The best memory of my childhood, the ‘salt-baked bird eggs’ one bite at a time
Overview
When I was a child, I lived with my parents in a bungalow with red bricks and black tiles. I seemed to have spent a good time there, but my impression was very vague. The more I struggled to remember, the more I couldn't recall it. The only thing I remember is the vegetable garden in front of the house, where my mother grew vegetables, and the chicken house in the backyard, where my mother raised chickens and ducks, and my favorite pigeons. The eggs laid by domesticated pigeons are the purest and most nutritious. Because my mother cares so much for me, all the eggs freshly laid by the pigeons belong to me alone, including chicken eggs and duck eggs. However, I still forget where the pigeons went after our family left. Will they be sad if their home is destroyed? Will they go back to the past because of nostalgia? They...I miss them...
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Ingredients
Steps
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Wash the quail egg shells with water, dry them, and prepare the sea salt
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Heat up the sea salt in a pot. After it is hot, take out some of the sea salt
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Place the quail eggs evenly on the surface of the sea salt in the pot, sprinkle in the seasonings, and cover with the sea salt
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Cook over low heat until the sea salt crackles, then turn off the heat and continue to simmer without opening the lid, then turn to high heat and cook two or three times to facilitate the flavor
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The surface of the quail eggs has been roasted until it turns slightly yellow. After peeling off the shell, the inside looks like nothing, but it is delicious every bite
