Recipe: Salt quail egg

Home Cooking Recipe: Salt quail egg

Notes:

The nutritional value of quail eggs is high. Compared with eggs, the protein content is 30% higher, vitamin B1 is 20% higher, vitamin B2 is 83% higher, iron is 46.1% higher, lecithin is 5.6 times higher, and contains vitamin P and other ingredients. Generally, three quail eggs have the same nutrient content as an egg. Quail eggs also contain rutin, glutinous rice and other substances that lower blood pressure. Therefore, quail eggs are an ideal tonic for cardiovascular patients. Suitable for the crowd: the best supplements for the elderly and the sick. 3-5 eggs are suitable for every day.

Ingredients:

Steps:

  1. Home Cooking Recipe: Quail eggs washed, drained

    Quail eggs washed, drained

  2. Home Cooking Recipe: Put the sea salt in the pan and fry until it is slightly yellowed

    Put the sea salt in the pan and fry until it is slightly yellowed

  3. Home Cooking Recipe: Take a large porcelain bowl, spread a layer of fried sea salt, and lay a layer of quail eggs.

    Take a large porcelain bowl, spread a layer of fried sea salt, and lay a layer of quail eggs.

  4. Home Cooking Recipe: Sprinkle a layer of salt, then lay a layer of quail eggs, and finally pour all the salt on top to cover the eggs.

    Sprinkle a layer of salt, then lay a layer of quail eggs, and finally pour all the salt on top to cover the eggs.

  5. Home Cooking Recipe: Adjust the oven to 100 degrees, get up and down, put the bowl with the eggs in it, 10 minutes, turn off the heat.

    Adjust the oven to 100 degrees, get up and down, put the bowl with the eggs in it, 10 minutes, turn off the heat.

Tips:

1. If there is no oven, use an ordinary pot. After the salt is heated, place the egg on top, then turn the lid on the minimum fire for five minutes. Turn off the heat for another five minutes. Be sure to use the minimum fire or the egg will burst easily; 2. Why is it better to use coarse salt than fine salt for quail eggs? Because the coarse salt has large particles, and the egg itself has small pores. If we use the very fine salt of our cooking, it is easy to let the salt penetrate through the pores of the egg. Going in, if you lick for a long time, it will make the egg more salty, and with coarse salt there will be no such problem; 3. After the salt is fried, it should be poured into the bowl quickly and sent to the oven. This will keep the heat of the salt from decreasing and ensure that the egg matures in time;


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