Tiger Skin Quail Eggs

Name: Tiger Skin Quail Eggs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: A few quail eggs; Some Rapeseed oil; Some Marinade

by Lingling

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

One by one, quail eggs like small bombs are also very interesting to eat. Don’t just eat them right out of the pot. Put them a little, put them whole in your mouth, bite them open, and the soup inside will immediately resemble It explodes and floods the entire mouth, full of halogen fragrance, and the crunchy skin is slightly chewy. The whole has multiple tastes. Only a few grains are needed, and a whole bowl of rice will be wiped out."

Ingredients

A few Quail Eggs
Some Rapeseed Oil
Some Marinade

Tiger Skin Quail Eggs

1. Quail eggs are cooked,

2. After peeling the shell, use kitchen paper to absorb the moisture on the surface (must not omit this step, otherwise there will be a danger of disfigurement in the next step)

3. Heat the oil and put the quail eggs in it. (Rapeseed oil is the best for deep-fried oil, which is easy to color. If you don’t have other salad oils, it’s just that the color is not so good. It is best not to use peanut oil and other flavorful oils.)

4. Fry for 2-3min,

5. If the surface is crusted, it is golden yellow,

6. Put it into the marinade, (For the marinade method, please refer to the marinade method of marinated beef I made before.)

7. Marinate for 10-15 minutes, (suck up the broth) (I use the marinade mixed with old marinade and appropriate amount of water, so the marinating time is short and the flavor is sufficient. For new marinade, you need to add some time. , But pay attention to the control of the salt taste. You can put a little soy sauce in it. Taste it. The salt taste of the marinade should not be just enough, but it should be slightly lighter, so that the taste of the marinade is just right)