Drunken yellow mud snails
Good processing of mud snails should be soup brine fresh, well-proportioned natural particles. (Plump meat is the best, thin meat, poor crispness is second-class). Crisp and tender taste, wine aroma in a kind of mud snail inherent pickling flavor and slightly mucus (fishy taste is poor).
Flavor: Crispy mud snail meat, strong wine flavor.
Raw materials:
No mud mud snail 750 grams, 25 grams of salt, 250 grams of yellow wine, 150 grams of sugar, 10 grams of monosodium glutamate.
Method<1>:
Newly caught mud snails with seawater wash, put into the container with salt and stir quickly, stand for a number of hours, remove the water, add salt wine, will be the container mouth seal, a week after the food,
Method<2>:
Mud snails washed and drained of water, salt pickle for 2 days, drained off the mucus, and sugar wine, MSG. sugar yellow wine, monosodium glutamate and other mixing marinade for 1 day can be eaten.