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How to cook quail meat is delicious

1. Wash quail, use cooking wine, light soy sauce, oil consumption, ginger, chives, salt, chicken essence, pepper, marinate for half an hour. Step 2 space pure milk hand-torn toast step 1 after the quail is pickled, heat the oil to 7% and put in the quail. Cover the quail with oil.

2. Main ingredients: 500 grams of quail meat. Seasoning: 25 grams of cooking wine, 24 grams of ginger juice, 25 grams of soy sauce, 1 gram of gravy, 5 grams of sesame oil. Kill the quail, remove the hair, wash, remove the internal organs by laparotomy, rinse with clean water, wait for cool dry water, then stir well with soy sauce, cooking wine, ginger juice, brine and other seasonings, marinate for 20 minutes.

3. Quail soup ingredient: 500 grams of quail meat. Excipients: Lentinus edodes (fresh) 50g, winter bamboo shoots 50g. Seasoning: 5 grams of salt, 3 grams of monosodium glutamate, 15 grams of cooking wine, 10 grams of tangerine peel, 20 grams of green onions, 20 grams of ginger.

4. the main treatment is diarrhea, dysentery, dampness arthralgia and so on. The efficacy and function of quail meat: strong muscles and bones, cold and summer resistant quails are beneficial to replenish qi, strengthen muscles and bones, withstand cold and heat, and benefit water and detumescence. Quail meat and eggs have the effects of tonifying the five internal organs, invigorating qi, strengthening muscles and bones, resisting cold and summer, and eliminating heat and heat.

5. After the quail is initially processed, the head and claws are cut off, the back is cut open, and the internal organs are cut into pieces. Cut ginger into thick slices and peel the garlic. Add water to the pan, put on Wang Yan, add quail James water, bring to the boil, skim off the foam, remove and rinse with cold water.

6. The yam is white and delicate in color, then add red Chinese wolfberry and stew with quail. The soup is clear and fragrant.

How to cook quail meat

After preliminary processing, the quail's head and claws are cut off, the back is cut open, and the internal organs are removed and chopped into pieces. Cut ginger into thick slices and peel the garlic. Add water to the pan, put on Wang Yan, add quail James water, bring to the boil, skim off the foam, remove and rinse with cold water.

Kill quail, remove hair and viscera, wash and cut into pieces; peel yam, wash slices; wash onions and cut ginger into slices; pour proper amount of water into the pot, put quail meat, spring onions and ginger together into the pot, boil first over high heat, then simmer over low heat until the quail meat is cooked, season with salt.

Ingredient: 500 grams of quail meat. Seasoning: 25 grams of cooking wine, 24 grams of ginger juice, 25 grams of soy sauce, 1 gram of gravy, 5 grams of sesame oil. Kill the quail, remove the hair, wash, remove the internal organs by laparotomy, rinse with clean water, wait for cool dry water, then stir well with soy sauce, cooking wine, ginger juice, brine and other seasonings, marinate for 20 minutes.

Preheat the oven for 5 minutes, heat between 160 and 180 degrees, bake for about 50 minutes, set the temperature to see the power of your own oven, turn it every 20 minutes or so, and cover with tin foil.

Main ingredients: quail 500g excipients: proper amount of oil, 2 teaspoons of salt, 2 eggs, 2 teaspoons of pepper powder, 2 teaspoons of pepper powder, 2 tablespoons sweet potato starch, 1 tablespoon cooking wine, then rinse with clean water. Cut it into small pieces with a knife and put it in a basin. Put in the ingredients. Mix well and stand still for more than 10 minutes.

I can put 3 quails in my oven at a time. I can see that the quail meat is obviously ripe. When pouring oil, sprinkle some cumin spicy powder and turn it over. The temperature is set to 200℃. At this time, the temperature is not too high. Slowly bake cumin spicy powder to taste. Sprinkle cumin powder and bake for 5 minutes, brush the prepared barbecue sauce.

The family practice of quail

1, cooking wine a little steamed quail practice 1 quail wash, remove internal organs. Wash the liver and heart and put them in a container with quail. Add spring onions, ginger, cooking wine 4 into the steamer, set up 1 hour fast stew 5 hours later, can be out of the pot, very tender, with the delicious taste of quails.

2. Prepare ingredients. Chop green onions and garlic. Put quail, green onions, garlic, soy sauce, oyster sauce, cooking wine, chili powder, cumin powder, sugar and salt in a large bowl. The pickled quails are placed on the Xue Kitchen roasting net to dry the skin slightly.

3. Quail practice: prepare 3 quails with braised quail ingredients, appropriate amount of fragrant leaves, appropriate amount of fennel, ginger, rock sugar, cooking wine, appropriate amount of soy sauce.

You can eat quail meat in dog days. How to make it delicious?

1. There are the following good practices: quail meat plus yam Qi Zi Zhaoshi lotus seed Italian kernel Guiyuan soup nourishing beauty two quail meat plus angelica head piece red jujube soup, this soup is anaemic to girls, pale face has a good effect on three quail meat, Guangdong's embellish pig sausage and big bean sprout.

2. Put the washed quail on top of the rice, add sliced ginger, green onions, cooking wine and other seasonings, and cook in an electric cooker or casserole. In this way, the cooking rice, the delicacy of quail and the aroma of rice complement each other, which is very delicious.

3, can be made into plate meat braised quail, simple and delicious, the specific steps are as follows: excipients: 300 grams of sliced pork, 500 grams of fried bread, 400 grams of pickled watermelon, 300 grams of pickled grapes, 300 grams of crabapple fruit.

4. Main ingredients: 500 grams of quail excipients: oil, 2 teaspoons salt, 2 eggs, 1 pepper, 2 teaspoons pepper, 2 tablespoons sweet potato starch, 1 tablespoon cooking wine, then rinse with clean water. Cut it into small pieces with a knife and put it in a basin. Put in the ingredients. Mix well and stand still for more than 10 minutes.

5. How to make quail meat? ingredients: Yuzhu lily quail soup ingredients: Polygonatum odoratum, lily, 3-4 quails, a handful of lotus seeds. Ingredients: salt, ginger slices. Wash and chop the quail, blanch it in a hot pot for 3-5 minutes and pick it up.

6. Leave the bottom oil in the pan, put on the boiled fire, put the spring onions and ginger in the pan, add quail, boil the yellow rice wine, add spicy soy sauce, salt, sugar, pepper, monosodium glutamate and water, cover and bake over low heat, collect juice, add lemon juice, sprinkle with sesame oil, and pour out the pan.

How to fry quail?

1. The main ingredients to be prepared are quail, bamboo shoots, onion, ginger, garlic, salt, cooking wine or flower carving wine, light soy sauce, sugar, pepper, star anise cinnamon and chicken powder.

Step 6: when the curing time is up, pour a little more vegetable oil into the pan and heat it over high heat. When the oil temperature rises to 80%, pour the pickled quail meat into the pan and stir-fry quickly. Step 7: stir-fry until the meat changes color and fragrance comes out, turn off the heat, shovel the meat out and put it into a bowl.

3. Pour a little oil into the hot pan and fry the quail. Fried on both sides is a little scorched, very fragrant! Add a little oil from the pot to stir-fry the shredded ginger, chili and garlic seedlings with a little salt to stir-fry the fragrance. Pour in the fried quail and stir-fry. Finally, add salt, soy sauce and cooking wine to simmer for 3 minutes.

4. Teach you how to cook ginger quail and how to cook ginger quail. After preliminary processing, the quail's head and claws are cut off, the back is cut open, and the internal organs are removed and chopped into pieces. Cut ginger into thick slices and peel the garlic. Add water to the pan, put on Wang Yan, add quail James water, bring to the boil, skim off the foam, remove and rinse with cold water.

5. Stir-fry until the color of the quail begins to darken, you can add boiling water.

6. Stir-fry quail with spicy sauce. Pour the right amount of oil into the pan and fry the quail. When it is fried until both sides are scorched yellow, the fragrance comes out. Wait until the pot, put in the right amount of oil, and then add garlic, chili, shredded ginger, stir-fry out the fragrance. Then put the fried quail together and stir-fry.

How do you do fried quail?

1. The first step: remove the head and claws of the killed quail, remove the untreated fluff, and then rinse carefully with water, especially the internal organs of the belly. After cleaning, drain the water and put it into the basin. Step 2: put the quail on the board and remove the hard leg bone with a knife.

2. Quail, sharp pepper, shredded ginger, garlic, oil and salt, soy sauce, cooking wine. Pour a little oil into the hot pan and fry the quail. Fried on both sides is a little scorched, very fragrant! Add a little oil from the pot to stir-fry the shredded ginger, chili and garlic seedlings with a little salt to stir-fry the fragrance. Pour in the fried quail and stir-fry.

3. The main ingredients to be prepared are quail, bamboo shoots, onion, ginger, garlic, salt, cooking wine or Hua Diao wine, light soy sauce, sugar, pepper, star anise cinnamon and chicken powder.

4. Teach you how to cook ginger quail and how to cook ginger quail. After preliminary processing, the quail's head and claws are cut off, the back is cut open, and the internal organs are removed and chopped into pieces. Cut ginger into thick slices and peel the garlic. Add water to the pan, put on Wang Yan, add quail James water, bring to the boil, skim off the foam, remove and rinse with cold water.