Marinated quail eggs with lees(xiang zao lu an chun dan )

Marinated quail eggs with lees

Introduction:

"Each tender and smooth quail egg is soaked in the wine flavored gravy, and can be eaten after refrigerated. It's ice cold and has endless aftertaste. It's great to eat it empty or to make wine and vegetables."

Production steps:

Step 1: raw materials are ready.

Step 2: raw materials are ready.

Step 3: put quail eggs in a cold water pan and boil them. Take them out 1.5 minutes after the water boils and take them out for a shower. They are tangxin eggs. Take them out 2-3 minutes later and they are cooked. You can choose when you want to eat. In addition, tangxin is not good for peeling.

Step 4: put quail eggs in a cold water pan and boil them. Take them out 1.5 minutes after the water boils and take them out for a shower. They are tangxin eggs. Take them out 2-3 minutes later and they are cooked. You can choose when you want to eat. In addition, tangxin is not good for peeling.

Step 5: pour the marinade into a sealed container, add 1 g salt, 3 G brown sugar, 1 star anise and 3 ginger slices.

Step 6: soak the boiled quail eggs in cold water and peel them (it's better to peel them in water)

Step 7: soak the boiled quail eggs in cold water and peel them (it's better to peel them in water)

Step 8: soak the peeled quail eggs in marinade and refrigerate for one day.

Step 9: cold and smooth quail eggs with strong wine flavor.

Materials required:

Quail egg: 500g

Ginger slices: 3 slices

Star anise: 1

Brown sugar: 3 G

Xiangzao marinade: 500g

Salt: 1g

Note: 1, if you cook more quail eggs, gently push them with the back of the spoon and turn them over a few times. They will cook more evenly. 2. Put quail eggs in a cold water pan and boil them. Take them out 1.5 minutes after the water boils and shower them. They are tangxin eggs. Take them out 2-3 minutes later and they are cooked. 3. It's better to peel boiled quail eggs by dipping them in water.

Production difficulty: simple

Process: boiling

Production time: one day

Taste: salty and fresh

Chinese PinYin : Xiang Zao Lu An Chun Dan