Paprika
By VicentaLakin
They say, "Eat birds, pigeon quail. "The quail, the eggs, the taste, the nutrients. quail meat is typically high-protein, low-fat, low-cholesterol food, which is particularly suitable for the elderly and for those with hypertension and obesity. The quail can be compared to the king of the pharmacists, known as the animal ginseng. The body, eggs and other diseases such as swelling, obese hypertension, diabetes, anaemia, hepatitis, cirrhosis and abdominal water have been confirmed by clinical evidence at home and abroad. Enriched egg and cerebrophosphate in quail eggs are nutrients essential for advanced neuroactivity and are brain-activated. According to our medicine, quail meat can be replete, with strong cheekbones, dysentery, digestive and liver-cleaning. A quail that has been laid is sold at a cheaper price, usually $2-$2.5, four at a time, full of a large plate, with the right method of making it. The aroma and beauty will never be lost to the chicken, and will be sufficient to satisfy the appetite of a family of three. Let's cut the crap, and now we're going to share the "Pretty" production:
Recipe Recommendations
- quail of 4
- green pepper appropriate amount
- pickled ginger appropriate amount
- Soak garlic appropriate amount
- huadiao wine appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- slightly spicy
- braised
- ten minutes
- simple
Steps for Paprika
1
Four of the murdered quail were cut open with scissors, cut a sip of its neck, pulled out a pipe and a cuisine, removed its internal organs and washed them up, and then pulled out the water。
2
The quail is torn to pieces, its butt is tossed, its leg is torn with a knife, it is torn into the bowl, it is to be salted in the right amount, and it is to be held in stick for 15 minutes
3
(a) The green peppers shall be scrutinised with a roller knife, a spare on board, and a suitable amount of ginger and garlic shall be screeched with ginger and garlic, respectively
4
(a) If the boiler is so hot that it is pouring into ginger, garlic, a little fragrance, a little ginger and garlic, and when it's in the quail, it's going to go into the quail, and it's going to go into the quail, and it's going to have to go in a little bit more, until the quail is completely fried
5
(b) When a quail is made, it is filled with an appropriate amount of wine, covered with a pot cover, 15 seconds; after 15 seconds, it is opened, and the wine is fully dried up and added to an adequate amount of old scrambling; it is added to a suitable quantity of water, flat to the quail, and it is added to an appropriate amount of pepper powder, a burning fire, an emergency fire of 10 minutes and a small fire of 15 minutes
6
In 15 minutes, add green pepper, a full fry, a two-minute lid, a full pan, a proper amount of chicken, a proper fire for juice, a proper amount of powder to make the soup thicker, and a full boiler
7
Completed Chart