Speaking of quail, I don't know if you are familiar with it, it is a bird ingredient, similar to chicken can not fly, but not as large as chicken. I also caught quail when I was a child, and when I grew up, quail has become an economic bird ingredients, and quail eggs have slowly occupied part of the market for egg ingredients. We should be very familiar with the quail eggs, we usually do not eat, like what spicy hot pot, hot pot, Guandong cooking, etc., there are quail eggs, but compared to the quail eggs, in fact, the quail itself is more food value.
Quail head is particularly small, adult quail also grow less than the size of the palm of your hand, but as the saying goes, "the sparrow is small, the five organs are complete", quail head is small, but the meat is still quite a lot. And tender meat, rich in nutrients, with the "animal ginseng" title, for children, the weak crowd and some people suffering from three high, body fat people, quail is a very good nourishing ingredients. The following small make-up will teach you a sauce roasted quail practice, nutrition and health, come to see it.
Ingredients quail, sugar, Ajinomoto (Japanese cuisine in a flavored rice wine), soy sauce old soy sauce, cumin powder, sake
Practice
1, first of all, we will be a good deal of quail, pull out the hair, the guts directly removed, and then some of the miscellaneous things off, then cleaned, washed and set aside.
2, take out a smaller pot, and then the flavor Lin and sake are poured into the pot, large fire boil into a small fire, and then continue to cook for two or three minutes, this time the alcohol will be slowly evaporated, and then we poured into the pot two spoons of soy sauce, half a spoonful of soy sauce, and then add an appropriate amount of sugar stirred well. After the seasonings are added, we will use high heat to boil the sauce, and then reduce the heat to a low simmer, the sauce simmered until thickened, and then turn off the heat and set aside.
3, and so the sauce boiled, we then take out a pan, put on the stove heating, and so the pan surface is hot, we then brush a layer of cooking oil, then quail into the sauce on the soak, wrapped full of sauce, and then take out to the pan frying, in the frying process, the sauce brushed in the quail on top. Sprinkle the quail with cumin and continue to brush the sauce until the quail is completely cooked, then place the quail on a plate and serve (we recommend frying a few more).