Brined quail eggs

Materials: quail eggs 10, pepper moderate, hawthorn 2 slices, a few slices of leaves, fennel moderate,

Cinnamon 1 small piece, cardamom 1, star anise 1, salt moderate, taste fresh moderate.

Steps:

Poach quail eggs in plain water, peel the eggs and set aside

Prepare all the ingredients

Put all the ingredients into the seasoning box

Put the water into the casserole, put in the seasoning box

Add the salt and the flavor of freshness, cook on medium heat until the casserole boils, change to a low heat and cook for 20 minutes, turn off the heat,

This is a good idea. /p>

Marinate overnight.

Tips

Based on personal taste, you can add appropriate spices and seasonings

Brined five-spice quail eggs practice

Materials: quail eggs half a catty, four dried chili peppers, cinnamon a piece of star anise three, a grasshopper, cardamom two,

Pepper grains, a small amount of salt and taste of freshness. p>

Pepper grains a small handful, two leaves, salt three spoons, three spoons of red soy sauce

Steps:

Wash the quail eggs, cool water into the pot to boil.

Prepare the spices.

Boil the water for a while to cook the quail eggs. Then add all the spices.

Add three spoons of salt.

Red soy sauce.

Tap the skin of the quail eggs with a spoon so that they can be flavored.

Cook them on low heat for an hour. Marinating them overnight after cooking will make them more flavorful.

Fish them out and put them in a bowl and eat them, you will find that you can't stop eating them.

Tips

Boiled quail eggs to cool water and eggs together.

Low heat and slow cooking will be more flavorful, the longer you cook it, the better it will be.

Salt put more, otherwise the quail eggs have skin will not taste.

Transferred to the bottle into the refrigerator for better flavor.