea. Steamed quail is used for recovery after illness and complement deficiency. If you want to moisten the lungs and cool down, you can add lily and lotus seeds. After adding all kinds of soup materials, the taste of soup will be more intense, and the heart is not as good as action. Let's do it quickly.
How long does it take to stew quail soup?
If you want to stew quail soup well, you must stand the test of time. The time of cooking soup must directly or indirectly determine the taste and taste of soup. If you want to stew soup, you need soup tools. Among all kinds of soup pots, the soup cooked in casserole is the strongest. Quail soup is no exception. If you want to cook the most delicious soup, you'd better choose casserole. Casserole cooking is the most nutritious and healthy, and it can be stewed slowly, and the taste can still stay fragrant. If you choose to stew quail soup in casserole, it usually takes one and a half hours.
In addition, people also use pressure cooker to stew quail soup, which usually takes about 40 minutes, but the stew tastes bad.
Complete collection of quail practices
1. Fried quail
Clean the internal organs of quail, soak them in clean water for 1 hour, change the water several times during the soaking process, clean the blood and internal organs residue of quail, and then fold the legs and wings of quail into the stomach and back. Prepare water in the pot, add salt, spiced powder, cooking wine, onion and ginger, boil the water, blanch the prepared quail, and pour the quail into soy sauce while it is hot to pickle and color. Heat the oil in the pan to 7 minutes, fry the salted quail in the oil pan until cooked, and then take it out. Heat the oil pan for 9 minutes, add quail, fry until golden brown, take out the oil, serve on a plate, and mix in dipping sauce according to personal taste.
2. Roasted quail with honey sauce
Wash quail and cut it in half. Stir soy sauce, oyster sauce, cooking wine, honey, onion, ginger and garlic salt evenly. Sprinkle the prepared sauce evenly on quail and marinate in the refrigerator for 24 hours to taste. During the curing process, you can rotate up and down properly and adjust the position so that each piece of quail can be cured evenly. Spread tin foil on the baking tray, arrange the quails neatly, brush with a little oil and marinated quail sauce, preheat the oven at 220 degrees for 5 minutes, then put the baking tray in and bake for about 25 minutes. When baking for 10 minute, turn over and brush the sauce for 20 minutes. After baking, you can put the plate on the table.
3. Ginkgo quail soup
After cleaning quail, chop it into small pieces, control water to dry, boil it in an oil pan, put onion and ginger into a wok, stir-fry the prepared quail pieces for 5 minutes, pour boiled water into quail, shell the ginkgo, wash it with clear water, put it into a pot to boil, turn off the heat, pour ginkgo, add cooking wine, add onion segments and stir-fry for 5 minutes.
What's the effect of eating quail?
Quails are rich in calories.
According to statistics, every 100g quail meat contains 22g of protein, 5g of fat and 70mg of cholesterol, which can provide about 56 1kj of heat. This shows that quail meat is rich in protein, but low in fat and cholesterol, so it is very suitable for eating.
Step 2 nourish the patient with quail
"Compendium of Materia Medica" records that "meat can tonify five internal organs, benefit middle energizer, nourish qi, strengthen bones and muscles, resist cold and heat, and relieve summer heat". Quail meat can not only tonify middle warmer and clear damp heat, but also treat diseases such as edema, obesity and hypertension.
3. Nutritional components of quail
Quail meat contains protein, fat, calcium, phosphorus, iron, vitamin B, vitamin E, rutin and other nutrients far higher than those provided by chicken, and quail meat is especially rich in lysine and glutamic acid, which will not make people tired like eating chicken.