Saussurea Blanchard(bai zhuo hua luo )

Saussurea Blanchard

Introduction:

"Blanching is a kind of cooking method of Guangdong cuisine. In addition to fresh raw materials, it also requires the time and heat during cooking. Many people think that blanching is just boiling water. In fact, it has many skills to master. What I want to share with you today is actually one of blanching, blanching snails."

Production steps:

Step 1: get all the materials ready.

Step 2: wash the snail and drain.

Step 3: wash the scallion and cut into sections.

Step 4: peel the ginger and slice it.

Step 5: wash the pan and dry it on the stove.

Step 6: heat the pan and add oil.

Step 7: heat the oil, put in the chopped scallion and ginger slices, and pour in the yellow rice wine.

Step 8: add appropriate amount of water.

Step 9: cover the pot and boil the water over high heat.

Step 10: pour in the snails, cover the pan, bring to a boil over high heat, and cook for another 3 minutes.

Step 11: pour out and load the dish with your favorite Jiao material.

Step 12: fresh, delicious, that's it.

Materials required:

Flower snail: 500g

Onion: two

Jiang: one piece

Yellow rice wine: 2 teaspoons

Note: 1, in the burning time, add ginger, onion, wine can get rid of the unique fishy smell of seafood; 2, the burning time must be short, the fire must be fierce, so as to maintain the unique fresh, sweet and smooth;

Production difficulty: simple

Process: water

Production time: 10 minutes

Taste: Original

Chinese PinYin : Bai Zhuo Hua Luo