The Most Fond Memories of Childhood, One Bite Of'salt Baked Bird Eggs'

Name: The Most Fond Memories of Childhood, One Bite Of'salt Baked Bird Eggs'
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 450g quail eggs; 1 package sea salt; Some Five spice powder; Some Star anise powder

by caryn

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

When I was a child, I lived in a red brick and black tiled bungalow with my parents. It seemed that I had a good time there, but my impression was very vague. The more I struggled to remember, the more I couldn't remember.
The only thing I remember is the vegetable garden in front of the house with vegetables grown by my mother, the chicken house in the backyard, with chickens and ducks raised by my mother, and my favorite pigeons.
The pigeon eggs laid by this domestic pigeon are the purest and most nutritious. Because of my mother’s care for me, every fresh egg laid by a pigeon is owned by me alone, including eggs and duck eggs.
However, I still forget where the pigeons will go after our family leaves.
Will they be sad when their homes are destroyed? Will they go back to the past because they miss the past? They...I miss them..."

Ingredients

The Most Fond Memories of Childhood, One Bite Of'salt Baked Bird Eggs'

1. Wash the quail egg shell with water, dry it, and prepare the sea salt

The Most Fond Memories of Childhood, One Bite Of'salt Baked Bird Eggs' recipe

2. Stir-fry sea salt in the pot, after it is hot, pour out part of the sea salt

3. Spread the quail eggs flat on the surface of the sea salt in the pot, sprinkle the seasoning, and cover with the sea salt

4. Boil on low heat until the sea salt crackles, turn off the heat and continue to simmer without opening the lid, then turn on the heat to cook, and cook for two or three times for easy taste

5. The surface of the quail egg was roasted to a little yellow, and the shell was peeled. It didn't feel much inside, but it was a bite.

Tips:
Please note that the heat should not be too strong, otherwise the sea salt at the bottom will be easily boiled until browned, which will affect the fragrance of the quail eggs.