Sanxi tiger skin quail eggs

Overview

My son was going on a spring outing, so I discussed with him to buy some food from the supermarket, and then I would make him a quail egg and take it with me. My son applauded and applauded. This Sanxi Tiger Skin Quail Eggs evolved from Sixi Grilled Bran, which is also called Four Fresh Grilled Bran. It is a traditional famous dish made of grilled bran and four kinds of umami (bamboo shoots, day lilies, fungus, and shiitake mushrooms). My quail eggs were paired with bamboo shoots, fungus, and shiitake mushrooms to make Three Happiness Tiger Skin Quail Eggs. This dish is fresh, fragrant, salty, sweet and nutritious. If you like spicy food, add a few red peppers. It is the best way to relieve boredom when you go out to play. When my son came back from his spring outing, he proudly reported that the teacher also ate a lot, and his classmates also said that your mother’s cooking is really good. I was very happy to hear that, and I made an appointment with my son that my mother would cook more delicious food for you next time we go out.

Tags

• picnic
• vegetarian dishes
• home cooking
• old man
• dinner with friends
• summer recipes
• lunch
• cinnamon
• edible oil
• fungus
• licorice
• lilac
• mother and child soy sauce
• mushrooms
• quail eggs
• rice wine
• spring bamboo shoots
• star anise
• white sugar
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Prepare ingredients

   

2. 2 Put cold water in the pot (the amount of water can cover the quail eggs), add about 3 grams of salt (this way the eggs are not easy to boil and are easier to peel), wash the quail eggs and put them in the pot, bring to a boil over high heat and cook for about 2 minutes, then turn off the heat and simmer for about 3 minutes. Soak the mushrooms and fungus, wash them several times, then soak them in water (do not pour out the water)

   

3. 3 After the quail eggs are cooked, soak them in cold water for 2 minutes, peel the shells, peel and clean the bamboo shoots and slice them, remove the stems of the mushrooms and cut them into 3 equal parts, tear the fungus into pieces, and prepare all the spices

   

4. 4 Pour cooking oil into a hot pan. When the oil temperature is 70% hot, pour in the quail eggs and fry over low heat. Keep turning the quail eggs and fry until the surface of the eggs becomes wrinkled.

   

5. 5 Leave about 40ML of oil in the pot, add the bamboo shoot slices and stir-fry over high heat, then add the fungus and shiitake mushrooms and stir-fry for 2 minutes,

   

6. 6 Add the quail eggs, then add the spices and seasonings and the water soaked in the mushrooms, bring to a boil over high heat, cover and simmer for about 40 minutes

   

7. 7 Remove from pan and plate