Hot and sour bomb

1

Prepare the ingredients.

2

Wash the quail eggs and place them in cold water. Heat them over high heat and bring them to medium heat. Cook for 6 minutes and remove them for later use.

3

Place the beancurd on the gauze and press it into pieces with a spoon.

4

Pick up the gauze with your hands.

5

Squeeze the water out of the tofu.

6

Cut the onions and ginger into minced pieces. Pour the meat into a large bowl, add the chopped green onion and ginger, cooking wine, soy sauce, salt, oyster sauce and sesame oil, and stir well in the same direction.

7

Pour the tofu dregs into the meat filling.

8

Stir thoroughly.

9

Beat in an egg and stir well again.

10

Peel off the cooked quail eggs. Dig up a spoonful of stuffing, press into a round cake in the palm of your hand, and add the quail eggs.

11

After sealing, adjust it to the shape of an egg.

12

Pour the oil into a small milk pot, heat it to 70% heat, add the wrapped meatballs, fry them for about 2 minutes, wait until the outer skin is golden yellow, remove and drain the oil, place them on a plate, and sprinkle with Thai sweet spicy sauce. Taste better.

Super Verbose: **With the ingredients listed above, you will make about 20 pieces. If you have a small family and 20 is too many to finish, store them in the fridge. They can be heated in the microwave for 2 minutes the next day and taste just as good, so this is quite suitable for packing a few in a bento box.** This dish can also be eaten directly without the sauce. Lee Kum Kee's Thai Sweet Chili Sauce pairs excellently with fried foods; it is sweet, sour, and delicious, adding the perfect finishing touch to the dish, so you might as well give it a try. **Use a small soup pot for frying; because the surface area is small, you don't need to pour much oil to achieve sufficient depth, so using a small pot is relatively more oil-saving than using a large one.** Quail eggshells are relatively thin and not as easy to peel as chicken eggs. When peeling quail eggs, it is recommended to keep a bowl of clear water on hand to rinse them while peeling, to prevent small bits of shell from sticking to the surface of the egg. **This is a party dish suitable for all ages; it tastes amazing whether served hot or cold. You can make it in advance before guests arrive to save time, so it won't hinder your preparation of other dishes.**