“The combination is very simple, the contrasting colors of green, red and white make the whole dish look very attractive, and the light taste is very suitable for eating in summer.”
half an hour
Blanch the rapeseed and cool it for later use.
Put the oil in the pot and heat it up, sauté the onion and ginger until fragrant, add some water and bring to a boil.
Add salt, cooking wine, stock essence and peeled quail eggs and boil.
Add rape and cook together.
Cut the tomatoes into slices, arrange them around the plate, put in the pan rapeseed and quail eggs, and finally add water starch to thicken the juice, And pour in the dish.