A different delicacy -- braised pumpkin with quail eggs

A different delicacy -- braised pumpkin with quail eggs

Introduction:

"As the saying goes, food is better than medicine. In recent years, with the further study of vegetables by experts at home and abroad, it is found that pumpkin is not only nutritious, but also has the function of health care and disease prevention and treatment. Pumpkin itself contains special nutrients, which can enhance the body's immunity and prevent arteriosclerosis. It has been regarded as a special health vegetable in the world. Pumpkin has many functions, such as detoxification, protection of gastric mucosa, helping digestion, prevention and treatment of diabetes, reducing blood sugar, eliminating carcinogens and promoting growth and development. Eating pumpkin often can make the stool unobstructed and the skin plump, especially for women. Quail eggs have the functions of Tonifying Qi and blood, strengthening body and brain, enriching muscle and skin. Quail egg can regulate and supplement anemia, malnutrition, neurasthenia, irregular menstruation, hypertension, bronchitis, vascular sclerosis and other patients, especially for women with anemia and irregular menstruation. Pumpkin and quail eggs are very nutritious food and taste very good. So, have you ever thought about the wonderful reaction of the two cooking together? Today, I'd like to put these two kinds of food that many people think are not related together to make a home-made dish with rich flavor - quail eggs and pumpkin. The roasted pumpkin is very soft and absorbs rich vegetable juice. It tastes of braised in soy sauce at the entrance and slightly sweet at the end. And quail eggs, after the initial stir frying in the sugar juice, the skin of the egg is slightly stiffened, coupled with the strong flavor of the soup and the slight sweetness of the pumpkin, put one in your mouth, not to mention how delicious it is. "

Production steps:

Step 1: add a small amount of water to the skillet, cool the quail eggs in the water, boil them for another 4 minutes, take them out and air them until they are not hot, peel off the skin and set aside.

Step 2: cut the pumpkin in half and remove the flesh with a spoon.

Step 3: cut the remaining pumpkin meat into pieces.

Step 4: oil the frying pan, add rock sugar and fire.

Step 5: until the rock sugar melts, stir gently until the rock sugar is deep amber.

Step 6: add the peeled quail eggs and stir fry for half a minute.

Step 7: add the pumpkin and stir fry.

Step 8: add scallion and ginger to stir fry until fragrant.

Step 9: add dried pepper and Zanthoxylum bungeanum, stir fry until fragrant.

Step 10: add water until the pumpkin is slightly submerged.

Step 11: add a little soy sauce, cover the pan, medium heat.

Step 12: when the soup is obviously less and the pumpkin is slightly rotten, add appropriate amount of salt.

Step 13: collect the juice on high fire and then take it out of the pot.

Materials required:

Little golden pumpkin: 1

Quail eggs: 12

Scallion: 1 Section

Ginger: 2 slices

Rock sugar: 1 pinch

Dried pepper: 2

Zanthoxylum bungeanum: right amount

Veteran: a little

Salt: right amount

Precautions: 1. Pumpkin is especially suitable for obese, diabetic and middle-aged and elderly people. 2. Pumpkin is a good food for warming the stomach. People with cold body can eat more. 3. Pumpkin warm, stomach hot, qi stagnation in the full, damp heat and qi stagnation eat less; at the same time suffering from beriberi, jaundice, qi stagnation and dampness disease taboo. 4. Quail eggs are suitable for infants, pregnant women, the elderly, the sick and the weak; however, it is not suitable for cerebrovascular patients to eat more quail eggs. 5. When you cook this dish, you should control the amount of soy sauce, just drop a few drops, otherwise it will affect the appearance of the dish. 6. Put less salt, too salty will cover the sweet pumpkin itself, taste will be much worse.

Production difficulty: Advanced

Process: firing

Production time: 20 minutes

Taste: salty and sweet