[stir-fried Snails with Leek and Moss]-home-style Seafood Stir Fry

Name: [stir-fried Snails with Leek and Moss]-home-style Seafood Stir Fry
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Leek moss; Some conch; Some salt; Some Soy sauce; Some garlic; Some Red pepper

by Jun Meng dark blue

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Chive moss is the flowering tender stem of leek, a liliaceous plant. Chive moss contains a large amount of provitamin A, which can moisturize the lungs, protect skin, prevent cold, cold and night blindness. In addition, leek moss is not only a delicious vegetable, but also has high medicinal value.

The conch slices are made of wild large conch from the sea in Rongcheng, where they are steamed, let cool, and then sliced. The leek fragrance of the leek and the deliciousness of the conch are very small and refreshing, and it looks pleasing to the eye. It tastes fresher and is very suitable for hot summer. This dish of home-style seafood stir-fry. "

Ingredients

Some Leek Moss
Some Conch
Some Salt
Some Soy Sauce
Some Garlic
Some Red Pepper

[stir-fried Snails with Leek and Moss]-home-style Seafood Stir Fry

1. Ingredients: Chinese chive moss, conch. Side ingredients: garlic, red pepper. Seasoning: salt, light soy sauce

[stir-fried Snails with Leek and Moss]-home-style Seafood Stir Fry recipe

2. Put the conch in a steamer and steam for 20 minutes

3. After steaming for 20 minutes, let it cool, take out the meat to remove the black part of the tail; then cut the conch into thin slices

4. Wash the leek moss and cut into 2 cm pieces, cut red pepper into pieces, and slice garlic for later use

5. Make oil in the pot. After the oil temperature is 70% hot, put the garlic slices into the pot and saute, and after the garlic slices saute, put the leek moss in the pot and fry on high heat

6. Then fry the snails in a pot, add light soy sauce and salt to taste

7. Finally, put the red pepper into the pot and fry for a while before serving

Tips:
1. It is best to remove the old stalks from the tail of the leek moss, and choose the tender leek moss stalks in the middle, so that the taste will be crisp and not jammed when eaten;
2. This dish is a fast-handed dish, it must be stir-fried with high heat, and the whole process must be done in one go.