Crispy quail(xiang su an chun )

Method of crispy quail

Raw materials for making crispy quail

Quail 5, starch 25 g, rape 5 g, pepper 10, soybean oil 1000 g (actual consumption 75 g), two large ingredients, sugar 10 g, soy sauce 15 g, vinegar 10 g, refined salt 2 g, scallion 10 g, cooking wine 25 g, spicy salt 5 g, ginger 10 G.

Processing steps of crispy quail:

1. After the quail is whipped to death, pluck the hair, open the back, take out the internal organs, wash them, blanch them with boiling water, take them out and wash them with clean water. Add quail, soy sauce, refined salt, Shaoxing wine, Chinese prickly ash, soy sauce, sugar and vinegar to the porcelain pot. Add water that is equal to quail. Adjust the taste and mix well. Peel the scallion and cut it into 3cm sections. Peel and loosen the ginger. All of them are put into the porcelain pot.

2. Put the porcelain basin on the cage drawer, put it into the steamer, cover it tightly until it is broken, take it out, remove the soup and adjust the ingredients, wipe the surface of quail surface with wet starch, cool it in the air and wait for frying.

3. Heat up the pan, add the soybean oil, when it is 60% hot, deep fry the quail and take it out. When the oil is 90% hot, deep fry the quail again to make the quail skin crisp, take it out and control it dry.

4. Pack it with clean gauze and loosen it. Then remove the gauze and put it on the plate. Add blanched rape leaves and sesame salt

Characteristics of crispy quail:

It is cherry red, salty, sweet and spicy, mellow and tender.

Crispy quail

This product is red and bright in color, salty and slightly spicy in taste, crisp and tender, rich in high-quality protein, calcium, iron and other nutrients. Quail has high nutritional value. It is crisp and delicious after frying. It is a good feast. After the quail is whipped to death, pluck the hair, cut open the back, take out the internal organs, wash them, blanch them with boiling water, take them out and wash them with clean water.

brief introduction

Quail has high nutritional value. It is crisp and delicious after frying. It is a good feast.

Dish name

Crispy quail

Cuisine

the republic of korea

raw material

Quail 5, starch 25 g, rape 5 g, pepper 10, soybean oil 1000 g (actual consumption 75 g), two large ingredients, sugar 10 g, soy sauce 15 g, vinegar 10 g, refined salt 2 g, scallion 10 g, cooking wine 25 g, spicy salt 5 g, ginger 10 G.

Production process

1. After the quail is whipped to death, pluck the hair, cut open the back, take out the internal organs, wash them, blanch them with boiling water, take them out and wash them with clean water. Add quail, soy sauce, refined salt, Shaoxing wine, Chinese prickly ash, soy sauce, sugar and vinegar to the porcelain pot. Add water that is equal to quail. Adjust the taste and mix well. Peel the scallion and cut it into 3cm sections. Peel and loosen the ginger. All of them are put into the porcelain pot. 2. Put the porcelain basin on the drawer, put it into the steamer, cover it tightly until it is broken, take it out, remove the soup and ingredients, wipe the surface of quail surface with wet starch, cool it in the air, and wait for frying. 3. Heat up the pan, add soybean oil. When it is 60% hot, deep fry the quail and take it out. When the oil is 90% hot, deep fry it again to make the quail skin crisp. Take it out and control it dry. 4. Wrap it in gauze and loosen it. Then remove the gauze and put it on a plate. Add the boiled rape leaves and sesame salt to it

characteristic

According to Li Shizhen's Compendium of Materia Medica, quail has the effect of "tonifying the five internal organs, benefiting the middle and continuing Qi, strengthening muscles and bones, resisting cold and heat, clearing heat". Therefore, this product is especially suitable for pregnant women.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Xiang Su An Chun