Hello everyone, I am the first gourmet Ah Fei, every day there are several dishes to share with you, pay attention to take you to appreciate the taste of the tongue of the world.
Today to share with you a home-cooked dish "spicy quail eggs", the whole process does not put a drop of water, a can of beer can be done, spicy and enjoyable, salty and fragrant. Quail eggs are rich in protein, iron, phosphorus, calcium, lecithin and other nutrients, with the effect of replenishing qi and blood, strengthening muscles and bones, as well as skin care, skin beautification and other effects.
The following is to introduce the detailed steps for everyone, there are friends who like it to learn it quickly.
Ingredients: quail eggs
Accessories: green onion, star anise, dried chili pepper, peppercorns, fragrant leaves
Seasoning: bean paste, beer, oyster sauce, chicken essence, salt, sugar, soy sauce, soy sauce
【Spicy quail eggs】—— Salty and fragrant
1. Let's start preparing the ingredients
First, we prepare an appropriate amount of quail eggs, wash them, and put them in cold water and cook them in a pot.
After the water is boiled, beat the foam in the pot, then turn to medium heat and cook for 5 minutes, and the quail eggs are cooked and poured out.
Quickly put in cool water to ice, which makes it easier to peel off the shell.
After the quail eggs are cooled, the shell is peeled off one by one, and then a knife is cut on each side to make it easier to taste.
2. Start preparing the excipients below
Prepare the green onion in one section and cut into small pieces.
Prepare a piece of ginger, cut into slices, put it in the same bowl, add two star anise, a few dried chili peppers, a pinch of peppercorns, and a few fragrant leaves to set aside.
3. Fry the quail eggs below
When the oil is 50% hot, pour in the quail eggs, fry them on low heat, and gently stir to heat the quail eggs evenly.
The surface of the quail egg is wrinkled, and when it is golden brown, it is poured out to control the oil and set aside.
4. Start cooking below
Leave the bottom oil in the pot, pour in the prepared ginger, green onion and spices, turn on low heat and stir-fry to create the aroma, add 5 grams of watercress sauce, sauté the watercress sauce and fry out the red oil.
Then pour in the fried quail eggs and pour a can of beer along the edge of the pan, the amount of beer is no more than the quail eggs.
Start seasoning: Add 5 grams of oyster sauce, 5 grams of light soy sauce, 2 grams of dark soy sauce to color, a little sugar, 1 gram of chicken essence, 1 gram of salt, because the sauce is salty here do not need to put too much salt.
After the soup has come to a boil, simmer over low heat for 8 minutes to allow the quail eggs to absorb the broth.
After 8 minutes, we pick out the ginger, green onion and spices in the pot, turn the heat to collect the soup, and when the soup is thickened, the soup is ready to rise.
Place the quail eggs on a plate, pour the soup and you're good to go.
Well, a spicy quail egg with a Q bounce is ready.
Technical highlights:
1. Be sure to cut some knife edges on the top of the quail egg to facilitate the taste.
2. The quail eggs are fried and the surface is more crispy, so that the boiling is more flavorful.
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