Regularly eating salt-baked eggs is the same as often eat a lot of salt, salt eat more than the most important harm is increased blood pressure and peripheral edema.

Salt-baked egg is a dish where the main ingredient is quail eggs. Salt baked using the mechanism of physical heat conduction, salt as a heat-conducting medium to make the raw materials mature, heating time raw materials ripe shall prevail, generally not too long, so as to protect the texture of the raw materials and fresh flavor. Baked is a polysemous word in the Cantonese dialect, meaning roasted, with the meaning of locking in the aroma. Salt-baked food is usually better with coarse sea salt, but sea salt is hard to come by in supermarkets these days.

Wash the quail eggs, and then dry the water; the cooking salt flat in the pan, about 5 mm thickness can be; the quail eggs one by one neat yard in the pan, cover the lid, open a small fire slowly preheat; burn five minutes after turning off the fire, and then simmering for another five minutes can be out of the pot. Remember to use a very small fire, too hot quail eggs will burst.

Applicable people:

Quail eggs have high nutritional value, compared with eggs, protein content is 30% higher, vitamin B1 is 20% higher, vitamin B2 is 83% higher, iron is 46.1% higher, lecithin is 5.6 times higher, and contains vitamin P and other ingredients.

Quail eggs have a higher nutritional value than eggs. Although their nutritional composition is mostly similar, but because of the smaller nutritional molecules in quail eggs, so it is easier to be absorbed and utilized than the egg nutrients. Generally, the nutritional content of 3 quail eggs is equivalent to 1 egg. Quail eggs also contain can lower blood pressure rutin, come to the alizarin and other substances. Therefore, quail eggs are the ideal tonic for patients with cardiovascular disease.