When the weather is turning to be nicer and warmer, people might want to drink more beer…
Eh … OK, this does not really apply to the Germans. Most of my German friends love to drink beer at any kind of weather and at any time …;-)
So, let me try again …
When the weather is getting nicer and warmer, people might get even more desire for even more beer. 😉
Germany is the beer-nation par excellence. This is well known. Until now I have never experienced another country where the beer is so popular and quasi declared as a national drink.
Just one question has fascinated me for quite a long time: How can the Germans just sit in the beer garden for one, two, or even four or five hours without taking any snacks with their beer?
In Asia (including China, of course), it is unthinkable to drink an alcoholic drink without having one or two small snacks with it. Whether it is beer, rice wine or liquor, Asians always order two or three small plates of delicious snacks to go with these drinks. It’s a bit like the tapas for the Spanish. These snacks come always in small quantities and in a large variety. Depending on the number of people sometimes it could be ten or even more small plates of delicious snacks that are ordered to be enjoyed with the beer.
These snacks have usually a savoury taste and can also be quite spicy. Thus, the beer tastes twice as good. 😉 The great thing about these snacks is that they fill the stomach, but do not make you feel full and heavy. You know, you still need to have enough space for the fifth beer.
Today I have a recipe for all beer lovers. But it also goes along perfectly with wine. Believe me, you’ve probably never tried to eat eggs this way, but you will love it! This intense aroma of the spices and the piquancy of the chillies … Simply irresistible!
Perhaps you will not want to enjoy your beer without this great egg snack anymore in the future. 😉
20 quail eggs
2 stalks spring onions
1 tablespoon dark soy sauce
1 star anise
2 tsp Sichuan pepper
2 bay leaves
2 kaffir lime leaves
1 tsp fennel seeds
4 dried chillies
1 tablespoon sugar rock candy
2 tsp salt
1 tablespoon vegetable oil
1l boiling water
- Clean the quail eggs, cook in water for about 10 minutes, rinse with cold water and drain.
- Crush the shell of the quail eggs carefully by tapping with the spoon-back, so that the shells crack (thus the tasty sauce can go through the shell).
- Fry the spices in oil over medium heat briefly. Add the cooked quail eggs and the boiling water, boil briefly. Then reduce the heat and simmer for about 30 minutes over low heat. Remove the pan from the heat, chill the quail eggs in the sauce for a minimum of 1 hour. Warm up again before serving.