Stewed quail eggs with iron eggs(tie dan lu an chun dan )

Stewed quail eggs with iron eggs

Introduction:

"My friend brought back a special product from Taiwan - Po iron egg. It tastes very good. It's made of bittern and QQ, and the yolk is very tasty. Looking at the ingredients, it's actually very simple. It's marinated quail eggs, and then add a little common seasoning. In fact, Kung Fu is in the process of marinating. It's said that it takes seven days to make it. Since it's convenient, that's to say, it takes a little time, so I want to have a try myself. "

Production steps:

Step 1: cook the quail eggs, peel off the shell and set aside.

Step 2: add water to the stew pan until it's 8% full, then add proper amount of rock sugar, 1 teaspoon of raw soy sauce and 2 teaspoons of old soy sauce. Put in star anise, fragrant leaves, five spice powder and garlic. After boiling, put the shelled quail eggs in the water.

Step 3: bring to a boil over high heat and turn to low heat for 30 minutes. Drain and air dry until there is no water on the surface of quail eggs.

Step 4: after the quail eggs are naturally dried, boil the marinade in the pot, and then put the quail eggs into the pot again.

Step 5: still boil in high heat, turn to low heat, boil for 30 minutes, drain water and air dry naturally.

Step 6: if you do it on weekends, you can marinate three times in the morning, middle and evening every day. Two days is enough. If it's done on weekdays, it can be done in about three days.

Materials required:

Quail eggs: two Jin

Rock sugar: right amount

Raw soy sauce: a spoonful

Old style: two spoonfuls

Five spice powder: 30g

Star anise: two

Fragrant leaf: one piece

Garlic Petals: four petals

Note: 1. When preparing the marinade, you can put more water. It's better to immerse the quail eggs in the marinade. On the one hand, because you need to marinate many times, you can boil the marinade for many times, which will lead to the volatilization of the marinade. In the later marinating process, if the marinade can not be immersed in the egg, it needs to open the lid and keep stirring, so that the surface of the protein is evenly adhered with the marinade, otherwise the part outside the marinade will lack water and become hard, affecting the taste and beauty. 2. There is no need to put salt in the sauce. On the one hand, both raw and old soy sauce have salty taste. In addition, it needs to be stewed repeatedly for two or three days. The taste will gradually increase, and the salt will be too salty. It is suggested to put more rock sugar properly, so that the taste of egg yolk will be soft and delicious. 3. When the quail eggs are naturally dried, do not put them in the tuyere for direct blowing. In this way, the skin of the tuyere will become very hard and affect the taste. 4. If you need to speed up the drying time, you can use an electric hair dryer. 5. Although quail eggs are delicious, we should also pay attention to the right amount, otherwise it is not good to suffocate them.

Production difficulty: simple

Process: brine

Production time: several days

Taste: spiced

Chinese PinYin : Tie Dan Lu An Chun Dan