A can of quail eggs
By VicentaLakin
The husband bought the raw quail eggs as they were ripe, and he didn't even break them。
Recipe Recommendations
- quail eggs 500G
- dried chili of 3
- aniseed of 2
- geranyl 3 tablets
- cinnamon appropriate amount
- cumin appropriate amount
- pepper appropriate amount
- tangerine peel appropriate amount
- rock sugar 5-6 block
- oyster sauce 2 tablespoons
- soy sauce 1 scoop
- salt 1 teaspoon
- salty and fresh
- cook
- half an hour
- simple
Steps for A can of quail eggs
1
The quail eggs were cleaned, and I used salt water for a while。
2
The canisters and lids are boiled with water to disinfect the fungus and are naturally dried up。
3
The spices, the leather, the leaf, the cinnamon, the peppers, the fragrances, the herbs, the dried peppers, the big ones。
4
Boiled spices with a small boiler, a spoon of old smoke, a spoon of salt, two spoons of oil, and then boiled with the eggs of quail。
5
When quail eggs are boiled, the skin is smashed in the canister while the iron spoon is hot。
6
When you filter the soup and pour it in the bottle, you have to fill it up. If you like hot, you can put chili together. Go on
7
Put the lid on, you have to tighten it. Burn water with a steam pan and put the jar upside down。
8
The boiler starts steaming for five minutes and closes the fire, strangling the jar while it's hot. The jar is cold enough to see clearly dents in it。A can of quail eggs Make Tips
Rewinding steam cans, when they are naturally cooled, is the same as cans sold outside, which is itself a step in their production. Practising: It's the heat that swells and constricts, so that the pressure in the can is smaller than outside. This method can also be used to make a variety of fruit cans, which can be used for long periods of time as long as they remain inhaled。