Chinese Food
Flavored snail
(715209 views)
The song spicy girl has made Hunan people's taste of spicy food famous all over the country. Dongting people, who depend on mountains and water, not only continue the red revolutionary feelings, but also inherit the world's hot food. Therefore, the word taste has become the highest word in Hunan, especially when Changsha people in Xingcheng are eating. Oil is heavy, color is strong, fragrance is fresh, sour and spicy. In addition, most of the ingredients are supplemented by local river food. It is unforgettable Yes. Is it the spicy taste in your mouth or the warm taste in your heart.
Cooking ingredients
Cooking Steps
Step1:Big picture of food material
Step2:Remove the sand from the snail meat, soak it in light salt water for 15 minutes, wash it repeatedly with clear water, and control the water for standby
Step3:Clean leek and cut it into about 1cm sections. Wash and shred the leaves of dried firewood and perilla, stir fry pepper, stir fry beans and stir fry pickled vegetables. Cut garlic cloves and red pepper into small sections. Set aside
Step4:Stir fry the red meat in a wok. Stir fry the dried meat with water. Serve on a plate. Set aside
Step5:Put the oil in the pot, put in the prickly ash, stir fry it to taste, pick up the prickly ash, put in the garlic, stir fry slightly, put in the snail meat again, stir fry the dried perilla leaves, pickled peppers, pickled beans, pickled vegetables, red peppers and leeks, mix in the chicken powder, salt and steamed fish and black bean oil, sprinkle in the cumin seeds, pour in sesame oil, and dish out the pot.
Cooking tips:Pepper, bean curd and pickled vegetables are the typical accent nomenclature of Changsha people. Most families make them by themselves. The method is basically the same. Take the fresh vegetables of the season - bean curd (cowpea), pepper, cabbage, green vegetables, etc. and scald them with boiling water. Drain the water and dry them until slightly dry. Then put them in a pottery or glass pot. Sprinkle some salt. Seal them for 3-5 days. Take them as you eat. There are skills in making delicious dishes.
