Method one

raw material

20 quail eggs, 25 grams of canned winter bamboo shoots, 25 grams of water-soaked mushrooms, a little sugar, 7 grams of chicken oil, 2 grams of monosodium glutamate, cooking wine, soy sauce, water starch 10 gram, 5 grams of Jiang Shui, 25 grams of ginger slices and 250 grams of peanut oil.

Making:

1, put the pot on the fire, add cold water and washed quail eggs, bring to a boil, then move to low heat for 5 minutes, take out the quail eggs, put them in cold water, soak them for 2 minutes, and peel them.

2. Cut the winter bamboo shoots, peel them, cut into pieces, soak them in boiling water, take them out, and cool them in cold water; Mushrooms are stewed in broth.

3. Put the pot on the fire, add peanut oil, fry quail eggs until they are golden yellow when they are 70% hot, take them out and control the degreasing.

4. Leave the bottom oil in the pot, stir-fry onion and ginger, cook wine, add chicken oil, hairy Jiang Shui, refined salt and monosodium glutamate, adjust the soup to light yellow with sugar, add quail eggs, winter bamboo shoots and mushrooms, simmer for 10 minute, thicken with diluted water starch, pour chicken oil on it, and take out of the pot.

Features:

Eggs are golden and tender.

Method 2

Select materials

Quail egg 16, spinach (or bean sprouts) 100g.

condiment

Half a spoon of yellow rice wine, 0.5 spoon of 65438+ soy sauce, half a spoon of sugar, 2 spoons of dried raw flour, proper amount of refined salt and monosodium glutamate, 40-degree raw flour 1.5 spoon, 300 grams of raw oil (actual dosage) 75 grams.

prepare

1. Put quail eggs in a cold water pot, cook them over medium heat, stir-fry them over low heat, take them out and quench them in cold water, so that the eggs will shrink and shell, and then peel them off. Then, the dried raw flour is sprinkled into the shelled eggs to cover the surface of the eggs with dried starch.

Tiger skin quail eggs

2. Heat the pan and let out 250g of oil. When the oil is 70% to 80% hot, add quail eggs, fry them with strong fire, pour out and drain the oil until the eggs are golden yellow and wrinkled.

Then put the fried quail eggs in a pot, add yellow wine, soy sauce, sugar, fresh soup and monosodium glutamate, bring to a boil, simmer for 15 minutes with low fire, add raw rice flour into water until smooth, and serve.

3. Clean the pot, heat it with a little oil, stir-fry the pot with a little fine salt, stir-fry the spinach quickly, add monosodium glutamate, and when it is soft and green, pour it into a colander to drain the soup and surround the quail eggs.