[How to make dried flower snails]_how to do _ practices Daquan
Spring is a good time to eat seafood. At this time, a lot of seafood is on the market. It is not only very popular with young people. Many elderly people eat it at the same time, because most of the seafood that young people usually eat is spicy, and they want to make it.When I do, I often ca n’t make that kind of taste. In fact, the most authentic seafood is the dry pot dishes in the southern region. Stew the snails with the dry pot and the ingredients to stew together.High value.
The practice of hot pot spicy wine snails: Hunan cuisine dry pot spicy wine snails Main ingredients: flower snail accessories: ginger, garlic, green red pepper, perilla, spring onion seasoning: basic flavor, cooking wine, hot girl, flower carving wine, mustard, Red oil, sesame oil, steamed fish stew, oyster sauce, extremely fresh flavor: cooking process: 1. Fly the snails to the wine, remove and wash them; 2. Ginger, garlic, and green red pepper,Stir-fried flower snails, boil the broth, season to go to the pot, put in a dry pot, and put the onion section on it.
The practice of Cantonese style spicy hop snails: Hunan cuisine dry pot spicy hop snails Ingredients: Ingredients: snail accessories: ginger, dried shallots, garlic, fresh shallots, fresh peppers, cooking wine, Shexian bean paste, soy sauce, sugar,Steps for cooking snails in white wine and spicy wine: 1. Ginger slices, garlic cut into large pieces, pepper cuts, onion peeled and washed, spare nests put oil; 2, ginger, garlic, shallots, pepper, fragrant pepper, stir-fried with watercress sauce3, add a little cooking wine, add water (probably enough to dip the flower snail), and boil; 4, add water snail after boiling, add a little sugar, a little raw soy sauce, adjust the taste, and cook for about 6To 10 minutes (depending on the size of the snail), add a little white wine at the end, cook for two minutes, and add the green onion.
Hunan cuisine hot pot spicy snail