Quail eggs can be boiled for about 5 minutes, the correct way to do it is as follows:
Materials
Main ingredient: quail eggs 5 pounds.
Accessories: two star anise, a piece of cinnamon, two leaves, a handful of peppercorns, 100 grams of soy sauce, moderate amount of cooking wine, a little flour.
1, buy back the quail eggs first pick, try to shell with cracks pick out. Will prepare a pot of water, gently put the quail eggs in, sprinkle two tablespoons of flour, stir and then soak for a while.
2, cleaned quail eggs with water again rinse clean, and then drained standby.
3, boil a pot of water, yes oh, remember to boil the water first.
4, the quail eggs gently poured into the pot of boiling water, cooking again and again with a spatula to gently stir the quail eggs, about 5 minutes or so, the quail eggs are cooked, quail eggs boiling water in the pot, while cooking and stirring until the quail eggs are cooked through.
5, cooked, the quail eggs will be fished out soaked in cool water, then you can start shelling. You don't need to let it cool completely, you can pinch it with your hand.
6, one by one shelling. At this point the quail eggs will be easy to shell.
7, but there will be some broken shells, it does not matter, we wash with water twice, all white smooth, clean.
8, the cleaned quail eggs into the pot, add water, the amount of water does not exceed the quail eggs can be.
9, and then add seasonings according to personal taste, this halogen quail eggs more, I put 2 anise, 3 ginger, 5 leaves, 1 piece of cinnamon, a handful of peppercorns, salt 3 spoons, a little soy sauce and cooking wine, soy sauce, add more, like to eat spicy, you can also put some dry chili oh.
10, large fire boil, turn to medium-low fire cook 30 minutes, the color of the quail eggs will be from white - light brown - dark brown, with the growth of time, the color is slowly becoming darker, the longer the cooking, the more beautiful coloring, to be satisfied with the color can be turned off the fire, do not fish out, covered with a lid. Do not fish out, cover and simmer for more than 4 hours.