Roasting quail:
Nutrition:
Calorie: 984,49%
Fat: 53.2g, 76%
Saturated hydrocarbon: 13% Carbohydrate: 5. 3% fiber: 8.2g main materials: 8 quails 4 pieces of bread 2 small precious lettuce 6 tablespoons extra virgin olive oil 4 tablespoons pomegranate syrup 1 tablespoon coriander 1 tablespoon cumin powder < 2. add quail, stir-fry gently until completely immersed in the marinade. Cover and refrigerate for at least 3 minutes. 3. preheat the oven to 2? C。 4. Put the quails in a small baking pan, pour the marinade and bake for 2 to 3 minutes, occasionally pour the marinade, and bake until golden brown. If you find that the quails are burnt unevenly, move them into the baking pan when baking. 5. Just before they are ready, scatter the quails and put them back in the oven to cook. 6. Cut or tear into wedges and put them on a large plate. Separate the leaves of the little gem and sprinkle them with the leaves of the rocket. 7. put quail on bread and lettuce, and then pour the remaining marinade on the baking tray. Perfect with vegetable salad and crispy bread.