Salt baked eggs

Overview

The nutritional value of quail eggs is no less than that of eggs. They are rich in protein, cephalin, lecithin, lysine, cystine, vitamin A, vitamin B2, vitamin B1, iron, phosphorus, calcium and other nutrients, which can replenish qi and blood, strengthen muscles and bones. Efficacy: nourishing qi and blood, treating rheumatism, strengthening muscles and bones. Quail eggs contain a complete range of amino acids and are rich in content, as well as high-quality phospholipids, hormones and other essential components for the human body. The content of iron, riboflavin and vitamin A is about twice higher than that of eggs of the same amount, while the cholesterol is about one-third lower than that of eggs. Therefore, it is an ideal nourishing food for various frail patients, the elderly, children and pregnant women. Quail eggs contain high protein, cephalin, lecithin, iron and vitamins. Quail eggs are small in appearance but have high nutritional value. The Japanese book "Raising Quail" once listed quail eggs together with ginseng and viper as good products, and they have certain curative effects on lung disease, pleurisy, asthma, heart disease, and neurasthenia.

Tags

• snacks
• home cooking
• children
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• dinner
• quail eggs
• salt

Ingredients

Steps

1. 1 Ingredients: 1 pack of salt, 22 quail eggs. Fry the salt until slightly yellow

   

2. 2 .Wash the quail eggs.

   

3. 3 .Dry the moisture on the eggs.

   

4. 4 .Take a relatively large baking bowl and spread salt on the bottom.

   

5. 5 .Put in the quail eggs and arrange them so that they do not touch each other to ensure that the salt is surrounded. .

   

6. 6 Pour in the remaining salt.

   

7. 7 .Put in the middle layer preheated at 130 degrees and bake for about 20 minutes.

   

8. 8 The baked quail eggs have lumps of salt stuck to them.