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One side of the water and soil, nurture the other side. In our hometown, eating snails is before and after the Qingming Festival, and it is believed that the dormant snail meat at this time is the fattest, so the local also has the saying: "Qingming snail, race over the goose". But in the Sipu area of Yunnan, the time to eat snails is in the summer, and in the hot summer, the snails are fried with heavy materials, and people's appetites are immediately greatly increased, and it is also an indispensable delicacy in various barbecue stalls.
In summer, the bigger the meat, the fatter it is, the nutrition is better than the goose meat, 6 yuan a pound, it is worth eating. There are many ways to eat snails, but mainly according to its size, the general small snail, directly stir-fry it or marinated to eat, delicious taste, sipping up is also very convenient. The large snails are generally selected from the snail meat, grilled or fried with other ingredients.
Snails are divided into conch and river snails, I am mainly talking about the latter, small snails produced in rivers and lakes, the taste is much better than the conch, the most important feature is full of umami. Folk have always said that it is more nutritious than goose meat, in fact, there is a certain scientific reason, field snails grow in water, belong to cold food, which contains a lot of protein and calcium, fat content is super low, than goose nutrition is also reasonable.
Father's Day, this appetizer was given to him, and the taste was fresh and powerful, much better than fried peanuts and rice. In the middle of summer, are you still drinking peanut rice? It's time to try this dish, the price is low, the nutrition is comprehensive, the key is that the method is simple, but also more delicious, to make this dish of onion fried snails I choose is the meat of the field snail.
The big snail, that is, the field snail, is also known as the Chinese round field snail, the yellow snail, and the field snail often encountered in the night market stalls, called the small snail, which is what we say about the snail. The current snail removes its shell, put it in the pot and stir-fry for a while, using it to drink is really enjoyable, friends who like to eat snails, at home must try this appetizer.
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Ingredients: 1 plate of large snails, 80 grams of green onion, 3 garlic cloves, shredded ginger, 2 green peppers
Accessories: rapeseed oil, salt, cooking wine 2 spoons, light soy sauce 2 spoons, dark soy sauce 1 spoon, 1/2 spoon sugar, chicken essence 2 g
Production process:
1, fresh snail to rinse it clean, I bought is directly picked out of the big snail meat, the shell has been removed, buy back only need to use running water to carefully clean several times.
2, green pepper 2, do not like to eat peppers can be put less, or do not put, of course, after adding peppers, will make this dish more appetizing.
3: Fill the pot with an appropriate amount of water, bring it to a boil over high heat, add ginger slices and salt, then add a little cooking wine, blanch it for a few minutes to control the dry water.
4: Put the rapeseed oil in the pot, cook until it smokes, add 3 garlic cloves and then add 80 grams of green onion, add a little ginger and stir-fry, pour in the blanched water and continue to stir-fry.
5: Cook a little cooking wine from the side of the pot, add salt, add 2 spoons of light soy sauce, 1 spoon of dark soy sauce to adjust the base color, then add 1/2 spoon of sugar, and then add 2 grams of chicken essence to freshen.
6, finally put in the cut green peppers, start to stir-fry, the peppers become soft into the flavor, you can turn off the heat, put it out, a nutritious and delicious appetizer onion fried snail is completed.
Food carving tip:
1, the large snail shell is relatively hard, not suitable for stir-frying, but more suitable for its meat to be picked out for stir-frying, so that its taste can be fully displayed.
2, onions are spicy things, with cold snails, a hot and a cold just can play a neutralizing role, in addition to drinking, with the field snail is not easy to eat on fire.
[This article is original by "Small Talk Food Carving", and the pictures are taken by myself.] Without permission, it shall not be deleted, altered, misappropriated, and infringement shall be investigated】