Spicy snail
In Hangzhou, in addition to Longjing mining during the Qingming Festival, eating snails is also essential. There is a folk saying that "Qingming snails are better than geese" because after a winter of nutrition hoarding, snails have plump meat and higher protein content. After Qingming Festival, snails will start to produce seeds. They not only become thinner, but also are prone to parasites. Therefore, eating before Qingming Festival is the best time.1. The amount of seasoning shall be increased or decreased according to the taste;2. Because bean paste, chili sauce and raw soy sauce contain salt, there is no need to add additional salt;3. Snails must be allowed to spit out all the sediment in advance, otherwise it will affect the taste;4. Millet is spicy, so if you are afraid of spicy, just put Guanli chili sauce;5. Do not fry the snails, or they will not easily suck out the snails.
Step 1 . Prepare the ingredients. After cutting off the tail of the snail, put it into clean water and drop a few drops of oil to make it spit sand.
Step 2 . Shred ginger, slice garlic and scallion, and shred spicy millet.
Step 3 . Wash coriander and chop it up for use.
Step 4 . Pour ginger, garlic, scallion and millet into the hot oil pot and stir fry until fragrant.
Step 5 . Add bean paste.
Step 6 . Add Guanli chili sauce.
Step 7 . Pour in the washed snails and stir fry for a few times.
Step 8 . Add cooking wine.
Step 9 . Add raw extract.
Step 10 . Add hot water.
Step 11 . Stir fry evenly, stew until the soup dries quickly, and then come out of the pot. Sprinkle chopped coriander before coming out of the pot, and stir evenly.
Step 12 . Spicy appetizer, a very good wine and dish.
Step 13 . Finished products.
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