Steamed quails are extremely tasty and tender. Moreover, they are incredibly fragrant and healthy. After all, this cooking method preserves all the vitamins and nutrients of the dish.
It is necessary
- - quail carcasses (medium size) - 4 pcs.;
- - carrots - 2 pcs.;
- - cauliflower - 700 g;
- - celery - 100 g;
- - vegetable oil - 2 tbsp. spoons;
- - water - 500 ml;
- - soy sauce - 2 tbsp. spoons;
- - ground black pepper - a pinch;
- - table salt - ½ teaspoon;
- - table white wine - 3 tbsp. spoons;
- - greens (parsley, dill) - ½ bunch;
- - cutting board;
- - knife;
- - Bowl;
- - double boiler;
- - a serving dish.
Instructions
Step 1
Take the quail carcasses and rinse them thoroughly under running water. Cut off the skin in the neck area of each bird. Cut the breast in the middle and remove the giblets. Rub the prepared quails with salt and pepper. Transfer to a bowl and set aside.
Step 2
Take cauliflower, rinse under water and divide into small florets. Peel the onion and cut into small pieces. Then take the celery and separate it from the skin. Rinse under running water and grind it. Peel the carrots beforehand. Then wash and cut into small circles. Season all chopped vegetables with salt and stir.
Step 3
Pour liquid into a double boiler and put on fire. When it boils, place all the carcasses on its platform, and put the chopped vegetables on top. Pour it all over with soy sauce and then white wine, which will give the meat a more savory taste and make it less bland. Cook the dish for 15-20 minutes. Be sure to try the poultry before turning off the steamer. It should be tender and juicy. If necessary, soak it for another 5-10 minutes for a couple, but no more.
Step 4
Cooked quails should only be served hot. Place them neatly with vegetables on a serving platter. Then take dill and parsley, chop and sprinkle each carcass with herbs. Then serve aromatic and tasty dishes to the table. Bon Appetit!
