Stewed golden ball with tomato juice
Introduction:
Production steps:
Step 1: shell quail eggs.
Step 2: dip in starch.
Step 3: fry in oil pan.
Step 4: deep fry until golden on the surface, and remove for later use.
First, squeeze the tomato sauce into a small bowl.
Step 6: add vinegar.
Step 7: add salt.
Step 8: add a little MSG.
Step 9: add starch and make water starch sauce.
Step 10: leave the bottom oil in the pan and add the sauce.
Step 11: thicken the sauce, put in the quail eggs, make them evenly wrapped with sauce, then out of the pot.
Materials required:
Quail eggs: moderate
Starch: right amount
Water: moderate
Tomato sauce: right amount
Corn oil: right amount
Vinegar: right amount
Sugar: right amount
Refined salt: right amount
MSG: right amount
Precautions: 1. Be careful when peeling quail eggs, try to keep them intact, otherwise it will affect the appearance. 2. Put a little salt in the sauce, which will make the dish more delicious. Don't put quail eggs into the juice too early, otherwise the eggs will be rotten and affect the appearance.
Production difficulty: Advanced
Process: slip
Production time: three quarters of an hour
Taste: sweet
Chinese PinYin : Qie Zhi Wei Jin Qiu
Stewed golden ball with tomato juice
It's easy to handle the delicious spareribs that children like to eat. Qing Song Gao Ding Hai Zi Ai Chi De Mei Wei Pai Gu
Steamed bread fish with noodles. Mian Tuo Xiao Man Tou Yu
Chopped peppers with peanuts. Hua Sheng Duo La Jiao
Light meat dish -- Shuanghua beef. Qing Dan Hun Cai Shuang Hua Niu Rou
[double color sweet potato paste flower]. Shuang Se Shu Ni Hua