How to make fried quail eggs with wild rice stem and oyster sauce

Although we can eat some delicious food when eating out, we should know that these things may not be so delicious in themselves, but because they are added with excessive seasonings. The method of scrambled quail eggs with wild rice stem and oyster sauce is simple. If you don’t want to eat too many seasonings, you might as well learn to make it at home.

1. Prepare the ingredients. 400 grams of wild rice stem, 50 grams of carrots, 30 grams of green peppers, and 100 grams of shelled cooked quail eggs.

2. Wash wild rice stem, green pepper and carrot with water. Remove the shell of wild rice stem.

3. Wash the ingredients, drain the water and set aside.

4. Slice the wild rice stem first! Then cut the diamond shapes beveled.

5. Cut the green pepper into shreds and the carrot into diamond shapes. Blanch the wild rice stem in hot water, drain and set aside.

6. Chop the ginger, garlic, and green onion.

7. Prepare 15 grams of cooking wine, 20 grams of oyster sauce, and 10 grams of fresh soy sauce.

8. Add 10 grams of peanut oil to a hot pan, heat the oil to 70% hot, add onion, ginger and garlic and stir-fry over high heat until fragrant.

9. Add carrots and stir-fry first.

10. Add the blanched water bamboo shoots. Stir-fry green peppers and quail eggs.

11. Add cooking wine, oyster sauce, and fresh soy sauce and stir-fry. Add 5 grams of salt and stir-fry evenly. Turn off the heat when the sauce is reduced.

12. Serve on a plate. A nutritious, unique, fresh and delicious fried water bamboo shoots with oyster sauce and quail eggs is ready to be served.

Eating too much condiments in restaurants for a long time is not good for your health. The recipe of scrambled quail eggs with wild rice stem and oyster sauce is simple and does not require any condiments, so it is guaranteed to be healthy.