Quail eggs in tomato sauce


12 quail eggs, 20 grams of tomato juice
Appropriate amount of salt, starch and sugar

The quail eggs are cooked in boiling water, removed and immersed in cold water to soak and peel.

Wrap the peeled quail eggs with starch, fry them in a frying pan until golden brown, remove the draining oil and set aside.

Heat the pan, add oil and heat, stir in tomato juice, add salt and sugar until sugar is dissolved, add fried quail eggs, and fry until tomato juice is wrapped in quail eggs.

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