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Hello, it's time for the daily Min cuisine small class, and the dish that Xiaobian wants to bring to you today is very powerful. Today's dish is one of the famous knife-working dishes in Fujian cuisine, known as the "pearl on the plate" reputation, it is a well-known dish in Fuzhou people "light rotten fragrant snails".
Light snail slice is mainly made of snow white screw with Yin red bad juice, crisp and tender, sweet and mellow, its snail meat is plump and delicate, the taste is extremely delicious, it is rich in protein and vitamins and the human body must be amino acids and trace elements, is a typical high protein, low fat, high calcium natural animal health food, suitable for all kinds of people to eat.
Ingredient Selection:
【Main】250 grams of snail meat; [Accessories] 25 grams of winter shoots, 25 grams of shiitake mushrooms, 0.5 grams of minced ginger, 100 grams of celery, 5 grams of carrots;
seasoning:
15 grams of red lees, 1 gram of edible salt, 3 grams of monosodium glutamate, 10 grams of sugar, 15 grams of cooking wine, 30 grams of soup, 10 grams of starch, 3 grams of sesame oil, 25 grams of cooked cooking oil.
Preparation Method:
The first step: the tail of the snail meat is cut off, decontaminated and washed, tapped with the back of the knife a few times, sliced into a thin slice of uniform size, the thickness of the snail meat slice should be moderate, too thick is not easy to fry, too thin is not crisp and easy to age;
Step 2: Shiitake mushrooms, winter shoots, radish, celery, wash and cut into thin slices. Wash the green onion, cut into horseshoe slices, cut the ginger into thin strips;
Step 3: Chop the red rasp, put the red rot on the cutting board and chop it, so that the red rot is more delicate and can better penetrate into the ingredients when cooking;
Step 4: Put an appropriate amount of water into the pot, put the cut incense screws into the pot, scoop it up after cooking, and drain the water. Winter shoot slices, shiitake mushroom slices, celery slices, put into boiling water and cook for later;
Step 5: Add an appropriate amount of soup, cooking wine, monosodium glutamate, sugar, salt, winter shoots, shiitake mushrooms, ginger, green onion and starch to the container and stir well, mix into a marinade for later;
Step 6: Put the pot on a high heat, add the appropriate amount of cooking oil, stir-fry the red rotten into the oil pot, simmer out the aroma, then add the mushrooms and the oiled shiitake mushroom slices, pour in the marinade and boil the mustard evenly, pour the pot into the good fragrant snail slices and stir-fry evenly, control the time of the fragrant snails in the pot, is the key to maintaining the crisp taste of the snails, after a little stir-frying, drizzle with sesame oil, decorate with blanched celery slices, and put them on the plate.
A delicious and mellow light groove snail slice is thus made, the ivory white snail slice is lightly dressed with Yin red juice, and the rolled spiral is blooming like a peony flower, which is breathtaking and is a classic masterpiece of Fujian cuisine.
Then the above is about the practice of light and fragrant snail pieces, pay attention to the small editor to learn more Fujian cuisine knowledge and practices.