Flavored Soy Milk Snails
This dish is made of "soy milk snails" purchased from Changzhou. This raw material is fed with bean dregs and grows up. The growth environment is superior, the meat is delicate and delicious, and there is almost no earthy smell. The homemade soup has changed the traditional sweet taste of Yangzhou. It combines Sichuan style and Cantonese style elements, and has a light spice flavor. It is complex and rich. In addition to burning snails, it can also be used to make small seafood. It can remove fishy and taste deep. .
Production process: 1. "Soy milk snail" brush the shell, cut off the tail for use. Add rapeseed oil and lard to 2 pots. Heat up 30 grams of garlic. Add 400 grams of snails and stir-fry. Cook 50 grams of beer. Scoop 200 grams of soup and bring to a boil. Put in green pepper rings. 20 grams, 20 grams of red beauty pepper rings, continue to cook for 1 minute, pour the red oil and stir well, transfer to a plate, sprinkle 5 grams of chopped green onion, 5 grams of red pepper rings, 5 grams of raw garlic, pour 80% of hot oil and stir fragrantly. You can take the food.
Boil the soup: add rapeseed oil and lard to the pot and heat up, add 600 grams of garlic cloves, sliced ginger, and green onions to fragrant, add 14 kilograms of stock to a boil, add Lee Kum Kee light soy sauce 750 Grams, 750 grams of steamed fish soy sauce, 600 grams of rock sugar, 500 grams of Gangshun umami sauce, 500 grams of soy sauce, 3 bags of finished thirteen spice powder, 6 bags of spicy fresh powder (about 40 grams per bag), garlic Bring 400 grams of powder and 500 grams of chili powder to a boil on high heat. Change to medium heat and simmer for 10 minutes until the aroma escapes from the slag. Put it in the fresh-keeping box and let it cool for later use.
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