Chotou Chun

How to do it in spring

The raw materials used for making bamboo shell spring are as follows:

Quail 10, soybean oil 500g (actual consumption 50g), tomato juice 35g, chili sauce 10g, scallion 10g, pepper 1g, ginger 5g, soy sauce 5g, garlic 5g, yellow rice wine 5g, refined salt 2.5G, coriander 5g, chicken soup 300ml, pepper salt 15g.

The process of making shetouchun is as follows:

1. Take out the internal organs of the quails, chop off the claws, wash them, control the dry water, wipe them with clean cloth, mix them with yellow rice wine mixed with hot sauce, wipe them one by one, wipe them inside and outside, put them into the plate, marinate them for half an hour, and taste them.

2. Heat the frying pan, pour in the soybean oil, when it is 60% hot, put in the pickled quail, deep fry it into red sauce, remove it and control the oil.

3. Leave 30g soybean oil in the original frying pan, heat it up, add scallion, minced ginger and garlic mud to fry until fragrant, add chicken soup, bring to a boil, add soy sauce, refined salt, yellow rice wine and tomato juice, add quail, and simmer over low heat.

4. Put soybean oil into the frying pan. When it is 80% hot, put the stewed quail into the frying pan and fry it thoroughly.

5. When eating, dip it in a small dish with pepper salt.

The characteristics of this plant are as follows

The meat is tender, crisp and fragrant.

Chotou Chun

Tuotouchun is a famous traditional dish in Shaanxi Province. The meat is tender, crisp and fragrant. Take out the internal organs, chop off the claws, wash, control the dry water, wipe with clean cloth, mix with yellow rice wine mixed with spicy sauce, wipe the quails one by one, wipe them inside and outside, put them into the plate, marinate for half an hour, and taste. Heat the frying pan, pour in the soybean oil, when it is 60% hot, put in the pickled quail, deep fry it into red sauce, remove it and control the oil. Leave 30g soybean oil in the original frying pan, heat it up, add scallion, minced ginger and mashed garlic, fry until fragrant, add chicken soup, bring to a boil, add soy sauce, refined salt, yellow rice wine and tomato juice, add quail, and simmer over low heat. In the frying pan, add soybean oil. When it's 80% hot, deep fry the crispy quail and put it in a basin. When eating, serve with pepper salt in a small dish.

Raw materials

Quail 10, soybean oil 500g (actual consumption 50g), tomato juice 35g, chili sauce 10g, scallion 10g, pepper 1g, ginger 5g, soy sauce 5g, garlic 5g, yellow rice wine 5g, refined salt 2.5G, coriander 5g, chicken soup 300ml, pepper salt 15g.

Production process

1. Take out the internal organs, chop off the claws, wash, control the dry water, wipe with clean cloth, mix with yellow rice wine mixed with spicy sauce, wipe the quails one by one, wipe them inside and outside, put them into the plate, marinate for half an hour, and taste. 2. Heat the frying pan, pour in the soybean oil, when it is 60% hot, put in the pickled quail, deep fry it into red sauce, remove it and control the oil. 3. Leave 30g soybean oil in the original frying pan, heat it up, add scallion, minced ginger and mashed garlic, fry until fragrant, add chicken soup, bring to a boil, add soy sauce, refined salt, yellow rice wine and tomato juice, add quail, and simmer over low heat. 4. In the frying pan, add soybean oil. When it's 80% hot, deep fry the crispy quail and put it in a basin.

How to eat

When eating, serve with pepper salt in a small dish

Longitude: 104.06573486

Latitude: 30.65946198