When it comes to hard shell aquatic products, it is necessary to mention the flower snails with tender meat and relatively expensive prices.
The price positioning of the flower snail has always been higher than that of the flower shell and the white shell, but the tenderness, freshness and nutritional value of the meat have directly compared the flower shell and the white shell!
In addition to being rich in protein, the content of trace elements such as calcium, iron, magnesium, phosphorus and other trace elements is also very high in vitamin groups, which belongs to the typical "high protein, high calcium, low fat" seafood ingredients.
Under the background of high nutrition, the flesh of the flower snail is rich and delicate, the meat is crisp and delicious, and it has the reputation of "pearl on the plate".
Regarding the way to eat the snail, many small partners like to use steaming or stir-frying, salt baking and other methods for cooking, and these snail dishes are both delicious and quite well-known, especially the salt-baked flower snail, which is one of the main dishes of many seafood food stalls.
But in my mind, tasting the flower snails in summer, making cold mix side dishes more delicious and tender, fully highlighting the fresh and beautiful taste.
Since I tasted it once, I found that the original flower snail is more delicious than stir-frying and salt baking! The spicy meat is tender and not enough to suck your fingers.
If you are tired of steaming, white burning and other light seafood dishes, you may wish to try this [Thai sour and spicy mixed flower snail], stimulate the tongue buds, sour and spicy and tender is simply too addictive, eating cold mix vegetables in summer is the best choice!
◇ "Thai Cold Mix Snail & Material List":
A pound of flower snails, green and red peppers, onions, garlic heads, lemons, coriander
Seasoning for cold sauce (3 tbsp fish sauce / 3 tbsp light soy sauce / 3 tbsp aged vinegar / sugar to taste / lemon juice / chicken essence)
◇ "Production Process":
Step 1| first mix the lemon sour and spicy sauce, add onion slices, minced garlic, green and red peppers, lemon, coriander and other ingredients in a large basin, and then add the seasoning to it, stir well.
Step 2| after buying the snails home, first use light salt water to recuperate for a period of time, clean and then blanch the pot.
Step 3| the flower snail into the pot with cold water, put in the ginger slices, pour in a little cooking wine, boil on high heat, then keep cooking on medium heat for about 5 minutes, completely blanch the flower snail, fish out and then put the cold water, let the flower snail cool quickly, drain the water and put it in the pot.
Step 4| mix the mixed sour and spicy sauce and the boiled flower snail mixed and stacked, mix well, the Thai cold mix flower snail is made, the taste is particularly delicious and sour, but it is recommended to put it in the refrigerator for 2 to 3 hours before eating, let the flower snail suck the sauce, the taste is tender and crisp, sour and spicy, and the taste is enjoyable.
◇ "Thai Cold Sauce Snail & Cooking Skills"
1. In this dish of cold sauce, the key to deliciousness is "minced garlic and lemon", these two materials are combined together to fully highlight the sour and umami taste of seafood.
2, the flower snail blanching time does not need to be too long, 5 minutes is enough to completely cut off, cooking for too long, the flower snail meat is too cooked will shrink very badly, the meat is no longer tender.
3, the same lemon cold sauce, can also be used on the prawns Oh, the taste is equally wonderful.
4, the production of a good Thai cold mix snail must be put in the refrigerator to freeze and then eat, the taste is better.
Flower snails do not think that stir-frying, salt baking is delicious, making cold mix but a mouthful of stunning, fresh appetizers, and Thai cold mix flower snail taste every bite, flower snail meat is fresh spicy meat tender, sour and spicy appetizer, juice is full and full, suck finger is not enough.
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