Malan mixed snail meat

Before and after the Qingming Festival, flowers bloom in warm spring, the earth recovers, and the snails lurking dormant in the soil in winter climb out of the soil. At this time, it is the morning light of the fat snail meat, and there are no small snails in the shell, so it is the best time to eat snails. At this time, it is also early spring when the wild vegetable Malan head is on the market in large quantities. Malan, also known as Malan head, is a wild vegetable with strong resistance to diseases and insect pests. It does not require fertilizer application or pesticide spraying, so it is not polluted by pesticides. It is actually a rare natural health care product. This cuisine is made by scalding Malan, squeezing it dry, cutting it into the ground, and mixing it with cooked snail meat and seasoning. After being cooked, the vegetables will have beautiful color, fresh fragrance, and fragrance will remain on your teeth and cheeks after eating.

Recipe Recommendations

spiral Lions 250 grams
chives 3 grams
Jiang 2 grams
cooking wine 5 grams
refined salt 3 grams
white sugar 5 grams
MSG 1 grams
vegetable oil 10 grams
sesame oil 5 grams

salty and fresh
mix
ten minutes
simple

Steps for Malan mixed snail meat

Select fresh Malan head, remove impurities, wash and drain.

Keep snails in clear water, drop a few drops of vegetable oil, soak them for 2 days to remove dirt, take them out, rub them with clean water and rinse them clean.

Remove the roots of the chives, wash them, and cut them into powder; peel the ginger, wash them, and cut them into powder.

Wash the pan and place it on high heat, add 400 grams of water to boil, pour in the snails, cook and remove (when the snails fall off, the meat will grow old if it is cooked for too long).

Then use a needle or toothpick to pick out the snail meat, put it in clear water, remove the shells and intestines, wash and drain the water.

Wash the pan and place it on high heat, add 500 grams of water to boil, add Malan head and blanch it until it is cooked, remove it, and put it in cold boiling water to cool.

Remove it again, squeeze out the water, cut it into fine powder with a knife, and place it in a large bowl.

Add appropriate amount of water to the pan and bring to a boil, add the snail meat, add cooking wine, blanch thoroughly, and remove.

Drain the water, place it into a bowl filled with Malan head powder, add refined salt, sugar, and monosodium glutamate, and stir slightly.

Wash the frying pan and place it on medium heat. Add vegetable oil and heat until it is 60% hot. Remove the frying pan, add shredded ginger and shredded onions to burst into the fragrance, pour it into a bowl of Malan snail meat, sprinkle with sesame oil, and use bamboo chopsticks. Mix well, and then plate well.