烤鵪鶉胸配檸檬小蔥汁

烤鵪鶉胸配檸檬小蔥汁
我問朋友,你要吃什麽,朋友說,恩~~~烤乳鴿吧,其實說的是鵪鶉,這個朋友對吃的滿有一套了,於是買了幾隻鵪鶉烤起來吃,看他吃的樣子還不忘記做手勢, 說明一下這個時候還沒開飯,他已經受不了誘惑先開吃了最後他吃了6隻腿
材料:鵪鶉,味全特級醬油,美極鮮醬油,料酒,白糖,雞精,薑末,蒜末(味全醬油可用生抽代替.)






視頻做法： http://www.bethecook.com/recipes/Roast-Quail-with-Lemon-Sauce


Ingredients

* 4 whole quail
* salt and freshly ground black pepper to taste
* 1 tablespoon olive oil
* 1/2 teaspoon cumin
* 1/4 teaspoon coriander
* pinch cayenne, optional
* 1 cup chicken broth
* 1 slice cured lemon, minced fine


Instructions
Step 1
Put 4 whole quail in a large bowl. Then add 1 tablespoon olive oil,
1/2 teaspoon cumin,
1/4 teaspoon coriander,
and a pinch cayenne in the bowl. Stir well.
Step 2
Stuff 1 slice cured lemon in each quail. Use a string to go under the breast,
and tie the back. Make another 2 loops to tie the legs.
Step 3
Add 1 tablespoon olive oil in the pan over med-high heat. Brown the bottom side of the quail. Then flip the quail. Add 1 slice cured lemon on the top of each quail. Drizzle some cayenne on the lemon.
Step 4
Cook the quails in an oven at 425F for 10-15 minutes.

Step 5
Remove the quails from the pan. Add 1 cup chicken broth and 1 slice minced cured lemon in the pan. Turn the heat to low. Return the quails in the pan.
Spoon the sauce over the quails.
Step 6
Transfer the quails to a serving plate to serve.

製作:
1:鵪鶉洗幹淨加入除蜂蜜以外的所有調料淹製半天,鵪鶉用牙簽搓幾個洞,這樣淹製會入味,中途翻過來淹製一下.
2:淹製好的鵪鶉拿出放烤網上,烤盤裏墊錫紙這樣出來的汁不會弄髒烤箱.
3:烤箱預熱200度8-10分鍾,時間到把烤盤放最後一層,鵪鶉放中層烤40分鍾.最後5分鍾撒上白芝麻刷上蜂蜜,時間到可取出稍微涼涼即可食用.
40分鍾之間烤鵪鶉的時候中途推出來刷兩次調味料就是淹製過的醬汁,根據烤箱溫度來控製,最後觀察不要焦掉.