My son is three years old. He claims to be the "son of Hai" because his ancestral home in Fujian. Love shells.
On the first day of the Dragon Boat Festival holiday, the whole family was launched to clean up, and two meals I cooked alone were added. Tired and happy…Serve the food! At this time, my husband was sucking Ding snail hard, and he still didn't forget to hand me one of the meat he had sucked. Just after washing his hands covered with oil smoke, he started to type on the keyboard again, wishing he could immediately share it with the diners.
The gestures were not fast, for fear of burning the pot, so I didn't take photos during the process, hoping to be more perfect next time. In addition, I would like to thank my husband for his cooperation and take photos of the remaining half of the plate.
Lemon fragrant snail
Recipe Recommendations
- dried pepper few grains
- garlic five-petal
- onion three
- ginger slices several
- cooking wine appropriate amount
- white sugar appropriate amount
Steps for Lemon fragrant snail
1
Practice: Cook in a dry pot over high heat, add appropriate amount of oil when the smoke is rising, and add dried peppers, garlic, onions and ginger slices at the same time. Gently stir and turn to prevent uneven heating. Then pour in the prepared snails and stir fry quickly while adding a small amount of salt.
2
Continue to stir-fry for one minute, sprinkle in a small amount of cooking wine, garlic concentrate, and sugar in turn.
3
After the water exuding from the Ding snail itself and the cooking wine are dried, pour in the prepared 200ML lemon juice, stir evenly, turn off the heat when the juice is half left, sprinkle with a little MSG, and take out of the pan.Lemon fragrant snail Make Tips
Tips: Due to the strength required, I tend to cut the snails at the one-quarter mark. However, experience proves that this cut is too shallow and makes it difficult to suck out the meat. Therefore, please let the men handle this step; cutting at the one-third mark is just right. When cutting the snails, if black liquid oozes out from the tail, it means there is no meat inside, only mud and sand, so discard it immediately. Lemon is a fruit and cannot withstand high heat for long, otherwise the acidity will overpower the flavor; therefore, heat control at this stage is crucial. I personally find the dried chilies quite spicy, so reduce the amount if children are eating. As for the concentrated garlic juice, why add it when you already have garlic cloves? Because the shells are hard, the cloves only impart aroma but cannot penetrate the flavor. The concentrated juice, however, can enter the shell and seep into the snail meat. Control the amount of salt and MSG; use very little to preserve the seafood's natural freshness without competing with the lemon juice. If you don't have lemon juice, use water instead; you don't need as much as 200ml, just enough to prevent sticking. Of course, then it wouldn't be "Lemon Fragrant River Snails," just "Stir-fried River Snails," haha.