Tiger Root Quail Eggs (Food-Grade All-Purpose Seasoning Oil)
Main Ingredients: Assorted Quail Eggs
Ingredients: Coriander (Cilantro)
Seasonings: Green Onion, Ginger, Star Anise, Sichuan Pepper, Chili, Oil, Seafood Sauce, Bone Marrow Sauce, Salt, MSG, Chicken Extract, Pepper, Cooking Wine, Five-Spice Powder
Instructions: 1. Peel and clean the quail eggs, then deep-fry them in a 160°C (320°F) oil until golden yellow. Remove and set aside.
2. In a separate pan, add a little oil and stir-fry green onion, ginger, star anise, Sichuan pepper, seafood sauce, and bone marrow sauce until fragrant. Add an appropriate amount of water and put in the quail eggs.
3. Add salt, MSG, chicken extract, pepper, cooking wine, a little five-spice powder, and simmer over low heat for 10 minutes. Arrange beautifully and serve.
Universal Seasoning Oil Recipe: (Suitable for dressing salads, stir-frying dishes, and making dumplings and buns)
Ingredients: Vegetable Oil 10kg, Sichuan Peppercorns 50g, Szechuan Flower Seed 45g, Star Anise 90g, Cassia Bark 35g, Bay Leaf 15g, Onion 500g, Garlic 250g, Ginger 200g
Instructions: Put all ingredients into a pot and cook over high heat until boiling. Then, reduce heat and simmer for 3 hours. Strain out the residue and seal for storage.
Fun Fact: Quail eggs are a food we often encounter in our daily diet, and they have many ways to cook, resulting in different tastes. However, it's important to note that quail eggs are a particularly nutritious food with many health benefits. Many people are not very clear about the nutritional value of quail eggs. Let's explore the nutritional value of quail eggs.
Nutritional Value of Quail Eggs: Per 100g, the edible part contains 12.8g of protein, 11.1g of fat, 2.1g of carbohydrates, 337mcg of Vitamin A, 0.11mg of Thiamine, 0.49mg of Riboflavin, 3.08mg of Vitamin E, 138mg of Potassium, 106.6mg of Sodium, 11mg of Magnesium, 0.04mg of Manganese, 1.61mg of Zinc, which is beneficial for tuberculosis, hypertension, metabolic disorders, etc. Overseas reports indicate that it can inhibit allergic reactions caused by eating shrimp or crab or taking certain medications.
Quail eggs are rich in protein, brain phosphorylcholine, lecithin, lysine, cystine, Vitamin A, Vitamin B2, Vitamin B1, iron, phosphorus, calcium, etc. They can invigorate blood and Qi, relieve wind and rheumatism, strengthen muscles and bones. Quail eggs contain a complete set of amino acids, are rich in phosphorylcholine, and contain high-quality phospholipids, hormones, and other essential human components. Their iron, riboflavin, Vitamin A content is about twice that of ordinary eggs, while cholesterol is about one-third less than eggs. Therefore, they are an ideal nourishing food for weak patients, elderly people, children, and pregnant women.
Through the above introduction, we now know the nutritional value of quail eggs. In our daily diet, we can adjust based on our circumstances. Although quail eggs are rich in protein and various vitamins, we should not eat too much at one time. Like eggs, quail eggs also contain a large amount of cholesterol.
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