1. Treatment of anemia and physical weakness after illness: 4 quail eggs, 20g longan, 30g coix seed, jujube 10 and 25g brown sugar. First, cook quail eggs, peel them for later use, add appropriate amount of water to the pot, and then add longan, coix seed and jujube to cook porridge. After the porridge is cooked, add quail eggs and brown sugar to serve. Take it once a day for 60 days.

2. Chronic gastritis: 4 quail eggs, put in 250 grams of milk, simmer, eat 1 time in the morning and evening, often taken.

3. Tiger-eye meatballs: Add cooking wine, spiced powder, chicken essence, onion, Jiang Mo, soy sauce, a little salt, egg white, flour and starch to the meat stuffing and beat well. Cooked quail (chicken) eggs, wrapped in meat and fried. After the oil cools, add water, pepper, chicken essence, starch and sesame oil to the oil and pour it on the meatballs.

4. Braised golden balls in tomato juice: quail eggs are cooked and shelled; Cut the tomato, scald the skin with boiling water, remove seeds, peel and cut into pieces; Heat the pan with low heat and warm the oil, fry quail eggs in the pan until the skin is golden and wrinkled, and drain the oil; Leave a little base oil in the pot to saute garlic, add tomato sauce and tomato sauce and stir-fry over medium heat, add appropriate amount of salt, sugar and a little rice wine, stir-fry until fragrant, and then add half a bowl of water to boil; After the tomato juice is boiled until it is thick, put the fried quail eggs in low fire for 2 ~ 3 minutes, and then collect the juice on high fire to eat.