Blanching is a cooking method of Guangdong cuisine. In addition to the freshness of raw materials, there are also requirements for the time and heat during cooking.
Many people think that blanching is cooking with boiling water on the line, in fact, it still has a lot of skills to master, today to share with you is blanching vegetables in fact, blanching snails
Spicula leucosum
Recipe Recommendations
- Huasea japonica 500 grams
- onion two
- Jiang a
- yellow wine 2 teaspoons
- original
- quick-boiled
- ten minutes
- simple
Steps for Spicula leucosum
1
Prepare all materials.
2
Wash the flower snails and drain them.
3
Wash the green onions and cut them into sections for later use.
4
Peel the ginger and slice it for later use.
5
Wash the pan and place it on the stove to dry.
6
Heat the pan and add oil.
7
After heating the oil, add the chopped green onion and ginger slices, and pour in the rice wine.
8
Add appropriate amount of water.
9
Cover the pot and boil the water with high heat.
10
Pour in the snails, cover the lid, bring to a boil over high heat, and cook for about 3 more minutes.
11
Pour out and serve on plates, and add with your favorite dressing ingredients.
12
Fresh, delicious, it's that simple.Spicula leucosum Make Tips
1. When blanching, adding ginger, scallion, and wine can eliminate the unique fishy smell of seafood; 2. The blanching time must be short and the heat must be high to maintain the unique fresh, sweet, tender, and smooth texture;