Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 5257546 times

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2022)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Authors
Categories & Topics

Tea-Flavored Quail Eggs

Eggs

Tea-Flavored Quail Eggs
Ingredients:
30 quail eggs
3 Tablespoons green tea leaves
3 slices fresh ginger
3 scallions, knotted
1 Tablespoon Sichuan peppercorns
1 piece tangerine peel
1 Tablespoon fennel seeds
1 Tablespoons crushed rock sugar
5 Tablespoons dark soy sauce
2 Tablespoons thin soy sauce
5 Tablespoons mao tai or another Chinese liquor

Preparation:
1. Simmer the quail eggs for five minutes, then let them cool, and gently roll and crack the shells on a hard surface, do not peel them yet.
2. Now pour boiling water into a medium pot, add the tea leaves, ginger, scallion knots, Sichuan peppercorns, fennel seeds, sugar, and both soy sauces, and the Chinese liquor, and simmer then covered in a large pot so they are completely covered, and refrigerate one day or up to a week; then peel them, cut each one in half, and serve at room temperature.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2022 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720