How to make Hakka salted eggs? Nutritional value of Hakka salted eggs

1, material: a dozen earth eggs, 500g crude salt.

2. Practice: (1) First, clean the eggs and drain the water. Pour a bag of semi-coarse salt into the pot, spread it evenly, and add a piece of cinnamon and a few star anises.

(2) Cut some parsley first, wash the parsley and cut it into sections. Stir-fry the salt first, add the chopped parsley, continue to stir-fry, and turn off the heat when the salt is hot.

(3) Prepare another casserole, scoop in the fried salt, spread the bottom slightly thicker, and then spread the drained eggs in, being careful not to get too close to the pot wall, so that the eggs will burst. Spread the remaining salt on the egg noodles, and finally cover all the eggs. Cover and bake for 8 minutes on medium heat, then lower the heat and bake for another 8 minutes.

3. Nutritional value: Soil eggs have long nutrient accumulation period, low water content and high ω-3 unsaturated fatty acids and phospholipids, which is very beneficial to cardiovascular protection.