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Before you jump to "Dragon Eyes" with Quail Eggs: For New Years Osechi or Bentos recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
Healthy eating is now a great deal more popular than in the past and rightfully so. The overall economy is impacted by the number of individuals who suffer from conditions such as hypertension, which is directly related to poor eating habits. There are more and more efforts to try to get people to lead a more healthy way of living and still it is also easier than ever to rely on fast, convenient food that is very bad for our health. People typically assume that healthy diets require a great deal of work and will significantly change how they live and eat. In reality, however, just making a few modest changes can positively affect everyday eating habits.
Initially, you will need to be extremely careful when food shopping that you don’t automatically put things in your basket that you don’t want to eat. For instance, have you ever checked how much sugar and salt are in your favorite cereal? Having a bowl of oatmeal will provide you with the energy to face the day while protecting your heart simultaneously. Add fruits or spices to improve the flavor and now you have a breakfast that can be a regular part of your new healthy diet.
Obviously, it’s not difficult to start incorporating healthy eating into your life.
We hope you got benefit from reading it, now let’s go back to "dragon eyes" with quail eggs: for new years osechi or bentos recipe. To make "dragon eyes" with quail eggs: for new years osechi or bentos you need 6 ingredients and 14 steps. Here is how you do it.
The ingredients needed to make "Dragon Eyes" with Quail Eggs: For New Years Osechi or Bentos:
- Use 5 Chicken tenders
- Provide 10 Quail eggs
- Provide 1 sheet + 1/4 sheet Toasted nori seaweed (whole sheets)
- Use 1 Flour
- Provide 1 Oil for deep frying
- Provide 1 Soy sauce
Instructions to make "Dragon Eyes" with Quail Eggs: For New Years Osechi or Bentos:
- Boil the quail eggs, peel and pat them dry with paper towels.
- Cut the toasted nori seaweed into quarters.
- Pat the chicken tenders dry, and remove the sinew. Butterfly them and even out the thickness.
- Wrap each butterflied chicken tender in plastic wrap. Pound them lightly with a rolling pin to make then evenly thin. See Steps 13 and 14.
- Open up the plastic wrap. Place a chicken tender vertically, and put a piece of nori on the near side. Put 2 quail eggs on the near side of the nori sideways (with a little space in between them).
- Wrap the chicken up tightly around the eggs. Close up both ends.
- Make a dent in between the eggs with your finger. This will be where you'll cut it in half. (The chicken roll should be the shape of an unshelled peanut.)
- Coat the chicken evenly and thinly with flour. Shake off any excess.
- Fry in oil heated to 170°C until the chicken is cooked through and crispy.
- Put a little soy sauce in a bowl. Put the fried rolls in the soy sauce and roll them around to coat.
- Cut a little off both ends of the rolls, and then cut them in half at the indentation. Cut each quail egg in half, to make a total of 4 pieces out of each roll.
- To store: When the rolls have cooled down completely, put them uncut in a storage container with a tightly sealing lid and refrigerate.
- Cut the plastic wrap so that it's the same width as the nori piece before using it to wrap the chicken. There'll be a little extra plastic on both sides of the chicken when you wrap it.
- If you cut the plastic wrap the same width as the nori, the chicken will not get too wide when you bash it out. It will be about the same width as the nori too.
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