How to make beef, grilled shrimp and marinated bird eggs

Does your nine-to-five job make you feel suffocated? After years of overtime work, are you too tired to complain? When you continue to work with an empty stomach, do you yearn for the food stalls on the roadside? Stop, it’s unhygienic to eat on the roadside, you might as well learn to cook it yourself. Now, let me show you how to make grilled beef, shrimp and braised bird eggs.

1. Wash the beef and cut it into inch-long pieces of uniform size and thickness.

2.12 Soak the prawns in salt water for 20 minutes, then wash them with clean water. Then, use scissors to cut off the shrimp snout and crop at a 45-degree angle at the shrimp head.

3.21 If the shrimp stomach and crop cannot be cut off completely, you can use scissors to pick them out, but the shrimp roe must be left because the shrimp roe can be boiled to produce more shrimp red oil;

4.121212 Cut off the stomach and crop of the prawns. There is no need to rinse them in water.

5.212121Cut the onion into small pieces and wash with clean water.

6.1 Cut the ginger into large pieces and fluff it with a knife. Place it in a side dish together with the processed ingredients and set aside. (Note: The ingredients are stacked to facilitate the order of adding ingredients during the cooking process)

7.2 Soak the quail eggs in clean water and clean the shells.

8.1 Steam the quail eggs in a pot with the lid on.

9.2 Add enough clean water and appropriate amount of fine salt to the pot, then add the washed quail eggs.

10. After the quail eggs are steamed, scoop out the eggs with a strainer and cool them with cold water in time to remove the eggshell due to the difference in shrinkage and expansion coefficients between the eggshell and the interior.

11. Rinse the quail eggs with cold water until the outside has cooled down, then soak them in cold water to allow the inside to gradually cool down so that you can remove the shells.

12.1 Choose a pot of appropriate size and add appropriate amount of peanut oil.

13.2 After the quail eggs have completely cooled, peel off the eggshells.

14. When the oil temperature rises to about 150 degrees, add the processed quail eggs.

15. After adding the quail eggs, if there is too little peanut oil, you can rotate the oil pan to ensure that the quail eggs are fried evenly.

16.121 Add enough water to the pot and bring to a boil over high heat.

17.212 During the frying process, the oil temperature should be kept constant until the quail eggs are fried until they are light golden and wrinkled. (Note: Over-frying egg whites is harmful to your health!)

18. After boiling, add the processed beef cubes.

19. After the beef is put into the pot, use a colander to turn it over in time to make the protein on the surface of the beef coagulate evenly and remove all blood.

20. After the protein on the surface of the beef is evenly coagulated, the blood is removed, and the meat changes color, scoop up the beef with a colander and rinse it in a pot with cold water.

21. Soak the blanched beef in clean water and set aside.

22.1 Simmer over low heat until the red oil from the prawns comes out and cook until both sides of the prawns are golden red.

23.2 Pour some olive oil into the pot, add ginger and place the prawns in the pot.

24. Place the prawns that have been cooked until golden red on a plate and set aside.

25. After heating the red oil with prawns in the pot, add onions and stir-fry until fragrant.

26. After the onion is fried until fragrant, add the processed beef cubes.

27. After stir-frying the beef for a while, add appropriate amount of dried tangerine peel and five-spice powder and stir-fry until fragrant. (Note: Spices can only dissolve aromatic essential oils at high temperatures)

28. When the aroma fills the pot, pour in the cooking wine and balsamic vinegar, stir-fry for a while, then add enough dark soy sauce.

29. After adding the dark soy sauce, use a spatula to stir-fry so that the beef is evenly colored.

30. After the beef is evenly colored, add enough water at one time.

31. Cover the pot and cook over high heat for about 5 minutes.

32. After the beef has shrunk, add appropriate amount of fine salt to season.

33. Transfer the beef to a stew pot of appropriate size. (The purpose of turning the pot is: 1. The pot is small and the soup is concentrated, so the ingredients can be completely immersed in it; 2. The ingredients are concentrated for easy stewing over low heat, and the energy conversion and utilization rate are high; 3. It is convenient for cooking other dishes in the wok.)

34. Cover the pot and simmer over low heat for a while to release the flavor of the beef.

35. After the fresh aroma of beef is dissolved, add the tiger skin quail eggs.

36. Cover the pot and bring to a boil, then simmer over low heat for about 20 minutes.

37. When the beef is cooked through and the soup is rich and fragrant, add the processed prawns.

38. After adding the prawns, use a spoon to flip the beef over and cover the prawns so that the prawns are completely immersed in the rich and fragrant juice.

39. Cover the pot and simmer over low heat for about 10 minutes to allow the umami flavor of the prawns to be dissolved and the flavor of the beef to penetrate into the prawns.

40. When the beef, prawns and quail eggs are fragrant and flavorful, transfer the ingredients into a large pot, add appropriate amount of white sugar, stir-fry, season and reduce the sauce.

41. When the beef, shrimp and marinated bird eggs are thick, sprinkle with appropriate amount of chopped green onions.

42. Stir-fry the chopped green onions evenly, use high heat to reduce the sauce, season, and leave enough sauce to thicken the dish before serving. (Note: The sauce of "Grilled Beef, Shrimp and Braised Bird's Egg" is reserved for thickening when it is eaten. It is convenient for family members to use "Grilled Beef, Shrimp and Braised Bird's Egg" and "White Rice" to make "Grilled Beef, Shrimp and Braised Bird's Egg Rice". If you don't make "Rice", you don't need to thicken it, just thicken the sauce.)

43. "Beef, Roasted Shrimp and Braised Quail Eggs" For banquet plating: Take out the prawns and place them around the edge of the plate, put the beef in the center of the plate, and then put the quail eggs between the prawns and beef. Finally, pour the sauce in the pot into the plate and serve.

44. Picture 1 of the finished dish “Grilled Beef, Shrimp and Braised Bird Eggs”.

45. Picture 2 of the finished dish “Grilled Beef, Shrimp and Braised Bird Eggs”.

46. ​​Picture 1 of the finished dish of "Grilled Beef, Shrimp and Braised Bird Eggs".

47. Picture 2 of the finished dish “Grilled Beef, Shrimp and Braised Bird Eggs”.

48. How to make "Roasted Beef, Shrimp and Braised Bird's Eggs Rice": Use a small bowl of white rice and place it on one side of the plate. Then, pour the "Roasted Beef, Shrimp and Braised Bird's Eggs" along with the fragrant and rich sauce over the white rice.

It is not difficult to make the dish of grilled beef, shrimp and braised quail eggs. The difficult part is whether you have the perseverance. In fact, as long as you can thoroughly understand the methods and steps mentioned above, and persist, the "results" will appear immediately.