Mixed snail meat with Malan

Mixed snail meat with Malan

Introduction:

"Before and after the Qingming Festival, the spring is warm and the earth is revived. In winter, the snails that lie dormant in the soil climb out of the soil one after another. At this time, it was the time when the snail meat was fat and there was no small snail in the shell, so it was the best time to eat snails. At this time, it's also the season when the wild vegetable malantou comes into the market in early spring. Malan, also known as Malan head, is a good wild vegetable with strong disease resistance and insect resistance. It does not need to apply fertilizer and spray pesticides, so it is not polluted by pesticides. It is a rare natural health care product. This dish is made by scalding Malan, squeezing it dry, cutting it into powder, mixing it with cooked snail meat and seasoning. After the vegetables are finished, they are bright in color, fresh and tender in fragrance, and fragrant after eating. "

Production steps:

Step 1: select fresh and tender Malan head, remove impurities, wash and drain water.

Step 2: keep the snail in clean water, drop a few drops of vegetable oil, soak it for 2 days, remove the dirt, take it out, rub it with clean water and rinse it.

Step 3: remove the root of scallion, wash and cut into powder; ginger peeled, washed and cut into powder.

Step 4: wash the pan, put it on a high heat, add 400 grams of water to boil, pour in the snail, cook it well, and take it out (when the snail cover falls down, the meat will get old if it is boiled too long).

Step 5: use a needle or toothpick to pick out the snail meat, put it in clean water, remove the shell and intestines, wash and drain the water.

Step 6: wash the pan, put it on a high heat, add 500 grams of clean water and bring to a boil, add Malan head to boil, take it out, and put it in cold boiled water to cool.

Step 7: take it out again, squeeze out the water, cut it into small pieces with a knife and put it into a large bowl.

Step 8: add appropriate amount of water to the pot, bring to a boil, add snail meat, add cooking wine, blanch thoroughly, and remove.

Step 9: drain the water, put it into a bowl with Malan head powder, add refined salt, sugar and monosodium glutamate, and mix slightly.

Step 10: wash the frying pan and put it on the medium heat. Add vegetable oil and heat it to 60%. Remove the frying pan, add minced ginger and green onion to make it smell. Pour them into the bowl of Malan snail meat, pour sesame oil on it, mix well with bamboo chopsticks, and then put them on the plate.

Materials required:

Net Malan head: 200g

Snail: 250g

Chives: 3 G

Ginger: 2G

Cooking wine: 5g

Refined salt: 3 G

Sugar: 5g

MSG: 1g

Vegetable oil: 10g

Sesame oil: 5g

Note: 1. Malan head should be tender; remove it immediately after blanching, cool it in cold boiled water, and then cut into powder. 2. After the snail is bought, it must be soaked in clean water for 2 days to remove the dirt. 3. After the snail meat is picked out, it should also be boiled in the pot. The snail meat bought from outside should be blanched more. Preparation time: 20 minutes cooking time: 10 minutes

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: salty and fresh