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原料:鹌鹑脯肉10份,鹌鹑蛋5只,鸡料子50克,糖3克,盐4克,料酒1克,酱油2克,味精2克,五香粉、胡椒粉各3克,火腿屑、香菜适量,花生油500克,清汤50克。 制法:(1)把鹌鹑蛋放入锅中,加少许盐,小火煮熟去壳,用刀纵切为两半。脯肉用清水搓洗干净,拧去水分放入碗内,用糖、盐、酱油、味精及香料码匀,加入葱、姜、麻油腌渍入味。 (2)将鹌鹑蛋切面向上,均匀撒上一层干淀粉,抹上鸡料子,中心堆一簇火腿屑,上屉蒸熟取出摆在圆盘边。勺内添清汤,加入料酒、
Raw materials: 10 parts of quail meat, 5 quail eggs, 50 grams of chicken, 3 grams of sugar, 4 grams of salt, 1 gram of cooking wine, 2 grams of soy sauce, 2 grams of MSG, 3 grams of allspice and 3 grams of pepper, Coriander amount, 500 grams of peanut oil, broth 50 grams. System of law: (1) the quail eggs into the pot, add a little salt, cooked on a small shell to heat, cut with a knife in half. Preserved meat with water scrub clean, twist the water into the bowl, with sugar, salt, soy sauce, MSG and spice code uniform, add onions, ginger, sesame oil into the tasty. (2) The quail eggs sliced up, evenly sprinkle a layer of dry starch, cast the chicken material, the center of a cluster of ham chips, steamed out of the tray placed in the edge of the disc. Add clear soup spoon, add cooking wine,