Salted eggs
By VicentaLakin
The salt is the best of all. In this draft, it says, “This is the only thing that is necessary in the taste”. People must not be salted for a day, salt from the endless seawater, and, of course, many rock salt buried beneath the earth's crust. Salt, making the cooking process more magical, and the food tastes more delicious. Take the salt. The taste of the food itself is left inside, and it's not lost! It means roasting itself and locking in the scent of food. Salting is the mechanism for using physical thermal conductor to mature the raw material using salt, and the heating time is generally not long, depending on the maturity of the raw material, thus maintaining the material ' s taste and taste. Heating with oilpaper packages allows for a degree of water distribution in the raw materials, which also has the effect of odouring the enriched raw materials。
Recipe Recommendations
- quail eggs appropriate amount
- geranyl appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- sea salt appropriate amount
Steps for Salted eggs
1
Quail egg wash, dry water。
2
Sea salt is laid in the pot, and the fragrance is about a minute of heating。
3
Buried quail eggs in salt, covered with a lid and a small fire for eight minutes。
4
Shut the fire for two minutes。Salted eggs Make Tips
For salt-baked dishes, coarse salt is preferable to fine salt. Coarse salt has larger grains, unlike the fine salt used for everyday cooking. The fine salt can easily penetrate the small pores of seafood or poultry eggs. If baked for a long time, this will result in an overly salty dish. Using coarse salt prevents this issue. When making salt-baked eggs, you must use the lowest heat setting; otherwise, the eggs are likely to burst.