Name: Tea-scented Quail Eggs
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g quail eggs; 100ml Marinade juice; 1 piece Black tea bag; 5g Tieguanyin; 3 pcs Dried chili; 1g pepper; 5g ginger; 5g crystal sugar; 8ml Soy sauce; 2g Refined salt

Tea-scented Quail Eggs

by Happy elf a

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Quail eggs are quail eggs, rich in nutrients, good taste and high medicinal value. Although quail eggs are small in size, their nutritional value is as high as that of eggs. They are natural supplements and unique in nutrition, so they are called "the best in eggs". It has the functions of replenishing qi and blood, strengthening the body and strengthening the brain, and enriching the skin. Generally, the nutrient content of 3 quail eggs is equivalent to 1 egg, so it should not be overeaten to avoid excessive cholesterol intake.
The third weekend in June is Father’s Day. I have bought a pair of sandals for my dad in advance as a holiday gift. The rest is companionship, which is to make time to cook and let my parents eat during the rushed days. Comfortable, eat at ease. You raise me young, I raise you old, and hope that every day in the future, without asking for great wealth, we will all have fun together and live peacefully.
Wandering in the supermarket, I saw some good quail eggs, so I bought some and went home. Thinking of my father’s habit of having a drink every day, he just used it to make tea-flavored quail eggs. After being boiled and soaked for a few hours, it is very tasty. It is very good when served with wine and as a snack...

Tea-scented Quail Eggs

1. Quail eggs, rinse with water and put them in a deep basin.

2. Add water and soak for 30 minutes.

3. Boil water in a pot, add the washed quail eggs when the water is boiled, and boil for about 4 minutes.

4. Remove the cold water, and then crush the eggshell with water.

5. All kinds of halogen materials are available for use.

6. Pour water into the casserole, add tea bags, tea leaves, dried chili, pepper, ginger, rock sugar.

7. Add the brine juice.

8. Join the soy sauce.

9. After tasting, add salt, bring to a boil over high heat, reduce to medium and low heat and cook for 10 minutes.

10. Add the prepared quail eggs.

11. After the soup boils again, cook for another 5 minutes and turn off the heat. Soak for more than 2 hours before eating.

Tips:
1: The boiled quail eggs, soak them in the marinade for a longer time, will add more flavor.
2: Quail eggs are easy to cook, so cook for a few minutes first, remove the cold water, and put it in after the soup tastes out, and cook for a few minutes.
3: Brine juice and soy sauce have a salty taste, so you can taste the soup first when adding salt to avoid adding too much salt, which may cause the finished product to be too salty.
4: Tea can use black tea, green tea, Tieguanyin, Pu'er tea, etc.
5: Quail eggs are fragile. When pinching, use a lighter hand, or use a small spoon to break them.