It is mainly distributed in Fujian, Guangdong and Guangxi. It is oblong,ovoid, smooth in shell, light brown in color, and clothed with dark brown water ripples, because its shell has patterns that resemble water waves, and is also named "corrugated clam" and "oil snail". The meat of the snail is tender, delicious, rich in zinc and other trace elements, high nutritional value, known as the "milk" of the sea, suitable for east, west, south and north, men and women of all ages to eat, the taste can be cooked according to their personal preferences.
Recently, the flower nail snail has begun to fire again, and many people on the Internet are issuing flower nails, such as pot flower nails, steamed flower nails, fried flower nails and so on. Today I will share with you a spicy flower snail method, so that the snail is spicy, delicious and enjoyable.
Fried flower nail snail is skilled, the most delicious flower nail snail is fried until the snail meat is cooked and not off, but also stuck to the shell, and fresh and tender into the taste, fried flower nail snail as long as you master these two skills, the flower nail snail made is the most beautiful taste, let's take a look at it.
First of all, prepare a pound of tutu dry sand washed flower snails, green and red peppers to taste, a few cloves of garlic.
Cut the green and red peppers into uniformly sized pieces and set aside on a plate, then pat the garlic flat.
The first little skill of frying the flower nails is to boil the shells before frying, so that the sand inside can be spit out clean, otherwise there will still be a lot of sand when frying, which will affect the taste, and the cooked flower nails are easier to fry into the taste. Don't cook too long when cooking, as soon as the shell is opened, fish out the cool water to cool.
Stir-fry the green and red peppers and minced garlic together to bring out the flavor, stir-fry the spicy flavor, and stir-fry slowly over low heat to stir-fry the spicy flavor of the pepper. (Here if you want to eat a little spicy friends can add some millet pepper into the stir-fry together)
The second trick to pay attention to in this step is to come, after the pepper is fried, pour the flower nails into the pot, then immediately turn off the heat (if you do not turn off the heat, the snail meat will be fried old, it will also break out of the shell), turn off the heat to season, add oyster sauce, salt, soy sauce, a little sugar, and then stir-fry on high heat.
After frying, you can put it on the plate, so that the fried flower nails are spicy and flavorful, and the more you eat, the more you want to eat.
If you like this spicy flower nail snail, don't forget to give me a thumbs up and follow the comments and forwards, you have other ways to make flower nails can leave a message in the comment area to communicate yo.