Introduction Quail eggs are also known as quail eggs and quail eggs. Quail eggs are considered to be "ginseng among animals". They are suitable for regular consumption as a tonic food therapy. Quail eggs are unique in nutrition, so they are known as "the best eggs". They are nearly round and very small, usually only about 10g, with brown spots on the surface. The nutritional value of quail eggs is no less than that of chicken eggs, and they have good skin care and beauty effects. Quail is a timid bird that does not like to interact in groups, but prefers to move in pairs in open plains, pastures, farmlands and other environments covered with vegetation. This species is timid by nature, small in size and well camouflaged. It often lurks at the base of plants in farmlands and pastures, making it extremely difficult to find. When frightened, it will scream and fly away from its hiding place.
Nutritional value of quail eggs Quail eggs are also called quail bird eggs and quail eggs. Quail eggs are a tonic. Quail eggs have high nutritional value and can replenish qi and blood, strengthen tendons and bones. The methods of making quail eggs include salt-baked quail eggs, potato quail eggs, tea-flavored quail eggs, fried quail eggs, honey quail eggs, braised quail eggs, sweet and sour quail eggs, quail eggs stewed with white fungus, quail eggs with sea cucumber and red wolfberry, quail egg corn soup, quail eggs stewed with lamb, milk quail egg drink, and pepper and salt quail eggs. The efficacy and function of quail eggs Quail eggs are a very good tonic. They are rich in protein, cephalin, lecithin, lysine, cystine, vitamin A, vitamin B2, vitamin B1, iron, phosphorus, calcium and other nutrients, which can replenish qi and blood, strengthen tendons and bones; quail eggs have obvious effects on regulating, nourishing and beautifying the skin for women with anemia and irregular menstruation; quail eggs have a complete range of amino acids, rich in halo, and high-quality phospholipids, hormones and other essential ingredients for the human body. The content of iron, riboflavin and vitamin A is about twice that of the same amount of eggs, while the cholesterol is about one-third lower than that of eggs, so it is an ideal tonic food for various weak patients, the elderly, children and pregnant women. Quail eggs contain high protein, cephalin, lecithin, iron and vitamins. They are suitable for infants, pregnant women, the elderly, patients and people with weak bodies; but quail eggs have too high cholesterol, so patients with cerebrovascular diseases should not eat too many quail eggs. Side effects and contraindications of quail eggs Quail eggs + crab = poisoning How to make delicious quail eggs Quail eggs method:
Salt-baked quail eggs <br /> Ingredients: 2 kg of coarse salt, quail eggs, peppercorns, star anise.
practice:
1. Add peppercorns, star anise and coarse salt into a wok.
2. After frying for a few minutes, put the quail eggs in, then cover the quail eggs with salt and cook on low heat for 10 minutes.
Potatoes and quail eggs <br /> Ingredients: 350g potatoes, 200g quail eggs, 10g minced garlic, 5g soy sauce, salt, chicken essence, sugar, chopped green onions. Instructions:
1. Wash and peel the radish, cut into pieces, put into the hot oil pan and stir-fry for a while; add quail eggs, minced garlic, soy sauce, sugar, chicken essence and salt and stir-fry evenly.
2. Add enough water to cover the vegetables and reduce the heat to low.
3. Cook until the ingredients in the pot are well cooked, then sprinkle with chopped green onions.
Tea-flavored quail eggs <br /> Ingredients: 250g quail eggs, 5g black tea, appropriate amount of salt, 1 star anise, 1 piece of cinnamon, 3 cloves, 1 bay leaf, appropriate amount of soy sauce, appropriate amount of water.
practice:
1. Wash the quail eggs in clean water;
2. Add enough water to cover the quail eggs in the pot and cook for 5 minutes until the eggs are cooked.
3. Add spices, black tea, appropriate amount of salt and a little soy sauce to the pot;
4. After boiling again, do not open the lid in a hurry. Wait until the temperature in the pot drops, turn on the fire again and boil it, turn off the fire, and after it cools down, pour the quail eggs and water into a container, soak the quail eggs in the seasoning water, and take them out when you eat.
Fried quail eggs <br /> Ingredients: 150g broccoli, 50g white fungus, 6 quail eggs, appropriate amount of chopped green onion, appropriate amount of shredded ginger, appropriate amount of oil, appropriate amount of salt. Method:
1. Break the broccoli into small balls with your hands;
2. Put it in a pot and blanch it with boiling water. Fry it until it turns light green. Don't fry it for too long.
3. After the broccoli is fried, rinse it with cold water and set aside;
4. Soak the Tremella fuciformis, wash it, remove the roots and stalks, and break it into small pieces by hand;
5. Peel the quail eggs, wash and set aside;
6. Heat the pan, add oil, add chopped green onion and shredded ginger and stir-fry until fragrant;
7. Stir-fry broccoli and white fungus in the pan, add appropriate amount of salt for seasoning;
8. Add quail eggs and stir-fry evenly before serving.
Honey quail eggs <br /> Effects: Regulates the lungs, replenishes qi and blood, and supplements malnutrition.
Ingredients: 50g honey, 500g quail eggs, 5g ginger.
practice:
1. Wash the quail eggs;
2. Add honey and ginger slices to the quail and cook until done. Remove the ginger slices.
Braised quail eggs <br /> Ingredients: 400g quail eggs, three slices of ginger, one scallion, one dried chili, five crystal sugars, salt to taste, one teaspoon of soy sauce, one star anise. Instructions:
1. Boil the quail eggs and peel them. Chop the green onions and cut the dried chilies into sections.
2. After adding oil to the pot, immediately add rock sugar and stir-fry the sugar over low heat.
3. The fried sugar color should be reddish brown.
4. Add the quail eggs and stir-fry for two minutes to make the quail eggs evenly colored.
5. Add sliced ginger, chopped green onion, dried chili segments, light soy sauce and star anise.
6. When the spices are fragrant, add a small bowl of water. Bring to a boil over high heat, then simmer for 10 minutes over low heat.
7. After ten minutes, add salt to season, turn to high heat and cook until the sauce is reduced and then serve.
Sweet and Sour Quail Eggs <br /> Ingredients: quail eggs, starch, ketchup, vinegar, soy sauce, sugar, chicken essence Method:
1. Boil the quail eggs in cold water, take them out and put them in cold water, so that they are easier to peel and look good when peeled;
2. Roll in dry starch;
3. Put oil in the pan, put in the quail eggs when the oil is 70% hot, and remove them when they turn golden yellow. Do not make the oil too hot, and do not fry for too long, otherwise the eggs will burst.
4. Take a bowl, add ketchup, vinegar, soy sauce, sugar, chicken essence and mix well;
5. Put some oil in the pot, add the sweet and sour sauce when the oil is slightly hot and stir-fry briefly, then add the fried quail eggs, turn to low heat and stir-fry for a few times, and turn off the heat when the sauce is evenly distributed on the quail eggs.
Tremella stewed with quail eggs <br /> Ingredients: 20 grams of Tremella, 12 quail eggs, a little rock sugar or white sugar.
practice:
1. Wash the white fungus, soak it in warm water and remove the stems. Add a small amount of water to a bowl and stew it in a pot or steam it thoroughly.
2. Put the quail eggs into a pot of cold water. After boiling, remove them from the water and place them in a plate of cold water to peel them.
3. Add water and sugar to a clean pot, bring to a boil, then add white fungus and quail eggs into the pot, stir well, simmer for a while and serve.
Sea cucumber, red wolfberry, quail eggs <br /> Ingredients: 300g quail eggs, 500g sea cucumber, 15g wolfberry, 5g salt, 30g rice wine, 3g pepper, 1g MSG, 15g soy sauce, 100g lard (refined), 75g peanut oil, 5g ginger, 5g green onion, 5g starch (pea) Method:
1. Wash and select wolfberries for later use.
2. Put the sea cucumber in a basin, soak it in cold water, scrape off the inner membrane, blanch it twice in ordinary soup, rinse it, and use the tip of a knife to cut the belly wall into diamond-shaped cuts, being careful not to cut through. Wash and smash the ginger and green onion, and set aside.
3. Put the quail eggs in cold water and cook them over low heat. Take them out and put them in cold water. Peel them one by one and put them in a bowl. Heat another wok, pour peanut oil in and bring to a boil. Roll the quail eggs in dry starch and fry them in the wok until golden brown. Set aside.
4. Heat the wok and pour in 50g of lard. When the oil is 80% hot, stir-fry the scallion and ginger. Then pour in the chicken soup and cook for two or three minutes. Remove the scallion and ginger. Then add soy sauce, Shaoxing wine, pepper powder and sea cucumber. After boiling, skim off the foam, simmer on low heat for 40 minutes, then add quail eggs and wolfberries, and simmer for another 10 minutes. Take out the sea cucumber and place it on a plate (with the back facing up), and place the quail eggs around it; add MSG to the juice, thicken it with 10g wet starch (5g starch plus water), and then pour 50g of hot lard. Finally, pour the juice on the sea cucumber and quail eggs.
Quail Egg and Corn Soup <br /> Ingredients: 12 quail eggs, 4 liang chicken, 1 can of corn kernels, 2 eggs, 2 corianders, 6 cups of soup, 1/2 tablespoon cornstarch, a little pepper, 1/2 cup water, 1/2 teaspoon sugar, a little sesame oil, salt to taste, 3/2 tablespoon cornstarch, 1/2 cup water.
practice:
1. Place the quail eggs on a plate, steam them for 15 minutes until cooked, soak them in clean water, wait until they cool, then peel them, wash them, and beat the eggs.
2. Wash the chicken, wipe dry, cut into small pieces, add marinade and mix into a thin paste.
3. Put the soup, corn and quail eggs into the pot and bring to a boil. Cook for a while, add the chicken, mix well and cook until done. Add seasonings, thicken with starch, add the eggs, mix well, serve in a soup bowl, sprinkle with coriander and serve.
Quail eggs stewed with lamb <br /> Ingredients: quail eggs, lamb, asparagus, fresh mushrooms, onions, ginger, salt, pepper, fermented black beans, Sichuan peppercorns, star anise, cumin, Shaoxing wine, chicken essence, dark soy sauce. Instructions:
1. Boil the quail eggs, peel them and set aside.
2. Chop the mutton into small pieces, blanch it in a pot and spit out the blood, then remove it and set aside.
3. Remove the old skin of asparagus and cut into oblique sections. Cut fresh mushrooms into flower-shaped pieces.
4. Boil water in a pot, blanch the fresh mushrooms and asparagus and set aside.
5. Put oil in the pot, stir-fry scallions, ginger, fermented black beans, star anise, fennel, and peppercorns, add mutton, cook in Shaoxing wine, add boiling water and simmer for an hour, add soy sauce, salt and pepper to season, finally add peeled quail eggs, asparagus, and fresh mushrooms and cook over high heat until the sauce is reduced and then serve.
Milk and quail egg drink <br /> Effects: Mainly treat esophageal cancer with phlegm and qi obstruction: choking when swallowing, chest tightness and distension when eating, or dull pain, or spitting up phlegm and food, red tongue, thin and greasy tongue coating, and stringy and thin pulse.
Ingredients: 300 ml fresh milk, 5 quail eggs, 25 grams of rock sugar.
Preparation method: Dissolve rock sugar in milk and boil it. Crack quail eggs into the milk and stir into egg flowers. Then drink it.
Salt and Pepper Quail Eggs <br /> Ingredients: quail eggs, peppercorns, cumin, sugar, salt, sesame, cooking oil. Instructions:
1. Put the quail eggs into the pot with cold water and continue to cook for 3 minutes after the water boils;
2. Peel the cooked quail eggs and dry them with kitchen paper;
3. Fry in oil until the surface changes color slightly;
4. After frying, serve.
5. Heat the pan without adding oil, add the dried peppercorns and stir-fry until fragrant;
6. Pour in cumin, sesame, sugar, and salt, turn off the heat, and stir-fry evenly with the remaining heat;
7. Pour into a grinder and grind into powder;
8. Evenly coat each quail egg with pepper and salt. Medicinal value of quail eggs Neurasthenia, insomnia and dreaminess: Eat 2 quail eggs in the morning and evening respectively, regular consumption is effective;
Treat anemia and physical weakness after illness: 4 quail eggs, 20 grams of longan, 30 grams of coix seed, 10 jujubes, and 25 grams of brown sugar. First, boil the quail eggs, peel them and set aside. Add an appropriate amount of water to the pot, then add longan, coix seed, and jujube to cook porridge. After the porridge is cooked, add quail eggs and brown sugar and it is ready to eat. Take once a day for 60 days;
Chronic gastritis: Beat 4 quail eggs into 250 grams of milk, boil over low heat, and eat once in the morning and once in the evening. Regular consumption is effective. |
