Eight treasure quail

Eight treasure quail method:

Raw materials for making eight treasure quail

10 quails, 100 grams of Euryale ferox seed, 50 grams of lotus seed, 10 grams of wolfberry, 50 grams of pork, 15 grams of starch, 25 grams of canned bamboo shoots, 2.5 grams of refined salt, 15 grams of cooking wine, 8 cloves, 10 grams of chopped green onion, 2 grams of prickly ash, 1500 grams of cooked peanut oil (actual consumption 60 grams), 10 grams of ginger, 15 grams of chopped green onion, 50 grams of lobster slices, 50 grams of chili sauce.

Processing steps of Babao quail:

1. Remove the quail's head, remove the bone, wash it, drain the water, and taste it with refined salt, cooking wine, onion and ginger.

2. Cut pork and canned bamboo shoots into small pieces. Soak lotus seeds, Lycium barbarum, Euryale ferox seeds, cloves and prickly ash with water and decant.

3. Diced meat, bamboo shoots, lotus seeds, medlar, Euryale ferox, minced green onion, minced ginger, add refined salt, cooking wine, a little cooked peanut oil, stir evenly into the stuffing, put into the quail abdomen, put into the porcelain pot, add clove, pepper, scallion, ginger slices, steam thoroughly in the steamer, cool in the air, control dry. Pat on the starch and fry.

4. Heat up the frying pan, pour in the cooked peanut oil, and when it is 50% hot, put in the lobster slices, fry them crisp, and take them out. When the oil is 60% hot, put the quails one by one into the oil pan, fry them until golden, then take them out, and put them into small plates respectively, and edge them with lobster slices.

5. Food

The characteristics of Babao quail are as follows

Crispy skin and crisp meat are delicious and delicious.

Eight treasure quail

Babao quail is a dish, the main ingredient is pure quail, etc., ingredients are Euryale ferox seed, lotus seed, etc., seasoning is peanut oil, salt, soy sauce, etc.

Introduction to menu

[Characteristics] it tastes delicious and delicious.

[raw materials] 10 g wolfberry, 50 g pork, 15 g starch, 25 g canned bamboo shoots, 2.5 g refined salt, 15 g cooking wine, 8 cloves, 10 g green onion, 2 g prickly ash, 1500 g cooked peanut oil (actual consumption 60 g), 10 g ginger, 15 g green onion, 50 g lobster slices, and 50 g chili sauce.

Production process

1. After removing the head of quail, remove the bone, wash it, drain the water, and taste it with refined salt, cooking wine, onion and ginger.

2. Cut the pork and canned bamboo shoots into small pieces; soak lotus seeds, Lycium barbarum, Euryale ferox seeds, cloves and prickly ash with water and decant.

3. Diced meat, bamboo shoots, lotus seeds, Chinese wolfberry, Euryale ferox seed, chopped green onion and ginger, add refined salt and cooking wine, a little cooked peanut oil, stir evenly into the stuffing, put it into the belly of quail, put it into a porcelain pot, add clove, Chinese prickly ash, scallion and ginger, steam thoroughly in a steamer, cool and control dry. Pat on the starch and fry.

4. Heat up the frying pan, pour in the cooked peanut oil and heat it to 50% heat. Put in the lobster slices, fry them crisp and take them out. When the oil is 60% heat, put the quails one by one into the oil pan, fry them until golden, take them out, put them into small plates and edge them with lobster slices.

5. When eating, add the spicy sauce to the small dish and serve.

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