Tobacco quail is an independent dish that can be served with any side dish of fresh, baked or fried vegetables, pasta, cereals, etc. It is prepared very quickly if you have marinated bird carcasses in advance. Quails can be grilled or grilled.
Prepare the indicated ingredients.
Rinse quails in water, cut on the back, opening like a book. If the carcasses are large, lightly beat off the breast of the birds with a kitchen chop hammer or the edge of a knife. Dip with paper towels to remove excess liquid. Season with salt and pepper on all sides.
Chop the peeled and washed garlic cloves and parsley. Rub the prepared mass of carcass and place them in a deep container or put on a plate. Leave the carcasses to soak with garlic for 1-2 hours at room temperature, rubbing occasionally. Do not put in the refrigerator – cold carcasses will not fry!
After the indicated time, heat the vegetable oil in a pan and put the quail carcass skin side down. Fry over medium heat for about 5-7 minutes until golden brown. Then turn the carcass over, reduce the heat to a minimum, cover the pan with a lid and fry the carcass for another 10-12 minutes until golden brown on the other side. During this time, the quail will be steamed and fried.
Thus, fry the second carcass. Place on a plate and serve hot with any side dish.
Categories: Diet recipes