Spicy snails(xiang la tian luo )

Spicy snails

Introduction:

"Because of its unique flavor, spicy snails can always charm a large number of" screws "in summer. There are always some people holding toothpicks and beer cups eating snails in small restaurants, stalls and even family tables. It may take some courage to finish the snail for the first time. After all, he is an ugly guy. But once you touch your fingers, you can't stop. You can't stop eating spicy soup, spicy snail meat, big draught beer and big bull! Before the tenth five year plan, some people in the market filled a few snakeskin bags full of snails with tricycles, and they couldn't wait to sell them. It happened that they met me who couldn't wait to be greedy. In fact, it is not the season to eat snails. Snails are a seasonal dish in summer, so they are very rare in the early spring. ① Snail, like crayfish, is not a sanitation guy. It usually lives in the grass beside the water, and there are also some beside the ditch. So when you make it yourself, you must clean this guy thoroughly. When you cook it, you need high temperature, and put more spicy condiments such as ginger and garlic to offset its smell and coolness. ② The dried red peppers are boiled in water and softened, then mashed into chili sauce. In this way, the processed dried red peppers can wrap the ingredients when they are fried, and they are easy to volatilize

Production steps:

Step 1: wash off the mud with water.

Step 2: wrap the snails with stains or mosses on the surface with gauze or put them into snake skin bags.

Step 3: rub a few times to get rid of the stubborn spoils on the surface of snail.

Step 4: wash the snails and pour them into a clean water basin. Drop a little sesame oil and keep them in refined salt for two days. Let them spit out all the spoils.

Step 5: remove the stem of the red pepper and pour it into a pot with clear water. After boiling, soak in the pot for 1 hour.

Step 6: mash the pickled red pepper into chili sauce with garlic mortar and set aside.

Step 7: cut garlic into small pieces (don't smash them), and shred ginger.

Step 8: take water in the pot, boil the water, blanch the snails and take them out.

Step 9: heat up the oil, add shredded ginger and saute until fragrant.

Step 10: pour in the pounded chili sauce and stir fry until fragrant.

Step 11: add 1 tbsp Pixian red oil bean paste and stir fry until fragrant.

Step 12: pour in the snail with clean water and stir fry over high heat.

Step 13: pour in fresh water without snails, bring to a boil over high heat, then lower the heat until the soup is thick.

Step 14: pour in the chopped garlic and stir fry evenly.

Materials required:

Snail: right amount

Vegetable oil: right amount

Refined salt: right amount

Ginger: moderate

Dry red pepper: right amount

Sesame oil: appropriate amount

Pixian Douban sauce: right amount

Precautions: 1. Snails should be put into clear water with refined salt and sesame oil to make them vomit dirt. ② Snails live in a dirty environment, so they should be cooked at high temperature. ③ Snails are cool. When cooking, put more ginger. ④ Mash the pickled chilli with garlic mortar. Be careful not to splash it on your face and eyes. ⑤ It's easier to stir fry snails without tail tip.

Production difficulty: ordinary

Process: firing

Production time: several days

Taste: medium spicy

Chinese PinYin : Xiang La Tian Luo