Spiced quail(wu xiang an chun )

Method of spiced quail

Raw materials for making spiced quail

10 quails, 10 quail eggs, 40 grams of chili oil, 3 grams of wine, 2 grams of ginger, 5 grams of monosodium glutamate, 10 grams of sesame oil, 10 grams of curry oil, 1000 grams of peanut oil, 1 gram of coriander, 30 grams of sugar, 50 grams of ketchup, 5 grams of refined salt, 1 gram of Zanthoxylum powder, 1 gram of lemon, 5 grams of scallion, and an appropriate amount of chicken soup.

Processing steps of spiced quail:

1. Kill the quail, pluck the feather, cut it from the back, remove the internal organs, rinse it with water, and control the water for reserve.

2. Put the quail eggs into a cold water pot, cook them over low heat, and peel off the eggshells for later use.

3. Take an iron pot, put it on a high fire, pour peanut oil into it and heat it to 80%, then deep fry the quail until golden yellow, take it out and control the oil.

4. Leave the bottom oil in the original pot, heat it and stir fry with scallion, ginger, tomato sauce and curry oil, then add quail, lemon, wine, chili oil, refined salt, sugar, monosodium glutamate and chicken soup, simmer over low heat until cooked, then turn to high heat to collect the juice, and wait for the soup to thicken.

The characteristics of spiced quail are as follows

Quail is delicious, salty, sweet, sour and spicy, elegant in shape and bright in color. It is a good dish with wine and rice.

Spiced quail

Spiced quail, cuisine and function: Winter menu. The main raw materials are quail and quail eggs. It is characterized by fresh fragrance, salty sweet, sour and spicy, rich nutritional value, and is the best choice for tonic in winter.

Practice 1

raw material

10 quails, 10 quail eggs, 1 g coriander, 5 g scallion, 2 g ginger, 1 g lemon, 2 g monosodium glutamate, 10 g refined salt, 10 g sesame oil, 30 g Sugar, 200 g chicken soup, 3 G wine, 1 g pepper powder, 40 g chili oil, 50 g tomato sauce, 10 g coffee oil, and 1000 g peanut oil (about 150 g consumption).

Making method

(1) Kill quails, pluck feathers, cut open from the back, remove viscera, rinse with water and drain water.

(2) Put the quail eggs into a cold water pot, cook them over low heat, peel off the eggshell and set aside.

(3) Put the frying pan on the high heat, add peanut oil and heat it to 80%. Deep fry the quail until golden yellow. Drain the oil.

(4) Leave the bottom oil in the frying pan, heat it and stir fry with scallion, ginger, tomato sauce and coffee oil. Then add quail, lemon, wine, chili oil, refined salt, sugar, monosodium glutamate and chicken soup and bring to a boil. Simmer over low heat until cooked. Then turn to high heat to collect the juice. After the soup becomes thick, pour in sesame oil and sprinkle with pepper powder.

(5) When the quails are cool, cut them into two pieces and put them on a plate. Put quail eggs in the middle and coriander on all sides.

Features: fresh fragrance, salty sweet, sour and spicy, elegant shape, red and bright color.

Practice 2

Cuisine and function: Winter menu

Raw materials of spiced quail

Main ingredients: 4 hairless quails; ingredients: 200g pork streaky;

Seasoning: Shaojiu 15 g refined salt 3 G monosodium glutamate 1 g soy sauce 10 g white sugar 15 g ginger 3 G green onion 5 g cinnamon 1 g star anise 1 clove 3 grains Amomum 3 grains cardamom 1 grain sesame oil 15 g Sugar 10 g water starch 10 g peanut oil 750 g (actual consumption 70 g).

Method of spiced quail:

1) Cut the quail from the back, remove the internal organs, cut off the foot melon and rinse it. Cut pork into thick slices, onion into sections, Jiang paisong.

2) Heat the frying pan, add peanut oil and heat it to 70%. Spread a small amount of soy sauce on the quail and fry it until golden. Remove. Add a small amount of oil and stir fry the pork until it turns white. Pour out and set aside. 3) Take a casserole, put a bamboo grate in it, put the quails on the grate, add five flower meat slices, scallion, ginger, Shaojiu, refined salt, sugar, soy sauce and water (cover the quails), wash the cinnamon, star anise, clove, Amomum villosum and cardamom, wrap them in a clean cloth, put them in the casserole, boil them on the heat, skim the blood foam, cover them, simmer them in low heat until they are ripe, then remove and pack them The dish. 4) Take a frying pan, pour the soup in the casserole into the pan, bring to a boil, add monosodium glutamate, thicken with starch, pour sesame oil, and pour on the quail. Characteristics of spiced quail: the quail is crispy and full-bodied. The operation points of spiced quail are as follows

1) The esophagus and trachea of quail should be removed.

2) The color and taste of soup must be adjusted before thickening.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Wu Xiang An Chun