Flavor: savory flavor Craft: roasted car snail mustard soup ingredients: main ingredients: seafood car snail 0.5 kg
Auxiliary ingredients: mustard 0.15 kg
Seasoning: edible peanut oil 0.15 kg, a small amount of salt, a tablespoon of white wine, a small amount of ginger
The frying pan is hot, put car snail into the dry frying until open snail, with a frying spoon to pick up the car snail; and the soup out of frying into a small bowl of spare parts. Put the car snail into the dry fry until open snail, with a frying spoon snapped up the car snail; and will fry the snail when the soup out of a small bowl of spare. The pan was cleaned with fresh water.
2: mustard first choice and pretreatment
General mustard there are two kinds of mustard: (1) jade mustard (2) fine vegetable state handle mustard
If the first choice is (1): only selected jade mustard vegetable state parts of three two, cut into a knife for the length of an inch of thin section of the strip, and then will be the frying pan is hot, pour half a couple of peanut oil and the vegetable strips and a little stir-frying, and then add a small amount of water with a lid, simmering on high heat. five minutes, open the lid and sheng out of the vegetable strips standby. (After this treatment, the vegetable state can maintain the tender crisp)
(2): If you choose a fine vegetable state type of mustard, the treatment is changed to: the vegetable state handle part of the knife for the length of an inch of the vegetable section strip, frying pan injected with a small amount of water boiling, into the mustard blanch to six mature, remove into the water to cool off and stand by. (Fine vegetable state type mustard generally bitter taste is heavy, after blanching pretreatment, can remove excess bitterness)
3: car snail mustard soup cooking
High-fire frying pan hot into the ginger stir-fry aroma, and then put peanut oil \ car snail and white wine stir-fry a few times, injected into a large bowl of water,,, add a lid and bring to a boil, open the lid and put the mustard segments to add salt and oil to cook for a few minutes until the mustard is cooked, and lastly add the overflow of the overflow of the overflow of the overflow of the overflow of the overflow of the overflow of the overflow of the overflow of the overflow of the overflow of the overflow of the overflow. Finally add the overflow of the soup when frying snails, that is, you can put out of the pot.
4: comment: using this method of cooking the soup flavor is very fresh. Don't underestimate the overflow of the poor soup when frying snails, which is the essence of the fresh flavor of the car snail body. After frying the snail, frying pan more or less from the snail body decomposition of fine sand, if you do not clean the pot, the soup will remain so a little bit of annoying fine sand.