Pickled Pepper Quail Eggs

Name: Pickled Pepper Quail Eggs
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 80g Pickled peppers; 120g lettuce; 40g carrot; 60g Pickled pepper water; 250g quail eggs; Some Canola oil; 100g Shimizu; 1 tsp salt; 3 tsp White sugar

by Lao Fang Xiaoyu

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Quail eggs are recognized as a kind of delicacy. We usually order hot pot or braise them with meat. They are very delicious. Quail eggs are sweet in taste and flat in nature. They have the effects of replenishing qi and blood, strengthening the body and strengthening the brain, enriching muscles and skin, and have a tonic effect on patients with malnutrition, neurasthenia, hypertension, bronchitis, and vascular sclerosis; especially for patients with Women with anemia and irregular menstruation are particularly effective in regulating, nourishing, and beautifying skin. This side dish was also learnt from behind by Teacher Mei. It is indeed as Teacher Mei said: spicy and delicious, not greasy in fragrance~~

Ingredients

80g Pickled Peppers
120g Lettuce
40g Carrot
60g Pickled Pepper Water
250g Quail Eggs
Some Canola Oil
100g Shimizu
1 tsp Salt
3 tsp White Sugar

Pickled Pepper Quail Eggs

1. Prepare pickled peppers and quail eggs

2. When the pot is hot, pour in some canola oil, stir-fry the chives, ginger and pepper

3. Pour the lettuce and carrots and stir fry

4. Pour in pickled peppers and stir fry

5. Then pour the pickled pepper water and water

6. Finally, add salt and sugar

7. Turn off the heat after boiling, pour into a container and let cool

8. Add a little salt and water to the quail eggs, boil it on a low fire, let it sit for 3 minutes

9. Peel the shell and pour it into a container of pickled pepper water and mix well

10. Cover and refrigerate for 8 hours before serving

Tips:
1. The quail eggs are boiled with salt to prevent the quail eggs from cracking during the cooking process;
2. The amount of pickled pepper and pickled pepper water can be increased or decreased according to the degree of spicy food;
3. If there is no fresh-keeping box with a lid, a glass bowl can be covered with a layer of fresh-keeping film.