Difference between revisions of "Yu Rong Chun Dan"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (2 intermediate revisions by the same user not shown) | |||
| Line 15: | Line 15: | ||
* 2 tbsp [[cornstarch|corn flour]] | * 2 tbsp [[cornstarch|corn flour]] | ||
| − | == | + | == Procedures == |
# Crush and mince shallots, chop spring [[onion]] into tiny [[grains]]. | # Crush and mince shallots, chop spring [[onion]] into tiny [[grains]]. | ||
# Mash dace flesh meat, mix with seasoning, shallots and spring [[onion]]. | # Mash dace flesh meat, mix with seasoning, shallots and spring [[onion]]. | ||
| Line 32: | Line 32: | ||
[[Category:Shallot Recipes]] | [[Category:Shallot Recipes]] | ||
[[Category:Breadcrumb Recipes]] | [[Category:Breadcrumb Recipes]] | ||
| − | [[Category:Hong Kong | + | [[Category:Hong Kong cuisine]] |
| + | [[Category:Snack Recipes]] | ||
Latest revision as of 18:06, 26 June 2012
Description
Quail eggs with minced fish
Ingredients
- 12 quail eggs
- 250 g dace flesh meat
- 2 stalks spring onion
- 2 shallots
- ½ cup breadcrumbs
Seasoning
- ½ tbsp light soy sauce
- 2 tbsp salt
- some pepper
- 2 tbsp corn flour
Procedures
- Crush and mince shallots, chop spring onion into tiny grains.
- Mash dace flesh meat, mix with seasoning, shallots and spring onion.
- Stir and mix well to form paste.
- Put quail eggs into pan with cool water, heated by low heat.
- Turn off fire after 15 minutes of boiled water, soak quail eggs with cold water.
- Shell off the quail eggs, make fully but thin coating by the paste.
- Coat the pasted quail eggs by breadcrumbs.
- Heat wok with oil, deep fry coated quail eggs by low heat.
- Keep stirring until coated quail eggs turn into golden colour, dish up and serve.
