Quail Eggs in Sauce

Name: Quail Eggs in Sauce
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 500g Quail egg; 2 spoon plain boiled water (cooled); 1 piece Onion; 5 piece Xiaomi chili; 1 piece Coriander; 2 piece chili; 1 head Garlic; 1 piece Ginger; to taste toasted sesame seeds; 2 spoon light soy sauce; 1 tsp dark soy sauce; 1 tsp Oyster sauce; 1 tsp Salt; 1 tsp white sugar; 1 tsp Sesame oil; 2 spoon cool boiled water

Tiny quail eggs, boiled and peeled, bathe in a savory marinade laced with toasted sesame, aromatics, and soy, turning snackable and deeply flavorful overnight.

0 minNewEasy Cold Dishes Mix Fragrant Spicy

Instructions

1
Wash the quail eggs clean with tap water.
2
Put cold water in the pot and boil for 5 minutes after the water comes to a boil.
3
Use a strainer to control the water and lift it out, then put it into cold water.
4
Peel off the shell and place it in a lidded storage container.
5
Roast the white sesame seeds in a pan until cooked.
6
Cut the bird's eye chilies into sections, and chop the onion, chili, ginger, garlic, and cilantro.
7
Place the chopped millet peppers and the other six vegetables into a bowl, and prepare light soy sauce, dark soy sauce, oyster sauce, sugar, salt, and sesame oil.
8
Pour all the seasonings into the bowl.
9
Pour the mixed seasoning into a storage container, add cooled boiled water, sprinkle with sesame seeds, cover with the lid, and refrigerate for 12 hours.
10
Salty and slightly spicy, chewy and flavorful, so delicious you can't stop eating!