Spiced quail eggs(wu xiang an chun dan )

Spiced quail eggs

Introduction:

"Because Xiao Wang seldom eats marinated eggs and the taste of eggs is longer, quail eggs are the only ones that are simple and not very long. A few days ago, our pigeons laid eggs, and Xiao Wang likes to eat them. Although the nutritional value of pigeon eggs is much higher than that of eggs and quail eggs, it takes several days for them to be next. They can't keep up with Xiao Wang's mouth, so they only eat them It's replaced by quail eggs. Because of the deep taste, my family's Xiao Wang likes it very much. Looking at the children's love, my heart is very happy. I feel sorry for the parents all over the world. "

Production steps:

Step 1: wash the quail eggs in a basin full of water, then pour them into boiling water and blanch them, so that the dirt on the quail eggs can be removed more cleanly

Step 2: put all the prepared materials together with quail eggs into the casserole and bring to a boil over high heat. After five minutes, simmer over low heat until about eight minutes. Then turn off the heat and continue to simmer

Step 3: if it is ready at noon, it will be delicious in the evening

Step 4: eat five or six every morning, enough to provide the body needs

Materials required:

Quail egg: 500g

Dried pepper: 2

Star anise: 3

Fennel: 7g

Chinese prickly ash: 10

Fragrant leaves: 4 pieces

Salt: right amount

Soy sauce: a little

Ginger slices: 3

Note: when cooking quail eggs, the amount of salt can be increased or decreased as appropriate. If you eat after cooking, it is suggested to put more salt, so that the eggs are easier to taste. If you want to taste better, put the fresh-keeping box in the refrigerator overnight and heat it the next day

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: spiced

Chinese PinYin : Wu Xiang An Chun Dan