Sanxi Tiger Skin Quail Eggs

Name: Sanxi Tiger Skin Quail Eggs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g quail eggs; 4s Shiitake Mushrooms; 6g salt; 1 piece clove; 1 piece star anise; 1 Licorice; 10ML Rice wine; 200g Spring bamboo shoots; 30g Fungus; 15ML Mother and son soy sauce; 3 slices Bay leaf; 1 small piece Cinnamon; 10g Sugar; 200ML Cooking oil

by Qingming's sweetness and sweetness

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

My son is going to the spring outing, and I discussed with him some food supermarkets to buy, and then I will make him a portion of quail eggs and take it with him. The son applauded. This Sanxi quail egg with tiger skin is derived from the four-xi grilled bran. "Six-xi grilled bran" is also called "four fresh grilled bran". It is grilled bran with four kinds of umami flavors (bamboo, day lily, fungus, etc.) Shiitake mushroom) is a traditional dish, my quail eggs are matched with bamboo shoots, fungus, and mushrooms to make Sanxi quail eggs with tiger skin.
This dish is fresh, fragrant, salty, sweet and nutritious. If you like spicy food, add a few red peppers. If you go out to play, bring it with you.
The son reported proudly that the teacher had eaten a lot. The classmates also said that your mother's craftsmanship is really good. I was very happy when I heard it. I made an appointment with my son to make more delicious food for you next time out. . "

Sanxi Tiger Skin Quail Eggs

1. Prepare ingredients

2. Put cold water in the pot (the amount of water can be lower than the quail eggs), put in about 3 grams of salt (so that the eggs are not easy to boil, and help peeling), wash the quail eggs and put them in the pot, boil over high heat and cook for 2 minutes Turn off the heat and simmer for about 3 minutes, soak the mushrooms and fungus, wash them several times, and soak them in water (don’t pour out the water)

3. After the quail eggs are boiled, soak them in cold water for 2 minutes, peel off the shells, peel the bamboo shoots and cut into slices, remove the stems and cut the mushrooms into 3 equal parts, shred the fungus, and prepare the spices.

4. Pour edible oil into the hot pan. When the oil temperature is 70% hot, pour into the quail eggs and fry them over a medium-low heat. Fry the quail eggs until the surface of the eggs is wrinkled and out of the pan.

5. Leave about 40ML of oil in the pot, add the bamboo shoots and stir fry over high heat, then add the fungus and mushrooms and stir fry for 2 minutes.

6. Add quail eggs, add spices and seasonings, and the water soaked in shiitake mushrooms. Bring to a boil on high heat, cover, turn to low heat and simmer for about 40 minutes

7. Out of the pot and plate

Tips:
It is best to add some salt when boiling the eggs, so that the eggs are not easy to boil and easy to peel. You can also add a little salt to the water for the first soaking of the fungus. The mud on the fungus is easy to wash. The fungus and mushrooms are cleaned. Drop it and cook it together, it's very fresh and fragrant