Delicious Acacia snail(mei wei xiang si luo )

Delicious Acacia snail

Introduction:

"I've been coveting the good name of Acacia snail, and I've always wanted to try it. Today, I'm finished, ha ha. Baidu didn't find the lovesickness snail, so it had to create it by itself, which was more popular. Pick out the head, with a curly tail at the back. It's said that the most delicious part of Acacia snail is its tail. If it's true, it's not like ordinary snails. There are seeds in its tail. Its tail has a taste similar to crab roe. It's noodles and aftertaste

Production steps:

Step 1: after the snail is bought back, soak it in brine for 2 hours to spit out the sand.

Step 2: wash the vegetables and set them aside.

Step 3: Rinse onion, ginger and pepper and set aside.

Step 4: blanch the washed Acacia snail in cold water for 1 minute. Put it in reserve.

Step 5: put oil in the hot pot, saute shredded ginger, oil the vegetables, add the soup of Acacia snail, blanch it, pick it up and spread it on the plate. The soup is left in the pan.

Step 6: blanch the sliced Pleurotus eryngii in the remaining soup of green vegetables and spread it on the green vegetables.

Step 7: put a little more oil in the pot, saute shallot, ginger and pepper, saute Acacia snail, spray cooking wine, 3 minutes from the pot to plate.

Materials required:

Xiaoqingcai: 250g

Pleurotus eryngii: 1

Acacia: 500g

Ginger: 10g

Scallion: 2

Dried pepper: 2

Cooking wine: 20g

Salt: 6g

Oil: 20g

Note: 1, after buying Acacia snail, continue to soak with light salt water for 2 hours to spit out the sand. 2, don't discard the tail of Acacia, the essence! 3. There is no need to add monosodium glutamate or chicken essence. The soup is delicious.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Mei Wei Xiang Si Luo