Hot and sour big bomb

Hot and sour big bomb

Introduction:

Production steps:

Step 1: get the ingredients ready.

Second step: wash the quail egg in cold water, heat it and boil it in medium heat, cook it for 6 minutes, then remove.

Step 3: put the bean curd on the gauze and crush it with a spoon.

Step 4: pick up the gauze by hand.

Step 5: squeeze out the water in the tofu.

Step 6: cut onion and ginger into powder. Pour the minced meat into a large bowl, add chopped green onion and ginger, cooking wine, soy sauce, salt, oyster sauce and sesame oil, and stir in the same direction.

Step 7: pour the bean curd into the meat.

Step 8: mix thoroughly.

Step 9: beat in an egg and stir again.

Step 10: peel the cooked quail eggs. Dig up a spoonful of stuffing, press it into a small round cake in the palm of your hand, and put the quail eggs in.

The eleventh step: seal the egg shape after sealing.

Step 12: pour the oil into the small milk pan, heat it to 70% heat, add the wrapped balls, deep fry for about 2 minutes, wait for the golden skin, then remove and drain the oil, put it on the plate, and drizzle with Thai sweet chili sauce, the taste is better.

Materials required:

Pork stuffing: 200g

Quail eggs: 20

North tofu: 1 box

Egg: 1

Scallion: Half Root

Jiang: one piece

Cooking wine: 2 tbsp

Soy sauce: 3 tbsp

Salt: 1 / 2 teaspoon

Oyster sauce: 2 tbsp

Sesame oil: 1 tbsp

Li Jinji Thai sweet chili sauce: appropriate amount

Note: Super wordy: * * according to the above raw materials, it is about 20 pieces. If you have a small family and can't finish 20, keep them in the refrigerator, and heat them in the microwave oven for 2 minutes the next day. It's also delicious, so it's more suitable to put a few in when you bring a box lunch. **This dish, not with this sauce, can be eaten directly. Li Jinji's Thai sweet chili sauce, with fried food, is very delicious, sweet and sour. It can add icing on the cake to the food. You might as well have a try. **Frying things with a small soup pot, because the area is relatively small, pour not much oil, height is enough, so frying things with a small pot, relatively speaking, more fuel-efficient than in a large pot. **The skin of quail eggs is thin, so it is easy to peel without eggs. When peeling quail eggs, it is recommended that you put a bowl of water in your hand and rinse while peeling, so as to avoid the small residue of quail egg skin sticking to the surface of the eggs. **This is a banquet dish suitable for all ages. It tastes very good both hot and cold. Before the guests come, you can do it in advance to save time, so that you do not hinder the preparation of other dishes

Production difficulty: ordinary

Technology: deep fried

Production time: 10 minutes

Taste: Original