How to bake quail wrapped in kraft paper over a charcoal fire

Two kinds: first, boil it in plain water, then stir the shell, add some sauce and honey, and skewer it into a skewer to grill.

Secondly, put it on the rack and bake it directly in the shell.

Grilled quail. Choose quails with beautiful quality after slaughter, put them in the abdominal cavity after washing, add an appropriate amount of refined salt on the surface of the quail, and skewer them with iron wire or bamboo skewers and bake them in a charcoal fire or electric oven or microwave oven. The grilled quail made in this way is fragrant, crispy on the outside and tender on the inside, and delicious.

Roasted quail can also be eaten with spices such as chili, pepper or cumin according to personal taste.

The equipment is the most suitable electric oven, like roast duck.

You can use the roasting method of Hangzhou called Hua chicken, wash the quail, add salt and various spices and marinate for 15 minutes. , wrap the washed quail in kraft paper, and bury it shallowly in the soil;

Then, make a fire directly above it and bake it;

After about 1 hour, extinguish the water, peel off the soil, get out of the kraft paper, open it, and the delicious quail is cooked.

You must have said tin foil. Wrap the quail in tin foil, then put it on the barbecue grill and grill it over charcoal, brush with oil, brush with chili sauce, and sprinkle with barbecue seasoning. Finish with salt.

Why use kraft paper, tin foil is more convenient. Clean up the quails, wrap them tightly in tin foil, and roast them over a charcoal fire.

You can wrap it in tin foil (put some oil, soup, etc. at the same time) and bake it directly on charcoal. Absolutely delicious.

After wrapping the quail in kraft paper, wrap it in tin foil and bake it!

Ingredients: 2 cloves of garlic, 4 shallots, 1 lemon, 120 ml of green olives, 8 fresh quails, cut in half, 3 tablespoons of olive oil, appropriate amount of black pepper, 1 teaspoon of saffron shred, 120 ml of chicken broth.

Method 1Preheat a charcoal grill or grill. Peel and chop the garlic cloves and shallots. Squeeze out two tablespoons of juice from the lemon. Olive pitting.

2.Brush the quail on both sides with about two tablespoons of olive oil, add an appropriate amount of black pepper, and charcoal grill or grill for 15 minutes until the quail is golden brown.

3.Heat the remaining olive oil in a small frying pan, add the minced garlic and shallots, and stir-fry over medium-low heat for 2-3 minutes until the shallots and garlic are soft. Add lemon juice, saffron and chicken broth.

Reduce the heat, stir the ingredients and simmer for 5 minutes until only half of the soup remains. Stir in the olives.

4.Quail in 4 plates, poured with sauce and serve.

Ingredients: 2 quails, 50 grams of red wine, 1 green onion, 1 clove of garlic, a few slices of ginger, 10 grams of light soy sauce, 10 grams of dark soy sauce, appropriate amount of salt, 3 grams of black pepper, 20 grams of honey, 50 grams of peanut oil, 10 grams of sesame oil.

1. Shred the shallots, ginger and garlic. Marinate in quail with light soy sauce, dark soy sauce, salt, red wine, peanut oil, and sesame oil for 12 hours.

2. Preheat the oven to 180 degrees for 5 minutes.

3. Wrap the quail in tin foil and put it on the baking net, bake for 5 minutes, then take out the quail and coat the marinade again. Bake the front and back of the quail at 150 degrees for 10 minutes.

4. Take out the quail and coat the whole body with a layer of honey. Bake at 150 degrees for 10 minutes.

Stir-fry can be salted, cooking wine, light soy sauce can be marinated for 10 minutes, and humidified and starched before stir-frying.

Put salt, green onions, ginger and garlic, cooking wine, marinate for half an hour and then bake, sprinkle cumin powder after baking, barbecue seasoning and the like.

The specific method is as follows, first prepare the ingredients: quail: 4, barbecue material: 1 pack, sesame seeds: a little.

4. Put the quail into the container of the prepared juice and stir evenly, and then put it aside to marinate for 2 hours, if you are interested in continuing to ask questions, you can click on my avatar and enter the personal homepage for 1v1 consultation (original price 15 6 times, trial price 5 yuan 6 times), your praise is my motivation, I wish you a happy life, thank you!! 

It would be better to grill it raw with charcoal, I don't like pickled ones, and the meat will turn red if pickled.

Cumin powder, pepper powder, chicken essence powder, licorice powder, sesame oil, hao oil, peanut oil (soy sauce should be acidic, amino acids should be high), honey, white sesame seeds or not, all can have a taste. Local tastes are different.

Cumin powder and pepper can be added together in a ratio of 3 1 (licorice powder %10), and peanut oil and sesame oil can also be added together in a ratio of 5 2

Roasted quails should be completely dehydrated, then put on peanut oil,-- under Hao oil, soy sauce for 5 10 minutes, three times at a time, more than three times, ,-- cumin powder, pepper, chicken essence powder-honey-white sesame.

What do you not understand can q me: 269832580

It depends on your habits, if you want to go for the original, it is recommended to use charcoal grilling and season with only salt, pepper or chili pepper, but pay attention to the heat and avoid drying the gravy of the quail. The second is to use the oven, which is the method of pickling, you can use salt, pepper, green onion, ginger, garlic, cooking wine, etc. to soak until the flavor, and then wrap it in tin foil to avoid the loss of gravy, which affects the deliciousness, and at the same time, the temperature of the oven should not be set too high to avoid burning, so that you can make a satisfactory roasted quail.

1. First cut and slice the green onion, ginger and garlic for later use, then put the pepper and pepper, and dried chili pepper in the frying oil for later use. Salt the washed quail and marinate it for half an hour with seasonings such as soy sauce and char siu sauce (if you want to darken it, you can put it in the refrigerator overnight to marinate for a longer time).

2. Stuff the belly of the pickled quail with spare green onions, ginger and garlic (in order to dispel the fishy smell and miscellaneous smell), and then brush the quail with fried pepper oil (this can also be brushed with ordinary cooking oil, mainly for the sake of good color).

3. After you are ready, you can put it in the oven to bake, you can use the maximum bake at first, and then slowly adjust the temperature according to the situation, and at the same time adjust the temperature, you should also take it out and keep flipping and brushing some seasoning juice and oil with a brush.

4. Finally, when the skin is a little crispy, it's ready to go

Ingredients: 4 quails.

Adjunct: A little green onion.

A pinch of honey. A pinch of ginger and a pinch of oyster sauce.

A little garlic and a little light soy sauce.

A pinch of cooking wine. Salt to taste with a hint of sweetness.

The baking process is hours and time-consuming.

Normal difficulty. Steps to make honey-roasted quail.

Please click Enter a description.

The quail is washed, and everything is made two from the middle.

Please click Enter a description.

Mix the marinade, light soy sauce, oyster sauce, cooking wine, honey, salt, ginger, onion and garlic, stir well, please click to enter **Description.

Sprinkle the prepared sauce evenly on the quails, put it in the refrigerator overnight to marinate and absorb the flavor, you can turn it up and down appropriately, adjust the position, so that each quail can be evenly marinated into the flavor.

Please click Enter a description.

Line a baking tray with tin foil, just top the quail, brush with a little oil and marinate the quail sauce Please click to enter **Description.

Preheat the oven to 210 degrees and bake for about 25 minutes. Flip and brush the sauce at 10 minutes, and brush the sauce again at 20 minutes.

Please click Enter a description.

Serve the food.

The point is, can quail eggs be baked?

Salt, monosodium glutamate, chicken powder, pepper, sand ginger powder, five-spice powder, 4a spice, thirteen spices, cooking oil.

Cook, crack the shell, soak in brine overnight, put on tin foil, and bake.

Wrap the eggs directly in yellow clay and bake them in the charcoal fire for about ten minutes!

The ingredients that need to be prepared in advance include: 10 quail eggs and an appropriate amount of oil. Here's how:

1. Heat the pan on the stove.

2. After the pan is heated, smear vegetable oil in the small holes.

3. Beat in the quail eggs, turn to low heat and bake, turn the noodles several times and bake evenly, and bake until both sides are golden brown.

4. Take out the baked eggs, and the fragrant roasted quail eggs are ready.

Name: Roasted quail eggs.

Ingredients: quail eggs, salt.

Method: 1. Boil the quail eggs in water for about five minutes, and then scoop them up with cold water.

2. Prepare salt (I use this sea salt, other salts should also work).

3. Put salt on the boiled quail eggs, let the cute eggs roll in the salt, and try to evenly coat the surface of the eggshell with salt powder.

4. Pinch the eggshell gently during the process of dipping the salt, so that it has a slight crack so that the salt taste can penetrate in, but don't pinch it.

5. Preheat the oven, put the salted eggs into the baking tray, bake at 160 degrees for 15-20 minutes, and finish.