Using a spoon, Lin Xu dug a small hollow in the remaining salt in the pot to ensure the layer at the bottom was even.
He then placed the quail eggs one by one onto the salt. After arranging them, he poured the scooped-out salt back in, completely burying the quail eggs.
He put the lid on the pot, and the baking officially began.
Baking, in this context, referred to cooking ingredients by stewing them in a specific medium. This included not only salt-baking but also methods like water-baking and steam-baking.
After setting the quail eggs to bake, Lin Xu paused in thought. Then, he boiled a pot of water on an adjacent stove, added a large bowl of meat-braising broth, and brought it to a high boil.
He then poured a small basin of rinsed peanuts into the broth.
Since I've already made salt-baked quail eggs, I might as well make salt-baked peanuts too.
He chose to boil them in the broth first to enhance their savory flavor, which would make the baked peanuts even more delicious.
