Tiger skin fermented bean curd and quail eggs

Overview

How to cook Tiger skin fermented bean curd and quail eggs at home

After the quail eggs are boiled, pull them out with cold water so they can be easily peeled
Cut the cucumber into crescent-shaped slices and trim the carrot into a bow-tie shape and set aside
Arrange the crescent cucumber slices crosswise on the plate and use carrots to make a bow tie for decoration
Heat the corn oil in a non-stick pan, add the quail eggs and start frying. Be sure not to use high heat, but medium to low heat
Fry the quail eggs until golden brown and wrinkled, then turn off the heat
Prepare an extra piece of fermented bean curd for later use
Grind fermented bean curd into puree
Heat a little oil in a pot, add sugar and oyster sauce, then pour in bean curd puree, add an appropriate amount of water and bring to a boil
Pour the fried tiger skin quail eggs into the bean curd soup so that each quail egg is evenly coated with the soup
Prepare water starch
Pour water starch into the soup to thicken the soup until it becomes thick
The prepared tiger skin fermented bean curd and quail eggs are placed on a plate
Quail eggs are very unique when eaten this way and are very suitable for the elderly and children
So delicious and so delicious
It is very necessary to serve as a specialty dish for banquets