Marinated Quail Eggs
1.
Wash the quail eggs in a pot under cold water, boil on low heat and continue to cook for 1 minute. Turn off the heat and leave in the pot for 3 minutes.
2.
Pour out the boiled egg water, put the eggs in a basin and brew them with cold water. The rapid decrease in temperature outside separates the shell from the egg. After the temperature of the egg drops, pour out the water and use the basin as a sieve. A few times to make the egg shell evenly broken. At this time, the egg body feels soft when you squeeze it with your hands. Then add water to the egg and peel it with water.
3.
Take out the home-collected aged brine from the refrigerator and put it in the microwave to thaw
4.
Put the peeled quail eggs into a crock pot, add 200 ml of home-stored aged brine, 80 ml of Lee Kum Kee brine, and 240 ml of water. The brine should be freshly submerged ingredients. Turn the heat to a low heat and simmer for 20 minutes. Turn off the heat. Let it stand for 12 hours, then turn to low heat and cook for 10 minutes and turn off the heat.
5.
Serve on a plate
Tips:
1. There is no need to marinate the eggs that are peeled and exposed, so as not to make the brine turbid and make the finished product look bad. It can be used for boiling sugar water or something;
2. Don't overturn the eggs when using the basin, it is better to soften the egg skin, otherwise the eggs will be bad;
3. The so-called home-collected aged brine is actually prepared from Lee Kum Kee brine and water at a ratio of 1:3. Beef is marinated or other N times. After each use, remove the slick oil, impurities, and store it in the refrigerator. Defrost it when it is used. If it is not enough, use the ready-made brine juice and add it in a ratio of 1:3. This way, repeated use will make the brine more and more mellow.
