Every year in March, the weather gradually warmer, it is the fattest season of small snails, seaside people like to drink a few cups at night, my husband is not exempt from vulgarity, use it to make a fragrant dish, the most fragrant wine. Small snail is a kind of conch, people in the coastal areas are more common, snail practices a lot, can be steamed, can be boiled, can also be fried, each has its own taste, as a native of the seaside, the favorite or sauce burst, cooking, conch meat is not old, snail and sauce into one, drink a sip of liquor, sip a fragrant snail meat, especially delicious, the whole family likes.
March snail, fat like a goose, share jiaodong people's favorite way to eat, simple and easy to make, sauce is the most fragrant. Xiang snail is a specialty of Jiaodong region, round shape, light brown, fat flesh, eat full of mouth and fragrant, is one of the favorite seafood of Weihai people. The nutritional value of snails is very high. It is high in protein and fat, and also contains carbohydrates and nutrients such as calcium, phosphorus, iron, and vitamins, of which the content of calcium is particularly high. Nowadays, the market price of small snails is 15 yuan a pound, although it is large, but it is easy to taste, stir-fry with sauce to spray incense, buy 20 yuan home, a family of three to relieve hunger is enough.
【Sauce fried small snail】
【Ingredients】 500 grams of small snails, appropriate amount of green onion and ginger, 4 dried chili peppers, 1 chives, 1 teaspoon of cooking wine, 1/2 teaspoons of light soy sauce, appropriate amount of sugar, 2 teaspoons of noodle sauce.
【Method step】1: Rinse the snail with water.
2: Add an appropriate amount of primer oil to the pot.
3: Add green onion ginger and dried chili peppers and sauté until fragrant.
4: Add 2 teaspoons of noodle sauce and stir-fry well.
5: Pour in the small snails and sauté.
6, pour in the cooking wine to remove the fishy, a little raw soy sauce fresh.
7: Pour in a little sugar.
8. Stir-fry evenly. Sprinkle a handful of chives before cooking.
9, high heat to collect the juice, the soup in the pot is thick on it.
Tips:
1, small snails remember to spit out the sediment in advance, the noodle sauce is more salty, so this dish does not need to put salt.
2, the snail with a toothpick to pick out, the front part of the snail muscle is edible distribution, in the middle of the snail is the location of the digestive system and internal organs, which has a black substance, belongs to the excrement of the snail, is not recommended to eat; and in the tail of the snail, there is a yellow snail paste, also called yellow, very fragrant, many people think that the most delicious snail part, nutritional value is also very high.
3, the small snail is small, so as long as the time is 5-10 minutes when frying, it can kill bacteria and parasites, and it will not cook the snail meat to the old.
Do you like this seaside specialty? The preparation is simple and fragrant. I am the original author Huang Huang loves food, and we talk about eating together. In the journey of food, Huang Huang and you are not separated.