Ice cream mustard snails

THE FLOWER SNAILS ARE KNOWN IN CANTONESE AS "FLOAT SNAILS", "EAST SNAILS", "SEA PIG SNAILS" AND "SOUTH SNAILS". ITS FINE MEAT AND CRUMBS ARE HIGH-QUALITY SEAFOOD, WHICH HAS BEEN WELL SOLD IN RECENT YEARS IN DOMESTIC AND FOREIGN MARKETS. IT IS LOCATED ON OUR EASTERN AND SOUTHERN COASTS, AS WELL AS IN SOUTH-EAST ASIA AND JAPAN. SNAILS ARE RICH IN VITAMIN A, PROTEINS, IRON AND CALCIUM AND HAVE THERAPEUTIC EFFECTS ON DISEASES SUCH AS BARE EYES, YELLOW SLUICE, FOOT GAS AND HEMORRHOIDS. THE FRAGRANCE OF THE FRAGRANCE IS A VERY GOOD WINE-MAKING DEVICE

Recipe Recommendations

Huasea japonica 500G
Jiang 1 block
garlic head 1 the
onion half a
millet pepper of 3
minced garlic appropriate amount
ginger appropriate amount
mustard appropriate amount
Thai sweet chili sauce appropriate amount
soy sauce 10ml
white vinegar 20ml
millet spicy 100g
salt appropriate amount
cooking wine appropriate amount

hot and sour
pickled
half an hour
simple

Steps for Ice cream mustard snails

prepare a flower screw of 500 g to wash and brush the surface with iron。

Cleaning the back pot with water, adding large ginger chips and flat garlic, adding two spoons of salt to boil and the flower snail to boil and then extract。

When the flower screws out, it is put in cold water to cool it。

Onions, peppers, ginger and garlic chops, spare。

prepare a fresh box to be poured into 20 ml of white vinegar, 20 ml of wine, 10 ml of sauce and 100 g of spicy rice (mainly the juice inside) to be synchronized with an appropriate amount of mustard, depending on the population。

Add two spoons of spicy Thai sauce and a proper amount of salt。

Sliced spices are blended in the fined juice。

The boiled snail pours into the juice, and then the proper amount of water goes through the snail, tastes like salt。

Covered in ice, ice can be added when you want to eat, and tastes are more rich, spicy and cold and sour. It's a really nice way to keep a nice snack and drink。