The snail is fine, tastes beautiful, and has the reputation of "the pearl in the plate". It is rich in proteins, vitamins and human essential amino acids and trace elements, and is typical of high proteins, low fats and high calcium natural animal health foods. Consort, sexual cold, non-toxic; function of the acoustic, acoustic stomach; have some effect on abdominal pain, pulmonary fever, and dizziness
Spicy fried shrimp snail<br /> The seafood known as shrimp tiger in Qingdao is called "shrimp tiger". Its scientific name is "shrimp crayfish". It is generally called "pipa shrimp or skin shrimp. In Northeast China, it is called" pipi shrimp ". In Tianjin, parts of Shandong and Dalian, it is called" shrimp crawling ". This seafood is delicious whether steamed or boiled, because it has both the delicacy of shrimp and the taste of crab. Conch is often eaten by coastal people. The combination of the two is extremely delicious, and the slightly spicy and delicious taste will definitely make you have a big appetite. <br />Ingredients: 250g shrimp tiger, 250g conch<br /> Seasoning: 4 sections of green onion, 4 slices of ginger, 3 dried peppers, 30 grams of chili paste, 10 ml of cooking wine, 6 grams of salt, 30 ml of oil<br /> Water volume: 100 ml<br /> Practice:<br /> 1. Handle the main ingredients<br /> a. Clean the shrimps and tigers;<br /> b. Wash and drain the conch;<br /> 2. Starting the pot loading<br /> a. Pour oil (30 ml) into the pan, add spring onion segments, ginger slices, and dried peppers;<br /> b. Add chili paste, shrimp tiger, and conch;<br /> c. Pour in cooking wine (10 ml), salt (4 g) and water (20 ml);<br /> d. Cover the lid, press the [Dry Pot Saute] button to start the automatic cooking program. <br />3. Remove the pan and load the plate<br /> a. When the cooking is over, stir the ingredients in the pot evenly, put them into a plate, and set them on a plate to serve.
