Osmanthus Fermented Bean Curd with Quail Eggs

Name: Osmanthus Fermented Bean Curd with Quail Eggs
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 15 quail eggs; Some Water starch; Some oil; Some salt; 1/2 bowl Fermented bean curd juice; 1 tablespoon Osmanthus syrup

by Yu Fei

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

The mini-sized quail eggs, I am tired of braising, and I am tired of eating thirteen incense. I am still used to the boiled method. Today, I will give you a new choice, deep-fried fermented bean curd. Whether it is a staple meal or a pre-dinner snack, it is a great taste. "

Ingredients

15 Quail Eggs
Some Water Starch
Some Oil
Some Salt
1/2 bowl Fermented Bean Curd Juice
1 tablespoon Osmanthus Syrup

Osmanthus Fermented Bean Curd with Quail Eggs

1. Bring to a boil, place quail eggs on medium heat for 4 minutes

Osmanthus Fermented Bean Curd with Quail Eggs recipe

2. Remove and immerse in cold water, and shell out after cooling

3. Coat evenly with cornstarch

4. Heat the oil to 6 layers, and lay the quail eggs

5. Fry until the egg skin is golden, remove it

6. Start another pot and add fermented bean curd juice

7. Pour in half a bowl of water and taste

8. Bring to a boil over high heat, place the quail eggs, roll evenly for 1 minute, add the water starch juice that has been adjusted beforehand, and thicken it

9. Before serving, put the sweet-scented osmanthus syrup into the soup and stir-fry evenly.

Tips:
1. The quail eggs are easier to peel after being boiled and soaked in cold water

2. Don't put osmanthus syrup early to avoid sticking to the pan

3. The whole bottle of fermented bean curd juice can be purchased at the supermarket. The thickening starch should not be too much, so as not to make the soup too thick and affect the taste.