I remember the previous banquets, whether it was wedding wine or housewarming wine, spicy snails and fragrant snails were a must-have cold dish at the banquet. But in recent years, snails have appeared, replacing the status of spicy snails and fragrant snails in banquets. Compared with fragrant snails and spicy snails, the taste of flower snails is more crisp and tender, and the taste is more fragrant, which is more popular with diners.
There are many varieties of snails, the common ones on the market are mud Dongfeng snail, square spot Dongfeng snail, Ceylon Dongfeng snail and deep ditch Dongfeng snail, the second of which is the authentic flower snail, is the most delicious one, don't buy wrong.
(Image source: Uncle Mi)
Some people say that the nutrition of one snail can be compared to the nutrition of 2 eggs. The protein content of the snail is high, more than 2 times that of eggs, and it is rich in calcium, iron, and vitamin A equal to nutrition, and the nutrition is indeed relatively high. However, snails belong to seafood and should not be eaten more, especially for gout patients.
Blanching snails is the most common practice of snails, which can reflect the original flavor of snails. Moreover, the texture and taste of the whelch itself is very good, so there is no need for complicated cooking methods. But today, I'm going to teach you to do it, don't boil, it's delicious, it's so delicious that you lick it clean. This recipe is very suitable for drinking, and friends who love to drink can learn it.
【Stir-fried whelks with mustard】
Prepare ingredients: 1 kg of snails, green onions, ginger and garlic, and chili peppers.
Seasoning: mustard, soy sauce, cooking wine, sugar, starch, salt, edible oil.
1. First of all, clean the snails, put them in a pot, add some water, wash them a few times with your hands, and wash the dirt on the shell.
2. Boil a little water in a pot, put in the snails, add some cooking wine, keep the heat high, cook for about 1 minute, and then remove immediately. Don't cook it for too long, it won't taste good if it takes a long time.
3. Mix a bowl of mustard sauce: Squeeze a circle of mustard in a bowl, add some soy sauce, sugar, starch, cooking wine and water and stir well. Chop some green onions, ginger, garlic and chili peppers and set aside.
4. Heat the oil, add the green onion, ginger, garlic and chili pepper and stir-fry for 2 minutes to bring out the aroma of the ingredients.
5. Add the snails and continue to stir-fry for about 30 seconds.
6. Pour in the seasoning, turn on high heat, continue to stir-fry for a while, stir-fry until the soup is thick, and you can get out of the pot.
The snail made in this way has a richer flavor than boiling, and it is wrapped in the flavor of mustard sauce, and it is so good to suck it up, and I really want to lick the sauce off the shell.
#春日生活打卡季#