Roasted Mushroom and Quail Eggs

Name: Roasted Mushroom and Quail Eggs
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 8 Mushroom; 8 quail eggs; Some olive oil; Some Freshly ground sea salt; Some Freshly ground black pepper; 2 pieces Fresh rosemary

by Teacher Kong teaches cooking

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Today I bring you the "Roasted Mushroom and Quail Eggs" method, which is also a delicacy that can be made with children. In the parent-child cooking process, it can not only satisfy the child's curiosity, increase the strong affection, but also exercise the child's practical ability.

Tricholoma has a delicate texture and delicious taste. It has a tender and smooth bite and can provide us with the vitamin D we need. Regular consumption can also ensure that the body's natural immune system works. Quail eggs are called "the ginseng among animals", and their lecithin content is particularly high, which is especially helpful for the growth of children's brain development, and it is very helpful for children's growth and development!

After roasting, the mashed mushrooms exuded the delicious soup and the perfect combination of quail eggs. The juice bursts with one bite and the fragrance is overflowing, which is very popular among children. Put the mushrooms and quail eggs together to make this less oily and healthy delicacy. You can make it with your children during the holidays~

Ingredients

Roasted Mushroom and Quail Eggs

1. The stalks of the tricholoma are broken off.

2. Soak in clean water for 5 minutes, wash twice, with gills facing down, and drain.

3. Spread tin foil on the baking tray, lay the mushrooms neatly with the gills facing up, and brush the olive oil on the mushrooms with a brush.

4. Grind another layer of freshly ground sea salt.

5. Preheat the oven to 180°C, and put the baking tray into the middle of the oven.

6. Bake for 25 minutes first.

7. Take out the baking tray and beat the quail eggs into the mushroom gills.

8. Grind an appropriate amount of black pepper on the quail eggs. Wash the rosemary, shake it dry, cut into small pieces of about 3 cm, and place the cut rosemary on top.