Home cooked snails: a seasonal dish around Qingming Festival(qing ming jie qian hou de shi ling cai jia chang chao luo si )

Home cooked snails: a seasonal dish around Qingming Festival

Introduction:

Production steps:

First step: after buying the vegetable from the vegetable market, you can put some cooking oil / sesame oil and water for a period of time, vomit Tucao (that is, make complaints about garbage and small snail). Remember to use the pliers to cut off the tail before you go to the pot.

Step 2: slice ginger, cut scallion into sections, dry several capsicum, wash and set aside

Step 3: add a little oil into the pot, and then cut into small pieces of dry pepper. After the spicy taste comes out, add green onion and ginger to continue to saute

Step 4: pour in the cleaned snails and stir fry them

Step 5: pour in a large amount of wine, soy sauce, sugar and chicken essence

Step 6: cover the pot and simmer. When you see the juice inside, bring it to a boil

Step 7: first try the taste of the juice, whether the saltiness is enough, if it is too light, you can add some salt. Then stir fry a few times, try to eat one, whether suction out. It can be sucked out of the pot~

Materials required:

Snail: right amount

Scallion: right amount

Ginger: right amount

Dry pepper: right amount

Old style: moderate

Yellow rice wine: right amount

Sugar: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: if the time of fried snail is too short, it is not ripe (the state is unable to suck out); if the time of fried snail is too long, it is too old (the state is also unable to suck out), so the time of fried and stewed is very important. It is suggested to boil the juice for a while and try to eat it. Generally, the time is just right.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Qing Ming Jie Qian Hou De Shi Ling Cai Jia Chang Chao Luo Si