Fried whelk(chao sha bai luo )

Fried whelk

Introduction:

"Last time I bought a carapace, I bought about a kilo, and there were five dead, so I'm afraid there will be dead if I choose carefully this time! The secret of choosing shellfish: live well! What is said on the Internet? The most important thing is to live In fact, it's not allowed! The last time I bought a vest, I picked it tight Five dead Careful people will find that some people like to show a "little tongue" like Huajia or shabai. I usually touch the spoon and retract it to be alive. If you don't retract it, just press it. If you retract it, it's alive. If I don't stick out my "little tongue", I will choose half open mouth. If I touch it, I will live if I close it! Selected 11 live Sabai ~! Came out from the supermarket to take some ice to keep fresh ~! It's OK to open it at home. It's still alive

Production steps:

Step 1: soak shabai in salt water, and then prepare onion, ginger and garlic. I like to cut shallots thin and garlic ginger big! At home, I saw that the coriander left over from the last fish soup was also chopped up ~!) Like to eat spicy, put some pepper.

Step 2: cooking wine, soy sauce, salt, sugar, chicken essence, adjust a bowl of sauce according to your preference.

Step 3: pour the oil into the pot. When the oil is warm, add thirteen spice powder. After choking out the fragrance, add onion, ginger, garlic and pepper! I only put half of the scallion After the fragrance, stir fry it with sand white for a few times, and then put in the sauce just adjusted to cover the pot for a while.

Step 4: sand and white are blooming ~! Put in just the other half of the chopped green onion and coriander! Stir fry a few times ~ out of the pot ~ ~ ~ hehe.

Materials required:

Whelk: 500g

Onion, ginger and garlic: right amount

Coriander: 2

Dried pepper: 6 sticks

Cooking wine: 30ml

Soy sauce: 10ml

Chicken essence with salt and sugar: right amount

Note: 1. Often do shellfish food, found that the taste of the decision in the shell flowering moment! So I put in the sauce before the shells bloom ~! 2. You can also use the same method to fry the shell, snail, etc. ~ 3. The purpose of soaking in salt water is to make snail spit sand ~ this time for about an hour, very successful ~ there is no sand when eating~~

Production difficulty: ordinary

Technology: explosion

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Chao Sha Bai Luo