-
Preparation
20 minutes
-
Cooking
40 minutes
-
Difficulty
Easy
Meat and eggs are familiar ingredients in the daily meals of Vietnamese people. Combining both ingredients will create a nutritious dish. What are you waiting for? Let’s go to the kitchen and explore how to make the braised quail egg meat wrap – a braised dish that is rich in flavor and super rice-friendly.
Ingredients for Braised Quail Egg Meat Wrap For 4 people
Ground pork 700 gr (pork belly or sausage) Quail eggs 30 eggs Shallots 10 bulbs Garlic 2 bulbs Spring onions 1 stalk Soy sauce 6 tablespoons Oyster sauce 2 tablespoons Sesame oil 1 tablespoon Chili sauce 2 tablespoons Cooking oil 100 ml Common spices a little (sugar/ seasoning powder/ salt/ ground pepper)
How to choose fresh ingredients
How to choose fresh quail eggs
- The first method is to shake the egg. What you need to do is hold the egg close to your ear and shake it. A fresh egg will not make any sound. If you hear a sound like liquid flowing, it indicates that the egg is old, and you should not buy it.
- The second method is to place the egg under sunlight or a flashlight. A fresh egg contains less air, and you can see the yolk. An old egg will show a darker yolk when illuminated. The darker the yolk, the older the egg is.
How to choose fresh ground pork
You can buy whole pieces of pork to chop or grind with a meat grinder at home.
- Type of meat: choose lean pork shoulder or pork belly to ensure the meat is tender and sweet when ground.
- About the exterior condition: fresh meat has a dry outer membrane, bright red or dark red color, shiny, and the fat has color and normal firmness. In contrast, if the meat is spoiled, it will have a slightly bruised or light green color, and it is not shiny. Additionally, spoiled meat will feel slimy and have an unpleasant smell.
- About the cut: for fresh meat, the cut is usually firm, dry, and normal. Spoiled meat will have a dark color and be slightly wet.
- About elasticity: fresh meat usually has a firm texture and high elasticity. When pressing with a finger, it should not leave a dent and should not be sticky. If the meat is spoiled, it will be the opposite.
- Meat lean-fat ratio: the standard ratio is usually 8 – 2 or 9 – 1 to ensure the ground pork has a rich and fragrant flavor.
- Source of meat: it is advisable to buy from reputable places with clear origins.
How to Prepare Egg-Wrapped Pork Stew
-
Prepare the Ingredients
Clean the quail eggs. Remove the roots of the green onions and chop them finely. Peel the shallots, wash them clean, and use a knife to chop finely.
To marinate the meat, put 700g of ground pork, 1 tablespoon of seasoning, 1/2 teaspoon of salt, 2 tablespoons of chopped shallots, and 1 tablespoon of ground pepper into a bowl and mix the ingredients well.
-
Boil the Quail Eggs
Add 1 teaspoon of salt and 2 teaspoons of vinegar to a pot of water to boil the eggs. Put all the quail eggs into the pot and turn on the heat to bring it to a boil.
When the water boils, if you want the yolks to be centered nicely in the eggs, use a pair of chopsticks to stir the water in the pot in a circular motion.
Then, stop stirring and continue to boil over medium heat for another 5 minutes.
Quick and Simple Method to Peel Quail Eggs
- After boiling the eggs, remove them and place them in a bowl of cold ice water; the ice will cool the eggs quickly and make them easier to peel.
- To make peeling easier, once the eggs are cool, put them in a plastic container with a bit of water, seal the lid, and shake gently.
- Shaking the eggs in the container will quickly break the shells and make peeling easier.
-
Wrap the meat
Take a sufficient amount of meat in your hands, place the quail egg in the center and roll it into a ball so that the meat completely covers the egg.
To avoid the meat sticking to your hands, you should apply a layer of cooking oil to your palms or use plastic gloves before rolling the meat.
-
Fry the meat
Pour 100ml of cooking oil into a pan, wait for the oil to heat up, then add the meatballs wrapped with eggs and fry until the meat is cooked and golden brown, then remove and let drain.
-
Braised Meat
Place a pan on the stove to heat, add 1 tablespoon of cooking oil (reuse the oil from frying meat), 1 tablespoon of minced shallots, and 1 tablespoon of minced garlic, sauté until the shallots and garlic turn golden and fragrant, then turn off the heat.
Next, season the mixture. Add 4 tablespoons of white sugar, 1 tablespoon of seasoning powder, 6 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of chili sauce, and 100 ml of water to the pan, then cook until the mixture thickens.
Add the fried egg meatballs into the sauce, simmer for 5 – 7 minutes until the sauce thickens. During the simmering process, remember to stir well so that the sauce can soak into each egg meatball.
Add 1 tablespoon of sesame oil for extra fragrance.
Add the chopped green onions and turn off the heat.
-
Final Product
So we have completed the super delicious dish of meat wrapped around quail eggs. The fragrant, rich, salty-sweet flavors blend together in the irresistibly attractive dish of meat wrapped around eggs. The soft, fatty, and flavorful meat combined with the creamy eggs will certainly make you swoon!
Serve a bowl of hot rice, pour a little sauce, and take a big bite of the stuffed meat that fills your mouth with flavors that are simply irresistible.
See more:
I hope that with the shared recipe on how to make meat wrapped quail eggs stew above, you can add another dish to your family meals. Wishing you success!
