Spicy and salted quail eggs(jiao yan an chun dan )

Spicy and salted quail eggs

Introduction:

"It's time to post in the middle of the night. Let's give the cheese a little bit suitable for supper - spicy and salted quail eggs. It seems that the procedure of frying quail eggs is a bit like making tiger skin eggs, but this one is much more tender than tiger skin eggs. Personally, I think it's better to give eggs and duck eggs to do the big test and suffering of frying tiger skin. Small quail eggs and pigeon eggs are not without the ability to wear tiger skin, but because they are small in size. When they are fried with tiger skin, they feel hard in taste. It's not as delicious as this. "

Production steps:

Step 1: quail eggs, pepper, cumin, sugar, salt, sesame, edible oil.

Step 2: put the quail eggs into the pot with cold water and keep boiling for 3 minutes.

Step 3: peel the cooked quail eggs and dry them with kitchen paper.

Step 4: deep fry in oil pan and change color slightly.

Step 5: fry and serve.

Step 6: do not put oil in the hot pot, add the dried prickly ash and stir fry until fragrant.

Step 7: pour in cumin, sesame, sugar, salt, turn off the heat, stir fry evenly under the remaining temperature.

Step 8: pour into the grinder and grind into powder.

Step 9: each quail egg evenly coated with pepper and salt, open to eat.

Materials required:

Quail eggs: moderate

Sesame: right amount

Zanthoxylum bungeanum: right amount

Cumin: moderate

Sugar: right amount

Salt: right amount

Edible oil: right amount

Note: affectionate "pepper" on behalf of 1, do not put salt and pepper, you can choose chili sauce, tomato sauce, mustard sauce and other kinds of their favorite dip 2, quail eggs cooked immediately after flushing cold water, can easily peel 3, like me with a small milk pan fried eggs, more fuel-efficient oh 4, if there is no grinder, like rolling pin can oh

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: other

Chinese PinYin : Jiao Yan An Chun Dan