Braised snail meat with flour sauce
Introduction:
"I haven't fried snail meat for a long time. It's delicious, but now the water quality is polluted, so I can't eat it often. I haven't bought it for a long time. I didn't expect that the price of it has gone up. It's 3 yuan or 2. Because my son loves it, I spent 9 yuan to buy 3 Liang. Snail meat is rich in protein, vitamins and essential amino acids and trace elements. It is a typical natural animal health food with high protein and calcium
Production steps:
Step 1: wash the bought snail meat with water several times, then put it into the boiling water pot for one minute, and then take it out for cleaning, so that it is easy to clean the synovial fluid on the body. Wash the snail meat and keep it dry.
Step 2: cut pepper and scallion, slice ginger and scallion, prepare more than ten Chinese prickly ash and 1 tbsp flour paste, wash mint and set aside.
Step 3: heat up the frying pan, pour in the cooking oil, add the pepper and pepper, stir fry over low heat, and then add the flour paste to stir fry.
Step 4: stir fry snails for a while.
Step 5: pour in half a bowl of water and bring to a boil. Add a spoonful of cooking wine.
Step 6: add salt, scallion, ginger, garlic, soy sauce, and boil over low heat until the sauce is collected.
Step 7: after collecting the juice, add mint and stir fry, add a little monosodium glutamate and stir fry evenly.
Materials required:
Snail meat: 300g
Flour paste: 1 tbsp
Oil: right amount
Salt: right amount
Scallion: right amount
Ginger: right amount
Garlic: right amount
Mint: right amount
Dry pepper: right amount
Zanthoxylum bungeanum: right amount
Proper amount: soy sauce
MSG: right amount
Cooking wine: moderate
Note: snails generally grow in paddy fields, if the water quality is not good, it is easy to breed parasites, so snails must be cooked thoroughly before eating.
Production difficulty: ordinary
Process: firing
Production time: half an hour
Taste: slightly spicy
Chinese PinYin : Mian Jiang Shao Tian Luo Rou
Braised snail meat with flour sauce
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