Name: Stir-fried Green Clam with Perilla
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Snail; 5 slices Basil leaves; 3 slices Sliced ginger; 4 cloves garlic; 1/2 teaspoon salt; 2 teaspoons Rice wine; 2 teaspoons Soy sauce; 2 tbsp Vegetable oil; 6 Dried chili; 16 capsules pepper

Stir-fried Green Clam with Perilla

by You Ma Food

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Green chrysanthemum is a traditional aquatic product in my country because of its tender and delicious meat, unique flavor and rich nutrition, and it is known as the pearl of the dish in my country. According to analysis, each 100g of snail meat contains 13 grams of protein. The amino acids that make up the snail meat protein include glutamic acid, inosinic acid, cysteine and other fresh-enhancing substances, so it tastes delicious; snail meat fat The content is only 0.7 grams, it also contains a variety of vitamins such as vitamin A, B1, B2, etc., and also contains a variety of inorganic salts such as calcium, magnesium, phosphorus, iron, selenium, etc., so people think it is a kind of high protein and low protein. Fat natural health products. Traditional medicine records that snails are sweet, salty, non-toxic and have the effects of clearing heat, dampness, relieving yellow, reducing swelling, and nourishing liver. Therefore, snails have the dual functions of gourmet and medicinal food.

Stir-fried Green Clam with Perilla

1. Buy the snails and cut off their buttocks. Use clean water to raise them for a day. Put a few drops of vegetable oil in it to make the snails spit out the sand. By the way, let the small snails run out as much as possible.

Stir-fried Green Clam with Perilla recipe

2. All ingredients

3. After vomiting clean, wash off the small snails, and repeatedly scrub the moss on the surface of the snails.

4. Put a little more oil in the wok, add shredded ginger and garlic slices until fragrant. For spicy ones, add dried chili together in this step

5. Add the snails and stir fry for a minute, so that each snail is evenly heated

6. Cook rice wine on the edge of the pot to remove the fishy

7. Boil a little water, cover the pot and cook for 2, 3 minutes

8. Add salt and light soy sauce, stir-fry for a minute on high heat, and see that all the screw caps come off.

9. Add chopped basil and serve

Tips:
If the amount of snails is not particularly large, the snails will be cooked in a total of 5 minutes before and after a catty, and the meat will become old after cooking for too long, and the shrinkage will be a little larger. Also, the snails must have soup when they are out of the pot. Soaking the soup will be difficult to absorb, and then it is recommended that the food market buys snails that are not caught in water. Let the water boil and cook before frying. The sauce is adjusted first, and the fire is fast.