Three cups of potatoes and quail eggs

2024-06-22 17:24:01  Views 1 Comments 0

Health benefits

Potatoes: harmonizes the stomach
Quail eggs: protects the liver, enhances immunity, and delays aging
Ginger: reduces qi and relieves vomiting , resolve phlegm and relieve cough, dispel cold and relieve symptoms

Ingredients

Oil ( appropriate amount )
Potato ( 300g )
Quail eggs ( 8 pieces )
Garlic ( 2 cloves )
Ginger ( 3 pieces )
Sesame oil ( 10g )
Light soy sauce ( 15g )
Rice wine ( 80g )

How to make three cups of potatoes and quail eggs

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    1. Boil quail eggs.Pour cold water into the pot, boil over low heat for about 6 minutes and remove.

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    2.Put the quail eggs into Soak in cold water for a while

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    3.Peeling quail eggs

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

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    5.Cut the garlic into large pieces (you don’t need to cut the garlic cloves if they are small) and slice the ginger

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    6.The contents in these three bowls are sesame oil (sesame oil), light soy sauce and rice wine.The reason why they are called three cups is It’s because of these three seasonings

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    7. Pour an appropriate amount of oil into the hot pot and turn it to six When it is hot, pour in sesame oil and heat for a while (sesame oil will be bitter if the temperature is too high), add garlic and ginger and stir-fry until fragrant

  • Illustration of three cups of potatoes and quail eggs 8

    8.Pour in the potatoes

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    9. Add light soy sauce and rice wine

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    10.Add quail eggs

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    11.Cover the lid and simmer for 10-15 minutes until the potatoes are cooked

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    12.Add some spices to the nine-layer tower before serving (if not available, you can omit it)

Tips

1.We are running out of soy sauce at home, so this time There is a bit less light soy sauce, so I added a little bit of dark soy sauce to make the color look better
2.If you want the color to look good, you can also add rock sugar and stir-fry it to get a sugary color.I don’t want to eat sugar, so I didn’t add it
3.Rice wine You can add a little more to prevent the potatoes from drying out and stewing them into a paste.I just got them a little mushy this time, but luckily it didn’t affect the taste.

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