Sour bean snails
By VicentaLakin
It's got to be good food in the big row, and the snails make it taste better, and there's not enough hotness to eat a plate. In the past, my cousins had tanned their snails in the crowd, and I was misled, not only in the big rows, but also in the usual foods, which were always delicious. How can you make sandless snails and make them easy? 500 grams of field snails, 100 grams of soybeans, 10 grams of ginger, 10 grams of onion, appropriate quantities of red pepper, 15 grams of garlic, one spoon of soybean petal sauce, half a bowl of beer, 5 grams of salt, two spoons of raw sauce, appropriate quantities of edible oil。
Recipe Recommendations
- River snail 500 grams
- sour beans 100 grams
- Jiang 10 grams
- chives 10 grams
- red pepper appropriate amount
- garlic 15 grams
- bean paste 1 scoop
- beer half a bowl
- refined salt 5 grams
- light soy sauce 2 tablespoons
- edible oil appropriate amount
- hot and sour
- fried
- half an hour
- simple
Steps for Sour bean snails
1
Prepare the snails, go to the tails, immerse the sands, and make a pot of it。
2
It's nice to have some sauce, so you can use sour beans instead of sour bean。
3
The sauce, the sauce, the smell, the little fire before it's fried, the bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bee bee bee bee bee bee bee bee bee bee beam bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee bee。
4
Join prepared snails, with raw sauce, a proper amount of beer, water, salt, fire, and boil, and not too dry。
5
It's easier to make extra chows when you're out of the pot, and it's more delicious if you don't have the time。
6
Not enough for a plate。Sour bean snails Make Tips
One, the snails are soaky when impregnated, the same smelt oil can float to the surface, the water lacks oxygen, the snails open their mouths and throw up sand faster; two, the snails are sour and beers are sour and tastes better; three, no sour, no soybean horns are unpreserved, and the taste of sour, spicy and spicy mouths is good; and four, the snails of the snails, fire and fire, or when they are made, burn for a little longer, so that the snails are cooked and ingled。