Flower snails are relatively common products in snails. It is smooth and tender, and is a very popular ingredient in coastal areas.There is a dish in Cantonese cuisine that is very classic, that is, the white -sparkling snails. Although the practice of this white -sparkling snail looks simple, it still requires a certain amount of skill to make it.
The practice of always white burning flower snails
The snails are rich in protein, vitamin A, iron and calcium, which has the effects of nourishing yin.It also has the effect of moisturizing and essential essence. At the same time, it has a certain food therapeutic effect on diseases, jaundice, hemorrhoids and other diseases.
The practice of mustard white burning flower snails
The ingredients are prepared 750 grams of flower snails, an appropriate amount of green onion ginger, a little salt, an appropriate amount of liquor, an appropriate amount of raw soy sauce, ginger juice, and an appropriate amount of soy sauce.
Method step 1. Wash the snails dry and soak it with light saline for about 1 hour;
2. Put ginger slices and green onions in the pot, add water to heat, and then pour in white wine to fish;
3. Pour the flower snails, cook on high heat and cook for 3 minutes, leave the pan and put the plate;
4. Mix soy sauce and ginger juice as dipping juice.
The method of white scorching snails
The ingredients are prepared for 1 catties of flower snails, an appropriate amount of ginger, an appropriate amount of soy sauce, a little mustard.
Method step 1. Wash the flower snails and slices;
2. Boil the water in the pot, put the ginger slices, and then add the flower snail;
3. Cook the heat in the pot for about 10 minutes, open the pan and remove the flower snail disk;
4. Put the soy sauce in the flavor disc, add a little mustard, and dip the snail dipping.

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