Fried quail

Fried quail method:

Raw materials for fried quail:

Quail 10, coriander 50 grams, salt 5 grams, MSG 2 grams, vinegar 10 grams, cooking wine 15 grams, onion 15 grams, ginger 10 grams, onion 10 grams, ginger rice 5 grams, pepper salt 6 grams, white pepper 2 grams, sesame oil 1500 grams (about 100 grams).

Processing steps of fried quail:

1. After the quail is slaughtered and depilated, the feet are cut off, the internal organs are taken out and washed clean.

2. Put the quail in a large bowl, spread it inside and outside with refined salt, monosodium glutamate, cooking wine, vinegar, scallion and ginger slices, and marinate for about half an hour.

3. Place the frying pan on a high heat and pour in sesame oil. Cook until hot, then deep fry the quail in heavy oil, then decant the oil.

4. Add ginger, rice and scallion to the wok, turn the quail evenly, sprinkle with white pepper, put the quail on the plate, garnish with coriander, and serve with pepper and salt dishes.

The characteristics of fried quail are as follows

This dish is harmonious in color, complete in shape, crisp and tender in meat, fresh and mellow. It is mostly used in folk festive banquets and is an ideal food with wine.

Fried quail

make

① Put Chinese prickly ash, clove, fennel, salt, wine, ginger (PAT loose) and scallion knot in a pot, add 6 cups of water, bring to a boil, cool, and pour into a dish (i.e. bittern).

② After dissecting the quails, immerse them in the container for 3 to 4 hours, then take them out and put them in a deep dish.

③ Pour a thin layer of marinade into the saucer. Steam for 1 hour and 30 minutes.

④ Heat up the pan and add oil. When the quails are seven years old, fry them thoroughly with a colander until golden brown. Sprinkle with spiced powder and put them on a plate.

⑤ Put the dried shrimps into the oil pan to fry the hair, then take them up and surround them with crispy quails. Use the hot sauce oil in a small dish as seasoning.

raw material

12 quails, 50g shrimp slices, 1 tbsp wine, 1 ginger, 1 scallion knot, 2 tbsp spicy soy sauce, pepper, clove, fennel, five spice powder.

Another way

Ingredients: 6 quails, 50g potato shreds as fine as cotton yarn, 25g white sesame, 1 egg.

Seasoning: onion powder, pepper powder, monosodium glutamate, fine salt each a little, 3 tbsp yellow rice wine, 1 / 2 tbsp sesame oil, 250g raw oil (actual consumption 75g), 2 tbsp dry raw powder.

Methods: 1. The quail was killed, while hot ham hair, cut off the internal organs, cut off the claws, each cut into 4 pieces, put fine salt, yellow rice wine, onion and pepper mud, sesame oil, mixing, salting taste. Then put the eggs, dry powder mix well (such as hanging paste), and then roll with a layer of sesame.

2. Heat up the pan and release the oil. When the oil is 60% hot, put the quail into the pan and fry it until it is crisp on the outside and mature in the inside. Take it out, drain the oil and put it in the middle of the plate.

3. Put the shredded potatoes in a 50% hot oil pan until they are dry, loose, fragrant and crisp. Take out the oil, add fine salt and monosodium glutamate to make a light yellow potato floss and surround the quail.

Features: golden color, attractive dry fragrance, crisp outside, fresh and tender inside, accompanied by wine and delicacies.

Longitude: 104.06573486

Latitude: 30.65946198