A dish that caters to the tastes of children, with bright colors, sweet and sour taste, and appetite. Tips: 1 Find a large plate with starch, you just need to shake the plate just fine, similar to rolling Yuanxiao, the starch will roll evenly over the eggs 2 as long as the water is controlled, the last one can be omitted 3 rolling starch is not tiger skin Practice, just to make the egg skin dry without moisture, prevent the oil from smashing everywhere when the oil is blown. 4 The oil temperature should not be too high, and the quail egg will crack open the 5 sweet and sour sauce without specifying the specific amount, because the public! mouth! difficult! Tune! Just adjust it to your favorite taste.
Quail eggs cooked and peeled
Add starch or raw powder to a larger plate, shake the plate and roll evenly
The oil temperature is 70% fried eggs, after the pot is changed to a small fire, fried to golden, remove the oil
Take a small bowl and mix the ketchup, vinegar, sugar, soy sauce, salt, chicken and a little water to mix the sweet and sour sauce. I didn't mark the specific amount because it was adjusted by personal taste.
Pour a little oil into the pan and pour in the sweet and sour sauce. Try the sweetness and taste to add the seasoning as appropriate.
Pour the quail egg and roll the sweet and sour sauce.