Salt and pepper quail eggs
By AlexisMayer
I have to post until midnight and give people a snack that is suitable for supper-salt and pepper quail eggs. It seems that the process of frying quail eggs is a bit like making tiger skin eggs, but ours is much tender than tiger skin eggs. Personally, I think that the big test and torture of frying tiger skin should be left to the eggs and duck eggs. It's not that pigeon eggs don't have the ability to wear tiger skin clothing for weak quail eggs, but because they are small, the taste of tiger skin will be hard when fried. Why not taste like this?
Recipe Recommendations
- quail eggs appropriate amount
- sesame appropriate amount
- pepper appropriate amount
- cumin appropriate amount
- sugar appropriate amount
- salt appropriate amount
- edible oil appropriate amount
Steps for Salt and pepper quail eggs
1
Quail eggs, pepper, cumin, sugar, salt, sesame seeds, edible oil.
2
Pour the quail eggs into the pan with cold water. After boiling, continue to cook for 3 minutes.
3
Peel the cooked quail eggs and blot dry with kitchen paper.
4
Put it into an oil pan and fry it until the surface changes slightly.
5
After frying, serve out for later use.
6
Heat the pan without putting oil in, add pepper grains and stir-fry until fragrant.
7
Pour in cumin, sesame seeds, sugar, salt, turn off the heat, and stir well under the remaining heat.
8
Pour into a grinder and grind to powder.
9
Dip each quail egg evenly with salt and pepper and start eating.Salt and pepper quail eggs Make Tips
Passionate "Pepper" Tips
1. If you don't use salt and pepper, you can choose dipping sauces you like, such as chili sauce, ketchup, or mustard.
2. Rinse the quail eggs with cold water immediately after boiling to easily peel the shells.
3. Use a small saucepan to fry the eggs like I do; it saves oil.
4. If you don't have a grinder, a rolling pin works just as well.