Chinese Food
Braised quail with hot sauce
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When we go out for dinner in the Spring Festival, we can't do without a poultry dish. As a family of three, usually a braised pigeon is enough. However, it takes time and labor to cook pigeons at home. It's not as convenient as the Japanese sauce with thick fireworks. In Japanese culture, Shao means roast. Different Shao has different sauces. Today, it's a basic sauce. Japanese cooking wine, Weilin, soy sauce and sugar are the simplest and most able to reflect the advantages and disadvantages of the ingredients themselves. Quail is smaller than pigeon. As one of the eight treasures of Chinese birds, it also has many fans in Japan. The meat of free range quail is compact and full of wild game. Even the bones have unique fragrance. At the same time, quail is called animal ginseng. It is a good tonic. It can not only strengthen the body, but also nourish the brain. -
Cooking ingredients
Cooking Steps
Step1:Make sauce - wine and vinaigrette into pot. Boil the fire. Let it burn for 2 minutes. Evaporate the alcohol.
Step2:Add soy sauce and sugar.
Step3:Bring to a boil over a high heat. Then let it simmer for 10 minutes or until the water is dried to about 70%. At this time, the sauce evaporated about 150200 ml. Standby after turning off the fire.
Step4:Deal with quail - remove the head and feet of quail. Then remove all bones except the wings. The operation of this step should be careful. It can not be pulled hard. It should follow the bone direction. With the help of a knife, it can be removed. After bone removal, drain the water.
Step5:Medium low heat. Put a thin layer of oil on the steak pot. If you use the grill directly, you can omit this step.
Step6:Quail quickly soak in the sauce.
Step7:Then fry it with the skin up.
Step8:When the meat starts to turn yellow, dip it in the sauce again, and then continue to fry it up.
Step9:Fry until the meat starts to burn. Turn over and fry the skin.
Step10:When the skin turns yellow, quickly soak the quail. Fry the skin upward until it has a beautiful brown color. Turn over. Then fry until it turns yellow.
Step11:Cut quail into one bite. If it's about 100g quail, cut into four pieces.
Step12:Put it on a plate and sprinkle with a little Qiwei powder.
Cooking tips:1 if there is no quail, you can use chicken leg meat or pigeon instead. If there is no seven flavor powder, you can use pepper powder or white pepper powder. Quail suggest starting from the sternum. In the process of bone removal, be patient to find out the direction of the bone. Pull according to the direction. Or cut with a knife. If conditions permit, it is ideal to bake with carbon. In addition, the steak pot is the best choice. Compared with the pan, it can better simulate the effect of barbecue. 4 as the pot gets hotter and hotter, there are more and more sauce residues. The baking speed behind will also speed up. So we should control the size of the fire according to the situation. We can appropriately reduce the size of the fire to avoid the situation that quail is not cooked yet. There are skills in making delicious dishes.
