Chinese Food
Rice with double crispy snails
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It's like this kind of rice topping. It can match any kind of rice and any kind of noodles. There's no one that can't match it. Cowpeas are fresh and crispy. Hualuo is elastic and moist. These two forces of crispness can control the world. They can also eat a faint sense of crispness. You can't stop picking and pulling with your chopsticks.
Cooking ingredients
Cooking Steps
Step1:Dice cowpeas. Dice millet peppers.
Step2:Add 1 tablespoon cooking wine and 3 pieces of ginger into the clear water. Bring to a boil, and then put in the conch and scald it.
Step3:Take out the cooked snails.
Step4:Heat up the oil in the wok. Stir fry the minced garlic and millet pepper. Put in the cowpea and stir continuously until the cooked cowpea meat is soft. Cowpeas are not easy to cook. Make sure to stir fry more. If you are in a hurry, you can also add a little water and simmer.
Step5:Then add the snail meat. Add 2 g salt, 2 g Sugar, 1 tbsp soy sauce, 1 tbsp pepper oil. Stir well.
Step6:The fried peanuts and cowpeas can be directly put on the rice.
Cooking tips:There are skills in making delicious dishes.
