Curry quail eggs(ka li an chun dan )

Curry quail eggs

Introduction:

Production steps:

Step 1: raw material picture: quail egg, baimengduo curry (medium spicy)

Step 2: rinse the quail eggs with flowing water, put them in a pot, add enough water and bring to a boil, then turn to low heat and cook for 7 or 8 minutes

Step 3: put the cooked quail eggs in cold water to cool, peel off the eggshell and control the water content

Step 4: pour proper amount of oil into the pot, heat for 5 minutes, put in the quail eggs with controlled dry water, fry over low heat until the skin is brown, and then set aside

Step 5: pour a large bowl of water into the pot and bring to a boil. Put a small piece of curry into the water and cook over low heat

Step 6: after the curry is completely melted, turn to medium heat, pour in the fried quail eggs, cook until the soup is thick and dry

Step 7: when cooking, gently stir with a shovel or shake the pan to make the quail eggs evenly covered with curry juice without any seasoning

Materials required:

Quail eggs: 30

Curry piece: one piece

Edible oil: right amount

Note: Haoshi baimengduo curry block is commonly used to make curry chicken at home, with different flavors of original, slightly spicy, medium spicy and heavy spicy. There are six pieces in a box. One piece is enough for this dish

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Ka Li An Chun Dan