Chinese Food
Spiced snails
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I like to eat conch. Changsha likes to take a sip of the soup in conch before eating meat. Served with cold vegetable beer. Don't taste too good. We like to call snails as shuttle snails. It's just that they don't have a good description. What we do here is not comparable to the home flavor and the store flavor. But it's still comfortable to eat.
Cooking ingredients
Cooking Steps
Step1:After washing, put the sand in the basin. Put some salt in the basin and change water frequentl
Step2:Put water in the pot, boil it, and pour in the cleaned snail. Wait for the small piece on the snail to fall down. Turn off the water. There is white foam when cooking. Just take it away. After turning off the fire, wash it with live water. Re control of purified wate
Step3:Pour oil, spices, ingredients, bean paste and fragrant leaves into another pot. Don't let go of the Perilla. Add salt and chicken essence to the high pool, stir fry to taste, and then pour into the dried water snail. A little water doesn't matte
Step4:Stir fry for a few minutes. After the snail meat is tightened, stir fry with cooking wine and beer for two minutes. Then stir fry with salt and chicken essenc
Step5:All the soup in the snail. Fire. Wait for the soup to level, and then turn the Perilla into a small fir
Step6:After a little bit of snails in the soup, try the salt taste of the soup and add it as you like. Turn off the fire successfully. More soup. But don't cover the snai
Step7:Shrimp of the same tast
Cooking tips:To make this dish, it takes two days for the snail to wash and spit out the sand. Otherwise, it will make people depressed. Salt can be put into the water. Spit clean. Pepper is to your taste. But without pepper, it feels less. There are skills in making delicious dishes.
