Roast quail eggs(kao an chun dan )

Roast quail eggs

Introduction:

"A popular snack on the street, roast bird eggs. Have you all eaten? Big friends, children, all love snacks, with a long string of bamboo sticks, and then put on their favorite sauce. You can hold several strings in one hand, while walking, while eating, leisurely with delicious food across the street corner. Now you can easily make street snacks at home, which is more affordable and hygienic. And you can eat enough at a time. I do it in my own home. I don't string it with bamboo sticks. You can match it with your favorite dip. It will be more delicious. Like to eat tender, turn down the fire and shorten the time

Production steps:

Step 1: Reserve raw materials.

Step 2: clean the mold.

Step 3: wipe off the water on the mold and brush a layer of edible oil with a brush.

Step 4: knock the quail eggs open and put them into the mould, one in each mould.

Step 5: sprinkle salt on quail eggs. Some eggs can be sprinkled with pepper, and then sprinkled with some chopped seaweed.

Step 6: put the mold on the gas stove and heat it slowly.

Step 7: when you see the quail egg bulging, poke it with a toothpick until it is cooked. (if you want something tender, you can lower the heat properly and shorten the baking time.)

Step 8: demould the Roasted Quail eggs and put them on the plate. You can squeeze your favorite sauce. (you can eat the pepper seaweed when you take it out)

Materials required:

Quail eggs: moderate

Oil: right amount

Sauce: right amount

Pepper: right amount

Seaweed: moderate

Salt: right amount

Note: Tips: 1, before baking, put a layer of oil on the mold, so that the baked eggs are not stained at all, it is easy to take off the mold, and the baked eggs are very fragrant. 2. My mold is 16 mold, can roast eggs, octopus balls mold can also be used. 3. Seasoning can be as you like, any collocation. Dip material, can be sweet, can be salty, according to personal preference.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Kao An Chun Dan