Finished dish photo of Sweet and Sour Mini Bombs

Sweet and Sour Mini Bombs

Ingredients

Quail Eggsto taste
Cornstarchto taste
Tomato Ketchupto taste
Vinegarto taste
Soy Sauceto taste
Sugarto taste
Chicken Bouillonto taste

Steps

1

Place the quail eggs in cold water and bring to a boil until cooked. Remove them and place in cold water, making it easier to peel the shells neatly.

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2

Roll the peeled quail eggs in cornstarch. I felt like I was shaking yuanxiao (sweet glutinous rice balls)!

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3

Heat oil in a pan. When the oil is about 70% hot, add the quail eggs for frying. Once they turn golden brown, remove and set aside. Make sure the oil temperature isn’t too high and avoid frying them for too long, or the eggs might burst.

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4

In a bowl, mix tomato ketchup, vinegar, soy sauce, sugar, and chicken bouillon together until well blended.

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5

Add some oil to the pan, heat slightly, and pour in the sweet and sour sauce. Stir-fry briefly before adding the fried quail eggs. Reduce the heat and stir-fry until the sauce evenly coats the eggs. Turn off the heat and serve.

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Cooking Tips

After cooking the quail eggs, immediately place them in cold water. This makes peeling the shells easier and results in a cleaner appearance. When frying, ensure the oil temperature isn’t too high and the frying time isn’t too long to prevent the eggs from bursting. Once the sweet and sour sauce is added to the pan, do not overcook it to avoid burning or forming black lumps, which could affect both the presentation and flavor.