Whether it is quail eggs or eggs, it is best to eat them steamed or boiled, and the digestion and absorption rate can basically reach 100%. Today I will share with you a recipe for spiced quail eggs. The food I make at home tastes no worse than what I sell outside, and I can eat it with peace of mind, health and hygiene.
Specific method: 2 catties of quail eggs, 2 bay leaves, 1 handful of Sichuan pepper, 2 star anise, 2 small pieces of cinnamon, 2 pieces of angelica, appropriate amount of green onion and ginger, 5 pieces of rock sugar, 2 tablespoons of salt, 2 spoons of light soy sauce, 5 dried chili peppers.
1. Put the quail eggs in a basin and rinse them with tap water.
2. Put the cleaned quail eggs in a pot, sprinkle 1 tablespoon of salt, and cook in a pot under cold water for 10 minutes.
3. Take out the boiled quail eggs and put them in cold water to cool, so that they are easy to peel.
4. With a garlic mortar, gently break the skin of the quail eggs.
5. Soak all kinds of spices in a bowl for 20 minutes to remove the smell of traditional Chinese medicine.
6. After the pot is heated, pour in all kinds of spices and stir-fry to bring out the fragrance, then pour in 1 tablespoon of salt, and fry the salt until yellow.
7. Add water, add green onions, ginger slices, pour in 1 tablespoon of light soy sauce, add quail eggs, cover the pot and cook for another 10 minutes. After cooking, the quail eggs are soaked in the soup overnight, and the next morning breakfast is ready to eat.
The soaked quail egg skin has a beautiful pattern, and it is salty and fragrant in the mouth, and the more you chew, the more fragrant it becomes, it is the best partner for millet porridge and porridge for breakfast.