Stewed olive and snail soup

Method of stewing olive and snail soup:

Raw materials for stewing olive and snail soup:

400 grams of net conch head, 150 grams of olive, 5 pieces of ginger, 2000 grams of chicken soup, 150 grams of lean meat, salt, monosodium glutamate, pepper, Shaojiu each amount.

Processing steps of stewed olive and snail soup:

1) Wash the conch head to remove the black spots and sundries. Break the olive with a knife. (2) Put the snails and olives into the stew cup (one for each person), pour in chicken soup, ginger slices, cooked lean meat and Shaojiu, cover them, seal the lid with wet rice paper, steam them in the cage for about 90 minutes, and season with refined salt and pepper.

Stewed olive and snail soup

Stewed olive and snail soup is a famous local traditional dish in Guangdong, belonging to the Guangdong cuisine. Runfei Ziyin, Qingfei Liyan, Qutan Liqi, Qingre Jiedu. Wash the conch head to remove the black spots and sundries. Break the olive with a knife. Put the snails and olives into the stew cup (one for each person), pour in chicken soup, ginger slices, cooked lean meat and Shaojiu, cover them, seal the lid with wet rice paper, steam them in the cage for about 90 minutes, and season with refined salt and pepper.

Basic materials

400 grams of net conch head, 150 grams of olive, 5 pieces of ginger, 2000 grams of chicken soup, 150 grams of lean meat, salt, monosodium glutamate, pepper, Shaojiu each amount.

Recipe practice

1) Wash the conch head to remove the black spots and sundries. Break the olive with a knife.

(2) Put the snails and olives into the stew cup (one for each person), pour in chicken soup, ginger slices, cooked lean meat and Shaojiu, cover them, seal the lid with wet rice paper, steam them in the cage for about 90 minutes, and season with refined salt and pepper.

Recipe pharmacology

The spawning period is from July to August every year. It takes 10 years to grow a common 400 gram snail, which shows its slow growth and high price. Eating Xiangluo often has the special effect of nourishing kidney yin; olive, also known as green fruit, has the effect of producing body fluid to quench thirst, eating and appetizing, clearing heat and detoxifying. "Treating sore throat can relieve all fish and turtle poisons" (recorded in compendium of Materia Medica). The nucleolus of green fruit is rich in volatile oil, which can significantly promote brain development and reduce cholesterol content. Ginger is pungent and warm into the lung. It contains volatile oil and gingerol. It can promote digestion, increase appetite, excite the respiratory center and heart. It has the functions of warming the lung and dispersing cold, resolving phlegm and relieving cough, and harmonizing efficacy. All kinds of medicine and food are suitable for men, women, old and young. It is the best nutrition product for health care and dietotherapy.

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