A healthy and eye-catching dish in winter(dong ji yang sheng ming mu cai shi luo tu ji bao )

A healthy and eye-catching dish in winter

Introduction:

"I remember when I was a child, I especially liked to go to the most lively snack stand in our place to sip the snails with my sisters. The taste was really indescribable. After eating, the soup, is a drop does not leak after eating, but also coquetry let the boss give more bowls of free snail soup. In fact, it has always been thought that the flesh of stone snail is sweeter and crisper than that of field snail, and it is more wild in general. Now a lot of snails are artificially raised, and the taste is not as good as that of an hour, so I usually choose stone snails to make chicken stew with fragrant snails. And the calcium content per 100 grams of snail is about three times that of shrimp skin and 50 times that of milk. It is a natural food with high protein, low fat and high calcium. Rich in minerals, vitamins, protein. Each 100g snail contains 30 international units of vitamin A, which is helpful for a variety of eye diseases, such as dry eye or conjunctivitis, so it has the effect of eyesight. The chicken is warm, invigorating Qi, tonifying essence and adding marrow. It is used to treat asthenia, fatigue and emaciation, deficiency of stomach, lack of food, diarrhea, Bian dysentery, thirst, edema, frequent urination, metrorrhagia, leucorrhea, postpartum hypogalactia, weakness after illness, malnutrition, anemia, yin deficiency, shortness of breath, night sweats. With these two ingredients, we can make a delicious and nourishing winter health food

Production steps:

Step 1: Stone snail live more than one day, frequently change water, scrub clean.

Step 2: shred ginger, mince mint and perilla.

Step 3: cut off the tail of the snail, add shredded ginger, garlic, salt, soy sauce, oil, rice wine, mix well, marinate slightly.

Step 4: heat the oil in the pan, put the chicken in the pan and stir until fragrant.

Step 5: add shredded ginger, pump oil and saute chicken, then turn off the fire and set aside.

Step 6: heat the oil in the pan, put the salted conch into the pan and fry it quickly.

Step 7: saute the snail, add the perilla and mint.

Step 8: stir fry the stone snail with vanilla flavor, then stir fry it with the fried chicken.

Step 9: add proper amount of water and bring to a boil.

Step 10: transfer to casserole and simmer for 15 to 25 minutes.

Materials required:

Fresh stone snail: 650g

Chicken: 600g

Perilla: right amount

Mint: right amount

Soy sauce: moderate

Garlic: right amount

Oil: right amount

Salt: right amount

Shredded ginger: right amount

Note: Stone snail is cold and should not be eaten more. With melon, fungus, beef phase grams, with food will cause indigestion.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Dong Ji Yang Sheng Ming Mu Cai Shi Luo Tu Ji Bao