stir-fried river snail with perilla
In the land of Hengdong County, there was a habit of eating field snails and putting perilla in it long ago. It is said that during the Dragon Boat Festival, eating perilla river snails can ward off wind, dispel cold and detoxify, and children will not develop sores and poisons during summer. Field snails are crispy and tender, have a unique fragrance of perilla, and have medicinal effects in dispelling cold and sweating. They are a favorite delicacy of Hengdong farmers.
Recipe Recommendations
- medium spice
- fried
- ten minutes
- ordinary
Steps for stir-fried river snail with perilla
1
Wash the field snail meat and remove the sand and sand from the snail shell. Wash the snail meat, drain the water, and cut into slices.
2
Minced ginger and garlic for use
3
Cut the green onions into about one centimeter long pieces and set aside
4
Small red pepper cut into circles with top knife
5
Chop the perilla leaves and set aside
6
Put oil in a frying pan and cook to 160℃. Add the snail meat, ginger, garlic, and chopped yellow pepper and stir fry together
7
Add salt, cook rice wine and stir fry, then add red pepper and stir fry, sprinkle with soy sauce and stir well
8
Stir fry until various flavors are added to the snail meat, add green onion segments, perilla leaves, pepper powder, remove from the pan and serve on a platestir-fried river snail with perilla Make Tips
1. Technical key: The snail meat should be peeled and stir-fried now. The heat is slightly higher, the action is fast, and the stir-frying time is short. 2. Peeled snail meat is sold in vegetable markets or supermarkets. The snail meat and leeks are the best match, but I forgot to buy them that day, haha, so I let the spring onions make a temporary guest appearance. 3. Characteristics of the finished product: The snail meat is tender and delicious, with strong perilla aroma and moderate spiciness.