Main Ingredients 24 quail eggs
Seasoning 2 grams of salt, 2 grams of monosodium glutamate (MSG), 250 grams of green onion, 5 grams of tea, 25 grams of sprinkles, 50 grams of rice, 50 grams of sugar, 1 gram of peppercorns
1 gram of soy sauce 50 grams of sesame oil 10 grams of sesame oil
Traits The eggs are easy to make, with a soy sauce-yellow color, and tea aroma, which is a delicacy for the sprinkles.
Species Poultry eggs
Procedure 1, the quail eggs into a pot of cool water, cooked over low heat, fish out and peeled off the eggshell, the surface of the egg gently cut
on a few shallow cuts. With cooking wine, soy sauce, refined salt, monosodium glutamate, sugar 25 grams to mix, the quail eggs into the marinade for a while.
2, take an iron pot, pepper, sugar 25 grams, rice, tea leaves spread in the bottom of the pot, the pot on the rack of an iron net, the iron net laid on the scallion section
, scallion section on the marinated quail eggs, and then cover the pot, placed on the fire, burned to the smoke and then changed to a small fire smoked simmering for 10 minutes left
right into. When the plate in the surface of the egg coated with a layer of sesame oil can be.
Mushroom Quail Egg
Main Ingredients: Mushroom 150 grams of quail egg 15 grams of rape heart 50 grams
Seasoning: 15 grams of wine, salt 2 grams of MSG 2 grams of corn starch (corn) 10 grams of each appropriate
Method of Preparation
1. Mushroom washed, cut in half;
2. cabbage washed, cut in half;
3.
3. pot of cold water, quail eggs, cooked over low heat, the quail eggs into the cold water to soak cool, remove the shell and spare;
4. another pot of hot oil, put the quail eggs deep-fried until golden brown fish out;
5. pour the remaining oil, add broth, mushrooms, boil, cooked wine, salt and boil for 5 minutes;
6. put in the heart of the green vegetables, monosodium glutamate, water starch thickening, turn can be.
Three fresh quail eggs
Main ingredient: quail eggs 300 grams
Applications: sea cucumber (immersed) 50 grams of shrimp 50 grams of quail meat 50 grams of Shiitake mushrooms (fresh) 5 grams of asparagus 10 grams of ham 10 grams of green peas 10 grams of egg white 50 grams
Seasoning: scallions 5 grams of ginger 2 grams of wine 30 grams of MSG 2 grams of cornstarch (corn) 15 grams of chicken oil 3 grams of peanut oil 75 grams of each moderate
Method
1. starch (15 grams) put in a bowl with water to make wet starch (30 grams) standby;
2. scallions, ginger, respectively, washed and chopped finely;
3. will be the quail eggs into the water boiled, cooled, peeled off the outer coat, into the pot, add 200 ml of broth, 15 grams of yellow wine, 2 grams of fine salt, to slow simmering 10 minutes to taste out. 10 minutes to taste and fish out, set aside in the dish;
4. will be the hair of the sea cucumber sliced into razor blades;
5. asparagus, ham are cut into long 2.5 cm, 1.5 cm wide, 0.2 cm thick slices of the elephant's eye;
6. mushrooms sliced, and green beans with the same into the clear water soup 200 grams of water blanched and fish out;
7. quail meat sliced into 0.2 cm thick piece with shrimp were put into the eggs, and then put into the egg, and then into the egg. The slices of quail meat into a thickness of 0.2 cm and shrimp were put into the egg white 1, 10 grams of wet starch sizing;
8. Frying pan on medium heat, pour peanut oil, burned to 40% hot, the quail meat slices, shrimp, respectively, over the oil and fish out of the standby;
9. Frying pan to stay in the oil 30 grams of minced onion, minced ginger, fried to the flavor of the 15 grams of yellow wine a cooking, adding 100 ml of clear broth, sea cucumbers, shrimp, quail meat, mushrooms, asparagus, ham, green beans, 3 grams of refined salt, boil and beat the floating foam;
10. 30 grams of wet starch thickening, dripping into the chicken oil, served on the quail eggs that is to become.
How to make quail casserole with lemon
Ingredients:
5 quail, 6 quail eggs, 1 lemon, 1 teaspoon of dried onion, 10 grams of red pepper, 2 slices of ginger, coriander
How to make it:
1. Grind the skin of the lemon into a paste, and squeeze the juice from the pulp for the thickening juice and marinade.
2, quail eggs steamed under water for 8 minutes, shelled and fried in oil.
3, quail remove viscera, wash, marinate with marinade for more than 2 hours, pour out the juice, puffed with cornstarch, fried in boiling oil until golden brown.
4, hot oil 1 tablespoon, burst incense ginger, dry onion paste, inject the gravy to boil, under the quail eggs, quail and red pepper, cover, cook until the sauce thick, sprinkle with coriander for food.
Clouds of bamboo fungus soup
Main ingredients:
quail eggs, bamboo fungus
Accessories:
ham, cilantro
Seasoning:
chicken broth, salt, chicken essence, cooking wine, chicken oil
practice:
1, will be a bamboo fungus with warm water soak and wash and cut into elephants-eye slices, ham cut into pieces, chopped. Cilantro leaves washed;
2, take ten spoons, the inside foam on a layer of chicken oil, each spoon into a quail egg, the top of the chopped ham, cilantro leaves into the steamer for 5 minutes and then removed to cool, remove the spoons, will be the quail egg into the boiling water blanch a little fished out of the soup plate to be used;
3, sit in a pot on the fire into the broth, add chicken broth, wine, salt, bamboo fungus slices, to be After the pot is opened, pour into the quail egg soup plate to be served.
Hibiscus quail eggs
Raw materials:
20 quail eggs, 150 grams of chicken breast, 10 grams of ham
Practice:
Cut chicken breast into thin slices, and then chopped into a puree into a bowl, and then stir the chicken puree with egg whites, put in the appropriate amount of salt, monosodium glutamate and water and continue to stir the puree into the slurry when put aside for use. Put the chicken broth and quail eggs into the pot and cook together, add a little starch sauce, boil and then pour in the chicken puree, stir with a spoon while cooking, when thickened, then remove from the pot, and then sprinkle with chopped green onion and chopped ham. This way this hibiscus quail eggs can be served.
How to make colorful mandarin duck eggs
Main ingredient:
6 loose eggs, 200g of chicken breast, 60g of pork fat, 10g of shredded ham, 10g of shredded egg skin, 20g of shredded yucca, 10g of shredded fungus, 20g of shredded chili pepper, 20g of shrimp, 60g of egg white.
Seasoning:
Chicken broth, 10 grams of minced green onion and ginger, 25 grams of wet starch, 25 grams of cooking wine, salt, 3 grams of monosodium glutamate.
Practice:
1, chicken breast meat, pork fat meat at the same time wash and chop into puree. Shrimp cut into minced. The same in a bowl, add chicken broth to disperse, then add green onion, ginger, salt, monosodium glutamate (1 gram), egg white, cooking wine (half amount), wet starch, etc., with chopsticks clockwise stirring, so that it is sticky into a velvet.
2, the loose eggs shell peeled off, cut into two halves, respectively, in each piece on the coating and good chicken puree, become the original extreme look. (3) on top of the chicken puree, with 5 kinds of small ingredients yards into 5 rows, all together in the plate, and then on the cage drawer steamed for about 10 minutes, cooked and removed, that is, Yuanyang Yuanyang eggs on the ready.
The practice of quail eggs in tomato sauce
Ingredients:
Quail eggs several, tomato a lean meat one or two
Seasoning:
Oil, salt, chicken essence, soy sauce, garlic rice, green onion, rice wine, sugar
Practice:
1, will be put in the shell of the quail eggs in white water after cooking, shells; tomatoes peeled and chopped into paste Pork is grated.
2, in a pan of hot oil will be quail eggs into the pan a little fried, fried until the skin golden brown.
3, will be the pan of oil out, leave a little oil popping garlic rice, then add the minced meat, tomato sauce with medium heat, frying process in turn into the salt, soy sauce, sugar and a little rice wine, stir frying flavor, add half a bowl of water to boil.
4, the pot of tomato gravy gradually thick, put in the fried quail eggs, change to a small fire to cover the lid of the pot and simmer to 2-3 minutes after adding chicken essence, sprinkled with chopped green onions, plate can be.
Shredded chicken quail egg soup
Main ingredients:
quail eggs, cooked shredded chicken
Supplements:
shredded cucumber
Seasonings:
salt, chicken essence, chicken broth
Practice:
1, the quail eggs cooked, peeled off the eggshells, put into a large bowl of soup for use;
2, sit in a pot of fire put in a large bowl of soup;
2, sit in a pot of water and put in the quail eggs, peeled off the shells, and put into a large bowl of soup;
2, sit in a pot of water and put into a large bowl of soup. >2, sit in a pot and light the fire into the chicken broth, the pot boiled into the salt, chicken essence, wait until the pot opens again when poured into the soup bowl with quail eggs, sprinkled with shredded cooked chicken, cucumber can be shredded.
Features:
The soup is chic and nutritious.
How to make Grandma's Iron Eggs
Ingredients:
20 quail eggs, 2 green onions, 2 slices of ginger, 5 cloves of garlic, 1 packet of Grandma's Iron Eggs marinade, 2 tbsp of soy sauce, 1 tbsp of rock sugar, and 400 cc of water.
How to do it:
1. Wash the green onions and cut them in long pieces, and pat over the garlic and set aside.
2: Bring the marinade packet, scallion, ginger, garlic and all seasonings to a boil and cook for another 10 minutes, then remove from heat and set aside.
3, the quail eggs cooked, peeled shells, into the method 2 marinade in a low-fire marinade for about 10 minutes, remove from the heat and soak for 5 minutes, remove from the water and drain, and then placed in a natural air-drying.
4. Repeat the brining and air-drying process for at least 7 times until the egg white is reduced to a thin layer.
Steamed Orchid Eggs
Ingredients:
12 quail eggs, 12 broccoli, 1 red bell pepper, cilantro leaves, 12 grams of peanut oil, 10 grams of salt. 12 grams of peanut oil, 10 grams of salt, 12 grams of monosodium glutamate, moderate amount of wet cornstarch, 50 grams of broth, 5 grams of sesame oil.
How to do:
1, use 12 spoons to grease, put the quail eggs into 12 spoons.
2, broccoli blanched in boiling water, red pepper cut into ribbed slices, cilantro leaves removed.
3, steamer boiling water, the quail eggs into the small fire steamed for 7 minutes out of the steamed quail eggs into the dish to be used, the pot of oil, add broth, salt, monosodium glutamate, thickened with wet cornstarch, dripping sesame oil that is ready.
How to make quail eggs with fish
Ingredients:
Twenty quail eggs, two pea tips, half a taels of green onion, six pickled red chili peppers, a small piece of ginger, two cloves of garlic, one tablespoon of sugar, two tablespoons of vinegar, two tablespoons of soy sauce, three tablespoons of cornstarch, salt, monosodium glutamate, moderately.
How to do it:
1. Wash the quail eggs and add them to a pot with cold water, turn on the heat to medium and then turn off the heat but don't uncover the lid, smother for about five minutes until the eggs are done, then fish them out and put them in cold water.
2, the quail eggs shell, pickled chili pepper minced, chopped green onions, ginger, garlic are minced.
3, take two tablespoons of starch, quail eggs with kitchen paper to absorb water, one by one in the sticky layer of starch.
4, in the remaining tablespoon of cornstarch, add soy sauce, vinegar, sugar, water, monosodium glutamate three tablespoons of soup or water to make a gravy.
5, the pot of oil to seventy percent of the heat, down into the pea tips, stir-fried plate as a cushion.
6, the pot of oil to 50 percent heat, add the quail eggs fried golden brown.
7, fish out and drain the oil, arranged on the pea tips to be used.
8, will be clean frying pan on the fire until 30% hot, under the bubble red chili pepper stir fry on low heat until the oil is red, and then under the ginger, garlic stir fry.
9, add half a cup of soup or water to boil, cook the gravy, to be collected after the juice into the chopped green onions spatula.
10, start the pot will be evenly dripping soup on the quail eggs is complete.