Can quail be eaten?

Quail is actually a common poultry food in our daily life, especially quail eggs, which have become a food with very high protein content that many children love to eat. Especially at street barbecue stalls, quail has become a kind of barbecue that most people pursue. Because roasted quail can indeed bring out a taste that is completely different from other barbecues, and the following article will show you several ways to make quail at home.

Can quail be eaten?

As mentioned at the beginning, quail is one of the ancient edible birds. Ancient people had tried to eat and cook quail a long time ago, so quail can not only be eaten, but also can be cooked and eaten better.

How to eat quail

1. Fried Quail

Remove the quail's internal organs, clean it, and soak it in clean water for 1 hour. The water should be changed several times during the soaking process to clean the quail's blood and internal organs. Then fold the quail's legs into its abdomen and fold its wings to its back. Prepare water in a pot, add salt, five-spice powder, cooking wine, green onion and ginger. After the water boils, add the prepared quail and blanch it. After blanching, pour soy sauce into the quail while it is still hot to marinate and color it. Heat oil in a pan until 70% cooked, put the marinated quail into the pan and fry until cooked and then remove from the pan. Continue to heat the oil pan until it is 90% hot, put in the quail and fry again until golden red, remove from the pan and drain the oil, place on a plate and serve. You can add dipping sauce according to your personal taste.

2. Honey-grilled quail

Wash the quail and cut it in half. Mix the light soy sauce, oyster sauce, cooking wine, honey, onion, ginger, garlic and salt evenly. Sprinkle the prepared sauce evenly on the quail and marinate in the refrigerator for 24 hours. During the marinating process, you can turn the quail up and down and adjust its position so that each piece of quail can be evenly marinated. Line the baking tray with tin foil, place the quails neatly on them, brush them with a little oil and the quail marinade, preheat the oven to 220 degrees for 5 minutes, then put the baking tray in and bake for about 25 minutes. Turn over and brush with sauce after 10 minutes of baking, and turn over and brush with sauce again after 20 minutes. Once baked, you can serve it on a plate.

3. Ginkgo nut quail soup

Wash the quail and chop it into small pieces. Drain the water, bring the oil to a boil, put the onion and ginger into the pan, and when the aroma comes out, add the prepared quail pieces and stir-fry. After stir-frying for 5 minutes, pour boiling water to cover the quail, remove the ginkgo shell, wash it with clean water, bring it to a boil in the pan, then reduce the heat, pour in the ginkgo, add cooking wine, add scallion segments, cook until the quail meat is tender, add salt and chopped scallion.

4. Quail eggs in tomato sauce

Prepare the ingredients, cut the onion into sections, mince the garlic, and cut the green pepper into small pieces. Take a clean bowl, add appropriate amount of tomato sauce, sugar, balsamic vinegar and water, stir and set aside. In a clean bowl, add 1 spoon of starch and a little water to make water starch for later use. Wash the quail eggs and put them into a pot to cook. After cooking, peel off the shells and marinate with soy sauce. Heat oil in the pot, then put the quail eggs into the hot oil pan and fry until golden. Leave some oil in the pot, sauté the minced ginger, then pour in the prepared sauce and bring to a boil. Add green peppers and stir-fry until well-flavored, then thicken with water starch, pour in the fried quail eggs and coat evenly before serving.

5. Pan-fried rosemary quail

Wash and cut the quail, then marinate it with appropriate amount of red wine, ginger slices, shallots, light soy sauce and peanut oil. Pour oil into a frying pan, put the marinated quail into the pan and add potato slices and fry slowly over low heat. After one side is slightly fried, turn over the quail and potatoes and fry the other side over low heat. When the quail is cooked, add rosemary, fry out the rosemary aroma, then pour in light soy sauce, then add a small amount of water, let the juice simmer the potatoes until the water is dry. After about 7 minutes, change to medium heat and fry the quail skin until fragrant. Remove from the pan after frying.

6. Quail stewed with wolfberry and fish maw

Wash the red dates and tap them with the back of a knife to remove the pits. Take out the wolfberries and wash the longan meat for later use. Soak the fish maw in clean water and wash it. After washing the quail, chop off the head and claws and tear off the skin on the neck for later use. Soak the fish maw until soft and cut it into small sections with scissors for later use. Put water in a pot and pour in cooking wine. After the water boils, blanch the quail and wash it for later use. Put the quail into the prepared stewing pot, add red dates, longan and fish maw, and add appropriate amount of cold boiled water. Put the stew pot into the boiling water pot and stew for about three hours. Add wolfberry ten minutes before serving. After stewing for another ten minutes, add a little salt and serve.