Chinese Food
Steamed snails with pickled bamboo shoots and perilla
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It's a hot summer day. I believe everyone has had the experience of frying a plate of snails and drinking a glass of beer. Fried whelks are eaten more. Have you tried steamed whelks again? Today, I'd like to present you this snail with sour bamboo shoots and perilla steam, which will give you endless aftertaste. Sourness is beyond description. -
Cooking ingredients
Cooking Steps
Step1:Let's look at the materials first. When purchasing snails, please ask the peddler if they can eat them now. If not, please take a rest in the clear water and let them spit out the sand. Put in a little garlic and raise them together to make the snails spit out the sand faste
Step2:Clean the snail. Clean the tail and drain the water
Step3:Clean the selected leaves of perilla and cut them into pieces. Wash the pickled bamboo shoots several times and wash out the sour taste. Squeeze the dry water, chop the ginger, garlic and chili. Put them all into the snails. Mix in the appropriate amount of salt, sugar, starch, oil, seafood sauce, soy sauce and oyster sauce. Marinate for ten minutes after mixing. Mix them for a while.
Step4:Put it into a container and steam it in cold water. The water can be out of the pot ten minutes after boilin
Cooking tips:If you like spicy food, you can increase the amount of pepper. If you don't like spicy food, you don't need chili to make dishes.
