Before The Ming Dynasty, Eating Goose in The Snail Competition-[sauce Fried Snails]

Before The Ming Dynasty, Eating Goose in The Snail Competition-[sauce Fried Snails]

1. The main raw material of snails is to remove the tail tip.

2. The tail-tip snails are soaked in the rice washing water.

3. Add a few drops of sesame oil to the rice-washing water, stir well, and let it spit out silt for a day and night, and then rinse it off for several times.

4. Prepare accessories and seasonings: dried red pepper, green onion ginger, cooking wine, light soy sauce, bean paste, white sugar.

5. Put oil in the wok to heat up, add dried red pepper, green onion and ginger, stir fry for a fragrance.

6. Then add the bean paste and continue to fry to get the aroma.

7. Add the snails and stir fry for a while. Add half a bowl of cooking wine and a little light soy sauce.

8. Cover the pot and simmer on medium-low heat for 3 minutes, sprinkle some sugar, collect the juice, and drizzle with a little sesame oil before serving.

9. Can be sprinkled with scallions or coriander for decoration.

Tips:

Selection of snails:

1. The size of the snails is moderate. The meat of the big snails is relatively old and easy to have small seeds. The meat of the small snails is not easy to get out.

2. For snails, it is better to choose green shell, thin shell and fat.



Treatment of snails:

The tails of the snails sold in general vegetable farms are removed, so that we can buy them to facilitate our operation. We only need to soak the bought snails in the rice-washing water in advance, add a few drops of sesame oil in the water, and stir. It is easy to release, and then rinse with water several times!



Tips:

1. The snail contains parasites, so it must be cooked thoroughly for effective sterilization, but the time should not be too long, it is easy to cook old, generally, about 3-5 minutes for stir-frying.

2. The snails have a high protein content and are difficult to digest, so eat them in moderation.