The quail egg pearls
By VicentaLakin
There's a layer of paint and tasted pills. The only drawback is the number of steps and the length of time。
Recipe Recommendations
- Long-grain glutinous rice 2 cups
- quail eggs
- meat emulsion 800g
- tricolor brown rice 50g
- eggs in 1
- salt appropriate amount
- soy sauce 2 spoons
- black pepper a little
- flour a little
- edible oil appropriate amount
- tea 10g
- spiced powder 2g
- soy sauce 1 spoon
Steps for The quail egg pearls
1
Two cups of rice。
2
Clean and immersed for more than three hours。
3
The quail egg is cold-watered into the pan, adding halogens for 8-10 minutes。
4
Cook it and put it in cold water for five minutes。
5
Scratch, dry water with kitchen paper。
6
A thin layer of flour。
7
The pan is oiled and the egg of quail is fried to the surface of gold。
8
It's fried to the bone。
9
It's in the halogen that just boiled。
10
An egg, salt, raw smoke, black pepper powder, and then a small amount of water to make it back up。
11
Boiled rice, ready for halogen, meat。
12
And a bowl of warm water for sticky hands。
13
Put some warm water on your palms, then take the meat and crush it。
14
Pack in quail eggs。
15
The meatloaf wrapped all the quail eggs。
16
The meatballs were mixed with three colours of rough rice and rolled back and forth in a small bowl, so that the meatballs were evenly attached to the rice。
17
Rolling into circles, steaming pots for about 40 minutes。
18
This is pure rice, not three colors of rough rice。
19
If you're good, you need to get the pot out of there right now, or the water will return to the bottom。
20
Three-colour rough rice products。
21
Pure rice。
22
It's open and it's hierarchical。The quail egg pearls Make Tips
1. The rice has been selected with long grains of rice, which have been made to look better than round. The water is not clear, the movement is soft and the grain is too long to soak. Fresh meat is selected for leg meat, which flows when too fat. It doesn't have to be too much sauce to make sure it tastes original. 3. The meat is reduced to dumplings。