Amber quail eggs(hu po an chun dan )

Amber quail eggs

Introduction:

"I made tiger skin eggs a few days ago. Yesterday, I found this amber quail egg in an old recipe. These two days, it's on the bar with all kinds of eggs. The fried quail eggs are scorched outside and tender inside. They are delicious. One by one, they can't stop eating."

Production steps:

Step 1: raw materials.

Step 2: cook and peel the quail eggs.

Step 3: add salt in minced pork, cooking wine, pepper, ginger, egg white, sesame oil, corn starch, a little soy sauce and stir in one direction.

Step 4: roll the quail eggs in the flour.

Step 5: first press the minced meat into a cake, then put in the quail eggs, while wrapping, push the meat cake upward.

Step 6: packaged quail eggs.

Step 7: Fry quail eggs.

Step 8: deep fry until yellowish and remove. When the oil temperature rises, deep fry again until golden red.

Step 9: crisp outside and tender inside, rich in nutrition.

Materials required:

Quail eggs: 6

Minced pork: right amount

Edible oil: right amount

Salt: right amount

Cooking wine: a little

Veteran: a little

Egg white: right amount

Ginger: a little

Corn starch: right amount

Pepper: a little

Flour: a little

Note: do not add too much old sauce in minced pork, just a little bit, otherwise the color will be very black and the appearance will not be good. Before wrapping quail eggs, you must wrap some flour. After cutting, quail eggs will not separate from the outer shell.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hu Po An Chun Dan