Snail noodles are a special snack in Liuzhou City, Guangxi Zhuang Autonomous Region, and are widely loved for their unique sour, spicy and fresh fragrance. However, to make a delicious snail noodle dish, there are a few tricks and details that need to be mastered. This article will introduce you to the raw materials, production methods and precautions of snail flour to help you make a delicious snail flour.
1. Preparation of raw materials.
To make snail flour, you need to prepare the following ingredients:
1.Rice noodles: Choose high-quality dry rice noodles and soak them in cold water in advance to soften.
2.Snails: Use fresh snails and rinse them with water.
3.Sour bamboo shoots: Sour bamboo shoots are an important ingredient for snail flour, which has a unique sour taste and aroma.
4.Peanuts and soybeans: Stir-fry separately and set aside.
5.Seasonings such as chili oil, Sichuan pepper oil, soy sauce, etc.
Second, the production process.
1.Cook rice noodles: Put the soaked rice noodles into boiling water and cook them until the rice noodles are moderately soft and hard, remove and drain the water for later use.
2.Stir-fry the snails: Put the snails into the pot, add an appropriate amount of water, ginger slices, and cooking wine and cook until the snails open, remove and set aside.
3.Cook the soup base: Put the blanched snails into the pot, add an appropriate amount of water, ginger slices, minced garlic, cooking wine and boil, skim off the foam, turn to low heat and simmer for about an hour to make the snail soup base.
4.Ingredients: Put sour bamboo shoots, peanuts, soybeans and other ingredients into a bowl, add an appropriate amount of chili oil, pepper oil, soy sauce and other seasonings and mix well.
5.Put the boiled rice noodles and fried snails into a bowl, add an appropriate amount of snail soup base and prepared ingredients, stir well and serve.
3. Precautions.
1.The cooking time of rice noodles should be well controlled, and they should not be cooked too soft or too hard, which will affect the taste.
2.The snails should be handled carefully, rinsed with clean water to remove sediment and impurities.
3.The soup base should be simmered for enough time so that the umami flavor of the snails can be fully extracted.
4.The amount of seasoning should be controlled in the preparation of ingredients to avoid being too spicy or too numb.
5.During the cooking process, you can add an appropriate amount of salt, chicken essence and other seasonings according to your personal taste.