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How do quail birds taste good?

1. Kill and wash the quail, chop off its head and claws, divide the bird into 4 pieces and soak it in clean water for half an hour. Remove the blood water, put it in a large pot, add salt, monosodium glutamate, Shaoxing wine, spring onion and ginger, Huai yam, Chinese wolfberry, water (80% full). Steam in a steamer for about 45 minutes until crispy. Pick out the spring onions and ginger and serve in the original pot.

2, stew raw materials: quail, ginseng, ginger seasoning: salt quail meat knowledge introduction: quail alias: quail bird meat, Wanquail meat, red throat quail meat, red face quail. Quails belong to the pheasant family. As the saying goes, "eat birds, pigeons and quails." Quail meat and eggs are delicious and nutritious.

3. 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.

Step-by-step quail is skinned, eviscerated and washed. (I dare not do this, so the first few steps are done with the help of the seller. I just washed the quail.) put the washed quail on the plate. Pour the right amount of cooking wine to remove the fishy smell. And add spring onions and ginger. Just steam it in the pan. Come out of the pot.

5, taste salty main ingredient quail, Codonopsis pilosula, yam technology cooking fast navigation nutritional value method formula 1 quail, Codonopsis pilosula 15 grams, Huai yam 30 grams.

How to roast quail

Prepare the 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.

Spray some oil on the baking pan, place the quail (chest up, as in the picture), and spray some oil on the quail surface. Put it in an oven preheated at 550F (about 280℃). Please click to enter the picture description for 10 minutes, bake until scorched oil on the front, bake on the back for 8 and a half minutes, and then turn back and bake for a total of 20 minutes.

The quail is treated with blanching water and rinsed 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. Deep-fry it in a frying pan. Fry it and fish it out. And then refried and fished it out. Picture of fried quail product.

Raw materials: 4 quails, chopped onions, shredded ginger, minced garlic, honey, oyster sauce, light soy sauce, cooking wine, salt. So mix the seasoning together and make a sauce, then spread the sauce evenly on the processed quail, marinate and taste.

Bought quail. 2 wash the quails bought. Cut the quail from the chest with kitchen scissors. Mix wine, five-spice powder and salt in a small bowl. 5 put the marinade into the processed quail and marinate the quail evenly for one night. 6 put the pickled quails on the baking pan.

Although the sauce is occasionally baked when the quail is pickled inside and outside, the seasoning is completed. Chicken fried butter ingredient: quail garlic chopped onion pepper five flavors dear turmeric soy sauce sesame oil: rub with salt inside and outside the chimney, then rinse and drain.

How to marinate barbecued quails

Production method: shred onion, ginger and garlic. Marinate light soy sauce, salt, red wine, peanut oil and sesame oil in quail (about 12 to 24 hours in the refrigerator). Preheat the oven at 180 degrees for 5 minutes. Put the quail on the roast net and use a baking pan to pick up the dregs.

Pickling: pickling is a key step to improve the flavor of roasted quail. Marinades can be made according to your own taste, such as olive oil, vanilla, minced garlic, lemon juice, salt and black pepper.

Pickling: pickling is a key step to improve the flavor of fried quail. Salt, pepper, five-spice powder, garlic, ginger and other seasonings can be used to adjust according to your taste. Marinate for at least 30 minutes to allow quails to fully absorb the flavor of the seasoning.

Should the roast quail be pickled with barbecue sauce?

Quails go to the supermarket to buy ready-made pickles for barbecue. Or buy it in the market and marinate it with a little salt, ginger and light soy sauce. Put the marinated quail in the middle of the oven at 200 ℃ 250 min.

Roast quail: put the pickled quail on the grill and bake it slowly over medium heat. During the roasting process, you can use a brush to dip olive oil on the quail surface to keep it moist and prevent it from scorching. Make glaze: mix honey, soy sauce and soy sauce (if used) in a small bowl and make a barbecue sauce.

Mix well with marinade in a large bowl. Add quail and gently stir-fry until completely soaked in marinade. Close the lid and refrigerate for at least 30 minutes. Preheat oven to 200C.

Pickling: pickling is a key step to improve the taste of roast quail. You can use a variety of spices and seasonings to marinate quail, such as salt, pepper, garlic, rosemary, thyme and so on.

It takes about 20 minutes to roast quails at 150 degrees in the oven. If you want to bake quails in an oven, you should first marinate them with light soy sauce, salt and cooking oil for 3-4 hours. Bake for about 10 minutes and continue to bake.

How to cook salt and pepper roast quail, how to make salt and pepper roast quail, delicious pepper

Bought quail. 2 wash the quails bought. Cut the quail from the chest with kitchen scissors. Mix wine, five-spice powder and salt in a small bowl. 5 put the marinade into the processed quail and marinate the quail evenly for one night. 6 put the pickled quails on the baking pan.

Raw materials: 4 quails, chopped onions, shredded ginger, minced garlic, honey, oyster sauce, light soy sauce, cooking wine, salt. So mix the seasoning together and make a sauce, then spread the sauce evenly on the processed quail, marinate and taste.

Prepare all kinds of excipients, such as onion, ginger, garlic, salt, cumin, cumin, light soy sauce, red wine, etc., and marinate the quail for 2-3 hours to taste. Remember that the quail should be cut from the middle of the stomach. After pickling, put the quail into the oven to the middle layer, and preheat the oven a few minutes in advance.

Quails go to the supermarket to buy ready-made pickles for barbecue. Or buy it in the market and marinate it with a little salt, ginger and light soy sauce. Put the marinated quail in the middle of the oven at 200 ℃ 250 min.

"roast quail" in the oven for 20 minutes. Wash the quails and cut them off at the back. Please click the input picture to describe sprinkling a small amount of salt on your hands and rub the skin of each quail with salt. Please click to enter the picture description to put all the seasonings and ginger slices in the bag, shake well, put them in the refrigerator and marinate for about 2 hours.