Hot snails
By VicentaLakin
Scrambled pepper oil, like a half-old Seo who still has a fragrance, and the whispering of a flower snail, endless thoughts. Wine, flower sculptor, rose dew, poaching, drinking. One drunk, Fong Hue. Ten years spent on the All-China League, an endless affair. Leave your pillows on your knees and the night is about three years old. Man's in love。
Recipe Recommendations
- Huasea japonica 300g
- huadiao wine 40ml
- qingjiu 40ml
- rose wine 40ml
- garlic 10g
- millet spicy 8g
- salt a little
- chives a little
- ginger a little
- chili sauce a little
- peanut oil a spoonful
- chili oil a spoonful
- spice packet appropriate amount
- medium spice
- cook
- half an hour
- ordinary
Steps for Hot snails
1
put 150 milligrams of water in the frying pan, burn it, put in spice packs, garlic, cover the pan, cook it for 15 minutes2
Get the spices out of the frying pan, remove the slag, and the soup is ready3
The boiler is washed, then the peanut oil is hot, and it's about 50% hot4
Put the rice in the pot for a minute, add chili sauce, and the pepper oil5
To pour into the pot soup juice, wine, wine sculpturing, salt, white sugar and powdered powder to boil in the fire6
And then you put it in a conch, you cook it in a fire for five minutes, you get a rose, you get itHot snails Make Tips
Spicy snails are spicy and irritating, allowing flexibility in adjusting the intake of peppers。