【guangxi Liuzhou】snail Noodle
by mature11
Favorite
Difficulty
Normal
Time
20m
Serving
2
I used to like hot and sour noodles, especially when I go shopping or travel to any city, and I always like to order this when I meet a snack bar. It is sour and hot, it tastes very refreshing.
Later, I learned that there was snail noodles, and I tasted it. I didn't expect it to have a special flavor, which is more connotative than hot and sour noodles. The snail powder is rich in carbohydrates, gums, cephalin, cellulose, lecithin, protein, carotene, various vitamins, iron, calcium, phosphorus and other nutrients, which can not only satisfy the taste, but also health care. .
In addition to fresh, sour, refreshing and hot, snail noodles are also unique in their spiciness. It is made of Liuzhou's unique soft and refreshing rice noodles, plus sour bamboo shoots, peanuts, fried yuba, day lily, dried radish, fresh green vegetables and other ingredients, as well as a rich and moderate hot and sour flavor and a blend of boiled snail soup. Because of the peculiar and delicious snail soup, people think twice about eating it. If you look at the color before you taste it, you will be mouth-watering. The red is the layer of chili oil floating on it, the green is the seasonal greens, and the delicious snail soup penetrates every vermicelli. The chili oil in the snail powder is similar to ordinary noodles. The spicy is different, this kind of aggressive spicy, tender and crispy makes people forget the standard.
The reason why snail noodles is called "snail noodles" is because its soup is made with snails. The carefully boiled snail soup has a unique flavor that is clear but not light, numb but not dry, spicy but not hot, and fragrant but not greasy. The authentic Liuzhou snail noodles will have a strong and exotic "smelly" smell. This "smelly" smell comes from the sour bamboo shoots in the snails noodles. It is made from fresh bamboo shoots that are fermented and acidified. Its taste Many people "shake away from home", but those who know how to appreciate its connotation will know that it is fragrant but not rot. It is appetizing when smelled, salivating when thinking, and rolling when eating.
Ready to work:
Soak the snails in clean water for 1 hour to remove the silt and earthy smell, and then wash it again.
Cut off the lean meat from the pork bones, chop the bones into pieces, boil them in a pot, add a tablespoon of rice wine to the water,
Put oil in the pot, add minced garlic and ginger slices until fragrant, then add the snails and stir fry, add a tablespoon of salt, grass fruit, cumin, bay leaves and other spices and fry for 2 minutes, then add half a bowl of water. Boil them together in the bone broth for about 1 hour, without the escargot and spine, take the soup.
Cut the ingredients into shreds and cubes, pour some oil into the pan and fry the yuba slices (the oil should be hot when frying the yuba slices, but it should be off the fire, otherwise it will burn), and then pour the remaining oil of the fried yuba into the chili powder to make Make chili oil (pay attention to using the remaining temperature of fried yuba, no need to add fire).
The black fungus and pork (lean cut off) are fried in a pan with a little salt.
Put the capers and dried radishes into the pot and fry, it is already salty and no need to add salt.
The above is the basic method. Many accessories can be purchased, so you don't need to make them one by one. We can also buy them in convenient bags, just cook it by ourselves. "
Later, I learned that there was snail noodles, and I tasted it. I didn't expect it to have a special flavor, which is more connotative than hot and sour noodles. The snail powder is rich in carbohydrates, gums, cephalin, cellulose, lecithin, protein, carotene, various vitamins, iron, calcium, phosphorus and other nutrients, which can not only satisfy the taste, but also health care. .
In addition to fresh, sour, refreshing and hot, snail noodles are also unique in their spiciness. It is made of Liuzhou's unique soft and refreshing rice noodles, plus sour bamboo shoots, peanuts, fried yuba, day lily, dried radish, fresh green vegetables and other ingredients, as well as a rich and moderate hot and sour flavor and a blend of boiled snail soup. Because of the peculiar and delicious snail soup, people think twice about eating it. If you look at the color before you taste it, you will be mouth-watering. The red is the layer of chili oil floating on it, the green is the seasonal greens, and the delicious snail soup penetrates every vermicelli. The chili oil in the snail powder is similar to ordinary noodles. The spicy is different, this kind of aggressive spicy, tender and crispy makes people forget the standard.
The reason why snail noodles is called "snail noodles" is because its soup is made with snails. The carefully boiled snail soup has a unique flavor that is clear but not light, numb but not dry, spicy but not hot, and fragrant but not greasy. The authentic Liuzhou snail noodles will have a strong and exotic "smelly" smell. This "smelly" smell comes from the sour bamboo shoots in the snails noodles. It is made from fresh bamboo shoots that are fermented and acidified. Its taste Many people "shake away from home", but those who know how to appreciate its connotation will know that it is fragrant but not rot. It is appetizing when smelled, salivating when thinking, and rolling when eating.
Ready to work:
Soak the snails in clean water for 1 hour to remove the silt and earthy smell, and then wash it again.
Cut off the lean meat from the pork bones, chop the bones into pieces, boil them in a pot, add a tablespoon of rice wine to the water,
Put oil in the pot, add minced garlic and ginger slices until fragrant, then add the snails and stir fry, add a tablespoon of salt, grass fruit, cumin, bay leaves and other spices and fry for 2 minutes, then add half a bowl of water. Boil them together in the bone broth for about 1 hour, without the escargot and spine, take the soup.
Cut the ingredients into shreds and cubes, pour some oil into the pan and fry the yuba slices (the oil should be hot when frying the yuba slices, but it should be off the fire, otherwise it will burn), and then pour the remaining oil of the fried yuba into the chili powder to make Make chili oil (pay attention to using the remaining temperature of fried yuba, no need to add fire).
The black fungus and pork (lean cut off) are fried in a pan with a little salt.
Put the capers and dried radishes into the pot and fry, it is already salty and no need to add salt.
The above is the basic method. Many accessories can be purchased, so you don't need to make them one by one. We can also buy them in convenient bags, just cook it by ourselves. "
