1.Quail Egg Bacon Wraps



10 cooked quail eggs

5 slices of Bacon


10 pieces of Nine-layer pagoda leaves



1 Spread the bacon and cut it in half, spread a thin layer of cornstarch and put on the nine-layer pagoda leaf and a quail egg. Roll it up and fix it with a toothpick.

2 Heat up the pan with cooking oil, add in the bacon roll and fry it until it is colored. Cut it evenly and served on a plate.


2.Moon Toast Quail Eggs



4 slices of White toast

4 quail eggs

200g of Shrimp

40 grams minced ham

50g of Fatty meat



1/2 of egg white

1/2 teaspoon of wine

1/2 teaspoon of salt

1/4 teaspoon of pepper

1 teaspoon of cornstarch



1.Remove the sides of the toast first and cut each slice in half into 2 rectangles. Then trim and cut them into diamond shapes for later. Boil the quail eggs in water, remove the shell and cut them in half for later .

2 Wash the shrimps and wipe them dry. First, chop them into a puree with a knife and add in the fat and seasonings and mix until they are like shrimps.

3 Spread a layer of shrimp fleece on the cut diamond-shaped toast and  use a small brush to apply a little cornstarch to help bonding. Insert half a quail egg in the middle (with the egg yolk facing up), and then spread a layer of ham minced on the shrimp fleece.

4 Heat up the oil pan and deep-fry with medium heat. (The toast quail eggs are lighter, so when frying, you must use chopsticks to press the non-spread side into the oil until both sides are fried). Your dish is finish when the roll turns yellow.


3.Kung Pao Meatballs



10 slices of pork belly

10 quail eggs

1 egg

2 garlic bulbs

10 grams of dried chili


2 tablespoon of garlic peanuts


1 tablespoon of sugar

2 tablespoon of water

1 tablespoon of soy sauce

2 tablespoons of black vinegar

1 teaspoon of cornstarch water



1 Peel the garlic into slices; beat the eggs into egg liquid and set them aside.

2 Take a slice of pork belly and sprinkle it with a thin layer of cornstarch and roll the quail egg on it to make a ball shape.

3 Dip the meatballs with a layer of egg liquid, then evenly coat with a layer of cornstarch and prepare 10 pieces in order.

4 Take out a pot and fill it with 50% of salad oil, heat on medium heat and put in the meatballs and fry them until they turn golden brown.

5  Leave a little oil in the pot, sauté the garlic slices and dried chili. Add in all the seasonings and the fried meat ball and stir-fry. Add in garlic and peanuts before starting up the pot.


4.Fried Mushroom and Quail Eggs


4 mushrooms

4 quail eggs


100 grams of minced pork belly (mixed with green onion, ginger, minced garlic and rice wine)


A pinch of salt and pepper

Sesame oil



1 Add the minced pork belly with sesame oil and stir evenly by hand.

2 Remove the stems of the mushrooms and  sprinkle the meat with pepper and salt. Preheat the oven at 180°C for 5 minutes and put it in the oven at 180°C and bake for 1 minute.

3 Dig out the meat of the mushrooms which leaves the hollow mushroom shape.

4 Add in the marinated quail eggs and boil for 40 minutes. It is also ok to use unmarinated quail eggs directly, but the marinated ones will taste better.

5 Stuff the quail eggs into the mushrooms.

6 Wrap the quail egg-wrapped mushrooms with ground meat to make small meat balls, then put some flour in the plate. Let the small meat balls roll in the flour until it does not stick to the plate

7 Heat up the pan, then pour in the salad oil and heat the oil over low heat. Fry the meat balls one by one on the pan for 40 seconds.

8 Finally, fry them all at once for 2 minutes. Turn to high heat to force out the excess oil before starting the pan.


5.Minced Pork and Quail Eggs


300g of Ground pork

About 12 quail eggs

50g of Scallion Crisp

50g of Garlic Crisps

Dried shrimp


2 tablespoon of soy sauce

1 teaspoon of rock sugar


Five spice powder

1 tablespoon of rice wine




1 Put a little oil and sauté the dried shrimp. Add in the ground meat and fry until the ground meat changes color.

2 Add in soy sauce, pepper, five-spice powder, rice wine and continue to stir-fry for about 3 minutes.

3 Add in onion crisp and garlic crisp and stir fry until aroma comes out before adding in rock sugar.

4 Add water until the water covers the ground meat.

5 Turn to low fire and place the quail eggs after the water has boiled. Turn to low heat to simmer for about 30-40 minutes until the soup has dry.

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