Steamed quail with coriander(xiang cai zheng an chun )

Steamed quail with coriander

Introduction:

"Quail meat has high nutritional value, rich in protein and vitamins. It is an excellent nutritional supplement, known as" ginseng ", and a delicacy at the banquet. Quail can also be used as medicine and ornamental birds. Long term consumption of quail has certain curative effect on arteriosclerosis, hypertension, neurasthenia, tuberculosis and hepatitis. According to the compendium of Materia Medica, quail meat can be planted to "invigorate the five internal organs, replenish qi, strengthen muscles and bones, endure cold and heat, and eliminate heat". According to the traditional theory of Chinese medicine, quails should remove hair and internal organs, take meat for fresh use, and be covered with Qi, strengthen muscles and bones, stop diarrhea, dysentery and cough. "

Production steps:

Step 1: the quail is decapitated, peeled and viscerated, washed and dehydrated. Cut two slices of ginger.

Step 2: put the quail and ginger slices on the plate and pour in the soy sauce.

Step 3: pour in the right amount of rice wine.

Step 4: drizzle with sesame oil.

Step 5: sprinkle some flour, sugar and salt, mix well and marinate for a while.

Step 6: put two parsley, add boiling water to the steamer, cover and steam for 10 minutes.

Materials required:

Quail: 2

Ginger: 2 tablets

Sesame oil: right amount

Salt: right amount

Rice wine: moderate

Raw powder: appropriate amount

White granulated sugar: right amount

Soy sauce: right amount

Note: put rice wine can go fishy!

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Cai Zheng An Chun