Sweet and sour quail eggs(tang cu an chun dan )

Sweet and sour quail eggs

Introduction:

"I don't refuse sweet and sour food. Sweet and sour ribs, sweet and sour tenderloin, sweet and sour fish, and the only way to deal with my meat is sweet and sour!"

Production steps:

Step 1: vinegar, oyster sauce, sugar, soy sauce, a little water into the juice.

Step 2: add oil (a little bit more) into the pan, fry quail eggs and fish balls until yellowish and tiger skin like.

Step 3: take it out for use and leave the bottom oil in the pan.

Step 4: stir fry ginger, garlic and scallion until fragrant.

Step 5: stir fry the tomatoes for 2 minutes.

Step 6: put the fried quail eggs and fish balls, stir well, and pour the sauce into the raw materials.

Step 7: bring to a boil over high heat, turn to low heat and cook until the juice is thick, then thicken it.

Materials required:

Quail eggs: moderate

Fish balls: right amount

Tomato: moderate

Ginger: right amount

Garlic: right amount

Scallion powder: appropriate amount

Starch: appropriate amount

Vinegar: right amount

Oyster sauce: right amount

Sugar: a little

Soy sauce: right amount

Note: fried quail eggs like this is better than fried. The sweet and sour taste of the oil-saving juice is prepared according to your own taste

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Tang Cu An Chun Dan