Do you know what quail eggs can be made into?

As a common ingredient, quail eggs usually live in the "shadow" of eggs and have been used as supplementary ingredients"The best in the egg"called. Don't look at the quail eggs are relatively small, it has a high nutritional value, many friends also like to eat it, now popular in the streets and alleys, especially the fried quail eggs at the school gate, many people, especially children, are particularly fond of eating, one bite at a time, the taste is delicate, delicious and enjoyable.

The way to eat quail eggs is generally boiled directly, marinated, or fried after eating, today we come to learn a new method of quail eggs, with several common ingredients and quail eggs fried together, the taste is particularly good, at home ten minutes can be made, the child in one breath ten quail eggs all eat, not enough to eat, you can collect it and have time to make this small dish to try.

Stir-fried quail eggs and shiitake mushrooms.

Prepare the ingredients: 10 quail eggs, a handful of dried gluten, 1 dried bean skin, and an appropriate amount of dried shiitake mushrooms. 1 pepper, 1 shallot, 1 luncheon meat, 3 cloves of garlic. Appropriate amount of green onion and ginger; Eight kinds of seasonings should be used: dark soy sauce, light soy sauce, sugar, aged vinegar, five-spice powder, cumin, Sichuan pepper, and salt.

Cooking steps: 1. First of all, we must prepare the ingredients, because the bean skin and gluten are relatively light ingredients, and they need seasonings for seasoning, so we use more seasonings this time, but the operation is not complicated, so don't worry too much. Soak the shiitake mushrooms, bean skin, and gluten, and peel the quail eggs after cooking.

Cut the chili pepper into small pieces, shred the green onion and ginger, and cut the luncheon meat into small cubes for later use.

<>2. Let's mix all the seasonings into a bowl, add two spoons of light soy sauce, a spoonful of dark soy sauce, a spoonful of aged vinegar, half a spoon of sugar, an appropriate amount of five-spice powder, oil consumption, and salt and stir evenly and set aside, because there are more seasonings, and you will not be in a hurry to prepare them in advance.

3. Put oil in the pot, heat it to sixty percent hot, add green onions, ginger shreds, and sharp peppers to fry the fragrance, then put in the good mushrooms, bean skin, gluten, and then add diced ham, stir-fry for a while, pay attention to the bean skin can actually be cut a little finer, I just want to save trouble, and tear it casually with my hands, resulting in the final bean skin is a little big.

4. After the ingredients in the pot are fried for about 3 minutes, add the sauce we matched just now, add half a spoon of water, stir-fry vigorously, it is best to let all the ingredients be stained with sauce, and they all become dark color, and finally fry until the bean skin is soft and the color is ruddy, add the quail eggs, add cumin, and continue to stir-fry for a while to get out of the pot and enjoy the food. A nutritious, content-rich assorted stir-fry is ready.

Quail eggs, squid, braised pork.

Ingredients: 500 grams of pork belly, 200 grams of squid, 250 grams of cooked quail eggs, 5 slices of ginger, 1 green onion.

Seasoning: 2 large ingredients, 2 bay leaves, 2 dried chili peppers, 3 pieces of tofu milk, 5 tsp Shao wine, 1 large piece of rock sugar, 2 tsp light soy sauce, 1 tsp sesame oil, a pinch of salt.

Method: 1. Wash the squid and cut it into pieces; Wash the pork belly and cut it into mahjong-sized pieces (pictured); Add a little water to the bean curd to make the fermented bean curd juice.

3. Put green onions, ginger slices, ingredients, bay leaves, and rock sugar in the pot (picture), and then slowly stir-fry the meat for about 5 minutes until the oil is completely out and the rock sugar is basically melted, and the meat is slightly sugary.

4. Quickly cover the pot after pouring in the Shao wine, and pour in the light soy sauce and fermented bean curd juice after a few seconds and stir-fry evenly (Figure,

5. Add hot water until all the ingredients in the pot are submerged, add quail eggs, add salt to taste, and simmer over medium heat for 30 minutes (Figure

6. When there is still 1 3 of the soup left in the pot, put in the squid pieces and stew for 10 minutes (pictured), and add sesame oil to stir-fry evenly after the soup in the pot is thickened. <>

Roasted quail eggs with tea tree mushrooms.

Ingredients: 1 small piece of pork belly, 200 grams of tea tree mushrooms, 250 grams of quail eggs, 1 carrot, 1 spoon of soy sauce, 1 spoon of cooking wine, 3 slices of ginger, oil and salt.

Production: 1. Put the quail eggs in a pot of cold water and cook, add a little salt to avoid the quail eggs being crumbly, and peel the shell after cooking for later use; 2. Heat the pan with cold oil, put in the pork belly and stir-fry; 3. Stir-fry until the pork belly is slightly oily, then add ginger slices and stir-fry; 4. Cook an appropriate amount of cooking wine and stir-fry; 5. Pour in an appropriate amount of soy sauce and stir-fry for coloring; 6. Add the tea tree mushrooms and continue to stir-fry; 7. Pour in an appropriate amount of water; 8. Add the prepared quail eggs; 9. Bring to a boil over high heat, cover and turn to low heat and continue to simmer for 5-8 minutes; 10. Add the carrot slices and stir-fry evenly; 11. Add an appropriate amount of salt, reduce the juice over high heat, put it on a plate, and sprinkle the surface with chopped shallots.

Hello. Quail eggs can be made into many delicacies, such as: quail eggs with tomato sauce, quail eggs with quail eggs, quail eggs with mushrooms, sweet and sour quail eggs and so on.

Quail eggs can be made into "tiger's eye balls", method: quail eggs are boiled and peeled for later use, pork is made into stirred filling, salt and monosodium glutamate are added to taste, quail eggs are wrapped with pork filling, put into the plate and steamed in the pot, the steamed meat and eggs are cut and placed on the plate, and the steamed soup is thickened into the pot and poured on the meat and eggs.

Step 1 Read the marinated quail eggs step by step.

Quail eggs washed, pot under cold water, add a pinch of salt and cook.

Once cooked, scoop it up and gently crack the eggshell with chopsticks.

Put it in a cooking pot, add all star anise, cinnamon, bay leaves, add light soy sauce, dark soy sauce, salt. If it is boiled tea eggs, you can also add tea leaves, and if you like to eat spicy, you can also add chili peppers.

After the fire boils, turn to low heat and slowly marinate for about 15 minutes, turn off the heat, do not open the lid after turning off the heat, and let the quail eggs continue to soak for more than 1 hour before eating.

Quail eggs can be boiled and eaten in soup, or they can be fried in deep oil.

The combination of quail eggs and pork, I didn't expect it to be so delicious, do you know what this dish is called?

Quail eggs can be made into marinated quail eggs, which are first washed with various spices and packed into seasoning packets. Add water to the pot, add the quail eggs and seasoning packet, season to taste and cook for 20 minutes. Remove the cracked quail eggs from the shells and cook for another 20 minutes.

The specific production steps are as follows:

1. Green onion, ginger, grass fruit, bay leaves, cinnamon, star anise, Sichuan pepper and other seasonings are washed with water and packed into the seasoning bag.

2. Add enough water to the pot, add dark soy sauce, salt, seasoning packet and washed quail eggs, bring to a boil over high heat, then turn to low heat and cook for 20 minutes.

3. After boiling for 20 minutes, pick it up, crack the shell of the quail egg with a spoon or something hard, and then put it in the pot and cook for 20 minutes to turn off the heat.

4. Remove from the pot and serve on a plate.

Notes:After the quail eggs are cooked, the shell is broken and boiled again to make the quail eggs taste better.

How to cook quail eggs? Eggs in a pot under cold water, boil for two minutes, take out, break the eggs, add garlic, pepper, star anise, cinnamon bay leaves, chili pepper, two spoons of light soy sauce, one spoonful of dark soy sauce, a little salt and ten rock sugars, add a bowl of water and boil for 20 minutes.

Salt-baked quail eggs.

Ingredients: Ingredients: 18 quail eggs. Excipients: 500 grams of sea salt, 3 star anise, 6 grams of Sichuan pepper 1, quail eggs, wash and drain;

2. Mix sea salt, star anise and Sichuan pepper and spread on a baking sheet;

3. Preheat it to 180 degrees and put it in a baking tray;

4. Bake in the oven at 180 degrees for 5 minutes, bake until fragrant, and take it out;

5. Spread a layer of sea salt in the baking bowl;

6. Place the quail eggs in a baking bowl;

7. Spread the remaining sea salt on the quail eggs to cover it up;

8. Preheat the oven to 150 degrees, put it in a baking tray and bake for 20 minutes.

As delicious as boiled tea eggs Quail eggs are considered the "ginseng of animals". The nutritional value of quail eggs is no less than that of eggs, and they have better skin care and skin beautification effects. Quail eggs have a tonic effect on patients with anemia, malnutrition, neurasthenia, irregular menstruation, hypertension, bronchitis, and arteriosclerosis; For women with anemia and irregular menstruation, its tonifying, beauty and skin beautifying functions are particularly significant.

The preparation of quail eggs is:

1.Treatment of anemia and post-illness weakness: 4 quail eggs, 20 grams of longan, 30 grams of barley, 10 jujubes, and 25 grams of brown sugar.

First, boil the quail eggs, peel them and set aside, add an appropriate amount of water to the pot, and then add longan, barley, and jujube to cook porridge. After the porridge is cooked, add quail eggs and brown sugar to serve. Take once daily for 60 days.

2.Chronic gastritis: 4 quail eggs, beaten into 250 grams of milk, boiled, eaten once in the morning and evening, regular consumption is effective.

3.Tiger Eye Meatballs: Add cooking wine, five-spice powder, chicken essence, green onion, minced ginger, soy sauce, a little salt, egg white, flour, starch, beat sticky, and flatten it.

Boiled quail (chicken) eggs, wrapped in meat and fried in oil. After the oil cools, add water, pepper, chicken essence, water starch, and sesame oil to the oil and pour it over the meatballs.

4.Simmered golden balls in tomato sauce: Quail eggs boiled and peeled; Cut the tomatoes, scald the skin with boiling water, remove the seeds, peel and chop into puree; Heat the oil in a pan over low heat, put the quail eggs in the pan and fry them until the skin is golden and wrinkled, and drain the oil; Leave a little base oil in the pot and fry the garlic until fragrant, add the tomato puree and tomato sauce and stir-fry over medium heat, add an appropriate amount of salt, sugar and a little rice wine, stir-fry until fragrant, then add half a bowl of water and bring to a boil; After the tomato juice is boiled until thick, add the fried quail eggs and simmer for 2 to 3 minutes.

1. The practice of quail eggs with white fungus cauliflower:

Ingredients: 150 grams of broccoli, 15 grams of dried white fungus, 6-8 quail eggs, appropriate amount of water starch, appropriate amount of salt.

Method: (1) Soak the dried white fungus with water, break the broccoli into small florets and wash them, cut the broccoli stalks into slices, and cook the quail eggs and remove the shells;

2) After boiling water in a pot, blanch the broccoli for half a minute, remove the cold water, remove the roots of the soaked white fungus, wash and tear it into small flowers;

3) After the pot is hot, pour oil, add a little chopped green onion and ginger and stir-fry until fragrant, pour in the white fungus and water and stir-fry, then pour in broccoli and stir-fry, pour in quail eggs and stir-fry well;

4) Add salt, pour in water starch and stir well until the soup thickens.

2. The practice of fish-flavored quail eggs:

Ingredients: quail eggs, 10 grams of herring lard, 4 grams of salt, 1 gram of monosodium glutamate, 30 grams of cooking wine, 1 gram of pepper, 2 grams of ginger, 3 grams of green onions, 10 grams of sesame oil.

Method: (1) Put the quail eggs in cold water, cook them on the heat, peel them and put them in a bowl;

2) Cut the green onion and ginger into chopped green onion and minced ginger, put the dry starch into a bowl and add cold water to stir into wet starch for later use;

3) Peel the skin and bones of the herring into minced fish with a knife, add chopped green onion, minced ginger, wet starch and egg white, mix well and set aside;

4) Take 10 shot glasses and smear a little lard on the glass, pour the prepared minced fish into the cooked quail eggs;

5) Smooth the rim of the glass, put it all in the basket and steam, take the steamed quail eggs out of the wine glass and serve on the plate;

6) Put the wok on the fire, add cooking wine to boil, add salt, monosodium glutamate, sesame oil, pepper and pour it into the plate.

Material: Main material.

250 grams of tofu.

Excipients quail eggs.

12 spices.

Appropriate amount of chicken powder. 10 grams of green onions.

10 grams of ginger. 10 grams of garlic.

15 grams of cooking wine.

Light soy sauce 5 grams. A little water starch.

Pixian bean paste.

Preparation of 20 grams of roasted tofu with quail eggs.

Material Collection Diagram:

1.Wash the quail eggs, put them in a pot, add an appropriate amount of cold water, boil over medium heat, boil for another 3 minutes, remove and soak in cold water, peel them and set aside after cooling.

2.Chop the lean meat into minced pieces, add a little dry starch and grasp well; Cut the tofu into centimeter-square pieces; Pixian bean paste minced, ginger and garlic finely chopped, green onion chopped.

3.Add an appropriate amount of water to the pot and bring to a boil, add a little salt, put in the tofu and cook for 2 minutes, then remove and drain and set aside for 4Heat oil in a pan and stir-fry the minced meat until it changes color.

5.Add Pixian bean paste and minced ginger and garlic, stir-fry the red oil, sprinkle in two teaspoons of cooking wine, and stir-fry well for 6Add an appropriate amount of water, then add the tofu and quail eggs, cover the pot and cook for 5 minutes9Pour in a little wet starch and mix well.