Stir-fried fragrant snail

material

Conch ingredients 1 kg

Seasoning peanut oil, appropriate amount of onion, appropriate amount of ginger, appropriate amount of dried Chili, appropriate amount of cooking wine 1 spoon of bean paste, half a spoon of sweet noodle sauce, 2 spoons.

The practice of frying snails in sauce

1. Cool the oil in the hot pot. When the oil is hot, stir-fry shredded ginger and red pepper with onion.

2. Cook the cooking wine, add two spoonfuls of sweet noodle sauce and half a spoonful of fragrant bean paste, and stir-fry.

3. Add the fragrant snails and stir fry 1 min.

4. Add a little boiling water, cover and simmer for 2 minutes.

5. Dry the juice after the fire.

Cooking tips

1, only sweet noodle sauce can be used for light taste.

2. The conch itself is fresh enough without adding too much seasoning.

Boiled fragrant snail

The classic way to cook or steam seafood. "Boiling" is a cooking technique of Cantonese cuisine, that is, cooking food with boiling water or soup. Especially those who want to eat but are too lazy to work too hard can choose to make this boiled snail. Sometimes, some ingredients need the simplest cooking method, which is simple and fresh, and it is also my favorite reserved formula.

material

600 grams of fragrant snail as main ingredient.

Seasoning soy sauce 15g ginger 15g cooking wine 20g apple vinegar 10g mustard 5g.

Practice of boiling fragrant snails in water

1. Prepare the required ingredients, and rinse the dirt on the surface of the snail under tap water.

2. Put Jiang Mo, soy sauce, apple vinegar and mustard into a bowl and mix them into juice.

3. Add water to the pot, add 2 slices of ginger, add fragrant snails, add cooking wine to boil, and then turn to medium heat for about 2 minutes.

4. Cook the ginger with snails, filter off the water and put it on a plate. Dip it in the prepared juice when eating.

Cooking tips

The cooking time can be adjusted according to the size of the snail.