Salt-baked Snails

Name: Salt-baked Snails
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flower snail; 1 package Coarse salt; 1g Himalayas Red Salt; Some ginger; a little Chives; 1 spoon Peanut oil

by Chongshan

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Toshiaki Masano’s dry landscape garden "listening to snow pot",
Quiet and quiet, withered and refined.
Three stones, the remaining white sand,
I had to be shocked to hear the meaning of snow.

The inspiration for salt-baked snails came from this,
Himalaya rose red salt 250 million years ago,
It is fed with crude sea salt with a color like snow,
The snails are bathed in the fragrance of salt,
Restraint, introverted, meditation, epiphany.

Sitting in Songluo Court listening to the snowfall,
All actions,
Like dream bubbles,
Like dew is like electricity. "

Ingredients

300g Flower Snail
1 package Coarse Salt
1g Himalayas Red Salt
Some Ginger
a little Chives
1 spoon Peanut Oil

Salt-baked Snails

1. Heat the wok, add coarse salt, and fry on high heat to create a flavor

2. Pour coarse salt into the casserole, cover the pot and set aside

3. Wash the wok and heat it up, add peanut oil, wait until the oil temperature rises to 50% hot, add sand ginger and chives until fragrant

4. Put the snails in the pot and stir-fry for 30 seconds, then add red salt and seasoning powder and stir-fry for 1 minute

5. Take out the snails and wrap them tightly in tin foil. Put the wrapped snails on the coarse salt in the casserole and cover the pot. Simmer on medium heat for 3 minutes, then serve.