Yarn ball quail eggs, small volume and large energy, concentrated are the essence.

Today I will share a special practice, yarn ball quail eggs, simple and easy to learn, you can succeed at one time, small volume and large energy, take a bite of the skin crunchy, the inside is the combination of egg white elastic and egg yolk fragrance The taste, the appearance is high, the taste is good and the nutrition is sufficient, adults and children like it, and the Spring Festival entertains guests with face.

Soak the quail eggs in clean water for 2 minutes and rinse them.

Put it in a pot, bring the water to a boil over medium heat, and cook for 5 minutes until it is cooked through.

Remove and put in cool water to cool down, peel off the skin, revealing delicate and smooth skin.

Fresh noodles are prepared in advance and of a moderate width.

Take a piece of noodle and wrap it around the quail egg haphazardly, with the final noodle head carefully pressed under the nearby noodles.

Do them all in turn.

Put oil in the pot, burn over medium heat until five or six percent hot, that is, put the chopsticks into the oil, small bubbles will appear around it, put in the finished yarn ball quail egg raw blank, fry until the skin is golden, and you can get the colander to control the oil.

Place on a plate and enjoy. `

You can also squeeze a little tomato sauce on each yarnball quail egg to garnish it with more flavor, and of course, if you like, you can also dip it in tomato sauce.

The golden and crispy skin, the bouncy egg whites, and the fragrant egg yolk make you have an appetite at a glance, who can not love it? It's better to take action than to be tempted, so let's try it quickly.