Fried sliced snails with cabbage(gan lan bao luo pian )

Fried sliced snails with cabbage

Introduction:

“。 Snails are gastropods of mollusks. It is mainly produced in Shandong, Liaoning and Hebei provinces. The production period is from May to August. Conch shell edge outline is slightly square, large and thick, shell height of about 10 cm, spiral layer 6, shell mouth for Apricot red, pearl luster. Snail meat is plump and delicate, delicious, known as the "pearl on the plate" reputation. It is rich in protein eggs, vitamins and essential amino acids and trace elements. It is a typical natural animal health food with high protein, low fat and high calcium. In recent years, with the increase of demand, the price of conch has gone up. In the past, a few yuan can buy a kilogram of conch, but now it is as high as thirty or forty yuan! Stir fried conch used to be an old specialty dish in Qingdao, but now the price of conch is so high that the price of a plate of conch is more than 100 yuan, which is unbearable for ordinary diners. Today, I'm going to make this cabbage fried snail slice. It's made of cooked big conch, which saves a lot of complicated operation process. It's more suitable for family food lovers. I feel that the big conch is much more delicious than abalone, probably due to the wild. With cabbage fried, both delicious conch, and crisp cabbage! Let's go into today's food

Production steps:

Step 1: first, cut the cooked conch meat into pieces, remove the old stem of cabbage leaves and tear them into pieces, slice the onion, ginger and garlic, and cut the green pepper into pieces;

Step 2: heat the pan, add peanut oil, add onion, ginger and garlic slices, saute dried pepper slices, and add cabbage slices

Step 3: stir fry the cabbage slices with salt. When the olive slices soften and the water is analyzed, stir fry the conch slices and the green and red pepper slices together. Cover the pot and simmer for a while

Step 4: about a minute to open the lid, add rice vinegar, chicken powder, stir fry, pour in sesame oil, out of the pot to plate

Materials required:

Cabbage: 500g

Conch meat: 150g

Scallion: 5g

Ginger slices: 5g

Garlic slices: 5g

Green pepper slices: 10g

Red pepper slices: 10g

Salt: 5g

Rice vinegar: 2G

Chicken powder: 3 G

Dried pepper section: 2G

Note: 1, the conch cooking process has been omitted, this depends on the size of the conch, cooked conch meat to remove gall and snail yellow can be sliced. Although the taste of fried conch is not as good as that of raw fried conch, it also saves a lot of complicated process. 2. Cabbage must be torn out by hand, so that the stem of cabbage can be torn off, which is conducive to uniform maturity and uniform taste of cabbage. 3. Adding rice vinegar can make dishes taste better, and the amount of vinegar can be added according to the degree of liking. Boiled conch shell can be used for decoration. It's good to raise a little flower and grass, or make a big wind chime with a color on the picture to add some color to your life. Life is just having fun!

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Gan Lan Bao Luo Pian