Fried snails in soy sauce(jiang bao luo si qing ming luo ding zhi e )

Fried snails in soy sauce

Introduction:

"It's a must to eat seasonal food before and after Qingming Festival. Let's try it now. Which food are the most popular during Qingming Festival? I will introduce the most fragrant seasonal and health food for you right away. If you miss this season, the green and fragrance can only be left for the next season. In addition, in such a beautiful season, I will definitely go out for an outing during the Qingming Festival. What can I bring for my spring outing? Reason for recommendation: there are always folk sayings of "Qingming snail, fat as goose" and "Qingming snail, top goose". The saying comes from people who were poor and could not afford to buy geese in the past. Every time around Qingming, they would go down to the pond to touch a basin of snails and raise them with clean water for two days. Then they would clip off the end and put some green onion, ginger and pepper to cook them. The fat snails would be as delicious as geese. Fried snails with soy sauce is the most homely but classic way of snails. The flavor of bean paste sets off the delicious meat of snails incisively and vividly. It's really delicious that you can't give up even if you beat your mouth! "

Production steps:

Step 1: repeatedly wash the snail with clean water, cut off the tail and drain the water. Prepare 1 tbsp Pixian bean paste, slice the ginger, cut the scallion into white sections, and cut the scallion into green ones.

Step 2: heat the oil in the pan, add ginger slices and scallion, and saute until fragrant.

Step 3: add a spoonful of Pixian Douban sauce and stir fry until fragrant.

Step 4: pour in the snails and stir fry for one minute, add one tbsp cooking wine and stir fry for one minute, add half tbsp soy sauce and stir well, add half tbsp sugar, add some water and stir fry for one minute.

Step 5: add some chicken essence, sprinkle with scallion, stir fry well, and remove from the pot.

Materials required:

Snail: 500g

Pixian bean paste: 1 tbsp

Ginger slices: right amount

Scallion white: moderate

Cooking wine: moderate

Old style: moderate

Chicken essence: appropriate amount

Sugar: right amount

Note: 1, I bought the snail is the stall owner has been raised spit clean dirt, so buy back to wash clean can cook. If the snail is dirty, it needs to be kept in clean water for half a day. Drop a few drops of sesame oil in the water to make the snail spit out the dirty things. During this period, change the water several times, and then scrub it clean. 2. Don't fry the snails too long. I usually fry them for 3-4 minutes after they are put into the pot. When heated for a long time, the snail meat will shrink, so the taste will be old, and it will lead to eating time can't come out. 3. Add some water when frying, so that the snails will taste good. 4. You can use Pixian Douban sauce, Laoganma or other Douban sauce. The taste is different. You'll like it. Don't eat spicy can choose June fragrant bean paste or sweet sauce.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Jiang Bao Luo Si Qing Ming Luo Ding Zhi E