Quail eggs with red milk and tiger skin(hong ru hu pi an chun dan )

Quail eggs with red milk and tiger skin

Introduction:

"My mother-in-law bought back some cooked quail eggs, saying they were five flavored, but they didn't taste good. Neither of the two children liked them very much. They only ate one. At dinner, I made a simple transformation of the eggs that the children didn't want to eat, and the children snatched them all. In fact, the seasoning is very simple. It's the red Sufu that my family often serves

Production steps:

Step 1: remove the shell of quail eggs and wash the skin.

Step 2: prepare a piece of red Sufu and proper amount of soup.

Step 3: drain the egg with kitchen oil.

Step 4: add proper amount of oil into the pan, heat to 70%, add quail eggs, and fry them over medium heat.

Step 5: deep fry until the skin foams and drain the oil.

Step 6: crush the red Sufu and add a little water to the pot to boil.

Step 7: according to their own taste, add sugar.

Step 8: stir quickly and bring to a boil again.

Step 9: add quail eggs and stir fry quickly.

Step 10: when the soup is almost finished, hook in a little water starch.

Step 11: turn off the heat until the soup is completely stopped.

Step 12: add a little sesame oil.

Step 13: Sprinkle proper amount of white sesame seeds and put them on the plate.

Materials required:

Quail eggs: 200g

White Sesame: right amount

Red Sufu: appropriate amount

Starch: appropriate amount

Sesame oil: right amount

Note: 1, quail egg shell, you can first put the egg on the table gently rub once, you can completely peel the egg skin. 2. The water must be absorbed completely, otherwise the oil will splash.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hong Ru Hu Pi An Chun Dan