How to make salt baked eggs, how should salt baked eggs be made?

Quail eggs, salt.

Method. 1. Wash the quail eggs and dry them; Spread the table salt flat in a saucepan about 5 mm thick; (Salt baking uses the mechanism of physical heat conduction, using salt as a heat conduction medium to mature the raw materials, and the heating time is subject to the maturity of the raw materials, which is generally not too long, so as to protect the texture and umami of the raw materials.) Baking is a polysemous word in the Cantonese dialect, which means to roast and has the meaning of locking in the aroma.

Coarse sea salt is generally better for salt-baked food, but it is difficult to buy sea salt in supermarkets nowadays. ）

2. Stack the quail eggs neatly in the pot one by one, cover the lid, turn on low heat and slowly preheat;

3. Turn off the heat after boiling for five minutes, and simmer for another five minutes before you can remove from the pot. Remember to use a very small fire, too hot quail eggs will burst;

Suitable for. It is an excellent tonic for the elderly, the young, the sick and the weak. Quail eggs 3-5 per day.

This is used salt, which is very clean, white and dry. Store it, and next time you can make salt-baked eggs, salt-baked shrimp, salt-baked potatoes, etc.

Quail eggs are highly nutritious, with 30% higher protein content, 20% higher vitamin B1, 83% higher vitamin B2, higher iron and higher lecithin, and contain components such as vitamin P.

Quail eggs have a higher nutritional value than eggs. Although their nutrients are similar, quail eggs are more easily absorbed and utilized than eggs because of the smaller nutrient molecules. Generally, the nutritional content of 3 quail eggs is equivalent to that of 1 egg.

Quail eggs also contain substances such as rutin, leudin, etc., which can lower blood pressure. Therefore, quail eggs are an ideal tonic for patients with cardiovascular disease.

Salt-baked eggs. Ingredients: eggs, Sichuan pepper, cinnamon, star anise, bay leaves, sand ginger, coriander, salt.

1. Wash a pound of eggs in clean water first, do not bump them, wash them, and leave them to dry.

2. Pour five catties of coarse salt into the pot, slowly fry the coarse salt, then put in a handful of peppercorns, a small piece of cinnamon, 3 star anise, and a few bay leaves, stir and stir, and then pour some sand ginger into it, and then pour the cut coriander into it, and start stir-frying until the fragrance is fried.

3. At this time, put the eggs in the pot, sprinkle some coarse salt on top of the eggs, cover the pot, and turn to low heat and simmer for 20 minutes. When the time is up, turn off the heat and simmer for an hour with the lid on the lid until the salt cools down before eating.

When doing it, everyone masters these skills, after the egg is placed in the pot, it should not be placed close to the pot, otherwise it will burst. The best salt to choose is coarse salt, and the air permeability of fine salt is not very good. It is necessary to simmer on low heat throughout the whole process, otherwise the eggs will burst if the temperature is too high.

Do not open the lid while simmering. Don't waste this salt, it's good to keep it for other salt-baked delicacies, such as salt-baked quail eggs and salt-baked shrimp.

From the above steps and skills, you can see that when making salt-baked eggs, you can't just know how to put salt, you also need to put three kinds of ingredients, that is, cinnamon star anise bay leaves, these three things can not be missing, and after matching with salt, the eggs made are very flavorful, fragrant and very delicious, like to eat salt-baked eggs, just come to eat.

Ingredients. Eggs to taste.

Coarse salt to taste. Accessories.

Star anise to taste. Coriander to taste.

Appropriate amount of bay leaves. Steps to prepare salt-baked eggs.

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1.Wash raw eggs with water.

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2.One and a half bags of coarse salt.

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3.Put it in a pot and add star anise, coriander, bay leaves, and stir-fry until fragrant.

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4.Spread the fried salt on the bottom of the casserole, spread it thicker, then arrange the washed eggs far away from the edge of the casserole, otherwise the eggs will burst, and then pour all the remaining salt into the casserole and bury the eggs underneath.

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5.Eight minutes on medium heat, turn to low heat, and another eight minutes is fine.

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Ingredients preparation: 1 pound of quail eggs, a packet of coarse salt.

The detailed steps are as follows:

The first step: to make salt-baked eggs, generally choose eggs or quail eggs, some people will make duck eggs to do, what kind of food do you like, everyone chooses which, I am ready to make a pound of quail eggs, first clean the quail eggs one by one, because some of the eggshells are relatively dirty, must be cleaned one by one, after washing can be put in a ventilated place to dry, you can also use a cloth or paper towel to dry the water, this step is very important, the eggshell must not have water.

Step 2: Prepare a package of coarse salt, that is, the kind of coarse salt used to marinate things, my bag is 5 pounds, just enough, fry the salt in a pot until it is hot, it should be very hot, you can use a pot that you don't want to fry when frying salt, and you can use a bad pot to fry it, as long as it does not leak salt.

Step 3: After the coarse salt is fried, take out a part of it, leave a part at the bottom of the pot, or prepare a rotten casserole, put some fried coarse salt on the bottom, and then put a layer of quail eggs on the surface, and then spread a layer of fried coarse salt.

Step 4: Put the quail eggs layer by layer, do not layer them together, put a layer of quail eggs and spread a layer of coarse salt until the laying is finished, and finally bury all the eggs with salt.

Step 5: After the quail eggs are all packed and buried, cover the pot and then take it to heat, this step must master the heat, you can turn off the heat and simmer for a while when the pot is hot, wait for the pot to be not so hot, and then heat it until the pot is hot, so repeat it once or twice, if it is to make salt-baked eggs can be repeated twice.

Step 6: After the last heating, turn off the heat, do not open the lid of the pot, put it aside overnight and start eating, dig out as much as you want to eat, and still bury it in the salt if you don't eat it, so that it will not be bad for a month, but it will be very salty after a long time.

Salt-baked eggs: Ingredients: 250g quail eggs, 750g coarse salt, appropriate amount of five-spice powder, appropriate amount of cumin, appropriate amount of star anise, appropriate amount of bay leaf, appropriate amount of step 1 Quail eggs (eggs can also be used), wash them and wipe them dry. 2 Coarse salt (refined salt can also be used), star anise broken into small petals, five-spice powder, cumin, bay leaves. 3 Wipe the pan dry and spread some of the coarse salt in the pan to a thickness of about 5 mm.

4 Put the five-spice powder, star anise, cumin, and bay leaves in the salt and stir well. 5 **, preheat the pot and stack the quail eggs neatly in the pan. 6 Cover the eggs with the rest of the salt.

7 Cover the lid, bake for 7 minutes, then turn off the heat and simmer for another 5 minutes, remembering not to open the lid halfway. 8 The delicious salt-baked eggs are done. Tip: Use a very small heat when heating, as the quail eggs will burst if the fire is too large.

1.Wipe the pot dry, any pot can be, rice cooker, frying pan is the best (evenly heated) 2Put the coarse salt in the pot 3

Put the five-spice powder and star anise (break it apart one by one) into the salt and mix well 4**, preheat the pan 5When the salt in the pan is slightly hot, add the eggs 6

Cover and bake for seven minutes, remembering not to open the lid halfway through 7That's it, delicious salt-baked eggs. When it is cooked for six or seven layers, crack the eggshell to make it more flavorful.

Material. 10 eggs, 4-5 bags of large sea salt (that is, large salts of pickles) method. 1. Put 2 bags of salt in the large sea salt and spread it in the iron pot for stir-frying.

2. Put the eggs on top of the salt, and then seal all the eggs under the salt with large grains of salt.

3. Heat the pot over high heat, then change to low heat, cover and leave for 20 minutes.

After a few minutes, dig out the salt, put the eggs that have not cracked, and crack the skin.

5. Seal the eggs under the salt and bake over low heat for 10 minutes.

Tips. 1. If you don't break the egg skin and bake for another 10 minutes, the surface of the egg will not have any taste.

2. It must be a large grain of sea salt, because the particles are large and the air permeability is good.

1. Ingredients: 20 eggs, about 5 catties of coarse salt.

2. Spices: 10 star anise, a small piece of cinnamon, a small handful of coriander (with roots).

3. Specific production method:

Wash the wok, dry the water, add coarse salt, add star anise, cinnamon touch the leaky skin, fry hot, add a small handful of coriander, fry the fragrance, and then pour the fried salt into the casserole, put the eggs in, crack the noise in the remaining fried salt to cover the eggs, bake on high heat for eight minutes, and then change to low heat for eight minutes, turn off the heat, add a cloth to the lid of the casserole, let it cool naturally, take it out and eat.

1. Put 2 bags of salt in the iron pot for stir-frying.

2. Put the eggs on top of the salt, and then seal the eggs under the salt with a large grain of salt.

3. Heat the pot over high heat, then change the stove to low heat, cover and cover for 20 minutes.

After a few minutes, dig out the salt, put the eggs that have not cracked, and crack the skin.

5. Seal the eggs under the salt with salt and bake over low heat for 10 minutes.

1. Ingredients: 20 eggs, about 5 catties of coarse salt.

2. Spices: 10 star anise, a small piece of cinnamon, a small handful of coriander (with roots).

3. Specific production method:

Wash the wok, dry the water, add coarse salt, add star anise, cinnamon, stir-fry, add a small handful of coriander, stir-fry the fragrance, and then pour the fried salt into the casserole, put the eggs in, cover the remaining fried salt on the eggs, bake on high heat for eight minutes, then change to low heat for eight minutes, turn off the heat, add a cloth to the lid of the casserole, let it cool naturally, take it out and eat.

1. Ingredients: 12 eggs, 2 catties of coarse salt.

2. Stir-fry the salt without moisture, if the salt has been used many times and the color is slightly dark, replace it.

3. Wash the eggs and put them in salt, do not cover all the eggs, otherwise the temperature is too high and it will be easy to burst.

4. Cover the pot and heat it on high heat for 5 minutes, then medium and low heat for 10 minutes.

1. Yellow sand pickled egg method. Prepare 500 grams of yellow sand, 100 grams of refined salt, 50 grams of essential oil, and appropriate amount of water. When pickling, pour the yellow sand into the basin first, add refined salt, essential oil and water, stir into a paste, and then put the washed and dried fresh eggs into the slime one by one, take out the eggs after the eggs are evenly stuck with the sediment, put them in a food bag or other containers, and take them out after 3 weeks to wash off the sediment and cook.

If there is no yellow sand, you can use other sediment instead, if the stickiness of the sand is not good, you can add a small amount of clay.

2. Saturated brine salting method. The amount of water and salt depends on the number of eggs. When marinating, the table salt is first dissolved in boiling water to reach a saturated state (concentration of about 20%).

After the salt water cools, pour it into the jar, and put the washed and dried eggs into the salt water one by one, seal the mouth of the jar, put it in a ventilated place, and open the altar to take the eggs and cook them in about 25 days. The salted eggs pickled in this method have a lot of oil in the yolk and are particularly fragrant.

3. Batter pickling method. Take an appropriate amount of flour, mix it into a paste with hot water, add a little five-spice powder and white wine and mix well. Then the washed and dried eggs are coated in batter one by one, then rolled on a layer of salt, put them in the jar, and seal the mouth of the jar.

The salt blends with the batter to allow the salt to penetrate into the eggs, and it can be removed and cooked after 25 days.

Foodies are meant to be able to eat and cook, this time it's the oven version, you can bake it after marinating, isn't it very simple. Eat chicken today, good luck.

When it is cooked for six or seven layers, crack the eggshell to make it more flavorful.

A few eggs, a pack of coarse salt, a small amount of five-spice powder, and two star aniseWipe the pot dry, any pot can be, rice cooker, frying pan is the best (evenly heated) 2Put the coarse salt in the pan.

3.Put the five-spice powder and star anise (break it apart one by one) into the salt and mix well 4**, preheat the pan.

5.When the salt in the pan is slightly hot, add the eggs.

6.Bake for 7 minutes, remembering not to open the lid halfway.

7.That's it, delicious salt-baked eggs.

When it is cooked for six or seven layers, crack the eggshell to make it more flavorful.

When it is cooked for six or seven layers, crack the eggshell to make it more flavorful.

A few eggs, a pack of coarse salt, a small amount of five-spice powder, and two star aniseWipe the pot dry, any pot can be, rice cooker, frying pan is the best (evenly heated) 2Put the coarse salt in the pan.

3.Put the five-spice powder and star anise (break it apart one by one) into the salt and mix well 4**, preheat the pan.

5.When the salt in the pan is slightly hot, add the eggs.

6.Bake for 7 minutes, remembering not to open the lid halfway.

7.That's it, delicious salt-baked eggs.

When it is cooked for six or seven layers, crack the eggshell to make it more flavorful.

How to cook salt-baked chicken? Handle the chicken cleanly, dry it with paper in the kitchen, marinate for ten minutes, pour in salty baking powder, marinate for half an hour, add ginger slices and green onions to the pot, and then add salt-baked chicken.

A salt-baked chicken that can be done with a rice cooker.