This dish is a little expensive, children often eat calcium supplements to grow strongly, stronger than drinking milk, expensive is also worth it!

This dish is a little expensive, children often eat calcium supplements to grow strongly, stronger than drinking milk, expensive is also worth it!

Flower snail is a kind of seafood produced in Guangdong, the meat is very tender and delicious, many people are admiring to eat. The snail is rich in protein and vitamins, and can also supplement the body with rich trace elements, which is very popular, especially those who love to drink a little wine. The methods of flower snails are also diverse, and foodies with light tastes like simple white burning, while friends with heavy tastes prefer spicy fried flower snails, and various flavors are at your disposal. There is an old folk saying that "no snail is no feast", which shows the position of snail meat in the hearts of foodies. When it comes to eating snails, you can't miss the flower snails. Flower snail is a kind of snail abundant in Guangdong, its flesh is sweeter, cooler and chewier than that of the field snail! Its nutritional value is not inferior to that of similar seafood, which we can eat properly in life. There are many ways to eat the snail, my family's favorite three methods of contrast is a little big, either white burning, or is the bean paste fried, with watercress sauce is only slight flap flavor of the whole family is suitable for eating. The third is the aroma of hemp, which is the most suitable for drinking, drinking small wine, eating snails more and more addictive.

Spring is the golden age of the child's long body, a variety of nutritional balance, the child's tall rub long, the nutritional composition of the snail itself is very high, it is rich in protein and vitamins, protein, iron and calcium, but also for the body to supplement a wealth of trace elements. The flesh of the flower snail is crisp, delicious and delicious, and has the effect of promoting appetite. Flower snail price is a little expensive, but also depends on the size of the snail, the larger 1 pound 68 also has 58 and 48, I use fried to buy a relatively small, so good taste, the big one is suitable for white burning, eat 2 times a month or can. Expensive is a little expensive, give the child do not give up. If the cooked snail meat is fresh, the meat will immediately bulge out at high temperatures without retracting. Therefore, the flower snail on the table can be seen from the appearance of whether it is fresh or not. As long as the snail meat is exposed outside the shell, the screw cover does not fall off, and the snail meat is picked out with a toothpick, and even the tail is pulled out at the same time, so that the snail is fresh. Next, it is up to Xiaobian to share this method of stir-frying conch!

Stir-fried snails

Ingredients: 500 grams of snails Appropriate amount of garlic Appropriate amount of ginger Appropriate amount of green onion A little salt 1 spoonful of watercress sauce Edible oil appropriate amount

Preparation steps:

1. First put the snail in the pot to let it spit out the impurities in the body, or soak it in salt water for 3-4 hours, or you can use the pliers to pinch off the tail and wash it clean, because the excrement of the snail is in the tail, and the above 3 methods are fast and clean, which are worth trying. The next step is to scrub the snails two or three times, wash them clean, drain them and set aside

2. Wash the ginger without peeling, cut into strips, pat the garlic with a knife, remove the skin and set aside

3. Remove the roots of the green onion, rinse well, cut into sections and set aside

4. Boil the water in the pot, pour the flower snail into the pot, and then boil it to remove the flower snail and drain the water for use, so that the blanched flower snail tastes crisp and the meat is tender and sweet. (The time of blanching the conch should not be too long, pour into the pot and boil again, too long the conch will be old, the taste will be greatly reduced)

5. Fill the pot with an appropriate amount of cooking oil, sauté the ginger and garlic slices to make the aroma, then pour a spoonful of watercress sauce and continue to stir-fry

6. Stir-fry quickly over high heat, stir-fry non-stop until the snails are even, then taste the taste, adjust the taste yourself, I added half a spoonful of salt here

7. Finally, add the shallots, stir-fry until the shallots are broken, and enjoy

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