Stuffed snails
The stuffed snails in Yangshuo are very special. First, it's big, the biggest one is almost the size of a ping pong ball; second, it's the flavor, which is not at all like the flavor of the snail itself. The meat inside is not all snail meat, but is first pulled out, mixed with pork, cilantro and other condiments and chopped together, and then filled into the empty shell of the snail mixed with soup and roasted together.
The stuffed snail is one of the best Yangshuo delicacies. As the saying goes, "the snail shell to do the dojo", the production of snail brewing is very laborious it, the dojo to do the right, quite a few times. Take the Li River production of oversized snails spit good sand, clip off the snail butt, pick out the snail meat minced mixed with minced meat, add seasoning mix into the filling, and then stuffed into the snail shell, and finally have to go through the frying to eat. When cooking, add minced ginger, fresh mint and Guilin's specialty Sanshua wine to remove fishy smells and improve freshness. The snail meat is tough and firm, while the pork is tender and smooth, creating a nice contrast and pairing with a unique flavor.
Stuffed Whelk
You don't need chopsticks to eat it, you just need to suck out the stuffed meat, which is mixed with the broth, and it is both river food and local food. It is rich and fragrant with excellent flavor and aftertaste! It has both the freshness of the meat and the strong flavor of the conch.
Stuffed snails
Practice
Inputs: large snails, pork, ginger, mint leaves, perilla (optional), sanshua wine, cornstarch, soy sauce, chili peppers
Steps: Soak the snails in water for a couple of days in advance, so that they can spit out the sand and sterilize. Use a brush to clean the surface dirt
Field snails brewed
Step 2: Clip the snail butt
Field snails brewed
Step 3: snail scalded to death for a while before it's better to pick out the snail meat, but be careful not to scald for a long time in order to avoid the snail meat to become old, snail shells of the mud intestines hard to shake it can be completely shaken out, and then the snail shells washed
Step 4: Mince the conch meat after the intestines and pork into a bowl, add salt, brown sugar, starch, perilla, monosodium glutamate, five-spice powder and other condiments and mix vigorously
Snail stuffing
Step 5: Stir the meat stuffing into the snail shells
Snail stuffing
Step 6: Place a frying pan on the fire and add vegetable oil to 60% of the heat. Vegetable oil to 60% heat, add chopped green onion, ginger, stir-fry aroma
Snail stuffed
Step 7: snails down to the pot, with the side of the meat down , frying for a while, add chili pepper stir-fry evenly
Step 8: Pour in the three-flower wine, soy sauce, mint leaves, the right amount of water (broth better), change to a small fire simmering to cook
Stuffed snails
Stuffed snails
Step 9: Add the appropriate amount of salt, chicken essence, sesame oil, stir-fry evenly can be
Snail Stuffing
Tips
1, snail meat and pork ratio of about 1:1
2, snail hot cooked easier to take out the snail meat, but do not hot for too long, it is easy to make snail meat become old
3, when frying snails do not start to turn, wait for the meat is almost six or seven times, the meat will not turn. Turning, and so the meat is almost six or seven mature shaped and then turning is not easy to spread
4, in the travel, to pay attention to the store snail brewing, there are individual merchants in order to save costs will be recycled snail shells, replaced by other snail meat or only with pork and no snail; snail is not soaked and washed clean, poor hygiene and so on