Salt baked quail eggs -- Oven version(yan ju an chun dan kao xiang ban )

Salt baked quail eggs -- Oven version

Introduction:

"Quail eggs contain protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other minerals, and its lecithin content is 3-4 times higher than that of eggs. Quail eggs are rich in lecithin and lecithin, which are indispensable nutrients for high-level neural activities. They have the function of strengthening the brain and are one of the rare choices during the world cup. This oven version of salt baked quail eggs is more time-saving and labor-saving. "

Production steps:

Step 1: wash quail eggs and dry them with kitchen paper

Step 2: spread tin foil on the baking tray, put the quail eggs on tin foil and wrap them in coarse salt

Step 3: bake in the oven at 150 ℃ for 25 minutes, take it out after baking, and keep it heated in the oven for 5 minutes.

Materials required:

Quail eggs: 250g

Crude salt: 150g

Note: 1, salt must choose coarse salt 2, roast to 20 minutes, you can take out the eggshell slightly broken, this will be more delicious.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yan Ju An Chun Dan Kao Xiang Ban