– 300g cold water shrimps
Cold water shrimp
– Pickled quail eggs 18 pcs
boil quail get for 2 min and 32 sec, now cool it down with cold water, when the egg is cold press the shell lightly so it
crackles, the eggs are now laid in dark soy for at least 24 hours, preferably up to 10 days.
Pickled roasted onions
3 zittauer onions are cut lengthwise, peeled and fried on a hot dry pan. Now cut off the root of the onion.
– 300 g of water
– 300 g sugar
– 300 g of vinegar
– 20 g of salt
and possibly a little pickled herbs if you wish.
1- boil it all up and pour the hot brine over the roasted onions, let them stand for at least 2 days, they can stay
refrigerated for 3 months.
– 20 g tarragon
– 20 g parsley
– 20 g chives
– 20 g dill
– 180 g neutral oil
1- The whole thing is blended and heated up to 70 degrees for 5 min, must stand and pull for 24 hours.
2- Sift the oil and place it in the freezer, after 3-5 hours the water in the bottom is frozen and the oil can now be poured off.
– 30 g egg yolk
– 30 g apple cider vinegar
– 5 g salt
– 180 g of herbal oil is now added a little at a time while whipping in the egg mass until all the oil has been whipped in.
If you want a firmer mayo, you can whip in more neutral oil to the desired consistency.