Fried snails with Perilla(jing dian heng dong cai zi su chao tian luo )

Fried snails with Perilla

Introduction:

"In Hengdong County, there was a habit of eating snails and releasing perilla long ago. It is said that during the Dragon Boat Festival, eating snails from Perilla frutescens can dispel the wind, disperse cold and detoxify, and children will not have sores in summer. Snail crisp and tender, perilla unique flavor, and has the effect of dispelling cold and sweating medicine, is a common favorite delicacy of Hengdong farmers

Production steps:

Step 1: wash the snail meat, remove the sediment, wash the shell and meat, drain the water and cut into slices

Step 2: cut ginger and garlic and set aside

Step 3: cut the scallion about one centimeter long

Step 4: small red pepper top knife cut circle

Step 5: chop the perilla leaves and set aside

Step 6: heat the oil in the frying pan to 160 ℃, stir fry the snail meat, ginger, garlic, rice and chopped yellow pepper

Step 7: add salt, cook rice wine and stir fry, then add red pepper and stir fry with soy sauce

Step 8: stir fry until all kinds of flavors, add scallion, perilla leaf, pepper, and put them on the plate

Materials required:

Da Tian snail meat: 400g

Fresh perilla leaf: 4G

Red pepper: 10g

Chopped yellow pepper: 20g

Ginger: 5g

Garlic: 8g

Shallot: 4G

Tea oil: 30g

Vegetable oil: 30g

Salt: 4 g

Soy sauce: 3 G

Rice wine: 10g

Pepper: 1g

Note: 1, key technology: snail meat should be peeled and fried now, the fire is a little bigger, the action is fast, and the frying time is short. 2. Shelled snail meat is sold in vegetable markets or supermarkets. Snail meat and leeks are the best match, but I forgot to buy them that day, ha ha, so let the onion make a temporary guest appearance. 3. Features of the product: the snail meat is tender and tasty, with strong perilla flavor and moderate spicy degree.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Jing Dian Heng Dong Cai Zi Su Chao Tian Luo