Preserved quail in oil(zou you chun pu )

Method of preserved quail in oil

Raw materials for making preserved quail

500 grams of tender quail breast meat, 200 grams of canned bamboo shoots, 10 grams of sesame oil, 100 grams of egg white, 15 grams of soy sauce, 500 ml of chicken soup, 3.5 grams of refined salt, 1 gram of sugar, 20 grams of cooking wine, 1.5 grams of monosodium glutamate, 10 grams of ginger, 10 grams of scallion, 1 gram of pepper, 500 grams of cooked peanut oil (actual consumption of 125 grams), 15 grams of wet starch, 15 grams of cooked sesame.

The processing steps of preserved quail are as follows:

1. Chop the preserved quail meat into two pieces with a crisscross knife. Cut the canned bamboo shoots into hob pieces and blanch them with boiling water.

2. Put the preserved quail into the porcelain basin, add cooking wine, refined salt and soy sauce to marinate for a while, then add egg white and starch, stir well, and make a good paste.

3. Heat the frying pan and pour in the cooked peanut oil. When it's 50% hot, put in the preserved quail legs to spread. When it's 60% hot, put in the bamboo shoots to slide for a while. Pour in the colander together.

4. Heat up the original frying pan, add 50g cooked peanut oil, stir fry shallot and ginger, pour in preserved quail and winter bamboo shoots, cook Shaoxing wine, add chicken soup, soy sauce, sugar, refined salt, monosodium glutamate, pepper and sesame oil, and simmer for a while on low heat; when the preserved quail is stewed and two-thirds of the soup is left, thicken it with wet starch and sprinkle with roasted sesame.

The characteristics of preserved partridge were as follows

The preserved quail is tender, salty and delicious.

Preserved quail in oil

Fried quail is a traditional Korean dish. The main ingredients are tender quail breast meat, canned bamboo shoots, eggs and so on. The ingredients are scallion, pepper, cooked peanut oil and so on.

raw material

500 grams of tender quail breast meat, 200 grams of canned bamboo shoots, 10 grams of sesame oil, 100 grams of egg white, 15 grams of soy sauce, 500 ml of chicken soup, 3.5 grams of refined salt, 1 gram of sugar, 20 grams of cooking wine, 1.5 grams of monosodium glutamate, 10 grams of ginger, 10 grams of scallion, 1 gram of pepper, 500 grams of cooked peanut oil (actual consumption of 125 grams), 15 grams of wet starch, 15 grams of cooked sesame.

practice

1. Cut the preserved quail meat into two pieces with a crisscross knife. Cut the canned bamboo shoots into hob pieces and blanch them in boiling water.

2. Add cooking wine, refined salt and soy sauce to marinate for a while, then add egg white and starch, stir well, and paste well.

3. Heat the frying pan and pour in the cooked peanut oil. When it's 50% hot, put in the preserved quail legs to spread. When it's 60% hot, put in the bamboo shoots to slide for a while. Pour in the colander together. 4. Add 50 grams of peanut oil to the original frying pan, heat it, stir in green onion and ginger, pour in preserved quail and winter bamboo shoots, cook in Shaojiu, add chicken soup, soy sauce, sugar, refined salt, monosodium glutamate, pepper and sesame oil, and simmer for a while over low heat; when the preserved quail is stewed and the soup is two-thirds full, thicken it with wet starch and sprinkle with roasted sesame.

characteristic

The preserved quail is tender, salty and delicious.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Zou You Chun Pu