Tiger quail eggs

Overview

The quail eggs, which are like little bombs, are also very interesting to eat. Don’t eat them right out of the pan. Put them aside for a while, put them whole in your mouth, and bite them open. The soup inside will immediately explode in your mouth and fill your entire mouth. It is full of marinated flavor, and the crispy and hard outer skin is slightly chewy. The whole thing has multiple textures. It only takes a few eggs to wipe out a whole bowl of rice.

Tags

• snacks
• home cooking
• children
• old man
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• quail eggs
• rapeseed oil
• marinade

Ingredients

Steps

1. 1 Boiled quail eggs,

   

2. 2 After peeling, use kitchen paper to absorb the moisture on the surface. (Be sure not to omit this step, otherwise there will be a risk of disfigurement in the next step⊙﹏⊙)

   

3. 3 Heat the oil and put the quail eggs in (rapeseed oil is the best for frying, as it is easy to color. If you don’t have other salad oil, you can also use it, but the color will not be that nice. It is best not to use peanut oil and other strong-flavored oils.)

   

4. 4 Fry for 2-3 minutes,

   

5. 5 Once a crust forms on the surface and turns golden brown,

   

6. 6 Put it into the marinade, (for the specific recipe of marinade, please refer to the braised beef marinade recipe I made before,)

   

7. 7 Stew for 10-15 minutes (just soak up the soup) (I use a marinade mixed with an old marinade and an appropriate amount of water, so the marinade is short and the flavor is sufficient. If it is a new marinade, you need to increase the time appropriately, but pay attention to the control of the salt. You can add less soy sauce. Taste it. The salt of the marinade should not be just enough, but a little lighter, so that the taste of the marinade will be just right)