Tea, mushrooms, quail eggs
By VicentaLakin
People now focus on breeding, so the tea, mushroom and roasted quail eggs are not only delicious, but also satisfying their abdominal appetite, with little fat. A small amount of fragrance is put into tea mushrooms, which tastes better, while quail eggs taste more nutritious and completely spare the halogenated process (you can also put extra quail eggs in one-off and eat as a snack). It's very nutritious and healthy, and quail eggs smell like thick tea and mushrooms. However, it is advised that the cholesterol content of quail eggs is high, so do not eat too much at once。
Recipe Recommendations
- pork belly 1 small piece
- tea tree mushroom 200 grams
- quail eggs 250 grams
- carrots one
- soy sauce 1 scoop
- cooking wine 1 scoop
- ginger slices 3 tablets
- oil appropriate amount
- salt appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Tea, mushrooms, quail eggs
1
(b) quail eggs are boiled in cold-water pots, and salt is added to the boilers to prevent the quail ' s eggs from becoming fragile, and when cooked, the shells are stripped
2
(a) Hot pots of cool oil, which are put in five flowers for cooking
3
I'm not sure if I'm going to make it
4
Cooking a proper amount of wine in order to fry it
5
We're going to put a proper amount of soy sauce on top of it
6
I'm not sure I'm going to be able to do that
7
(b) Inflow of appropriate water
8
Join ready quail eggs
9
The fire opened and the cover turned into a small fire that continued to boil for 5-8 minutes
10
I'll put the carrots in the tablets and make them even
11
Add a proper amount of salt, gather juice in the fire, fill the plate, and spread onions on the surface。
12
Here we go。Tea, mushrooms, quail eggs Make Tips
1. The salt is added to cook quail eggs in order to avoid the break-up of quail eggs; 2. The grafts are made first and their fatty is added to the tea and mushrooms; 3. The roasting of quail eggs is then served in carrots; 4. The saline of spices such as salt is added to the carrots。