Name: Fish-flavored Tiger Skin Quail Eggs
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g quail eggs; 50g Soaked fungus; 50g carrot; Some Green onion ginger garlic; Some Pixian Hot Sauce; Some Sugar; Some Vinegar; Some Soy sauce; Some salt; Some Chicken Bouillon Powder; Some Cooking Wine

Fish-flavored Tiger Skin Quail Eggs

by West Horse Gardenia

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

There are many ways to eat eggs, but my favorite is tiger preserved eggs. Generally, tiger preserved eggs are made with eggs. The eggs are a bit large and not easy to eat. Later, it was made with quail eggs. It was convenient and delicious in one bite, and its nutritional value was still very high. On the basis of tiger skin quail eggs, it was seasoned with my favorite fish-flavored sauce. It was really delicious. The quail eggs are golden yellow tiger skin color, with a slightly elastic taste, and the not very spicy fish flavor is also very good. We made a big bowl and the three of us were wiped out in one meal.
Quail eggs are considered "the ginseng among animals". It is advisable to eat regularly as a nourishing diet. As the saying goes: "You must eat birds, pigeons and quails." Quail meat and eggs are delicious and nutritious. Quail eggs are a good tonic. Quail eggs are rich in lecithin, minerals and vitamins. Children's regular food has the effect of strengthening the brain and can promote growth and development. It has better skin care and skin beautification effects. "

Fish-flavored Tiger Skin Quail Eggs

1. Prepare quail eggs, fungus and carrots.

2. Wash quail eggs with clean water.

3. Cut the carrots into pieces, and tear the water-fat fungus into small flowers for later use.

4. Put the quail eggs in a pot of cold water and cook them.

5. The boiled quail eggs are peeled off the shell and then wiped dry.

6. Drop into a 60% hot oil pan.

7. Fry until golden brown into tiger skin shape. Remove the drain oil.

8. Leave the bottom oil in the pot, add the Pixian bean paste and stir-fry the red oil, then add the green onion, ginger, garlic and fry until fragrant.