Braised quail eggs
Spiced quail eggs
Ingredients: quail eggs, dried peppers, cinnamon, star anise, cardamom, tsaoko, pepper granules, fragrant leaves, salt and soy sauce.
Exercise:
1, quail eggs are washed and boiled in a pot with cold water;
2. Boil the water for a while and cook quail eggs with three spoonfuls of salt. Then add all seasonings;
3. Add three spoonfuls of salt and braise in soy sauce;
4. Beat the quail egg skin with a spoon to make it tasty;
Take it out and eat it in a bowl, and you will find it delicious.
Red dates, longan and quail eggs
Red dates, longan and quail eggs
Ingredients: red dates, longan, quail eggs and brown sugar.
Exercise:
1, material preparation;
2. Peel the cooked quail eggs for later use;
3, red dates are washed, and longan is shelled for use;
4. Pour a proper amount of water into the pot, add red dates and dried longan, and cook for 10 minute;
5. Cook peeled quail eggs for 5-6 minutes;
6. Finally, pour in brown sugar and cook until the brown sugar dissolves.
Mushroom quail egg barbecue
Mushroom quail egg barbecue
Ingredients: pork belly, quail eggs, Tricholoma, star anise, red pepper, cinnamon, rock sugar, ginger, onion, soy sauce, braised sauce, salt and pepper.
Exercise:
1, quail eggs in cold water, put a little salt in the pot, boil over high fire and cook for five minutes;
2. After taking it out, soak it in cold water for a while, so it is easy to shell;
3, pork belly into cold water, add a few pieces of ginger, onion and cooking wine together;
4. Boil the bleeding foam and remove it for later use;
5. Put a small amount of oil in the pot and put the pork belly into the water;
6. Stir-fry with low fire, that is, when part of the oil is stir-fried until the surface is slightly Huang Shi, add star anise, dried pepper, cinnamon, ginger slices and onion segments and stir-fry together;
7. Stir-fry for a few times, then add appropriate amount of cooking wine, braised sauce and rock sugar;
8. Add water that has just been blanched and skimmed 10 minute;
9. Add mushrooms and quail eggs and cook for ten minutes;
10, add appropriate amount of salt and pepper to taste, and collect juice over high fire.