Quails are small. What can we do to make them delicious?

Speaking of quail, I don't know if you are familiar with it. It's a kind of bird food, similar to chicken, but not as big as chicken. Bian Xiao also caught quails when he was a child. After growing up, quail became economic bird food, and quail eggs gradually occupied a part of the egg food market. Quail eggs should be familiar to everyone. We usually eat a lot, such as mala Tang, hot pot, Guandong cooking and so on. But quail eggs are more edible than quail eggs.

Quails are very small, and adult quails can't grow as big as the palm of their hands, but as the saying goes, "Sparrows are small and have all the organs." Quails are small, but they still have a lot of meat. Moreover, the meat is tender and nutritious, and it is known as "animal ginseng". Quail is a very good nourishing food for children, weak people and some people with three highs and obesity. The following small series will teach you how to make sauce quail, which is nutritious, healthy and satisfying. Come and have a look.

Ingredients: quail, sugar, Lin Wei (a kind of flavored rice wine in Japanese cuisine), soy sauce, cumin powder, sake.

working methods

1 First of all, we will deal with quail, pluck the hair clean, directly remove the internal organs, then remove some miscellaneous things, then clean them and put them aside after washing.

2. Take out a smaller pot, and then pour Lin Hui and sake into it. After the fire boils, turn it down and continue to cook for two or three minutes. At this time, alcohol will slowly evaporate. We will pour two spoonfuls of soy sauce and half a spoonful of soy sauce into the pot, and then add the right amount of sugar and mix well. After all the seasonings are added, we will boil the sauce inside with high fire, then turn to low heat and cook slowly until the sauce thickens, and then turn off the heat for later use.

After the sauce is cooked, we take out another pot and heat it on the stove. After the surface of the pot is heated, we brush a layer of cooking oil, then soak the quail in the sauce, and then take it out and fry it on the pot. Brush the sauce on the quail during frying. Fry the quail on both sides until it is sauce-colored, sprinkle with cumin, continue to brush the sauce until the quail is completely fried, and then put the quail on a plate and prepare for eating (it is recommended to fry more).