Gongbao snail
Snail enjoys the reputation of "soft gold" internationally. Its meat is tender, delicious and nutritious. It has been determined that every 500 grams of snail meat contains 90 grams of protein and various nutrients needed by the human body such as amino acids, vitamins, calcium, iron, copper, and phosphorus. It is a high-protein, low-fat food. Snails are cold in nature and salty in taste. It has the functions of clearing heat, swelling, detoxifying, diuretic, relieving asthma, and softening hard masses. It has certain curative effects on diseases such as diabetes, cough, pharyngitis, mumps, lymph tuberculosis, sore pain, hemorrhoids, centipede bite, etc., so it is praised as a delicacy and a good health care product by food eaters.
Recipe Recommendations
- cashew 250 grams
- ginger 50 grams
- cornflour 50 grams
- red oil 50 grams
- bean paste 25 grams
- dried red pepper 20 grams
- garlic 20 grams
- winter bamboo shoots 20 grams
- white sugar appropriate amount
- MSG appropriate amount
- salt a little
- onion a little
Steps for Gongbao snail
1
Remove and wash the pretreated snail meat, change the knife to dice, dice the dry red pepper, garlic, ginger, and winter bamboo shoots for later use, pickle the snail into flavor, and pat it with cornflour.2
Heat the pan with oil and cook until it is seventy ripe. Push the snails with the cornflour in, and quickly scrape them out.3
Add a little cooking oil to the heat pan, add dry red pepper, garlic, ginger, and winter bamboo shoots to stir-fry until fragrant, add bean paste, red oil, Shaoxing wine, monosodium glutamate, salt, and white sugar to adjust to taste, and then stir-fry the snail meat and cashew nuts, color and taste, remove from the pan and serve on a plate.