Stewed golden ball with tomato juice

Stewed golden ball with tomato juice

Introduction:

Production steps:

Step 1: shell quail eggs.

Step 2: dip in starch.

Step 3: fry in oil pan.

Step 4: deep fry until golden on the surface, and remove for later use.

First, squeeze the tomato sauce into a small bowl.

Step 6: add vinegar.

Step 7: add salt.

Step 8: add a little MSG.

Step 9: add starch and make water starch sauce.

Step 10: leave the bottom oil in the pan and add the sauce.

Step 11: thicken the sauce, put in the quail eggs, make them evenly wrapped with sauce, then out of the pot.

Materials required:

Quail eggs: moderate

Starch: right amount

Water: moderate

Tomato sauce: right amount

Corn oil: right amount

Vinegar: right amount

Sugar: right amount

Refined salt: right amount

MSG: right amount

Precautions: 1. Be careful when peeling quail eggs, try to keep them intact, otherwise it will affect the appearance. 2. Put a little salt in the sauce, which will make the dish more delicious. Don't put quail eggs into the juice too early, otherwise the eggs will be rotten and affect the appearance.

Production difficulty: Advanced

Process: slip

Production time: three quarters of an hour

Taste: sweet