Hot and sour snails in casserole(suan la ding luo bao )

Hot and sour snails in casserole

Introduction:

"This dish is very simple. It tastes hot and sour, slightly sweet and easy to cook. Note: 1. Snails belong to marine organisms and have parasites. They need to be washed many times until the water is clear. The soup here is very important. After using a lot of soup, I think high soup and beer are the best. Soup is especially important. 3. Snails need to be boiled a little longer to kill the parasites. "

Production steps:

Step 1: the first step is to prepare the above materials and wash the snails thoroughly. If there is a casserole, use the casserole. If there is no casserole, use the boiling pot. It can be flexibly applied here. What's convenient

Step 2: Step 2: if you have a casserole, put pepper, ginger, garlic and onion in the casserole directly, add half a tin of beer or a tin, and then add 2 bowls and a half of water to boil for 2 minutes

Step 3: the third step is to boil the soup to make the flavor. If you put spicy pickled peppers, the flavor is very choking. Put down the pickled cabbage (no pickled cabbage, use pickled cabbage instead) and cover the pot. After the water boils, boil it for about 2 minutes (because I pickled the cabbage with vinegar and sugar, and it tastes sour and sweet, so I don't need to soak it. I just need to let the taste of pickled cabbage come out, if I use pickled cabbage, Remember to taste the saltiness of sauerkraut. If it is salty, remember to soak it.)

Step 4: Step 4, wait for the cabbage to open for about 2 minutes, and then taste the Oncomelania snails. Because your sauerkraut taste is coming out, you should add seasoning, monosodium glutamate, salt and sugar according to the current taste

Step 5: Step 6: put the snails down and roll for about 3 minutes. Before cooking, add vinegar and sugar according to your own taste. The flavor of this dish is sour, spicy, sweet and slightly numb. Only in this way can you stop

Step 6: Step 5: put the snails down and roll for about 3 minutes. Before cooking, add vinegar and sugar according to your own taste. The flavor of this dish is sour, spicy, sweet and slightly numb. Only in this way can you stop

Materials required:

Snails: 500g

Pickled cabbage: 150g

Ginger: 2 tablets

Garlic: 2

Onion: 2

Pickled peppers: 5

Pepper: 15g

Beer: half a can

Vinegar: right amount

Salt: right amount

Sugar: right amount

MSG: right amount

Note: note that pickled cabbage must be rolled several times to boil out the flavor, and the time of snails should be controlled too early for fear of killing parasites. After a long time, snails will shrink and have no meat feeling. If you use a boiler or other, you can fry the spices with oil first and then drain them. The other steps are the same. If you can't control the seasonings correctly, here's the best way Simple, it's to put it slowly and taste it slowly. Until you know it's delicious, several original dishes will be updated later. If you don't know anything, you can add my wechat communication 309928774. For the unique delicacy, you can make wanshifang. Please pay attention to it

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Suan La Ding Luo Bao