Quail eggs with peach(xiang tao an chun dan )

Method of fragrant peach quail eggs:

Raw materials for making fragrant peach quail eggs:

There are 12 fresh quail eggs, 150g shrimp, 50g pig fat meat, 25g cooked lean ham, 70g peeled water chestnut, 150g salted bread, 50g green pepper, 100g coriander, 3 eggs, 1000g cooked lard (100g actual consumption), 25g cooking wine, 5g refined salt, 1g monosodium glutamate, 1g pepper, 15g green onion, 15g ginger, 5g sugar, 5g dry starch, 30g wet starch and 10g sesame oil.

Processing steps of fragrant peach quail egg:

1. Cut fat meat and water chestnut into rice grains. Mash green onion and ginger, and add wine to get juice. Wash the green peppers, remove the pedicels and seeds. Cut into small diamond pieces. Pick and wash the coriander.

2. Wash and drain the shrimps, chop them into fine antler, add refined salt, monosodium glutamate, pepper, onion and ginger wine juice, water chestnut, fat rice and wet starch, and stir them into stuffing.

3. Put the quail eggs into a cold water pot, cook them, remove them, peel and wash them, cut them in half, and coat the cross section with dry starch.

4. Cut the bread into 20 peach shaped slices, spread them on the board, lay a layer of shrimp stuffing one by one, and then paste half of the quail eggs, stick the end of the sharp end with the end of the leg of fire, and insert two pieces of green pepper into the round end to form a fresh peach shape, and then put them on the leaky plate with handle.

5. Put the frying pan on a high heat, add lard and heat it to 50% heat. Gently put in the leaky plate where the fragrant peach and quail eggs are placed

The characteristics of Xiangtao quail eggs are as follows

Quail eggs contain 13-15 grams of protein and 11-15 grams of fat per 100 grams. They are also rich in vitamins.

Fresh peach is a popular fruit, and there is a folk saying of "longevity peach". To celebrate the old man's birthday, we should offer more peaches. This dish imitates the shape of fresh peach. It is bright in color, crisp and tender in taste, rich in nutrition and auspicious.

Quail eggs with peach

Quail eggs contain 13-15 grams of protein and 11-15 grams of fat per 100 grams. They are also rich in vitamins. However, quail eggs have been widely used in white cooking and hot pot.

Ingredients

Ingredients: 12 quail eggs, 150g bread

Accessories: 150g shrimp, 50g pork, 25g ham, 70g water chestnut, 50g persimmon pepper, 100g coriander and 3 eggs

Seasoning: 5g salt, 1g monosodium glutamate, 15g green onion, 15g ginger, 25g cooking wine, 10g sesame oil, 5g starch, 30g water starch, 100g lard (suet), 1g pepper, 5g sugar

practice

1. Cut fat meat and water chestnut into rice grains. Mash green onion and ginger, and add wine to get juice. Wash the green peppers, remove the pedicels and seeds. Cut into small diamond pieces. Clean the coriander

2. Wash and drain the shrimps, chop them into fine antler, add refined salt, monosodium glutamate, pepper, onion and ginger wine juice, water chestnut, fat rice and wet starch, and stir them into stuffing

3. Put the quail eggs into a cold water pot, cook them, remove them, peel and wash them, cut them in half, and coat the cross section with dry starch

4. Cut the bread into 20 peach shaped slices, spread them on the board, lay a layer of shrimp stuffing one by one, and then paste half of the quail egg, stick the end of the sharp end with the end of the leg of fire, and insert two pieces of green pepper into the round end to form a fresh peach shape, and then put them on the leaky plate with handle

5. Put the frying pan on a high heat, add lard and heat it to 50% heat. Gently put in the leaky plate where the fragrant peach and quail eggs are placed

Tips

Peaches and quail eggs is a dish that needs a lot of effort to put on the plate. It is suitable for entertaining guests at home during festivals

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Latitude: 30.65946198

Chinese PinYin : Xiang Tao An Chun Dan