Lemon diced snail(ning meng xiang ding luo )

Lemon diced snail

Introduction:

"My son is three years old. He claims to be" the son of the sea "because of his ancestral home in Fujian. I love shellfish. On the first day of the Long Dragon Boat Festival holiday, I started the whole family to clean up, plus two meals that I had to do by myself. Tired and happy.... Serve the dishes! At this time, my husband is sucking Ding snail hard, and he doesn't forget to pass me a piece of meat. Just washed hands covered with fumes, and began to tap the keyboard, I wish I could share with the diners immediately. Gesture is not fast, afraid of paste pot, the process did not take pictures, looking forward to the next more perfect. In addition, I would also like to thank my husband for his cooperation. I have half a plate left to take photos for me. "

Production steps:

Step 1: Method: dry pot fire, smoke into the right amount of oil, while adding pepper, garlic, onion and ginger. Stir gently to prevent uneven heating. Then pour in the prepared snail, stir fry quickly, and add a little salt.

Step 2: continue to stir fry for one minute, sprinkle a small amount of cooking wine, garlic juice, sugar in turn.

Step 3: after the water and cooking wine oozing from the snail are dried, pour in the prepared 200ml lemon juice, turn it over evenly, turn off the fire when the juice is half received, sprinkle a little monosodium glutamate and take it out of the pot.

Materials required:

Dingluo: 500g

Dry pepper: how many

Garlic: five petals

Onion: Three

Ginger slices: some

Cooking wine: moderate

Garlic juice concentrate: right amount

Sugar: right amount

Fresh lemon juice: right amount

Note: experience: because of the strength problem, the snail will always be cut at a quarter of the place, and it has been proved that the cutting is too shallow to suck out the snail meat. So please men operate this process, cut in one third just right. When cutting snails, if the tail spills black juice, it means that there is no snail meat in the shell, only sand, please discard it directly. Lemon is a kind of fruit. It can't be heated for a long time. Otherwise, the sour taste will grab the taste. Therefore, the heat should be well controlled at this time. Dry pepper self feeling very spicy, if there are children to eat, reduce the amount. As for garlic juice concentrate, why add this when you have garlic cloves? Because the shell is hard, garlic can only produce fragrance, but can not penetrate the taste. The concentrated juice can enter the shell and penetrate into the snail meat. We should control the amount of salt and flavor. We should keep the flavor of aquatic products and not compete with lemon juice. If there is no lemon juice, use water directly, the amount does not need to reach 200ml so much, to ensure that it does not stick to the pot. However, this is not called lemon fragrant Ding Luo, can only be called fried Ding Luo, ha ha.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: Original

Chinese PinYin : Ning Meng Xiang Ding Luo