Stir fried snails

Method of white fried snails:

Raw materials for white fried snails:

Xiangluo meat 500g, bamboo shoots 75g, mushrooms 4 pieces, onion 45g, rice wine 75g, a little salt, water chestnut powder a little, clear soup a little.

Processing steps of white stir fried snails:

1. Knock the shell of the conch, remove the meat, remove the tail, rub it with a little salt, remove the mucus of the conch, wash it with clean water, and then slice it into thin slices. Otherwise, it will not be tender.

2. Heat the lard (30g) and pan with high heat, pull the Xiangluo slice down, pour out and filter the oil.

3. Add a little lard in the pot to heat up. Stir fry the scallion, bamboo shoots and mushrooms together. Add salt, wine, water chestnut and clear soup to thicken the scallion. Then pour in the pulled Xiangluo slices and stir fry them quickly.

The characteristics of white fried snails are as follows

White color, fresh and clear mouth, the most suitable in summer.

Stir fried snails

Stir fried Xiangluo is a famous traditional dish in Fujian Province, which belongs to Fujian cuisine. The snail meat is plump, delicate and delicious. The taste is characterized by white color, fresh and clear mouth, the most suitable in summer.

Raw materials

Xiangluo meat (500g), Dongzhu slice (75g), Donggu slice (4), scallion (45g), yellow rice wine (75g), salt (a little), water chestnut (a little), clear soup (a little)

Production process

1、 Knock the shell of the snail, remove the meat, remove the tail, rub it with a little salt, remove the mucus of the shell, wash it with clean water, and then slice it into thin slices. Otherwise, it won't be tender.

2、 Heat lard (30g) in a pan over a high heat. Pull the pieces down, pour them out, and drain the oil. 3、 Add a little lard in the pot to heat up. Stir fry the scallion, bamboo shoots and mushrooms together. Add salt, wine, water chestnut and clear soup to thicken the scallion. Then pour in the pulled pieces and stir fry them quickly.

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