Delicious Quail Products Production Method_LIJUN Machinery Plant

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Delicious Quail Products Production Method

Date:2021-1-22      Author:Egg washing machine

Quail meat is suitable for patients with malnutrition, fatigue, anemia, dizziness, nephritis and swelling, diarrhea, hypertension, obesity, arteriosclerosis, and other patients.

The medical profession believes that the rich lecithin in quail meat can produce lysophospholipids, inhibit platelet aggregation, prevent thrombosis, protect blood vessel walls, and prevent arteriosclerosis. Phospholipids are indispensable nutrients for high-level nerve activity and have brain-building effects.

Quail meat is suitable for patients with malnutrition, fatigue, anemia, dizziness, nephritis and swelling, diarrhea, hypertension, obesity, arteriosclerosis, and other patients. It is suitable for frying, frying, roasting, braising, decoction, and other cooking methods, such as “sweet crispy quail”, “furlong quail”, “roasted quail”, etc.; or as the main ingredient of tonic food.

Quail meat should not be eaten with pork, liver, mushrooms, and fungus, otherwise, it will cause dark spots on the human face.

Here is how to make delicious quail products.

1. Ginger quail

Ginger quail

(1) Production materials

Ingredients: 500 grams of quail meat
Accessories: 150 grams of ginger
Seasoning: 50g vegetable oil, 20g cooking wine, 15g salt, 5g white sugar, 10g green onion, 10g garlic (white skin), 5g chili oil, 3g sesame oil, 3g monosodium glutamate, 25g bean paste

(2) Production method steps

After the quail is initially processed, the head and claws are decapitated, the back is cut, and the internal organs are removed and chopped into pieces. Cut the ginger into thick slices and peel the garlic head.
Add water to the pot, put it on top, put the quail in blanching water, boil to remove the foam, remove and rinse with cold water.
Heat the wok, add raw oil, stir-fry the shallots, garlic, and bean curd sauce in the pan, then stir-fry the ginger slices, then add the quail pieces; add the appropriate amount of water, salt, sugar, and rice wine, boil and use Simmer on a low fire, wait until the quail is soft, then use high heat to collect the thick marinade, add red oil, sesame oil, and monosodium glutamate, mix well, put the pot into a basin to cool, and serve.

2. Quail Congee

Quail Congee

(1) Production materials

Ingredients: 500 grams of quail meat
Accessories: 150 grams of ginger
Seasoning: 50g vegetable oil, 20g cooking wine, 15g salt, 5g white sugar, 10g green onion, 10g garlic (white skin), 5g chili oil, 3g sesame oil, 3g monosodium glutamate, 25g bean paste

(2) Production method steps

Butcher the quails, clean them up, soak them in cold water, remove blood stains, and put them in a bowl;
Wash the green onion and ginger, cut into fines, put in a quail bowl, add salt and cooking wine and mix well;
Put the bowl in the steamer and steam for half an hour;
See the quail is cooked, remove the bones and set aside;
Wash and soak the japonica rice, put it in a pot, add about 1500 ml of cold water, and bring it to a boil first;
Then switch to low fire, cook until the rice grains bloom and put in the quail, and cook until the rice porridge is thick.

3. Quail Pine Nut Soup

Quail Pine Nut Soup

(1) Production materials

Ingredients: 300 grams of quail meat, 100 grams of millet
Accessories: 20 grams of pine nuts (fried), 30 grams of egg white
Seasoning: 3g ginger, 6g starch (corn), 3g salt, 4g sesame oil, 2g white sugar, 2g cooking wine, 10g vegetable oil

(2) Production method steps

Take out the internal organs of the quail, wash it, wipe the meat with dry water, boil the quail bones in boiling water for 5 minutes, take out and wash;
Cut quail meat into small pieces, add starch, egg white, and salt, and stir to form a paste;
Add a proper amount of cold water to the pot, put down the quail bones and ginger slices and boil, switch to low heat for 1 hour to take the soup for later use;
Put the pine nuts in hot oil and fry them on a low fire until they are golden brown and pick them up;
Wash the millet and crush it into a puree with a spoon;
Put the pureed millet in the pot, add the broth and bring to a boil, season with sugar, cooking wine, and salt;
Then add the quail meat and the soup and stir well. After the quail meat is cooked, drizzle with sesame oil, put it in the soup bowl, sprinkle the pine nuts, and serve.

Tips

Millet: Avoid eating millet with almonds.
Egg white: Egg white cannot be eaten with saccharin, soy milk, and rabbit meat.

Precautions for eating quail products

1. Maintain good work and rest habits and try to avoid staying up late.
2. Eat less spicy or irritating food.
3. Actively participate in outdoor sports and relax.
4. Don’t put too much pressure on yourself, learn to reduce pressure reasonably.