Fish flavored quail eggs with tiger skin(yu xiang hu pi an chun dan )

Fish flavored quail eggs with tiger skin

Introduction:

"There are many ways to eat eggs, but my favorite is tiger skin eggs. Generally, tiger skin eggs are made of eggs. The eggs are a little big, so it's not convenient to eat. Later, I used quail eggs to make it. It's convenient, delicious and nutritious. On the basis of tiger skin quail eggs, I seasoned it with my favorite fish sauce. It's really delicious. Quail eggs are golden and tiger skin color, taste slightly elastic, not very spicy fish flavor, also very delicious. After making a big bowl, the three of us were wiped out in one meal. Quail eggs are considered as "ginseng in animals". It should be taken as tonic food. As the saying goes: "to eat birds, pigeons, quail." Quail meat and eggs are delicious and nutritious. Quail egg is a good tonic. Quail egg is rich in lecithin, minerals and vitamins. Children often eat has brain function, and can promote growth and development. It has good skin care and beauty effect. "

Production steps:

Step 1: prepare quail eggs, agaric and carrot.

Step 2: wash quail eggs with water.

Step 3: cut the carrot into pieces, tear the fungus into small pieces and set aside.

Step 4: put the quail eggs in a cold water pan and cook them.

Step 5: peel the boiled quail eggs and dry them.

Step 6: put it into a 60% hot oil pan.

Step 7: deep fry until golden and tiger skin like. Remove the oil.

Step 8: leave the bottom oil in the pot, add in Pixian bean paste, stir fry the red oil, then add in onion, ginger and garlic, stir fry until fragrant.

Step 9: pour in Auricularia auricula and carrot, and continue to stir fry well.

Step 10: add cooking wine, soy sauce, sweet and sour salt and appropriate amount of sugar

Step 11: add the fried quail eggs, bring to a boil, turn to medium heat and cook until delicious.

Step 12: stir in thin euryale, add chicken essence to taste.

Materials required:

Quail egg: 500g

Agaric foam: 50g

Carrot: 50g

Onion, ginger and garlic: right amount

Pixian chili sauce: right amount

Sugar: right amount

Vinegar: right amount

Soy sauce: right amount

Salt: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Note: dry quail eggs before frying to avoid scalding. Pixian chili sauce and soy sauce have salty taste, so we should put less salt.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Yu Xiang Hu Pi An Chun Dan