Secret Roasted Quail, The More You Chew, The More Fragrant It Is, A Classic Appetizer

Name: Secret Roasted Quail, The More You Chew, The More Fragrant It Is, A Classic Appetizer
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 quail; 1 cut Green onions; 3 cloves garlic; 4 tablespoons Soy sauce; 3 tablespoons Oyster sauce; 2 tablespoons Cooking Wine; 1 tablespoon Chili powder; 1 tablespoon Cumin powder; 1 tablespoon Sugar; 1 tablespoon salt; Some oil; Some honey

by Looking for Mimi

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Barbecue stalls always have many classic delicacies, which are loved by diners all year round, but they are veritable popular products, and grilled quail is definitely one of them. Although quail is small, it has high nutritional value. It is used for stewing soup, the meat is tender and has nourishing effect; when used for barbecue, it is more delicious and full of wine. My dad eats roasted quail very much, with a glass of wine, it's a comfort.
For homemade roast quail, I use an electric oven. Compared with grilling quail on charcoal fire, it has no troubles of oily smoke, and no need to clean the battlefield after cooking. You don’t need to stay aside and turn around when baking, so you can free your hands for other things. Things are very convenient.

Secret Roasted Quail, The More You Chew, The More Fragrant It Is, A Classic Appetizer

1. Finely chop green onions and garlic.

Secret Roasted Quail, The More You Chew, The More Fragrant It Is, A Classic Appetizer recipe

2. Open the quail, remove the internal organs, cut off the head and claws, and rinse.

3. Put quail, green onions, garlic, soy sauce, oyster sauce, cooking wine, chili powder, cumin powder, sugar, and salt in a large bowl.

4. Grab and mix evenly, cover with plastic wrap, and refrigerate for at least 2 hours to fully marinate and taste.

5. The marinated quails are placed on the kitchen grilling net, and the skin is slightly dried. It can also be blow-dried with the help of a fan or wiped dry with kitchen paper.

6. Brush both sides of the quail with a layer of oil, put it in the preheated oven, heat up and down at 200 degrees, turn on the hot air mode, bake for 10 minutes, take out one side, and continue to bake for 5 minutes.

7. Take out the quail again, brush both sides with a thin layer of honey water, then with the skin facing up, continue to bake for 5-8 minutes, and it will be out after the color is even.

Tips:
1 If you want the skin of quail to be darker, you can add an appropriate amount of soy sauce when pickling, and the coloring effect will be more obvious.
2 Honey water is a one-to-one blend of honey and purified water. It can not only season, increase sweetness, improve freshness, but also make the skin of quail more uniform and shiny.