Appetizers, snacks, fried escargots with perilla
Overview
Stir-fried snails are very familiar. When I was a kid, a bowl cost 50 cents, and I sucked my fingers while eating. In the past, the snails you bought must be kept in a basin of water for two days. Add a few drops of soybean oil in the basin, cut off the tip and tail of the snail shell or remove the snail cover. This will not only make it easier to slurp out the snail meat when eating, but also allow the flavor to penetrate into the cooking process. An inconspicuous dish, but it will make people more and more addicted to it, and the taste will be unforgettable. It is a pleasure to get together with close friends and cook a delicious meal at home instead of going to a restaurant. Cooking a few dishes with your own hands can not only practice your cooking skills, but also enhance your relationship. The most common condiments for stir-fried field snails are chili pepper, garlic, and black bean paste, but they fail to remove the muddy smell of the field snails, which is really a fly in the ointment. Perilla has a unique fragrance and can remove fishy effects, so it is definitely a delicious combination with snails. It is definitely an unforgettable taste. The snail meat is plump and delicate, delicious, light and refreshing. It has the effect of clearing away heat and improving eyesight.
Tags
Ingredients
Steps
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The snails must be raised in a basin of clean water for two days, add a few drops of soybean oil in the basin, cut off the tip and tail of the snail shell or remove the snail cover (but now they are all ready-made in the market)
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Minced garlic, tempeh, chili, perilla leaves
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Heat a pot, add oil, add minced garlic, perilla leaves, tempeh, etc. into the pot and sauté until fragrant
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Add the snails and stir-fry continuously
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Pour in boiling water, season with refined salt and sugar, stir-fry a few times
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Cover and cook for two minutes
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Drizzle with soy sauce
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Pour in cornstarch water, stir-fry, and it's ready to serve
