How to fry a quail bird, how to dry fry a quail

The method of frying quail eggs can be learned for everyone, its method is very simple, as long as the quail eggs are fried in the oil pan and can be eaten, so you may wish to try its method, it generally only takes a minute or two to fry quail eggs. For the practice of fried quail eggs, everyone can not eat too much in life, it is easy to get angry.

Ingredients. Quail eggs 200g

Appropriate amount of excipient oil, appropriate amount of chili powder, appropriate amount of cumin, appropriate amount of pepper noodles, appropriate amount of salt, appropriate amount of white sesame seeds.

Nutritional analysis. Efficacy: Nourishing qi and blood, rheumatism, strengthening muscles and bones.

Quail eggs have a complete range of amino acids, rich in halo, as well as high-quality phospholipids, hormones and other essential ingredients, iron, riboflavin, vitamin A content is about twice as high as the same amount of eggs, and cholesterol is about one-third lower than eggs, so it is an ideal nourishing food for all kinds of weak and sick people and the elderly, children and pregnant women. Quail eggs are high in protein, brain phospholipids, lecithin, iron, and vitamins. However, quail eggs are too high in cholesterol and should not be eaten more.

Suitable for. It can be eaten by the general public.

1.It is suitable for infants, pregnant women, the elderly, the sick and the frail.

2.Cerebrovascular patients should not eat more quail eggs.

The nutritional value of quail eggs is very high, more than other poultry eggs, and it is most suitable for people with weak constitution, malnutrition, lack of qi and blood, and the growth and development of children and adolescents; People with bronchial asthma, tuberculosis, and neurasthenia caused by weak lung qi should also eat; Patients with gastric problems with insufficient gastric gas should eat; The rutin contained in it is beneficial for people with cardiovascular disease and can also be consumed in small amounts.

Steps: 1. Cook the quail eggs, peel them and set aside.

2 pots sit in oil.

3. After the oil is hot, add the quail eggs and fry them over low heat until golden brown on both sides.

4. Secret dipping sauce: salt, cumin, sesame, peppercorn powder, chili powder, mix well.

5. Dip the fried quail eggs with a secret dipping sauce.

The authentic practice of stir-frying quail birds, and how to make stir-fried quail birds delicious.

Ingredients. 2 quail birds.

2 sticks of white water.

Several slices of fungus are used to restrain food.

A pinch of green garlic. A pinch of oil.

Salt to taste. Cooking wine to taste.

A pinch of thirteen spices.

A pinch of sugar. The practice of stir-frying quails.

1.First, cut the quail bird into small pieces and marinate it in green onion ginger cooking wine and a little thirteen spices for about half an hour.

2.Slice the white and cut the green garlic into sections for later use.

3.Shred the green onion and ginger and set aside.

4.First heat the pan with cold oil, add green onions, ginger and garlic to stir until fragrant, you can remove the fishy.

5.Add quail and stir-fry, add cooking wine at this time it will make a squeaky sound, and the fishy smell will also volatilize with the hot steam, 6Add the white slices and black fungus, stir-fry for a while to make the vegetables soft.

7.Let's season it, release soy sauce, salt, sugar, pepper, and taste it to your liking.

8.See! It's steaming and smells good.

9.Remove from heat and serve. A plate of fragrant stir-fried quail was formed. Come and try it.

Tips: Quail must be marinated with condiments before frying You can also add chili peppers I have a bad throat Teacher, I don't eat spicy food when I'm sick from my profession.

The practice of stir-fried chicken.

Step 1: Wash the chicken and set aside.

2. Cut the celery into pieces and set aside.

3. Chop the chicken into pieces.

4 boils of water. 5. Set aside.

6. Stir-fry the ginger and garlic in a frying pan, and stir-fry the chicken.

7After the chicken is cooked, add parsley and garlic sprouts to fry together, add an appropriate amount of salt, a little light soy sauce, and dark soy sauce to adjust the taste.

8. Serve on a plate.

The first step is to process the quail meat by hand, and when you buy the quail meat, you need to let the vendor help you clean up the internal organs and feathers, so that we don't need to make so much trouble at home, just rinse the quail meat with clean water and dry the water, and then cut it into large quail pieces. The second step is to rinse the pot and put it on the fire, add water to the pot and boil until it is boiling, put the quail pieces into the pot and cook for ten to twelve minutes, until the quail meat is fully cooked, and when the time is almost up, you can take out the quail pieces and dry them.

The third step is to pour out the remaining water in the pot, put the cooking oil into the pot and boil, put the ginger, chopped pepper and bay leaves into the pot and stir-fry, stir-fry for about 30 seconds, and when the fragrance is stir-fried and floated out, you can pour the quail pieces into the pot, and at the same time put in cooking wine, salt, oyster sauce and light soy sauce to stir-fry, stir-fry until the color of the quail begins to darken, you can add boiling water.

The fourth step is to cover the pot, turn the heat to medium heat, simmer for about an hour, and when the time is almost up, you can put the rock sugar into the pot, boil the rock sugar until it completely melts, turn the heat to the high heat and let the quail pieces absorb the juice in the pot, and when the time is almost up, you can put it into the plate, sprinkle the white sesame seeds and green onions, and then you can start.

It is golden in color, dry and fragrant, crispy on the outside, fresh and tender on the inside, and goes well with wine and delicacies.

Method 1. Material Preparation:

12 quails, 50 grams of shrimp slices, 1 tablespoon of wine, 1 piece of ginger, 1 green onion knot, 2 tablespoons of spicy soy sauce, appropriate amount of Sichuan pepper, cloves, cumin, and five-spice powder.

Method: Put Sichuan pepper, cloves, cumin, salt, wine, ginger pieces (pat loose), and green onion knots in a pot, add 6 cups of water to boil and cool, and then pour them into the dish (i.e., fragrant marinade).

After the quail is dissected, it is immersed in a container with fragrant brine and soaked for 3 to 4 hours, then removed and placed in a deep dish for later use.

In the dish where the duck magpie is placed, pour a thin layer of marinade, then steam it for 1 hour and 30 minutes, and then take it out.

Heat the pan, add oil, until it is hot, fry the steamed quails in a colander until golden brown, sprinkle with five-spice powder and put it on a plate.

Put the dried shrimp slices into the oil pan and fry them, then scoop them up and surround the crispy quails, and use the spicy soy sauce in a small dish as a condiment.

Practice 2. Material Preparation:

Ingredients: 6 quails, 50 grams of shredded potatoes as thin as cotton yarn, 25 grams of white sesame seeds, 1 egg.

Seasoning: minced green onion, Sichuan pepper powder, monosodium glutamate, fine salt, 3 tablespoons of rice wine, half a tablespoon of sesame oil, 250 grams of raw oil (75 grams of actual consumption), 2 tablespoons of dry corn starch.

Method: 1 Drop the quail to death, simmer the feathers while it is hot, cut off the internal organs, chop off the claws, cut them into 4 pieces, put fine salt, rice wine, green onion and pepper puree, sesame oil, mix, marinate and taste. Then put eggs and dried cornstarch and mix well (like a paste), and then roll and dip in a layer of sesame seeds.

2 Heat the pan, release the oil, when the oil is 60% hot, put the quail into the pan and fry until the outside is crispy, the inside is ripe, take it out, drain the oil, and put it on a plate**.

3 Put the shredded potatoes in a hot oil pan until dry, loose, fragrant and crispy, remove and drain the oil, add fine salt and monosodium glutamate to make a light yellow potato floss, and surround the quail.

1 7 Step by Step Reading.

First, put the washed quail in a clean basin.

2 7 Then, put all the seasonings together in a basin and mix evenly, then put the quail in the upper and lower stirring, and spread the seasoning evenly on the quail, marinate for about 2 hours, so that the seasoning can penetrate into the meat.

3 7After marinating for 2 hours, cool and dry the quail for about 3-5 minutes.

4 7 Put the quail in the fryer, set the time and temperature, 15 minutes respectively, at a temperature of 180 degrees.

After 5 715 minutes, take it out and brush it with a layer of honey and put it in for 5 minutes.

6 7 time set for 15 minutes, the temperature is 180 degrees, 15 minutes to take out a layer of honey, and then bake for 5 minutes to eat, at this time the taste is fragrant, the color also becomes very good-looking, the color is golden, the meat is fragrant and tender.

7 7 In addition, you can also use a pressure cooker to steam it, and then use the air fryer to bake for 10 minutes, after testing, the taste will be different. The meat is easier to debon, so if you don't need to be troublesome, you can try it like this.

Air fryer fried quail air fryer grill chicken how to marinate grilled quail air fryer recipe how to make quail delicious.

Materials. Quail 500g

2 egg whites.

1 tablespoon of flour.

1 tablespoon starch.

Sichuan pepper powder, salt, light soy sauce, chicken powder, oil to taste.

Green onion, ginger to taste.

Cooking wine to taste. The practice of dry-frying quail.

Wash the quail and cut it into small pieces and mix all the ingredients.

Stir well and let sit for half an hour.

After the oil is heated, the surface of the fried oil is slightly yellow, and it is fried twice until the surface is golden.

Crispy on the outside and tender on the inside.

Ingredients: 200g quail meat.

Seasoning: 5 grams of soy sauce, 2 grams of monosodium glutamate, 5 grams of sesame oil, 25 grams of starch (peas), 5 grams of salt and pepper, 60 grams of soybean oil.

How to fry quails:

1.Chop the quail into 2 cm square pieces, marinate in soy sauce, monosodium glutamate, and sesame oil for about 10 minutes, and then grasp well with wet starch.

2.Relax the oil in the spoon, and when it is 60% hot, fry the quail pieces one by one until they are golden red, and put them on a plate. Dip in pepper and salt when serving.

Quail bird may not have been eaten by some people, quail is a bird, quail meat nutritional value is very high, especially high protein content, and low fat content, cholesterol content is also very low, so, for some people who are weak, or often anemic dizziness quail is a very good food supplement material, however, many people do not know how quail birds should cook, how to make them delicious, let's introduce the practice of quail birds.

Quails are pheasants. As the saying goes: "Eat birds, pigeons and quails." "Quail meat, eggs, delicious and nutritious.

Quail is rich in lecithin is an indispensable nutrient for advanced nervous activity, has the effect of strengthening the brain, quail meat is a typical high protein, low fat, low cholesterol food, quail meat can nourish the five organs, strengthen muscles and bones, stop diarrhea, eliminate accumulation, nourish the liver and clear the lungs. It is suitable for people with malnutrition, weakness, anemia and dizziness.

Quail, also referred to as quail, is a small head, short tail, not good at flying russet bird, quail meat is a typical high protein, low fat, low cholesterol food, especially suitable for the elderly and high blood pressure, obesity patients to eat. Quail is comparable to ginseng, the king of tonics, and is known as:"Animal ginseng"。

Nutritional analysis of quail meat:

The medical community believes that quail meat is suitable for patients with malnutrition, weakness, anemia, dizziness, nephritis, edema, diarrhea, high blood pressure, obesity, arteriosclerosis and other patients. It is rich in lecithin, which can generate lysophospholipids, inhibit platelet coagulation, prevent thrombosis, protect blood vessel walls, and prevent arteriosclerosis. Phospholipids are indispensable nutrients for higher neural activity and have brain-strengthening effects.

Quail Meat Supplemental Information:

China has a long history of eating quails. Delicacies made with quails were first seen in the "Five Flavors" of "Qi Min Yaoshu".

Quail meat is suitable for people:

It can be eaten by the general public.

1.It is an excellent tonic for the elderly, the young, the sick, the weak, the high-blood pressure patients, and the obese patients.

Quail meat therapeutic effects:

Sweet in taste, flat in nature, into the large intestine, heart, liver, spleen, lungs, kidney meridians;

It can replenish the middle and invigorate qi, clear dampness and heat;

It is mainly used for the treatment of edema, obesity hypertension, diabetes, anemia, gastric disease, hepatomegaly, liver cirrhosis, ascites and other diseases.

The Compendium of Materia Medica says: "Meat can replenish the five internal organs, benefit the middle and renew qi, strengthen the muscles and bones, withstand cold and heat, and eliminate heat", "Meat and adzuki beans and ginger are cooked, and diarrhea and crispy cooking are boiled, which makes people scorched and fat." "It is suitable for indigestion, weakness, cough, asthma, neurasthenia and other diseases.

**Neurasthenia or want to improve intelligence: Quail meat can be eaten with wolfberry, Yizhiren, and Yuanzhi meat.

Treatment of tuberculosis and lung deficiency and cough: boiling water, an appropriate amount of rock sugar, and quail eggs can be eaten.

Treatment of kidney deficiency, low back pain, impotence: can be eaten with quail eggs and fried leeks.

Quail meat practice guide:

It is suitable for frying, stir-frying, roasting, stewing, decoction and other cooking methods, such as "crispy quail", "hibiscus quail", "roasted quail", etc.; Or as the main ingredient of tonic medicinal diet.

During dysmenorrhea, you can eat some food to nourish menstrual blood, during the dysmenorrhea, immunity has decreased, at this time eat some ginseng stewed quail, rose boiled peach, Ganoderma lucidum stewed chicken, double-eared fried pig heart, etc., to achieve nourishment.

1. Chop the quail into pieces and cut the green onion into sections;

2. Bring water to a boil in a pot, then pour in quails, ginger slices and cooking wine, cook for about 3 minutes, and remove them;

3. Pour oil into a hot pan, then add green onions, ginger and garlic, stir-fry until fragrant, then add cooking wine, light soy sauce, dark soy sauce and quail pieces and stir-fry evenly;

4. Then add water, cover the quail, cover the pot, and simmer over medium-low heat for about 30 minutes;

5. When the soup is about to dry, cook in sugar and a little salt, stir-fry well, and serve.

Quail is a kind of bird, its small head, tail is short and not good at flying, but in the eyes of foodies, quail is a very delicious delicacy, its meat is particularly tender and delicious, and has a very high nutritional value, often eaten has certain benefits for the body. So do you know what quails have to do? Let's find out with you below!

1. Clean the quail thoroughly, add cold water to the pot and put the quail in the pot until the water boils and there is a lot of foam, pour out the water, this is blanching.

2. Add a little oil to the pot, add quail and stir-fry, add a little cooking wine to continue stir-frying, add bay leaves, add fennel, add ginger, as long as you flatten the back of the knife in advance, and then fully stir-fry the raw materials in the pot, add soy sauce, add slowly, and keep stir-frying.

3. Add water almost over the quail, bring to a boil over high heat, change to low heat and cook for 30 minutes, until there is not much water, add rock sugar.

4. Cook on high heat until the rock sugar melts, stir it, and the soup is almost viscous.