FIELD: catering technology.
SUBSTANCE: method for preparing a culinary product using offal and a quail egg involves frying the prepared offal: beef liver and beef heart in vegetable oil. Grind in a meat grinder with a hole diameter of 15-25 mm. An egg is introduced into the resulting mass, thoroughly mixed, and cakes are formed. A pre-boiled quail egg, previously rolled in rice flour, is placed in the middle of the cake, and a ball is formed, rolled in rice flour, soaked in an egg and breaded in a mixture of breadcrumbs and sesame. Then deep-fried for 20 seconds. The initial components are taken in a certain mass ratio.
EFFECT: invention allows to expand the range of catering dishes.
1 cl
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