Stir fried snails(xiang chao tian luo )

Stir fried snails

Introduction:

"In my memory, the Mid Autumn Festival is synonymous with moon cakes, snails and fruits. My family is not a rich family, but it is still rich, so the festival is preserved in the memory in the form of material, which can also be regarded as a silhouette of life. These two days, I suddenly think of fried snails, so I take out the absolutely reserved program of the Mid Autumn Festival, although it is still very early from the Mid Autumn Festival, ha ha. This is the first original recipe to be released. It can be regarded as an assignment to report to a gourmet. I just want to share my mood with you. "

Production steps:

Step 1: clean the snails to be fried.
Take water to raise snails. When snails spit up the mud, wash it several times, and then cut the tail of snails. You can wait for the next pot.

Step 2: the ingredients required are rice, garlic, raw pepper and mint. Garlic is not afraid of more, these two things to fishy, add fragrance, quite easy to use. I also like fried garlic rice, which is very fragrant and soft.

Step 3: dry the pan and remove the snails. First dry fried to water, this is the first step to go fishy. Because the snail had been pickled in advance, it made a lot of foam as soon as it was fried. Later, it shoveled out the foam water.

Step 4: after basically frying the water, dig out a space in the middle of the snail, add oil, and then add ingredients after the oil is hot. Stir the ingredients to make them fragrant. Then mix it with snail and stir fry.

Step 5: stir fry the snails and ingredients together. When the flavor comes out, I add some duck soup to make the shell a little moist, because I'm going to add soy sauce. If the shell is dry and the oil is strong, the soy sauce will scorch the pot. Add soy sauce is to give the things in the pot on the point of color, also want to make the flavor a bit stronger.

Step 6: after stir frying with soy sauce for a while, add a proper amount of duck soup. It will submerge half of the snail, not too little, because it will be covered and stewed later. If it is too little, it will paste. Then add sugar, brine, cooking wine, turn well, cover and simmer. I like stewing things with brine, which has salty taste and a little special fragrance. This time, there is no salt in the fried snail, but the taste is not reduced at all. It depends on the brine and soy sauce.

Step 7: open the lid after more than ten minutes, collect the juice and start the pot. I didn't pay attention to the specific number of minutes, during which I helped my father make a cup of tea. Sheng Tian snail's basin is not good-looking. It's just convenient. It doesn't seem to have any effect. Ha. It doesn't look as bright as the food pictures. It's just shooting. The taste is not careless. I said I could go out and set up a stall.

Materials required:

Snail: right amount

Oil: right amount

Garlic rice: right amount

Raw pepper: moderate

Soy sauce: right amount

Sugar: right amount

Brine: appropriate amount

Cooking wine: moderate

葁: appropriate amount

Mint: right amount

Note: snail partial cool, add ginger can cool, if cooking snail soup can also fire.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xiang Chao Tian Luo