Braised Quail Eggs with Mushrooms

Overview

I usually like to use soup stock to stir-fry, and add less seasonings, so it tastes extra fresh and delicious. Shi Yunsheng's original soup can be used in any dish. It will make you a chef in no time. This mushroom braised quail egg is an example.

Tags

• hot dishes
• celery
• garlic
• ginger grains
• mushroom
• oil
• oyster sauce
• quail eggs
• shi yunsheng’s original soup
• pepper

Ingredients

Steps

1. 1 Prepare mushrooms and quail eggs

   

2. 2 Boil quail eggs in cold water

   

3. 3 Slice the mushrooms and put them in boiling water

   

4. 4 Serve the soup with Shi Yunsheng's original juice; cut the celery into sections, remove the shells from the quail eggs, and dry the mushroom slices to remove the moisture

   

5. 5 Heat the pan, heat oil, and put in the quail eggs

   

6. 6 Fry the quail eggs until golden brown, remove and set aside

   

7. 7 Add ginger and garlic to the original pot and sauté until fragrant, add celery segments and stir-fry briefly

   

8. 8 Add mushroom slices and stir-fry evenly

   

9. 9 Add Shi Yunsheng's original juice to the soup

   

10. 10 Bring to a boil, add oyster sauce and pepper

    

11. 11 Add fried quail eggs, cook them thoroughly, and add some sesame oil

    

12. 12 "Shi Yunsheng's Original Soup" can be said to be used in any dish, with perfect accuracy