Hakka has a very famous cuisine, called salt-baked chicken, many people eat it after they say that the taste is endless, in fact, in addition to the salt-baked chicken, Hakka also like to do salt-baked eggs, eggs, duck eggs or quail eggs can be used to salt-baked, the flavor is very good Oh, a time to do a pot, can be eaten for a month without bad, and the Hakka also likes to do salt-baked egg, eggs, duck eggs or quail eggs can be used for salt-baked, taste is very good Oh, a time to do a pot, you can eat a month not bad. And it's very easy to do at home.
Equipment preparation: quail eggs 1 catty, a packet of coarse salt.
Detailed practice steps are as follows:
Step one: do salt baked eggs, generally use eggs or quail eggs, some people will get duck eggs to do, like to eat which, we choose which one, I am ready to sub a pound of quail eggs, quail eggs, quail eggs, one by one, clean, because some of the eggshell is relatively dirty, be sure to clean one by one, clean, you can put in the ventilation air-drying, can also be used cloth or paper towel to dry the moisture. With a cloth or paper towel to dry the water, this step is very important, the eggshell must not have water.
Step 2: Prepare a packet of coarse salt, that is, the kind of coarse salt used for pickling things, I'm a packet of 5 pounds, just enough to use, the salt with a pan fried to hot, to be very hot that kind of salt frying you can not use the pan to fry, rotten pot can, as long as it does not leak salt on the line.
The third step: the coarse salt frying hot after a portion to stay part of the bottom of the pot, you can also prepare a rotten casserole, some fried hot coarse salt to spread the bottom, and then put a layer of quail eggs on the surface, and then lay a layer of fried hot coarse salt.
The fourth step: quail eggs layer by layer, do not have layers stacked together, put a layer of quail eggs laying a layer of coarse salt, until the end of the laying, and finally to use the salt to bury all the eggs.
Step 5: quail eggs all loaded and buried, cover the pot and then take it to the heat, this step must master the fire, burn to the pot hot when you can turn off the fire to simmer for a while, such as the pot is not so hot, and then heated to the pot is hot, so repeated once or twice, if you are doing the salt baked chicken eggs can be repeated more than two times.
Sixth step: after the last heating, turn off the fire, do not open the lid, put aside to put a night can eat, to eat how much to dig out how much to not eat still buried in the salt, so eat a month will not be bad, but put a long time will be very salty Oh.
This traditional Hakka salt baked eggs on the done, like friends try, salty flavor beautiful practice and simple, a rotten pot to get it done, and at home to do their own salt baked eggs are more delicious assured that oh, every day for breakfast to eat a few, with a bowl of congee, it's too beautiful.