In my memory, the Mid-Autumn Festival is synonymous with mooncakes, river snails and fruits. My family is not a wealthy family, but it is still rich, so the festival survives in my memory in material form and can be regarded as a silhouette of life.
In the past two days, I suddenly thought of frying field snails, so I took out the originally reserved program for the Mid-Autumn Festival, although it was still very early before the Mid-Autumn Festival, hehe.
The first original recipe released is regarded as an assignment to report to the gourmand, and I just share my feelings with everyone.
stir-fried field snails
By AllenHayes
Recipe Recommendations
- River snail appropriate amount
- oil appropriate amount
- garlic rice appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- brine appropriate amount
- cooking wine appropriate amount
- mint appropriate amount
- salty and fresh
- fried
- half an hour
- simple
Steps for stir-fried field snails
1
Clean field snails to be fried. Take water to raise the field snail, wait for the field snail to spit out the mud, wash it several times, and then cut off the tail of the snail, and you can wait to be put into the pot.
2
The ingredients needed are rice, garlic rice, raw pepper, and mint. You are not afraid of too much garlic. These two substances remove the fishy smell and increase the aroma, making them quite easy to use. I also like to eat fried garlic rice, which is very fragrant and soft.
3
Dry the pan and add the snail. First stir-fry to remove the water, this is the first step to remove the fishy smell. Because the field snail had been marinated beforehand, it produced a lot of foam when it was stir-fried. Later, the fire was stopped and the foam water was shoveled out.
4
After basically frying the water dry, dig out an open space among the river snails, add oil, add ingredients after the oil is hot, stir the ingredients, and stir the ingredients slightly to fry until fragrant. Then mix it with the field snails and stir fry.
5
After mixing the snails and ingredients and frying them, they had a fragrance. I added some duck soup, a very small amount, to make the snails a little moist, because I was going to add soy sauce. If the snails were dry and oily, the soy sauce would burn the pan. Add soy sauce to add color to the things in the pan and to make the aroma stronger.
6
After adding soy sauce and stir-frying for a while, add a suitable amount of duck soup to cover half of the river snails. It cannot be too little, because it will need to be covered and braised later. If too little, it will be burnt. Then add sugar, brine, and cooking wine, stir well, cover, and simmer over low heat. I like to add brine to stewing things, which is salty and has a little special aroma. This time, the field snails were fried without salt from beginning to end, but the taste was not reduced at all. It relied on the brine and soy sauce.
7
After more than ten minutes, open the lid and collect the juice over high heat. I didn't pay attention to the exact number of minutes, during which time I went to help my father make a cup of tea. The basin for holding field snails is not very good. It's just convenient. It doesn't seem to have any effect, ha. Don't look at it when fried, it doesn't seem as bright as the food pictures. It's just a shooting effort, and the taste is not sloppy at all. Momo said she could go out and set up a stall.stir-fried field snails Make Tips
The river snail is cool, so add ginger to cool it, but if you cook the river snail soup, you can also put it on fire.