Fried quail steak(zha chun pai )

Fried quail steak method:

Raw materials for making fried quail chops:

There are 250 grams of preserved quail meat, 500 grams of peanut oil (60 grams), 150 grams of salted bread, 20 grams of sweet wine, 150 grams of egg white, 1 gram of five spice powder, 15 grams of spicy soy sauce, 1.5 grams of refined salt, 15 grams of scallion, 25 grams of chili sauce and 10 grams of ginger slices.

Processing steps of fried quail chops:

1. Wash the quail meat, put on a thin cross knife, and then pat the back of the knife to loosen the muscle fiber. Put it into a large porcelain bowl, add 10 grams of refined salt, sweet wine, five spice powder, spicy soy sauce, scallion, ginger and vermilion.

2. Cut the salted bread into slices, bake it on a small fire, and press it into powder with a rolling pin.

3. Knock the egg white into the bowl, break it up, dip the preserved quail meat in the egg white evenly, then pat the powder on it, and press it tightly with hands.

4. Add soybean oil into the frying pan. When the oil is 50% hot, add quail row and fry it yellow. When the oil is 90% hot, add quail row and fry it again until it is dark yellow. Instead of frying, remove it, control the oil, change the knife and put it on the plate.

5. When eating, dip it with chili sauce.

Characteristics of fried quail chops:

It is dark yellow, crisp and tender, with mellow taste.

Fried quail steak

Fried quail chops are mainly made of preserved quail meat, which belongs to Korean cuisine and tastes crisp and tender.

essential information

Fried quail chops

[cuisine] Korea

[taste characteristics] it is dark yellow, crisp and tender, with mellow flavor

Raw materials

There are 250 grams of preserved quail meat, 500 grams of peanut oil (60 grams), 150 grams of salted bread, 20 grams of sweet wine, 150 grams of egg white, 1 gram of five spice powder, 15 grams of spicy soy sauce, 1.5 grams of refined salt, 15 grams of scallion, 25 grams of chili sauce and 10 grams of ginger slices.

Production process

1. Wash the quail meat, put on a thin cross knife, and then pat the birch on the back of the knife to loosen the muscle fiber. Put it into a large porcelain bowl, add refined salt, sweet wine, five spice powder, spicy soy sauce, scallion, ginger slice, 2 slices of salted bread, crisp it on a small fire, and press it into powder with a rolling pin. 3. Knock the egg white into a bowl and break it up. Dip the preserved quail in the egg white evenly, then pat the powder on it and press it tightly with your hand. 4. Add soybean oil into frying pan. When the oil is 50% hot, add quail row and fry it yellow. When the oil is 90% hot, add quail row and fry it again until it is dark yellow. Instead of frying, remove it, control the oil, change the knife and put it on the plate. 5. When eating, serve with chili sauce.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Zha Chun Pai