Stir-fried escargot with perilla
Overview
Stir-fried snails with perilla is a dish with Cantonese characteristics. Especially on the Mid-Autumn Festival, stir-fried snails with perilla is a must-eat dish for almost every household. The main ingredients are snails and perilla leaves. Stir-frying the snails with perilla leaves can not only remove the muddy smell of the snails themselves, but also bring out the umami flavor of the snails, making the snail meat soft and delicious, and the snail juice is fragrant. Especially when eating late night snacks at food stalls, this dish is one of the must-order dishes at almost every table. My family also likes to eat snails, but they always feel that the snails from food stalls are not very clean. So if you want to eat snails, you should do it yourself. There are a lot of steps, but you will feel more at ease when eating. After buying the snails, you need to raise them for two days, change the water several times a day, brush the snail shells clean, use pliers to remove the tail of the snails, blanch the water again, and remove the snails, and then start frying the snails. I think you have to be a little patient.
Tags
Ingredients
Steps
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Keep the snails you bought for two or three days and change the water several times a day
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Use a toothbrush to clean the surface of the snails one by one
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Use pliers to remove the tail of the snail
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After the water in the pot boils, add the snails and blanch them for a few minutes
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Remove that humiliation (little cover)
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Cut the pepper into small pieces
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Pick, wash and chop the perilla
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Leeks cut into sections
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Chop ginger, garlic and black bean into puree
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Heat oil in a pan, add ginger, garlic and black bean paste
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Pour in the perilla
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Pour in the snails, add some salt and wine and stir-fry
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Add chili pepper
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Stir-fry, add appropriate amount of water, cover the pot halfway, add leeks at the end, stir-fry for a while, it will take about ten minutes to cook until cooked
