Stewed quail with safflower(hong hua men an chun )

Stewed quail with safflower

Raw materials for stewing quail with safflower

12 quails, 100g cucumber, 10g saffron, 3 dried peppers, 500g soybean oil, 25g cooking wine, 10g refined salt, 50g canned bamboo shoots, 1.5g monosodium glutamate, 25g Shuifa Xianggu, 5g sugar, 50g cooked chicken oil, 30g soy sauce, 25g wet starch, 50g scallion, 750ml chicken soup, 30g ginger and 15g sesame noodles.

Processing steps of stewed quail with safflower

1. Cut off the feet of quails, open the cavity from the back, remove the internal organs, wash them, blanch them in a boiling water pan, take them out, drain the water, apply 30 grams of soy sauce, and let them dry.

2. Wipe the dried pepper, remove the stalk and cut it into small sections; cut the canned bamboo shoots into hob pieces, put them into boiling water and take them out; remove the stalk of Lentinus edodes and wash them; wash the ginger and scallion pieces and pat them loose; wash the cucumber and cut it into the shape of water plants and soak it in water for use.

3. Heat the frying pan and pour in the soybean oil. When it is 50% hot, put the quail into the oil pan. When it is golden, take it out, drain the oil and pour out the remaining oil.

4. Clean the pan, heat it up, put in the cooked chicken oil, heat it up, put in the chili, scallion and ginger pieces to fry the flavor, pour in the chicken soup, bring to a boil, take out the scallion, ginger and chili, and then add saffron, refined salt, Shaoxing wine, monosodium glutamate and white wine

Characteristics of stewed quail with safflower

The color is red and bright, the quail is fresh and tender, salty and spicy.

Stewed quail with safflower

Stewed quail with safflower is a Korean dish. The main ingredients are quail, cucumber, saffron and so on. The seasonings are cooked chicken oil, wet starch, soy sauce and so on, which are steamed by medium and small fire.

Raw materials

12 quails, 100g cucumber, 10g saffron, 3 dried peppers, 500g soybean oil, 25g cooking wine, 10g refined salt, 50g canned bamboo shoots, 1.5g monosodium glutamate, 25g Shuifa Xianggu, 5g sugar, 50g cooked chicken oil, 30g soy sauce, 25g wet starch, 50g scallion, 750ml chicken soup, 30g ginger and 15g sesame noodles.

Production process

1. Cut off the feet of the quail, open the cavity from the back, remove the internal organs, wash it, blanch it in the boiling water, remove it, drain the water, apply 30 grams of soy sauce, and let it dry. 2. Wipe the dried pepper, remove the stalk and cut it into small sections; cut the canned bamboo shoots into hob pieces, put them into boiling water and take them out; remove the stalk of Lentinus edodes and wash them; wash the ginger and scallion pieces and loosen them; wash the cucumber and cut it into water flower shape and soak it in water for use. 3. Heat the frying pan and pour in the soybean oil. When it is 50% hot, put the quail into the oil pan. When it is golden, take it out, drain the oil and pour the remaining oil. 4. Heat up the pan, add the cooked chicken oil, turn it to boiling heat, add the hot pepper, scallion and ginger, fry the flavor, pour in the chicken soup, bring to a boil, remove the scallion, ginger and pepper, then add saffron, refined salt, Shaoxing wine, monosodium glutamate and sugar. After boiling, skim the foam, put in the fried quail, mushrooms and bamboo shoots, and simmer for about half an hour until the quail is 70% rotten Remove the pan from the heat, take out the mushrooms and bamboo shoots, and place them in a large steaming bowl. Place quail on the top. Pour in the original soup and steam for 20 minutes. 6. Take out the steamed quail, decant the steamed soup into the pot, steam it and put it on the plate; heat the pot, bring the soup to a boil, thicken it with wet starch, and make sesame noodles, then burn it on the quail plate, and place cucumbers around it.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hong Hua Men An Chun