Mandarin Duck Quail Eggs
Remove the yolks from quail eggs, fill the emptied egg whites with a tofu and wood ear mushroom filling, steam until cooked through, then drizzle with a fresh milk sauce.
Ingredients
Quail eggs (separate some whites and yolks; boil and peel the rest)
to taste
Tofu (minced)
to taste
Fresh milk
to taste
Rehydrated daylily (minced)
to taste
Rehydrated wood ear mushroom (minced)
to taste
Diced ham
to taste
Bok choy (minced)
to taste
Peas
to taste
Sesame oil
a pinch
Cooking wine
a pinch
Salt
a pinch
Chicken bouillon
a pinch
Instructions
1
Prepare the ingredients
Separate the whites and yolks of the quail eggs, and boil and peel the remaining quail eggs; mince the bok choy.
2
Make the filling
Mince the daylily, wood ear mushroom, and tofu, place them in a bowl, add salt, sesame oil, chicken bouillon, cooking wine, and egg whites, and mix into a filling.
3
Stuff and steam
Cut the boiled quail eggs vertically, scoop out the yolks, fill with the stuffing, brush with raw egg yolk, dot with peas, sprinkle with diced ham and minced bok choy, arrange on a plate, and steam over a pot for 10 minutes before removing.
4
Pour the sauce
Heat a wok over the flame, pour in the fresh milk, add a pinch of salt, chicken bouillon, and cooking wine, pour out once the soup comes to a boil, and drizzle over the steamed quail eggs to finish.
