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Salt-baked spiced quail eggs (bread machine version)

Salt-baked spiced quail eggs (bread machine version)


Quail eggs are considered as “ginseng in animals”.It is advisable to take regular food as nourishing and therapeutic food.Quail eggs are unique in nutrition, so they are known as the best of eggs.Quail eggs contain 2.5 times more riboflavin than eggs, which is beneficial to the protection of human vision and easy to absorb. Frequent consumption of quail eggs by the elderly and children is beneficial to the development of visual acuity, promoting growth and development, preventing and curing eye diseases, improving visual acuity, and improving anemia.”


Main material

Material Quantity
Quail egg 200g
sea salt 1000g


Material Quantity
Thirteen incense Appropriate amount
Fragrant leaf Few
Star anise Appropriate amount
Big batch 3
seed powder of Chinese prickly ash 5g
Chinese cinnamon Appropriate amount
Sichuan Pepper 10g


Flavor Spiced
Technology roast
time consuming An hour
difficulty ordinary


step 1:

Get all the ingredients ready. Wash quail eggs and dry them with a towel.

step 1

step 2:

1000g sea salt, 10g pepper, 5g pepper powder, a little fragrant leaves, appropriate amount of thirteen fragrances, three big ingredients (anise), all in the cooking pot.

step 2

step 3:

Mix evenly with a scraper and set aside.

step 3

step 4:

Lay the tin paper in the toaster bucket.

step 4

step 5:

Pour half of the sea salt into the bread maker bucket and start the baking mode for 30 minutes. Place the sea salt and all ingredients in the frying pan to fry until the fragrance comes out.

step 5

step 6:

At this time, dry quail eggs, one by one on the sea salt.

step 6

step 7:

Then lay the remaining half of the sea salt on quail eggs.

step 7

step 8:

Start the baking mode again and bake for 40 minutes.

step 8

step 9:

Baked quail eggs.

step 9

step 10:

Finished product drawing.

step 10

step 11:

Finished product drawing.

step 11

step 12:

Finished product drawing.

step 12


Works by Yayang Kitchen from Gourmet World