Chinese Food
Stir fried snails in soy sauce
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Although it's past Jingzhe, the weather has been cold and humid. Because there is thunder before Jingzhe. Yes - before Jingzhe thunder, it's called. It's dark in the gate of heaven on the 49th day as the saying goes. It's not until after the Qingming Festival that we can see why it's sunny. Air conditioning and clothes dryers can't get rid of the human body's dampness and poison. In this season, dehumidification and health preservation are more important than * * on the daily table. It's foggy in the morning. There are all kinds of viruses and bacteria in the air. Try to avoid going out. Find an excuse not to get up early. It's also a problem of staying in bed. The food market is at the door of the house. It's basically out of touch with the morning market. Buy vegetables after work every day. Ha ha. See what you can buy. Also missed many seasonal ingredients. Yesterday, I saw a whelk's eyes suddenly brighten. This is the treasure of clearing heat and water, dehumidifying and detoxifying. Defeat some to go home and stir up the sauce. While watching TV, I sucked it up. I said frankly. To eat a snail, you need to suck it with your mouth, not pick it with a toothpick. Remove the tail of the snail with tweezers before stir frying
Cooking ingredients
Cooking Steps
Step1:Rinse the snail with water several times. Drain the wate
Step2:Cut the preserved vegetables (dried radish) into shreds and cut them into shreds. Add a small amount of cooking oil into the pot. Stir the dried vegetables into the pot with low heat to give the fragrance
Step3:Dig out a small amount of soy sauce and bibimbap sauce and put them into the po
Step4:A little soy sauc
Step5:Stir fry all the ingredients in the pot over low heat to make a fragrance
Step6:When the snail was bought, the shopkeeper had already cut off the snails. After cleaning them at home, they could be put into the pot
Step7:Turn on the fire. Quickly turn over all the ingredients in the wok with a shovel
Step8:After mixing the raw meal with water, make it into water starch, turn down the heat, pour the water starch into the pot, continue to stir fry evenly, and then install the plate.
Cooking tips:1. The easiest way to judge whether the snail is cooked is to turn off the fire when the cover of the snail is seen in the pot. Mixing wet starch is to let the sauce penetrate into the snail meat. 2. The properties of snail are sweet, salty and cool. Add chili sauce to remove the chill. There are skills in making delicious dishes.
