Don't eat quail eggs in the marinade, try this method, sweet and sour, slightly spicy, one bite at a time

 

Today I will share with you a Thai tiger skin quail egg method, this sweet and spicy quail egg is soft on the outside and soft on the inside, sweet and sour, slightly spicy and delicious, very pleasing to children, especially suitable for bear children who do not like to eat eggs

- Thai Sweet and Spicy Tiger Quail Eggs - (3 servings)

【Ingredients】

Ingredients; 300 grams of quail eggs

Seasoning: 3 tsp Thai sweet and chili sauce, 1 tsp Korean chili sauce, 2 cloves of garlic

【Directions】

Step 1: Prepare the ingredients, wash the quail eggs and set aside, and mince 2 cloves of garlic.

Step 2, quail eggs in a pot under cold water, boil for three or four minutes to cook, you can put a little salt when cooking, put salt to boil quail eggs are not easy to break. It's good to peel the skin.

Step 4: When boiling the quail eggs, take a bowl and add 1 teaspoon of Korean hot sauce, 3 teaspoons of sweet and chili sauce, and a little water and stir well. (Thai sweet and spicy sauce is called hot sauce, but it is not spicy, so I added 1 teaspoon of Korean hot sauce)

Step 5: Take out the boiled quail eggs and soak them in cold water to cool thoroughly. It's so easy to peel. Soak to cool and peel for later use. Note! Note! Peeled quail eggs must be wiped dry, otherwise they will explode when they are fried and are easy to burn.

Step 6: Put more oil in the pot, and start to fry the quail eggs when the oil temperature is six or seven hot; In the meantime, the pot should be shaken constantly, so that the quail eggs are heated more evenly and are not easy to burst; When frying, you can use the lid to prevent burns.

Step 7: Fry all until the skin is wrinkled, the color is golden and the skin is like tiger skin, and take out for later use.

Step 8: Leave a little base oil in the pot, add minced garlic and stir-fry until fragrant, then put in the prepared sweet and spicy sauce and cook over medium heat until thick and oily and bubbling on the surface.

Step 9: Put in the fried quail eggs,

Step 10: Quickly stir-fry evenly over high heat, and the soup can be turned off and served after wrapping it in quail eggs.

It's out of the pot! The child took a bite at a time, and said while eating, quail eggs will be eaten like this next time~~~

Tips:

There is also a caveat. If there is a break when peeling, it is the kind of egg yolk that is exposed, just eat it directly, don't put it in., otherwise it will be easy to burst out after frying, it is all egg yolk paste, which is not good looking or delicious.