Roasted eggs are healthier than roasted eggs in Scotland(kao bi zha geng jian kang kao su ge lan dan )

Roasted eggs are healthier than roasted eggs in Scotland

Introduction:

"The famous Scottish egg is said to be invented in 1738 by a 300 year old British Fortnum & amp; mason department store. It is made of fresh sausage meat, a boiled egg in the middle, a round ball, and then fried with bread bran. At home, I can give full play to my imagination. Instead of using my favorite ingredients and methods, I made a lovely version of Scottish eggs with pig meat and quail eggs, baked in the oven and served with salad. The taste is less greasy and healthier. "

Production steps:

Step 1: prepare the ingredients, peel and cut the onion.

Step 2: peel the quail eggs after they are cooked.

Step 3: add onion powder to ground pork, and then add all seasonings in turn.

Step 4: stir in one direction to make the meat sticky.

Step 5: pick up the minced meat by hand and beat it repeatedly in the basin for about 1 minute to 2 minutes.

Step 6: divide the meat into 12 equal sized portions.

Step 7: coat cooked quail eggs with flour.

Step 8: wrap the quail eggs with meat stuffing and make them into round balls.

Step 9: dip a layer of flour into the prepared meatball, and then gently hold it tightly in your hand to make the meat and egg tightly combined.

Step 10: Mix 1 tablespoon salad oil into bread bran, dip the meatballs with flour first with a layer of whole egg liquid, then with a layer of bread bran.

Step 11: after all done, put them into the middle layer of the oven preheated 180 degrees and bake for about 20 minutes.

Step 12: baked Scotch eggs are delicious when they are hot.

Materials required:

Minced pork: 200g

Quail eggs: 12

White onion: 1 / 4

Whole egg liquid: right amount

Flour: right amount

Bread bran: 1 cup

Salad oil: 1 tablespoon

Raw soy sauce: 1 tablespoon

Old style: 1 tablespoon

Rice wine: 1 tablespoon

White pepper: right amount

Salt: right amount

Egg liquid: 1 tablespoon

Starch: 1 teaspoon

Sesame oil: 1 teaspoon

Note: 1. Meat must be stirred to produce viscosity, so as to better wrap the egg. 2. A layer of flour on the quail egg can make the egg and meat fit more closely. You can use the oven instead of frying. 3.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: spiced

Chinese PinYin : Kao Bi Zha Geng Jian Kang Kao Su Ge Lan Dan