Baizhuo Xiangluo tablet(bai zhuo xiang luo pian )

Method of baizhuxiangluo tablets:

Raw materials for blanching Xiangluo tablets:

2000 grams of snail meat, 2 slices of ginger, 2 strips of green onion, 20 grams of yellow rice wine and 3 drops of white vinegar.

The process of making baizhuxiangluo tablet is as follows:

Knock out the shell of the big snail and remove the meat. After washing, cut off the edge of the meat and slice the meat into a lamp cup shape.

1. Take out the pig oil pan, pour the ginger and scallion into the pan, fry them slightly, then add water to burn them thoroughly, take out the scallion and ginger, add 3 drops of white vinegar, put the snail slices into the pan immediately, scald them slightly for 3 seconds, and drain the water (use a clean towel to suck up the snail water).

2. In another oil pan, add a little lard to heat it, then pour the snail meat down and stir fry a few times, that is, add a little yellow rice wine to stir fry a few times, and then put it on the plate off the fire.

Characteristics of baizhuxiangluo tablet:

White color, crisp and refreshing. Note: white vinegar is mainly used to absorb the moisture of snail meat and keep it fresh and tender.

Baizhuo Xiangluo tablet

Baizhuo Xiangluo slice is a famous traditional dish in Guangdong Province. It's milk white, crisp, tender and refreshing.

Blanching, one of the cooking methods of Cantonese cuisine, is used as raw material for tender meat. The main points are as follows: cut the meat to thin, marinate it with flavoring materials, put it into the soup with ginger, scallion and wine flavor, cook it quickly, stir fry it until fragrant, and then use the sauce to supplement the food. The finished vegetables are fresh, tender and crisp.

Food materials

[main ingredient] 4000 grams of conch [auxiliary ingredient] 0.5 grams of sesame oil, 20 grams of shrimp sauce, oyster sauce? 0 g, ginger wine 10 g, onion 25 g, [seasoning / marinating] Shao wine 15 g, light two soup 750 g, ginger 10 g, cooked lard 250 G.

Production process

1. Use a hammer to break the shell of the snail, take out the flesh of the snail, remove the gall and intestines, wipe off the surface dirt, wash and cut off the head, tail and skin. Only use the center part of the flesh of the snail about 600 grams, cut into round pieces, each piece is about 0.3 cm thick.

2. Divide the shrimp sauce and oyster sauce into two small plates. Heat the frying pan with high heat, cook 35 grams of lard until slightly boiling, take out 20 grams and pour them into the shrimp sauce and oyster sauce dish, then add ginger and scallion, cook make-up juice wine, add two soup, remove ginger and scallion after boiling, put them into the snail slice until nine mature, and pour them into the colander. Heat the frying pan with high heat, add oil to the saucepan, then pour it back into the oil basin; put in the sliced snail, cook Shaojiu, add sesame oil, stir well and serve.

matters needing attention

1. Ginger wine: grind 500g of ginger into mud, put it into a white gauze bag, tighten the mouth, put it in a bowl, pour in rice wine 500, soak it, and then squeeze out ginger juice to mix well.

2. Use light two soup to slice the snail, and it will come out in one pot. If it is delayed, the snail meat will be leather and soft, and can't be imported.

Food characteristics

White color, crisp and refreshing.

Blanching, one of the cooking methods of Cantonese cuisine, is used as raw material for tender meat. The main points are as follows: cut the meat to thin, marinate it with flavoring materials, put it into the soup with ginger, scallion and wine flavor, cook it quickly, stir fry it until fragrant, and then use the sauce to supplement the food. The finished vegetables are fresh, tender and crisp.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Bai Zhuo Xiang Luo Pian