Braised five flower quail eggs with cuttlefish(hong shao wu hua an chun dan mo yu zai )

Braised five flower quail eggs with cuttlefish

Introduction:

"The main ingredient is cuttlefish. Cuttlefish is also called" cuttlefish ". It is rich in coastal areas. In June and July, a large number of cuttlefish will be on the market in our large seafood market. Cuttlefish not only taste fresh, but also rich in protein, nutritional value is very high. It's just that cleaning is troublesome. I spent half an hour cleaning cuttlefish larvae today. I took off my clothes, removed the bone plate, and washed the ink in my eyes. Fortunately, I kept it in clean water all the time. I didn't spray the ink all over my body. The trick is that when I cut cuttlefish eyes with scissors, I finished it in the water, and the action was lighter. Because when the cuttlefish is cooked, it shrinks a lot, and there is often no small bowl for one kilo, so I matched it with quail eggs. Today's quail eggs are raw, because it costs 12 yuan / kg for the cooked ones and 8 yuan / kg for the raw ones, so I bought the raw ones. It's time-consuming to shell the quail eggs. When I peeled the shell, I was careful not to give the egg a bad appearance, but I broke two of them. It's much easier to peel the eggshell

Production steps:

Step 1: prepare materials

Step 2: cook quail eggs in water and shell them

Step 3: cut pork into thin slices (or lumps), slice ginger, wash cuttlefish, flatten garlic, and cut scallion into sections

Step 4: blanch broccoli in water with a little salt

Step 5: add oil to the hot pot

Step 6: fry the pork on both sides

Step 7: add ginger and garlic, stir fry with spices and saute until fragrant

Step 8: stir fry with rock sugar

Step 9: stir fry cuttlefish

Step 10: add 1 teaspoon salt and 4 teaspoons cooking wine

Step 11: 1 scoop of soy sauce

Step 12: 1 scoop of soy sauce

Step 13: add 1 tablespoon seafood sauce

Step 14: heat the boiled water to level with the vegetables

Step 15: add quail eggs and simmer for 10 minutes

Step 16: leave a little soup, add scallion, stir fry a few times, sprinkle a little chicken essence, then out of the pot

Materials required:

Cuttlefish: 500g

Quail eggs: 17

Pork: 180g

Broccoli: moderate

Scallion: 2

Ginger: 1 yuan

Garlic: 4 cloves

Rock sugar: 80g

Star anise: 1

Fennel: right amount

Fragrant leaves: appropriate amount

Salt: 1 teaspoon

Cooking wine: 4 teaspoons

Raw soy sauce: 1 teaspoon

Old style: 1 spoonful

Seafood sauce: 1 teaspoon

Chicken essence: a little

Note: 1. I cut pork into thin slices, in order to eat not greasy, like to eat meat, can also be cut into pieces. 2. Quail eggs because they have been cooked, the last time to add. 3. I slow stew is to use a small fire, like soft meat can add more boiling water, stew time can be slightly longer

Production difficulty: Advanced

Technology: stewing

Production time: three quarters of an hour

Taste: spiced

Chinese PinYin : Hong Shao Wu Hua An Chun Dan Mo Yu Zai