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Fried Quail With Spicy Salt

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.3024
Energy (kCal)26.834
Carbohydrates (g)5.3796
Total fats (g)0.0912
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To make the spicy salt and pepper, combine the ingredients and dry fry over a low heat for 2-3 minutes or until aromatic. | 2. Split each quail in half down the middle and clean well. | 3. Marinate with the teaspoon of spicy salt and pepper, sugar, soy and rice wine for 2-3 hours, turning frequently. | 4. Coat each quail piece in flour, dustin off the excess. | 5. Fill a wok to 1/4 full with oil and heat the oil to 190c. | 6. Fry the quail for 2-3 minutes each side then remove from the wok and drain on kitchen paper. | 7. Serve with the lemon wedges on the side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salt 4 teaspoons - - - -
    szechuan peppercorn 2 teaspoons crushed - - - -
    chinese five spice powder 1 teaspoon - - - -
    quail 4 - - - -
    salt pepper 1 teaspoon - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    rice wine 1 tablespoon - - - -
    plain flour 2 -3 tablespoons - - - -
    oil - - - -
    lemon wedge - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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