Baihua quail(bai hua an chun )

Baihua quail

Raw materials for Baihua quail

Two quails, 400g shrimp, 50g crab meat, 100ml milk, 50g crab yellow, 10g refined salt, 15g ham powder, 15g monosodium glutamate, 100g egg white, 15g cooking wine, 10g coriander, 5g sugar, 200g mustard, 200ml chicken soup, 5g sesame oil, 100g starch, 1g pepper powder, 80g cooked chicken oil and 15g cooked sesame.

Processing steps of Baihua quail:

1. Wash the shrimps, chop them into minced meat, put them into a bowl, mix them with milk, add refined salt, mix them until sticky, then add MSG, sesame oil, 10g cooked chicken oil, egg white and starch to make shrimp glue.

2. Remove the bone from the chest of the quail, beat the thick part with a knife, spread the skin of the quail flat on the grate (bamboo grate lined basin), sprinkle with a little dry starch, then brew in shrimp glue, smooth the skin, paste the crab roe, crab meat, coriander leaves, ham powder on the shrimp glue, then put it on the steamer, steam it with high heat, take it out, cut it into long squares, put it in the basin, and put the quail on The head and tail are quail shaped.

3. Wash the mustard, cut it into shreds, fry it well, and surround the quail meat. Then boil with cooked chicken oil, add cooking wine, chicken soup, monosodium glutamate, pepper, refined salt, sugar, sesame oil and bring to a boil

The characteristics of Baihua quail are as follows

The color is white, tender, smooth and crisp, and the cake is soft and fragrant.

Baihua quail

Baihua quail is a Korean dish. The main ingredient is quail meat, the ingredient is green crab, and the seasoning is sesame oil, pepper, salt, etc., which is steamed by high fire.

essential information

Baihua quail

[Pinyin] B ǎ I Hu ā n ch ú n

[cuisine] Korea

[Characteristics] the color is white, tender, smooth and crisp, and the cake is soft and fragrant

raw material

Main materials

500g quail meat

accessories

52 grams of green crab, 50 grams of crab roe, 15 grams of ham, 100 grams of egg white, 10 grams of coriander, 200 grams of kale, 400 grams of shrimp, 100 grams of milk

Seasoning

Sesame oil 5g, pepper 1g, salt 10g, MSG 15g, cooking wine 15g, sugar 5g, starch (corn) 100g, lard (refining) 80g

Characteristics of Baihua quail

The color is white, tender, smooth and crisp.

Practice of Baihua quail

Home recipe recipe for the elderly recipe for nourishing the body recipe for malnutrition recipe for arteriosclerosis recipe process: steaming

1. Wash the shrimps, chop them into minced shrimps and put them into a bowl; 2. Mix the minced shrimps with milk; 3. Add refined salt and mix until sticky; 4. Add monosodium glutamate, sesame oil, cooked lard, egg white and starch and mix them into shrimp glue; 5. Open the chest of quails, remove the bones and beat the thick part with a knife; 6 Lay the quail skin down on the bamboo grate (bamboo grate lined basin), sprinkle a little dry starch and wipe evenly; 7. Then brew in shrimp glue, smooth the surface, paste the crab roe, crab meat, coriander leaves and ham powder on the shrimp glue, then put them in the cage and steam them over high fire; 8. Take them out, cut them into long squares and put them in the basin, then put the head and tail of quail into the shape of quail; 9 Stir fry the mustard and put it around the quail meat; 10. Stir in the cooked lard, add Shaojiu, add fresh soup (200g), monosodium glutamate, pepper, refined salt, sugar and sesame oil, and bring to a boil; 11. Stir in the glass with wet starch and pour it on the quail surface.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Bai Hua An Chun