What are the methods of cooking quail eggs?

Quail eggs are also a type of egg that we often eat. They are rich in protein and calcium, so they often appear in home-cooked dishes. Braised quail eggs is a common cooking method. The difficulty lies in frying the sugar. You have to control the time well, otherwise the color of the sugar will change and it will have a burnt smell.

Braised Quail Eggs

Material

400g quail eggs, three slices of ginger, one scallion, one dried chili pepper, five crystal sugars, salt to taste, one teaspoon of soy sauce, one star anise

practice

1.Boil the quail eggs and peel them. Chop the green onions into chopped green onions and cut the dried chilies into sections.

2.1. Put oil in the pan and immediately add rock sugar and stir-fry over low heat. 2. The color of the fried sugar should be reddish brown. (It should be slightly darker than the color in my picture. I can only take pictures at this time. Otherwise, if I wait until the color is fried, the sugar will be mushy after taking pictures.) 3. Add the quail eggs and stir-fry for two minutes to make the quail eggs evenly colored. 4. Add sliced ​​ginger, chopped green onion, dried chili segments, light soy sauce and star anise. 5. After the aroma of the seasoning comes out, add a small bowl of water. Bring to a boil over high heat, then simmer for 10 minutes. 6. After ten minutes, add salt to taste. Turn to high heat and cook until the sauce is absorbed.

Roast Chicken with Ginger and Quail Eggs

Material

20 quail eggs, half a chicken, 50g minced ginger, Pixian bean paste, dark soy sauce, scallion segments, Sichuan peppercorns, cooking wine, chicken essence, a little balsamic vinegar, soy flour

practice

1. Boil the quail eggs and crack the shells. Wash the chicken and boil it in boiling water until it is 60% cooked, then remove and cut into small pieces.

2. Heat oil in a pan and add minced ginger, peppercorns, bean paste, and a little soy sauce until fragrant. Add chicken pieces, quail eggs, and cooking wine and stir-fry. Simmer until the chicken pieces are covered with ginseng water.

3. Add scallion, vinegar, chicken essence and starch when serving.