“Despite the name, it’s actually a snack made of quail eggs and shrimps. The skin is fragrant and crisp after frying, and the inside is soft and waxy.It’s not difficult to do this. A few moulds are not scared. A small cake tray or cake cup can be easily made.
|Cooked corn kernel||Appropriate amount|
|Quail egg||Appropriate amount|
|Clear wine||Appropriate amount|
|Flavor||Salty and fresh|
|time consuming||Three quarter hour|
The shrimp is washed and shelled to leave its tail.
Pick out the shrimp line.
Mix well with salt, sake and pepper and marinate.
Sift low gluten flour, baking powder, clarified powder and a little salt into a bowl.
Add water and stir well.
The batter stayed for half an hour.
Brush corn oil on the mini cake mould.
Put a spoonful of batter in the mould.
Put in some corn and a shrimp, and finally pour in a quail egg.
The oven is preheated at 180 degrees in advance and baked for about 15-20 minutes.
Take out the finished product and sprinkle it with a little pizza or tomato sauce.
/ Method/1. To know whether the shrimp is ripe or not, you can insert a bamboo stick to test it and take out the whole without batter or easily.2. If you want the bottom batter to be scorched and crisp, you can also brush oil on the edge of the shrimp eggs after setting to let the oil soak into the bottom and continue to bake./ Preservation / For eggs and seafood reasons, it is recommended to eat them now.