Quail Eggs in Tomato Sauce

Name: Quail Eggs in Tomato Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 30 quail eggs; 2 tablespoons ketchup; 1 tablespoon White sugar; 1/2 a spoon White vinegar; a little salt; a little Cooked white sesame; a little Peanut oil

by Wandering stars

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Ketchup-flavored dishes are a favorite taste of children.
This dish uses quail eggs as the main ingredient and is made with tomato sauce. The small white quail eggs are wrapped in a tempting sauce, sour and sweet, and you can’t stop eating.
Quail eggs are considered as "the ginseng among animals", and their nutritional value is no less than that of eggs. They are rich in protein, cephalin, lecithin, lysine, cystine, vitamin A, vitamin B2, vitamin B1, iron, and phosphorus. , Calcium and other nutrients, can nourish qi and blood, strengthen muscles and bones. "

Ingredients

30 Quail Eggs
2 tablespoons Ketchup
1 tablespoon White Sugar
1/2 a spoon White Vinegar
a little Salt
a little Cooked White Sesame
a little Peanut Oil

Quail Eggs in Tomato Sauce

1. Prepare all the raw materials

2. Put cold water in the pot, add a little salt, and put the quail eggs

3. Cook on low heat

4. Boiled quail eggs soak in cold water to cool down

5. Peel the shell and spare

6. Pour an appropriate amount of peanut oil into a non-stick pan, heat it up and add quail eggs

7. Fry the quail eggs until the surface is golden and wrinkled

8. Leave a little base oil in the pan, pour in the tomato sauce and stir slightly

9. Add sugar, vinegar, salt

10. Continue to stir fry, you can add a little water

11. Pour in the fried quail eggs

12. Mix well, so that each egg is covered with tomato sauce

13. Sprinkle some cooked white sesame seeds for decoration before serving

Tips:
1. Be sure to use cold water when boiling quail eggs. Add a little salt to the water to prevent the shell from breaking.
2. Put the boiled quail eggs into cold water to cool down to prevent the residual heat from making the eggs old. Quail eggs soaked in cold water are easier to peel.
3. When peeling, you can put the quail eggs in a lunch box with a lid, shake it until the egg shell is broken, you can easily peel it.
4. The sweetness of tomato sauce can be adjusted according to your own taste, and a little water starch can also be added at the end to thicken the sauce to increase the viscosity of the sauce.
5. The tiger-skin quail eggs in the restaurant are all deep-fried, and they can be fried at home, and only a little oil is needed. It is best to choose a non-stick pan with better performance. I use the non-stick pan of Joyoung Light Luxury Pie. This pot uses the sapphire non-stick process, each pot has 2.5g of sapphire powder evenly distributed, and the non-stick effect can hold all kinds of ingredients.