Fujian Cuisine: fried whelk (also called fried whelk)(min cai chao mai luo ye jiao chao ni luo )

Fujian Cuisine: fried whelk (also called fried whelk)

Introduction:

"Whelk" is the common name of weaved snail. This kind of snail grows in the coastal shoal and looks like a cone. Its shell is brown and its middle is yellow thread. The thread spirals 8 layers and the base shrinks. The snail is usually only the size of the little finger, and its flesh is pale yellow and tender. Fujian coastal residents always like this kind of seafood, which is a good dish for drinking, especially before and after the Dragon Boat Festival. Before cooking, the whelks should be soaked in water for about half an hour to let them spit out the sand, and then the water should be poured into a small basin to dry for a while. Then they will lean out of the shell, and sometimes they will pull themselves very long, which is longer than the shell. "

Production steps:

Materials required:

Whelk: right amount

Garlic: right amount

Ginger: moderate

Red pepper: right amount

Garlic: right amount

Green pepper: right amount

Barbecue sauce: right amount

Salt: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Pepper: right amount

matters needing attention:

Production difficulty: unknown

Technology: stir fry

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Min Cai Chao Mai Luo Ye Jiao Chao Ni Luo