[Beijing] sweet and sour tiger skin quail egg-You Are Foodie

By Heather
85

[Beijing] sweet and sour tiger skin quail egg

Yesterday, a netizen left a message saying, "I have collected all your dishes. I think I like all your homemade dishes." I am really moved to have such a friend supporting me. Under each of my recipes, there will be such a sentence "make delicious food with your heart and transfer the positive energy of the kitchen". I am especially willing to share my successful food with you and pass it on to more people.Quail eggs are mostly used as side dishes. Of course, there are also times when I am the protagonist, such as the hillbilly marinated egg I have done before. Today, it was treated with tiger skin egg, wrapped with sweet and sour juice, and a red dish was served. Sour, sweet and delicious, children and big friends like it.

Main Ingredients

oil appropriate amount
salt 1 g
ketchup 3 scoops
Quail egg 15

Auxiliary Ingredients

White sesame A moderate amount of
aromatic vinegar 1 tablespoon
sugar 2 scoops

Step 1 . Quail eggs are boiled and soaked in cold water for a while. It is easier to peel them.

Step 2 . Put a proper amount of oil into the pot, and when it is 60% hot, add quail eggs and fry them slowly over medium heat.

Step 3 . Deep fry until golden yellow. Remove the tiger skin on the surface to control the oil.

Step 4 . Add tomato paste, salt, sugar and vinegar in a bowl and stir well.

Step 5 . Put a little oil in the pan, don't put too much, just 1/3 of the cooking oil. Don't wait for the oil to heat up. Pour in the sauce. Stir fry until bubbles appear and the juice thickens slightly.

Step 6 . Pour in the tiger skin quail eggs and stir fry them until they are evenly covered with sweet and sour juice. Sprinkle some white sesame seeds when coming out of the pot.

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