Salt baked quail eggs salt grotto practice

1, buy 1-2 pounds of coarse salt (sea salt), buy a clay casserole (with a frying pan also have to, but the salt on the metal corrosive)

2, in the pot spread 5 mm salt, the quail eggs washed with a clean dry cloth or paper towel dry, and then neatly square the quail eggs in the salt on top of the quail eggs, and then on the quail eggs on top of the salt (not over), cover the lid on low heat for 5 minutes, turn off the fire, and then 5 minutes to eat! Then spread the salt on the quail eggs (not over the quail eggs), cover with a lid on low heat for 5 minutes, turn off the fire, and then smothered for 5 minutes can be served! Remember the fire must be small fire, fire too big quail eggs are easy to heat burst! If you want to eat more flavorful, turn off the fire can be smothered longer! In addition, you can put some salt in the salt curium powder mix evenly! Or you can use the right amount of pepper, star anise, cinnamon, sand ginger into the frying pan in a dry pan over low heat to stir fry the flavor, and then poured into the salt and mix well! (smothered out of the pot can be taken out of the egg, gently knocked back and forth on the table to make the shell rupture cracks, and then put back in the salt to cover (more flavorful), I often wait until the next day is, very flavorful, but will be a little salty! Glad to serve you, I hope my answer is helpful, thank you for your support and encouragement.