Crispy quail(cui pi an chun )

Crispy quail method:

Raw materials for making crispy quail:

Quail 10, coriander 5g, starch 50g, refined salt 1g, chili oil 15g, soy sauce 25g, ginger 50g, soybean oil 1000g (actual consumption 60g), garlic 25g, monosodium glutamate 1g, chili sauce 50g.

Processing steps of crispy quail:

1. The quail is suffocated, depilated, cut from the spine, take out the internal organs, wash them, prick a few small holes in the quail chest with a bamboo needle (but don't prick the quail skin), put them into a porcelain basin, add soy sauce, refined salt, pepper, water of Chinese prickly ash, scallion and ginger, marinate them for half an hour, and taste them.

2. Peel the garlic, chop it into fine powder, put it into a bowl, add sesame oil, ginger, soy sauce, mustard powder and monosodium glutamate to make the sauce, and set it aside.

3. Hang the pickled quail with a hook and hang it on a bamboo stick to dry; put the starch into a porcelain bowl, add 150 ml of warm water, mix well, and apply it on the dried quail skin; apply it every 3 minutes for three times until a thin layer of powder appears on the surface of the quail.

4. Heat the frying pan, add the soybean oil, and when it is 50% hot, hold the quail with a colander and quickly cook

Characteristics of crispy quail:

The color is red and bright, the skin is crisp, the meat is tender, salty, fresh and spicy.

Crispy quail

Crispy quail is a Korean dish. The main ingredient is quail 10, coriander 5 grams, with the right amount of seasoning cooking. It is characterized by bright red color, crisp skin, tender meat, salty, fresh and spicy flavor.

essential information

[taste characteristics] it has bright red color, crisp skin, tender meat, salty, fresh and spicy flavor.

Raw materials

Quail 10, coriander 5g, starch 50g, refined salt 1g, chili oil 15g, soy sauce 25g, ginger 50g, soybean oil 1000g (actual consumption 60g), garlic 25g, monosodium glutamate 1g, chili sauce 50g.

Production process

1. After the quail suffocates, remove the hair, cut it from the spine, take out the internal organs, wash it, prick a few small holes in the chest with a bamboo needle (but don't prick the skin of the quail), put it into a porcelain basin, add soy sauce, refined salt, pepper, pepper water, scallion, ginger (PAT loose), marinate for half an hour, and taste it.

2. Peel the garlic, chop it into fine powder, put it into a bowl, add sesame oil, ginger, soy sauce, mustard powder and monosodium glutamate to make the sauce, and set it aside.

3. Then hang the pickled quails with iron hooks and hang them on bamboo sticks to dry; put the starch into a porcelain bowl, add 150 ml of warm water, stir evenly, and apply it on the dried quail skin; apply it every 3 minutes for three times, showing a thin layer of frost on the quail body surface.

4. Heat the frying pan, add soybean oil. When it is 50% hot, hold the quail with a leaky spoon. Quickly pour hot oil into the cavity of the quail body with a hand spoon. When the quail is 90% mature, put it into an 80% hot oil pan. When the skin is crisp, take it out, chop it into strips, and put it into a plate one by one to form a quail. Clean coriander leaves are on the side of the plate.

5. When eating, serve with chili oil, garlic mustard brine and chili sauce.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Cui Pi An Chun