Peppermint snail meat(bao he tian luo rou )

Peppermint snail meat

Introduction:

"The preparation of snail meat is very simple. Put the bought snail into water and cook it. You can take out the snail meat with a toothpick."

Production steps:

Step 1: wash the ingredients, chop ginger and garlic, cut pepper into sections, and cut cabbage into sections.

Step 2: put oil in the frying pan, heat up the oil, stir fry the pepper with a small fire, and then stir fry the chopped ginger and garlic.

Step 3: stir fry the ginger and garlic until fragrant, then change to the snail meat washed under medium heat, add salt and stir fry until cooked, you can stir fry for a while (about two minutes).

Step 4: stir fry the snail meat and then stir fry the cabbage root.

Step 5: add mint and stir fry at last, then add soy sauce and monosodium glutamate to taste.

Materials required:

Snail meat: 300g

Brassica oleracea root: moderate amount

Mint: right amount

Dry pepper: right amount

Garlic: right amount

Ginger: right amount

Soy sauce: moderate

MSG: right amount

Salt: right amount

Note: the root of Brassica oleracea is the root of Brassica oleracea. Brassica oleracea, also known as Allium macrostemon, wild leek. It looks like garlic seedling, leaves, stems, flowers and roots are edible, and tastes like leek. Brassica oleracea is fatter, tender and fragrant than leek, and its root is stronger than leek. It is salty, crisp and tender, sweet and sour, which is better than leek root. (source from Baidu) if there is no Radix Paeoniae, it is delicious to stir fry it with celery and mint.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Bao He Tian Luo Rou