Fragrant snail slices with light grains

Method of fragrant snail slices with light grains:

Raw materials for making fragrant snail slices with light grains:

Pure snail meat 400g, net winter bamboo shoots 75g, watery mushroom 10g, scallion white 2, minced garlic 15g, white soy sauce 15g, minced ginger 1 gram, monosodium glutamate 3 G, wet starch 10 grams, soup 50g, red grains 20 g, sesame oil 5g, Shaojiu 10 grams, peanut oil 250 g, white Bran 10 g

The processing steps of fragrant snail slices with light grains are as follows:

1. Cut off the tail of the snail meat, clean it with a bamboo brush, and then slice it into even size slices. Put it into a hot water pot at 60 ℃ for a while, remove it and drain it. Stir it with Shaojiu and marinate it slightly. The winter bamboo shoots and mushrooms were cut into slices suitable for snails. Chopped horseshoe slices with scallion, mixed with soup, monosodium glutamate, sugar, white soy sauce, sesame oil and wet starch to make marinade. 2. Put the pan on a high heat and add peanut oil. When it is 70% hot, deep fry the bamboo shoots for about 1 minute. Pour in the colander and drain the oil. Leave about 15 grams of oil in the frying pan, put it back on the high fire and heat it up. First, put the garlic powder into the pan and stir it to make it fragrant, then add the red lees and stir it slightly, then add the mushrooms and the sliced winter bamboo shoots with oil, add the marinade and bring to a boil to thicken them, then put the sliced snail into the pan, stir fry them evenly and put them on the plate. Note: the sliced snail meat is thin, the thickness should be moderate, too thick is not easy

Fragrant snail slices with light grains

As a famous traditional dish in Fuzhou City, Fujian Province, fragrant snail slices with light lees are one of the most famous cutlery dishes in Fujian cuisine. The snow-white snail slices, with bright red lees, stretch like flowers, are amazing. Cut off the tail of the snail meat, cut it into even sized slices, put it in hot water and pick it up. Remove the sliced winter bamboo shoots in oil, stir the garlic, rice and ginger in the pan until fragrant, then stir in the lees slightly, then add the mushrooms and sliced mushrooms in oil, pour in the marinade mixed with soup, monosodium glutamate, white soy sauce, sesame oil and wet starch, stir well, add the sliced snail and stir fry. The snow-white snail slices with the red lees are crisp, tender, fresh and fragrant.

Dish information

Fujian Cuisine

Type and local characteristics

Basic characteristics

This product is a famous dish with unique local characteristics in Fuzhou. It is also one of the famous cutlery dishes in Fujian cuisine. The snow-white snail slices, with light makeup of red sauce, stretch like flowers, which is amazing.

Food materials

Pure snail meat 400 grams, net winter bamboo shoots 75 grams, water hair mushroom 10 grams, scallion white 2, minced garlic 15 grams, white soy sauce 15 grams, ginger powder 1 gram, MSG 3 G, wet starch 10 grams, soup 50 grams, red grains 20 grams, sesame oil 5 grams, Shaojiu 10 grams, peanut oil 250 grams, sugar 10 g

practice

1. Cut off the tail of the snail meat, clean it with a bamboo brush, and then slice it into even size slices. Put it into a hot water pot at 60 ℃ for a while, remove it and drain it. Stir it with Shaojiu and marinate it slightly. The winter bamboo shoots and mushrooms were cut into slices suitable for snails. Chopped horseshoe slices with scallion, mixed with soup, monosodium glutamate, sugar, white soy sauce, sesame oil and wet starch to make marinade.

2. Put the pan on a high heat and add peanut oil. When it is 70% hot, deep fry the bamboo shoots for about 1 minute. Pour in the colander and drain the oil. Leave about 15 grams of oil in the frying pan, put it back on the high fire and heat it up. First, put the garlic powder into the pan and stir it to make it fragrant, then add the red lees and stir it slightly, then add the mushrooms and the sliced winter bamboo shoots with oil, add the marinade and bring to a boil to thicken them, then put the sliced snail into the pan, stir fry them evenly and put them on the plate.

Tips:

The sliced snail meat is thin, the thickness should be moderate, too thick is not easy to fry, too thin is not crisp and easy to age.

nutritive value

It is rich in nutrition.

Simple method

Raw materials: 400 grams of snail meat, 10 grams of Shuifa mushroom, 75 grams of winter bamboo shoots, 20 grams of spent grains.

Production: 1. Sliced snail meat into thin slices. After blanching, stir well with Shaoxing wine. Sliced winter bamboo shoots and mushrooms. Sliced scallion. Mix with clear soup and seasoning to make marinade.

2. The winter bamboo shoots were sliced with oil.

3. Add the lees, mushrooms and bamboo shoots into the pot, then add the marinade, then add the snail slices, stir fry and serve on the plate

Longitude: 104.06573486

Latitude: 30.65946198