Quail eggs are the main ingredients.

2g of seasoning salt, 2g of monosodium glutamate, 250g of onion, 5g of tea, 25g of seasoning, 50g of rice, 50g of sugar and pepper.

1g, soy sauce 50g, sesame oil 10g.

In particular, this kind of egg is simple to make, yellow in sauce color and strong in tea flavor, and it is a good table dish.

Species of birds and eggs

Production process: 1. Put quail eggs in a cold water pot, cook them with low fire, take them out, peel off the eggshells, and gently scrape the egg noodles.

Make some shallow incisions. Mix well with 25g cooking wine, soy sauce, refined salt, monosodium glutamate and sugar, and marinate quail eggs for a while.

2. Take an iron pot, spread pepper, 25g sugar, rice and tea on the bottom of the pot, spread an iron net on the pot, and spread onions on the iron net.

Put the salted quail eggs on the onion, then cover the pot and cook them on the fire. After burning, turn to low fire and smoke 10 minute.

Right is right. When loading, put a layer of sesame oil on the surface of the egg.

Quail eggs with mushrooms

Material: Tricholoma150g quail eggs15g rapeseed heart 50g.

Seasoning: cooking wine 15g salt 2g monosodium glutamate 2g starch (corn) each 10g.

manufacturing method

1. Wash Tricholoma, cut in half;

2. Wash the cabbage and cut it in half;

3. Put cold water in the pot, cook quail eggs with low fire, soak quail eggs in cold water, and shell them for later use;

4. Heat the oil in another pot, add quail eggs and fry until golden brown, and take them out;

5. Pour off the remaining oil, add broth and Tricholoma to boil, and cook with cooking wine and salt for 5 minutes;

6. Add the green vegetable heart, monosodium glutamate and water starch and thicken well.

Three fresh quail eggs

Ingredients: 300g quail eggs.

Ingredients: sea cucumber (soaked in water) 50g shrimp 50g quail meat 50g mushrooms (fresh) 5g winter bamboo shoots 10g ham 10g mung bean 10g egg white 50g.

Seasoning: onion 5g ginger 2g yellow wine 30g monosodium glutamate 2g starch (corn) 15g chicken oil 3g peanut oil 75g each.

manufacturing method

1. Put starch (15g) into a bowl and add water to make wet starch (30g) for later use;

2. Wash onion and ginger respectively and cut into fine powder;

3. Cook quail eggs in water, air-cool, peel off the skin, put them in a pot, add 200ml clear soup, rice wine 15g, 2g refined salt and slow fire 10min, take them out and put them on a plate for later use;

4. Making the soaked sea cucumber slices into scraping blades;

5. Both winter bamboo shoots and ham are cut into elephant-eye pieces, 2.5cm long,1.5cm wide and 0.2cm thick;

6. Slice mushrooms, put them together with green beans into 200 grams of clear water soup and take them out;

7. Put quail slices with a thickness of 0.2cm into egg white 1 and wet starch10g respectively for sizing;

8. Put the wok in medium fire, pour in peanut oil, heat it to 40%, oil the quail slices and shrimp slices respectively, and take them out for later use;

9. Leave 30 grams of oil in the wok, add chopped green onion and Jiang Mo to stir-fry until fragrant, cook with 15 grams of yellow wine, add 100 ml of clear soup, sea cucumber, shrimp, quail meat, mushrooms, winter bamboo shoots, ham, green beans and salt, and skim off the floating foam after boiling;

10. thicken with 30 grams of wet starch, pour chicken oil and pour it on quail eggs.

Practice of stewed quail with lime

Composition:

Five quails, six quail eggs, lemon 1 piece, dried onion 1 teaspoon, shredded red pepper 10g, 2 slices of ginger and a proper amount of coriander.

Exercise:

1, lemon peel is ground into paste, and pulp is squeezed to make sauce and marinade.

2, quail eggs steamed for 8 minutes, shelled and fried.

3. Take out the internal organs of quail, wash them, mix and marinate them with marinade for more than 2 hours, pour out the juice, add raw flour and fry them until golden brown.

4. Heat 1 tbsp oil, saute ginger slices and dried onions, pour in the sauce and bring to a boil, add quail eggs, quail and shredded red pepper, cover the lid, cook until the juice is thick, and sprinkle with coriander.

Practice of Yunpian Zhusun Decoction

Main ingredients:

Quail eggs, dictyophora

Accessories:

Ham, coriander

Seasoning:

Chicken soup, salt, chicken essence, cooking wine, chicken oil

Exercise:

1, Dictyophora indusiata soaked in warm water, washed and cut into elephant eye pieces, chopped ham and washed coriander leaves;

2. Take ten spoons, spray a layer of chicken oil on them, knock a quail egg in each spoon, put minced ham and coriander leaves on it, steam it in a steamer for 5 minutes, then take it out and let it cool, take out the spoons, blanch the quail eggs in boiling water, and take it out and put it in a soup plate for later use;

3. Put the broth in a pot, add chicken essence, cooking wine, salt and bamboo shoots, boil it and pour it into a dish with quail egg soup.

Method for making hibiscus quail eggs

Raw materials:

20 quail eggs, chicken breast150g, ham10g.

Exercise:

Slice the chicken breast, chop it into paste and put it in a bowl. Then stir the chicken with egg white, add appropriate amount of salt, monosodium glutamate and water, and continue to stir until it becomes a paste for later use. Boil chicken soup and quail eggs in a pot, add a small amount of starch juice, pour in the prepared chicken paste after boiling, stir with a spoon while cooking, and take out the pot when it is sticky, then sprinkle with chopped green onion and ham. So this hibiscus quail egg can be eaten.

Method for making colorful mandarin duck eggs

Main ingredients:

6 preserved eggs, 200g of chicken breast, 60g of pork fat, shredded ham10g, shredded egg10g, 20g of shredded magnolia officinalis, shredded auricularia auricula10g, 20g of shredded pepper, 20g of shrimp and 60g of egg white.

Seasoning:

Appropriate amount of chicken soup, minced onion and ginger 10g, wet starch 25g, cooking wine 25g, salt 3g.

Exercise:

1. Wash chicken breast and pork fat at the same time and chop them into paste. Cut the shrimp into powder. Put it in a bowl, add chicken soup and disperse, then add onion, Jiang Mo, salt, monosodium glutamate (1g), egg white, cooking wine (half amount), wet starch, etc. Stir clockwise with chopsticks to make it stick into velvet.

2. Peel off the shell of the preserved egg, cut it in half, and coat each piece with good chicken paste to make it look the same. (3) On the chicken puree, code five rows with five kinds of small ingredients, put them on a plate together, then steam them in a steamer for about 10 minutes, take them out after cooking, and add eggs.

How to make quail eggs with tomato sauce?

Composition:

Some quail eggs, a tomato and a lean meat or two.

Seasoning:

Oil, salt, chicken essence, soy sauce, garlic, chopped green onion, rice wine, sugar.

Exercise:

1. Cook quail eggs with shells in white water, and then shell them; Peel tomatoes and chop them into paste; Chop pork.

2. Heat oil in the pan and fry quail eggs in the pan until the skin is golden.

3. After pouring the oil out of the pot, leave some oil to fry the fragrant garlic rice, then add minced meat and tomato sauce and stir fry over medium heat. In the process of cooking, add salt, soy sauce, sugar and a little rice wine in turn, stir-fry until the fragrance is overflowing, and then add half a bowl of water to boil.

4. After the tomato gravy in the pot thickens, add the fried quail eggs, cover the pot and simmer for 2-3 minutes, then add the chicken essence and sprinkle with chopped green onion.

Practice of chicken slices and quail egg soup

Main ingredients:

Quail eggs, cooked shredded chicken

Accessories:

Shredded cucumber

Seasoning:

Salt, chicken essence, chicken soup

Exercise:

1. Cook quail eggs, peel off eggshells and put them in a large soup bowl for later use;

2. Put the chicken soup into the pot, add salt and chicken essence after the pot is boiled, pour it into the soup bowl with quail eggs when it is boiled again, and sprinkle with cooked shredded chicken and cucumber.

Features:

This soup is unique and nutritious.

Grandma's iron egg method

Composition:

20 quail eggs, 2 shallots, 2 slices of ginger, 5 cloves of garlic, 1 Bao old lady's iron egg brine, 2 tablespoons of soy sauce, 1 tablespoon of rock sugar, and 400cc of water.

Exercise:

1. Wash the onion and cut it into long sections. Pat garlic for later use.

2. Cook the pickled steamed stuffed bun, shallots, ginger slices, garlic and all seasonings together for 10 minute, and turn off the fire for later use.

3. After the quail eggs are cooked, peel off the eggshells, marinate them in the marinade of Step 2 with low fire for about 10 minute, soak them for 5 minutes after turning off the fire, take them out, drain the water and dry them naturally.

4. Repeat the salting and air drying in step 3 for at least 7 times until the protein part is concentrated into a thin layer.

The practice of steaming orchid eggs

Composition:

Quail egg 12, broccoli 12, red pepper 1, a little coriander leaves. Peanut oil 12g, salt 10g, monosodium glutamate 12g, appropriate amount of wet flour, 50g of clear soup and 5g of sesame oil.

Exercise:

1. 12 spoon with oil, put quail eggs in 12 spoon.

2. Broccoli is cooked with boiling water, red pepper is cut into prismatic pieces, and coriander is picked.

3. Boil water in a steamer, add quail eggs, take them out with low fire for 7 minutes, put the steamed quail eggs on a plate for later use, leave oil in the pot, add clear soup, salt and monosodium glutamate, thicken them with wet raw powder and pour in sesame oil.

Method for making fish-flavored quail eggs

Materials:

Twenty quail eggs, two peas, half a onion, six pickled peppers, one ginger, two cloves of garlic, one tablespoon of sugar, two tablespoons of vinegar, two tablespoons of soy sauce, three tablespoons of starch, salt and monosodium glutamate.

Exercise:

1. Wash quail eggs, put them in a pot with cold water, bring them to a boil over medium heat, and simmer for about five minutes until the eggs are cooked. Take them out and put them in cold water.

2. Quail eggs are shelled, pickled peppers are chopped, onions are chopped, and ginger and garlic are chopped.

3. Take two spoonfuls of starch, drain quail eggs with kitchen paper, and stick a layer of starch one by one.

4. Add soy sauce, vinegar, sugar, water and monosodium glutamate to the remaining tablespoon of starch to make a sauce.

5, put the oil in the pot and burn it to 70% heat, add the pea tip, fry and serve as the bottom.

6. Put oil in the pot and heat it to 50%. Add quail eggs and fry until golden brown.

7. Remove the drained oil and put it on the pea tip for later use.

8. Put a clean wok on the fire and heat it to 30%. Stir-fry the minced red pepper until the oil turns red, then stir-fry the minced ginger and garlic.

9. Add half a cup of soup or water to boil, cook in the sauce, add chopped green onion after collecting the juice, and shovel evenly.

10, take a pan and pour the soup evenly on the quail eggs.