Simple version: salt baked quail eggs(jian yi ban yan ju an chun dan )

Simple version: salt baked quail eggs

Introduction:

"I learned it from my mother, but she made eggs at that time. When I was a child, there was nothing delicious. Eggs were considered as a high-grade nutriment. But I'm not tired of eating eggs. I love to eat them all the way. It's the same now. I remember when I was in college, an aunt often set up a small stall selling salt baked and zongzi at the school gate in the evening. The stall is very simple. There are two pots on two small coal stoves, one is zongzi, the other is eggs with salt. In winter, four girls in our dormitory often go to buy some for supper, so I miss the time at that time! "

Production steps:

Step 1: wash the quail eggs and drain.

Step 2: take a small stew cup, first spread the salt on the bottom, put a layer of quail eggs, then spread a layer of salt, then put quail eggs, and so on. In short, a layer of salt and an egg.

Step 3: cover the quail eggs with salt.

Step 4: cover the stew cup.

Step 5: simmer for 45 minutes. (if it's an egg, it takes longer)

Step 6: a little salty, delicious.

Materials required:

Quail eggs: 20

Sea salt: moderate

Note: 1. Stewed eggs put 2 days to eat more delicious. 2. The salt can be saved for the next time, and can also be used for cooking without waste.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: Original

Chinese PinYin : Jian Yi Ban Yan Ju An Chun Dan