The recipe for three cups of potato quail eggs

Health benefits

Potatoes: Detoxification

Quail eggs: raw muscle

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Ingredients and materials

Potatoes 300g

8 quail eggs

2 cloves of garlic

3 slices of ginger

10g sesame oil

Raw soy sauce 15g

Rice Wine 80g

Appropriate amount of oil

The recipe for three cups of potato quail eggs

1. Boil quail eggs. Boil in a cold water pot over low heat for about 6 minutes and remove

2. Soak quail eggs in cold water for a while

3. Peel quail eggs

4. Wash and peel potatoes, cut them into small pieces and soak them in water

5. Cut garlic into large pieces (if the garlic cloves are small, they don't need to be cut), and slice ginger into slices

6.These three bowls contain sesame oil, light soy sauce, and rice wine. They are called three cups because of these three seasonings

7. Pour an appropriate amount of oil into a hot pot, and when the oil is 60% hot, add sesame oil. Heat it for a while (the sesame oil will be bitter if the temperature is too high), then add garlic and ginger and stir fry until fragrant

8. Pour in potatoes

9. Add soy sauce and rice wine

10. Add quail eggs

11. Cover and simmer over low heat for 10-15 minutes until the potatoes are cooked

12. Add some spices to the Nine Layer Tower before serving (if not available, you can skip it)

Tips

1. We're almost out of raw soy sauce at home, so this time there's a bit less raw soy sauce. In order to make the color look good, I added a little old soy sauce

2. If you want the color to look good, you can also add rock sugar and stir fry it to create a sugar color. Because I don't want to eat sugar, I didn't add it

3. More rice wine can be added to avoid potato stew. This time I'm a little bit burnt, but it doesn't affect the taste

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/2755.html