Quail eggs with sweet scented osmanthus and fermented bean curd(gui hua fu ru an chun dan )

Quail eggs with sweet scented osmanthus and fermented bean curd

Introduction:

"Mini quail eggs, tired of braised in soy sauce, tired of thirteen spices, or used to white cooking, today we have a new choice, fried sufu. Whether it's a staple or a snack, it's a great taste. "

Production steps:

Step 1: bring to a boil, lay quail eggs, medium heat for 4 minutes

Step 2: take it out and soak it in cold water, then shell it after cooling

Step 3: evenly wrap a layer of raw powder

Step 4: heat the oil to 6 layers and lay quail eggs

Step 5: deep fry until the skin is golden and remove

Step 6: another pot, under the rotten milk

Step 7: pour in half a bowl of water and taste

Step 8: bring to a boil over high heat, lay quail eggs, roll evenly for 1 minute, add the pre opened starch juice, and thicken

Step 9: put sweet scented osmanthus syrup into the soup and stir fry evenly before leaving the pot

Materials required:

Quail eggs: 15

Starch: appropriate amount

Oil: right amount

Salt: right amount

Sufu juice: small half bowl

Sweet scented osmanthus syrup: 1 teaspoon

Note: 1. Quail eggs are easier to shell after boiling and soaking in cold water. 2. Don't put sweet scented osmanthus syrup early to avoid sticking to the pot. 3. You can buy whole bottle of Sufu juice in supermarket. Don't thicken starch too much to avoid the soup too viscous and affect the taste

Production difficulty: ordinary

Technology: deep fried

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Gui Hua Fu Ru An Chun Dan