Braised quail with lotus seed paste(ba lian rong an chun )

Method of braised lotus seed quail:

Raw materials for making braised lotus seed quail:

10 quails, 500g peanut oil, 400g lotus seed powder, 50g ham, 25g soy sauce, 50g mushroom, 10g chili oil, 3 salted egg yolks, 8g refined salt, 100g rape heart, 20g cooked chicken oil, 40g starch, 500ml chicken soup, 10g scallion, 25g sesame and 10g ginger slices.

Processing steps of braised lotus seed quail:

1. Wash the quail and remove the bone (skin should not be damaged); put the lean meat in the bowl, mix with wet starch, put it in the boiling water pot for a while, take it out, put it into the bowl together with all kinds of grains, add refined salt, monosodium glutamate, sugar, cooked chicken oil and starch, mix well, divide into 10 parts, and brew into the quail abdomen respectively. Open four pieces of salted egg yolk, put one piece into each quail, and then fill the breach Tie firmly, put it in a pot of boiling water, take it out, put on soy sauce, and set it aside.

2. Heat up the frying pan, pour peanut oil into it and heat it to 50%. Deep fry the quail until golden yellow. Remove and control the oil. Put it into a porcelain basin. Add 200ml chicken soup, cooking wine, soy sauce, onion and ginger. After steaming in a steamer, remove and put it into a round basin. Fry the rape heart with oil and water. Surround the quail.

3. Heat the wok and pour in the cooked soybean oil

The characteristics of braised lotus seed quail are as follows

The color is golden, dense, tender and smooth, spicy and refreshing.

Braised quail with lotus seed paste

Braised quail with lotus seed paste is a delicious dish, which belongs to home cooking. The main ingredient is quail, the ingredients are lotus seed powder, ham, seasoning for salt, etc., mainly through grilling.

Raw materials

10 quails, 500g peanut oil, 400g lotus seed powder, 50g ham, 25g soy sauce, 50g mushroom, 10g chili oil, 3 salted egg yolks, 8g refined salt, 100g rape heart, 20g cooked chicken oil, 40g starch, 500ml chicken soup, 10g scallion, 25g sesame and 10g ginger slices.

Production process

1. Wash the quail and remove the bone (skin should not be damaged); put the lean meat in a bowl, mix with wet starch, put it into a pot of boiling water, take it out, put it into a bowl together with various grains, add refined salt, monosodium glutamate, sugar, cooked chicken oil and starch, mix well, divide into 10 parts, and brew them into the quail abdomen separately. Open four pieces of salted egg yolk, put one piece into each quail, and then add the crevasse Place firm, under the pot of boiling water, take out, put on soy sauce, ready to use. 2. Heat up the frying pan, add peanut oil and heat it for 50%. Deep fry the quails until golden. Remove and control the oil. Put them in a porcelain basin. Add 200ml chicken soup, cooking wine, soy sauce, onion and ginger. Steam them in a steamer until they are rotten. Limit them out. Put them in a round basin with head out. Fry the heart of rape with oil and water. Surround the quails. 3. Heat the frying pan, pour in 30g of cooked soybean oil, cook in Shaojiu, add the original soup, monosodium glutamate, refined salt, cooked oil, pepper powder, chili oil, roasted hemp, bring to a boil, thicken with wet starch, and pour over the quail noodles.

Characteristics of dishes

The color is golden, dense, tender and smooth, spicy and refreshing.

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Chinese PinYin : Ba Lian Rong An Chun