<h2 class = "rich_media_title" > this salt-baked quail egg recommended to you today is considered to be the entry level of salt baking, even if the kitchen white can easily get started. Baked quail eggs are more flavorful than boiled in white water. </h2>
Quail eggs are nutritious and taste good, and although they are small, their nutritional value is as high as eggs and they are a natural tonic. Because of its unique nutritional features, it is also known as the "best product in the egg".
The content of B vitamins in quail eggs is more than that of eggs, especially the content of vitamin B2, which is 2 times that of eggs, which is an auxiliary enzyme for biochemical activities and can promote growth and development. Quail eggs contain more phospholipids than eggs, and by the same weight, quail eggs contain better phospholipids, which help your child's brain development.
If you're tired of eating eggs, you might as well try them with quail eggs for your family once in a while.
First of all, prepare the ingredients: 30 quail eggs, 1 pound of coarse salt, 1 handful of peppercorns, and 1 piece of cinnamon bark of star anise leaves.
Step 1: The quail eggs are ready and washed. You need to tap when washing, because quail eggs can easily break.
Step 2: Boil a pot of boiling water, then add a large spoonful of fine salt, stir well, let cool and put the washed quail eggs in for one night.
After soaking quail eggs overnight, there are a few that will have a little crack like this, and the membrane is not cracked, which is also easier to taste, but it is not too salty.
Step 3: Put a pound of coarse salt in the pot, pour in the spices such as peppercorns, star anise, fragrant leaves, cinnamon and so on, and fry over medium-low heat until the salt is slightly yellow. If you like to eat sand ginger flavor, it will be more fragrant to shoot a little sand ginger into it.
In the fourth step, the casserole dish is washed, the water is boiled first, and then the sautéed salt is poured into the casserole dish while it is hot, the bottom is flattened, and then the drained quail eggs are spread. If the layer cannot be laid, then lay a layer of coarse salt on top of the quail eggs and continue to put the quail eggs, but this way you need to prepare a little more coarse salt. It should be noted that the quail eggs should be sucked dry before salt baking, because the baking process may crack, if there is water, then the salt is easy to melt and absorb into it, it will be too salty, and the quail eggs baked after dry water are particularly good to peel.
In the fifth step, spread the remaining coarse salt evenly over the quail eggs and cover them as much as possible. Then thinly and evenly pour a layer of water over the coarse salt. Cover and simmer over medium-low heat for seven or eight minutes. If you slowly start to hear crackling sounds in the middle of the way, it is almost OK. After turning off the heat, continue baking for 20 minutes before opening the lid, gently pulling out the salt and digging out the quail eggs.
The fragrant smell has poured out, and the quail eggs that are particularly well peeled are baking! You see, the quail eggs that peel off the whole skin as soon as they are peeled off, the color is golden, salty and fragrant, and it is very elastic.
A nest of eggs ~ This is the casserole dish method, simple and convenient. If you use a wok or oven is also OK, but the oven should be relatively long, then the frying pan will be fried salt after pouring out two-thirds of the salt, the rest of the laying flat bottom, and then put the quail eggs into it, and then pour the salt in, simmer for ten minutes on medium-low heat.
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