Fujian cuisine in the cuisine to "fresh", "light", "clear", the taste of the ingredients themselves as the main tone, to the ingredients to enhance the taste, the dish of the fresh and delicious play to the extreme, to the snail as an example, in Sichuan cuisine is more spicy or stir-fried mainly, and to Fuzhou here, the snail is changed to another way of eating, not only reflects the taste of the dish itself, but also makes its umami taste to a higher level. So what kind of delicious delicacies is this Fuzhou light fragrant snail dish?
As a kind of snail, the meat is tender and delicious, and it is different from the field snail we usually see, it belongs to the category of conch, so compared to the field or freshwater snail, there is less sediment and the fishy taste is relatively thin. And snail has rich nutritional value, its flesh is rich in protein and vitamin a and other minerals, the appropriate amount of consumption on weekdays is good for the body, especially for jaundice, spleen and stomach deficiency of people, snail is the best food to eat.
For this dish of light fragrant snails, not only the meat quality of the snails is required, but also the knife skills of the chef who makes this dish are tested, the snail meat is processed well and the tail is removed, the meat is washed with a bamboo brush to remove the dirt, and then the snail slices are prepared with a knife into thin slices of uniform size. Blanch the prepared snails in water at a temperature of 60 degrees For a few seconds to drain the water, then use Shaojiu to marinate, at this time, the winter shoots and mushrooms are cut into slices the same size as the snail meat, and the chives are left white, and mixed with monosodium glutamate, white sesame seeds, white soy sauce, broth and wet starch to make a juice.
Heat up the pot, the oil temperature to 70% hot when the bamboo shoot slices under the frying fishing out, leave a little oil in the pan to heat, put in the chopped garlic, and then add the red dust, and finally put in the mushroom slices and winter shoot slices, slightly fried after pouring in the marinade prepared in advance, this time and then into the screws, stir-fry evenly can be served.
Just out of the pot of light rotten snails taste extremely delicious, that seductive aroma can be smelled in a few rooms, and the color is bright, the taste is crisp and elastic, eating can be described as a mouthful, absolutely the best in the dish, each bite can feel the fresh sweetness of the snail and the faint aroma of red and bad, the strange fragrance of winter shoots and mushrooms is also silky into the heart, the mellow taste is absolutely incomparable to other dishes, this dish can be described as the essence of Fujian cuisine is unparalleled.
Although the sichuan spicy snail taste is also very tempting, hakka snail brew is also eaten praise, but Fuzhou's light rotten snail slices can not be underestimated, each flower into each eye, every diner has a different understanding of the food, but as long as the taste of good food will be able to win the hearts of diners, want to taste the authentic Fujian cuisine, then this light snail slice must be your first choice, listen to the netizens who have eaten once will be addicted, eager to eat such a delicious dish every day.