Marinated snails: Seafood(lu shui xiang luo hai xian ye lai lu zhe chi )

Marinated snails: Seafood

Introduction:

"Stewed dishes are hot and cold dishes. They are good at color, meat flavor and mellow taste. They are characterized by wide range of materials, many varieties, simple production and easy storage. With the continuous innovation and development of food, brine dishes have been constantly evolving, and the choice of raw materials has gradually developed from the sky and land to the water. Especially in recent years, seafood brine has been overwhelming and widely popular. Squid, abalone, prawns, conch, crab, shellfish, etc. can be used for stewing. Conch in brine is a classic seafood dish in Jiaodong area. In the past, when the sea was rich in resources, there was no refrigeration equipment, and a large amount of conch was salvaged. This kind of seafood is more expensive and requires higher temperature. If the temperature is slightly higher, the meat of conch will become sticky and deteriorated, which is very difficult to preserve. Therefore, it must be eaten when it is fresh. According to the characteristics of the snails, the seaside people invented the method of seafood brine, and marinated the snails with marinated meat, which not only extended the shelf life of the snails, but also solved the problem that the meat of the snails was thick and not tasty. Because the meat of the snails was thick, the marinated snails were more tasty, and they were very refreshing to eat, dipping in garlic sauce Juice or ginger juice is a special flavor. Xiangluo is also known as Xiangluo and jinsixuo. The shell is nearly rhombic, hard, with 7 layers of spiral and obvious sutures. Mainly distributed in Liaoning (Ocean island, Dalian), Shandong (Yantai, Weihai) and other places

Production steps:

Step 1: main ingredients: 1000 grams of Xiangluo, by-products: green onion, ginger, red pepper, seasoning: soy sauce, soy sauce, salt, sugar, Chinese prickly ash, Daliao, Xiangye, caokuo, cinnamon, cooking wine, white pepper

Step 2: make oil in micro pressure cooker, stir fry all kinds of seasonings; stir fry snails with seasonings; stir fry snails with soy sauce, salt and sugar

Step 3: pour in water, add soy sauce, cooking wine and white pepper

Step 4: cover the micro pressure cooker and turn to low heat for 10 minutes

Step 5: open the lid of the pot to cool, put the snail and the brine into a container, let the snail soak in the brine and marinate for more than 10 hours

Materials required:

Conch: 1000g

Scallion: right amount

Ginger: right amount

Red pepper: right amount

Soy sauce: moderate

Old style: moderate

Salt: right amount

Sugar: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Fragrant leaves: appropriate amount

Tsaokuo: moderate amount

Cinnamon: moderate

Cooking wine: moderate

White pepper: right amount

Note: 1. The smell of Xiangluo is very heavy, so it's easier to remove the smell by frying it with oil before marinating. 2. The selected Xiangluo is bigger, so I choose pressure cooker to suppress it. If Xiangluo is smaller, I don't need pressure cooker. 3. It's better to marinate it in brine for more than 10 hours, so it's easier to taste.

Production difficulty: God level

Process: brine

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Lu Shui Xiang Luo Hai Xian Ye Lai Lu Zhe Chi