Chili pepper fried snail meat - features: attractive flavor, tender tendon, juicy rice, simple practice, a look will be.
Main ingredient: 600 grams of snail meat (has been blanched)
Applications: garlic in moderation, chili peppers 8, 9 (can not eat spicy on the addition of a little less, here with some of the spice of the screw pepper)
Seasoning: water, cooking oil, cooking wine, soy sauce, chili powder, chicken essence, salt in moderation
- -Start cooking -
The first step: the first snail meat with water rinse both sides to wash out excess residue, the garlic peeled and minced, chili peppers de-tipped and cut into shredded chili peppers, standby.
The second step: start a pot, add the appropriate amount of cooking oil shaking pot to moisten the pot, the oil temperature burned to 5 into the heat, down into the cut all the chili pepper wire, quickly stir frying stir fry, will be chili pepper frying soft (here first individually fried chili pepper, chili pepper spicy flavor can be released more sufficient).
Step 3: After the chili pepper is softened, add salt to taste, and stir-fry well to remove from the pot (note that chili peppers need to add a pinch of salt).
The fourth step: once again, add the amount of cooking oil to heat the oil temperature 5 into the heat into all the snail meat quickly stir fry on the oil, seasoned with about 10 ml of cooking wine to increase the aroma of fishy, 10 ml of raw pumping fresh touch color.
Step 5: Stir-fry evenly after the stir-fry, season with salt, stir-fry evenly.
Step 6: Add the previously fried chili, stir-fry evenly together, pour in the appropriate amount of water over medium heat and boil to medium-low heat and simmer for 10 minutes, so that the peppers and snail meat flavor fully integrated.
Step 7: After cooking, add the appropriate amount of chili powder, chicken broth and the remaining minced garlic to enhance the freshness, stir-fry can be out of the pan on the plate.
The production picture: so a flavor enticing, spicy and refreshing, juicy and delicious chili pepper fried snail meat is ready, look is not very appetizing it?
--Content summary of the "Lin said"
While the ingredients of this chili pepper stir-fried snail meat is very simple, but the flavor is really still enough spicy! The flavor is so delicious, juicy and refreshing that I ate a big bowl of rice and still can't get enough of it. Although I did not make this fried snail meat with chili peppers as my father's flavor, but I ate my father's concern, and for this reason alone, I feel that I need to eat one more bowl. This big bag of snail meat, I think at least can be fried 3, 4 dishes, it seems that the two or three days of meals are snail meat, haha. Of course, I have to say, the snail meat in my hometown is still as delicious as before, I think I can finish this big plate alone even if I don't eat.
--Chili pepper fried snail meat "technical tips":
(1) fried snail meat, as far as possible first snail meat hot water blanching once (cold water is not suitable, because it will blanch off too much of the snail fresh flavor), wash out the excess sand, dust and bacteria.
(2) fried snail meat, a good match with the ingredients is chili, chili pepper can first be fried in oil alone once, so that the chili pepper flavor can be released more obvious.
(3) when frying chili pepper need to add a proper amount of salt into the bottom flavor, so that fried chili pepper eating will be more flavorful rice.
(4) fried snail meat, add the right amount of cooking wine is to remove the fishy at the same time to increase the aroma, and add the soy sauce is to enhance the freshness and bring color, increase the appetite, add the right amount of salt is also to seasoning, because the chili pepper has been individually salted, so here you need to once add the full amount of salt of the snail meat.
(5) will be chili and snail meat stir-fried together, you need to add an appropriate amount of water to simmer for a while (but can not add more, otherwise the aroma will be diluted), so that one can be neutralized in the two salty, so that the whole dish to eat more salty and palatable, and two can be simmered out of the snail meat fresh flavor, so that the snail meat to eat more succulent and tasty.
(6) here to increase the aroma of ingredients only need to use garlic, but must pay attention to, garlic is necessary to chop the last to join, so that the garlic flavor to maintain a more adequate, so that the dishes on the table lasting fragrance.
(7) at the same time to add the chicken essence is in order to improve the freshness, do not add it does not matter, chili powder is to increase the spiciness and flavor, can not eat spicy students can not add.