Ingredients Jump to Instructions ↓

  1. 4 2 dozen

  2. 20 20 pcs

  3. 1/2 2 tablespoons 2 tablespoons 1 teaspoon 1 teaspoon 1 tablespoon 1/2 cup 1 teaspoon 5 tablespoons Quail eggs Canned mushrooms (black) Small green cabbage or broccoli Carrot Soy sauce Flour Sugar Salt Cornstarch, mix with

  4. 1 tablespoon cold water Soup stock Sesame oil Cooking oil

Instructions Jump to Ingredients ↑

  1. : Put the quail eggs in a bowl. Cover the eggs with cold water. Place into steamer and steam about 10 minutes. Put the eggs in cold water. After 5 minutes remove the shell. Marinate the shelled eggs with soy sauce for about 2 minutes, turn the eggs frequently, coat with flour. Deep fry the eggs until golden brown. Cook the green vegetable in boiling water. Plunge into cold water immediately and squeeze dry. Boil the carrot until tender and cut into slices. To make the seasoning sauce, add sugar, salt, sesame oil, cornstarch and soup stock in the bowl used for marinating quail eggs. Heat 3 tablespoons oil, sauté the green vegetable, add half of the seasoning sauce and cook for one minute. Remove to plate. Heat another 2 tablespoons oil in frying pan, stir fry the mushrooms and carrots. Add the remaining seasoning sauce and mix thoroughly. Add quail eggs then turn off the heat, stir well and pour in plate. Serve hot.


Send feedback