Recipe category

Private dishes, malnutrition, preschool children, pregnant women and osteoporosis

Main ingredients

75 grams of oily skin

200 grams of quail eggs

Accessories

15 grams of fresh mushrooms

25 grams of Jinhua ham

Condiments

10 grams of cooking wine

2 grams of salt

1 gram of MSG

5 grams of green onions

5 grams of ginger

The soup tastes fresh and eggy, and the tofu skin is pliable.

How to make quail eggs with bean curd skin

1. Use tofu skin Tear into pieces with your hands, sprinkle with a little warm water to moisten them until soft; break the quail eggs into a bowl and mix into egg liquid; remove the stems of the shiitake mushrooms, wash them, and cut them into thin strips; wash and cut the green onions into flowers; wash and mince the ginger and set aside.

2 Put a pot on the fire, heat the oil until it is 70% to 80% hot, add chopped green onion and minced ginger to the pot to bring out the fragrance, pour in the egg liquid and fry until it solidifies, add water and bring to a boil, add bean curd slices , shredded shiitake mushrooms, salt, and cooking wine, simmer over medium heat for 5 minutes, add MSG and mix well, then sprinkle with minced ham (minced), and serve on a plate.