1. Prepare ingredients: quail eggs: 500 grams.
2. Prepare ingredients: carrot: 1 stick, fungus: 10 pieces. Carrot slices, soak the fungus in warm water, rinse and set aside.
3. Boil the quail eggs and peel off the shell. Here is a quick way to peel off the eggshell. Put the boiled quail eggs in the fresh-keeping box, pour water that has not quail eggs into the box, close the lid, and shake the fresh-keeping box vigorously for about 1 minute. Then take out the quail egg, the egg shell can be easily peeled off in pieces, which saves time and effort.
4. Peel all the quail egg shells, wash them, and pour in a small amount of braised soy sauce, so that the quail eggs are evenly dipped in the color of the soy sauce.
5. Dip the quail eggs in soy sauce, let them stand for a few minutes and then use kitchen paper to absorb the moisture. This step is very important and must not be forgotten. Pour an appropriate amount of edible oil into the pot. When the oil is 70% to 80% hot, put the quail eggs that have absorbed moisture into the frying. When the surface of the quail egg shows bubbles that resemble tiger skin, remove the oil control and set aside.
6. Blanch the fungus and carrots. After blanching, let them cool too much, and control the moisture for later use.
7. Restart the pot and pour some cooking oil into the pot. After the oil is hot, add bean paste: 2 tablespoons, King Shacha King: 2 tablespoons, stir-fry on medium and low heat to inspire the aroma of the sauce.
8. Pour in quail eggs, carrots, fungus, and a small amount of water, stir fry together to collect the juice. At this time, look at the thickness of the sauce, add an appropriate amount of water starch to thicken, stir evenly, pour in a small amount of sesame oil, turn off the heat and mix well.
Tips:prompt
1. Put the boiled quail eggs in the fresh-keeping box, the box is not filled with water that has not been quail eggs, close the lid, and shake the fresh-keeping box vigorously for about 1 minute. Then take out the quail egg, the egg shell can be easily peeled off in pieces, which saves time and effort.
2. Peel all the quail egg shells, clean them, and pour a small amount of braised soy sauce, so that the quail eggs are evenly dipped in the color of the soy sauce. The tiger skin eggs made in this way are very beautiful in color.
3. Dip the quail eggs in soy sauce, let them sit for a few minutes and then use kitchen paper to absorb the moisture. After soaking up the water, you can fry it in the pot. This step is very important and must not be forgotten.
4. Because both sauces have saltiness, no additional salt is added. You can decide whether to add salt according to your taste.
