Fried Zucchini with Quail Eggs
1.
Prepare the necessary ingredients, clean the zucchini and quail eggs for later use, and knock the eggs into a bowl, add a little salt to increase the bottom flavor, add 1 spoon of cooking wine to remove the fishy, then use chopsticks to beat evenly, and add the flour Set aside in a bowl;
2.
Cut the zucchini into 5mm thick slices, and then use a spoon, mold or knife to hollow out the middle to make a zucchini ring and set aside for later use;
3.
Coat the hollowed zucchini slices with a layer of flour evenly in a flour bowl using their own humidity, and then evenly coat a layer of egg liquid;
4.
Lift the pot, pour an appropriate amount of cooking oil into the pot, shake the frying pan to make the oil evenly spread, and place the zucchini rings covered with egg liquid in turn;
5.
Slowly fry on medium-low heat, then knock in quail eggs, sprinkle a little salt in the middle, until the bottom is fry until solidified, then turn over;
6.
Continue to fry until the bottom is golden and ready to serve. If you feel the taste is light, you can also squeeze some tomato sauce. The sweet and sour taste is also good!
