Hunan special flavor snail

Overview

Hunan's special flavor Sui Luo is spicy and refreshing, and is a good companion to ice-cold beer in summer. Nutritional value of field snails: Field snails, also known as yellow snails and field snails, belong to the mollusk phylum Gastropodidae and are distributed in rivers, lakes, ravines, swamps, ponds and other places. The snail meat is plump and delicate, and tastes delicious. It is known as the pearl on the plate. It is rich in protein, vitamins and essential amino acids and trace elements for the human body. It is a typical natural animal health food with high protein, low fat and high calcium. Snails contain 8 essential amino acids, carbohydrates, minerals, vitamins A, B1, B2, D and a variety of trace elements. Its nutritional content and combination are superior to those of chicken, duck, goose, etc. Among more than 60 common aquatic animals and plants, its nutritional value is second only to shrimp. Each 100 grams of field snail meat contains 10.7 grams of protein, 1.2 grams of fat, 3.8 grams of carbohydrates, 1.3 grams of calcium, 191 mg of phosphorus, and 19.8 mg of iron. It also contains thiamine, riboflavin, vitamin B1, vitamin E, magnesium, manganese, zinc, potassium, sodium and other vitamins and trace elements.

Tags

• hot dishes
• home cooking
• hunan cuisine
• farm food
• chicken powder
• cinnamon
• cooking wine
• doubanjiang
• dried chili pepper
• light soy sauce
• old soy sauce
• onion, ginger and garlic
• oyster sauce
• perilla
• star anise
• water starch
• white sugar
• fragrant leaves
• salt
• snail

Ingredients

Steps

1. 1 Pour an appropriate amount of water into the treated snails, add a little salt, and scrub thoroughly.

   

2. 2 Pour an appropriate amount of water into the pot and bring to a boil, add cooking wine and salt, and cook until the snails spit out sediment.

   

3. 3 Pour oil into the pot and heat until 30% hot. Add bean paste and stir-fry out the red oil. Pour in dried chili segments and stir-fry until fragrant. Pour in green onion, ginger, garlic and perilla and stir-fry until fragrant.

   

4. 4 Pour in the snails and stir-fry evenly. Pour in the oil, light soy sauce, dark soy sauce, salt, and cooking wine and stir-fry over high heat until fragrant. Pour in an appropriate amount of water, add star anise, cinnamon, and bay leaves and cook for 5 minutes until the flavor is absorbed.

   

5. 5 Pour in water starch to thicken the soup until thickened (note: the soup does not need to be too thick when thickening, otherwise it will affect the taste and flavor)