Quail Eggs and Little Penguins


Quail Eggs and Little Penguins

3. Cold-boiled quail eggs: Boil the quail eggs, peel them, pair them with cucumber and carrot shreds, and drizzle them with blanched sauce. It is refreshing and appetizing, and is a great delicacy for relieving greasiness on the summer table.

Ingredients

Steps

  1. Boil quail eggs in cold water for 15 minutes
    Boil quail eggs in cold water for 15 minutes
  2. Chill out of the pot and peel the shells.
    Chill out of the pot and peel the shells.
  3. Peel and set aside the cooled quail eggs.
    Peel and set aside the cooled quail eggs.
  4. Cut the cucumber into thick slices and set aside.
    Cut the cucumber into thick slices and set aside.
  5. Cut carrot slices into penguin foot shapes.
    Cut carrot slices into penguin foot shapes.
  6. Cut the seaweed into cubes and set aside.
    Cut the seaweed into cubes and set aside.
  7. Place the prepared cucumber slices on a plate.
    Place the prepared cucumber slices on a plate.
  8. Make a penguin shape, using carrots as the beak and feet, seaweed as the hands, and oyster sauce as the eyes, and place them on a plate.
    Make a penguin shape, using carrots as the beak and feet, seaweed as the hands, and oyster sauce as the eyes, and place them on a plate.
  9. Pour the blanched sauce over it and the quail egg stew is ready.
    Pour the blanched sauce over it and the quail egg stew is ready.
Languages
Wachteleier und kleine Pinguine - Deutsch (German) version
Quail Eggs and Little Penguins - English version
Huevos de codorniz y pequeños pingüinos - Española (Spanish) version
Œufs de caille et petits pingouins - Français (French) version
Telur Puyuh dan Penguin Kecil - Bahasa Indonesia (Indonesian) version
Uova di quaglia e piccoli pinguini - Italiana (Italian) version
ウズラの卵と小さなペンギン - 日本語 (Japanese) version
메추라기 알과 작은 펭귄 - 한국인 (Korean) version
ไข่นกกระทาและนกเพนกวินตัวน้อย - แบบไทย (Thai) version
涼拌鵪鶉蛋小企鵝 - 香港繁體中文 (Traditional Chinese - Hong Kong) version