Health benefits
Peanut oil: delay aging, antioxidant, anti-cancer and prevent cancer
Ingredients
Flower snail ( ) | Sha Jiang( ) |
Chives( ) | Peanut oil ( ) |
Coarse salt ( ) | Himalayan Red Salt ( ) |
How to make salt-baked snails
1.Heat the wok, add coarse salt, and stir-fry over high heat to bring out the aroma
2.Pour the coarse salt into the casserole, cover the pot, and set aside for later use
3.Wash the wok and heat it, add peanut oil, wait until the oil temperature rises to 50% hot, add ginger and chives and saute until fragrant
4.Put the snails into the pot and stir-fry over high heat for 30 seconds, then add red salt and seasoning powder and stir-fry over high heat for 1 minute
5.Put out the snails and wrap them tightly with tin foil.Place the wrapped snails on the coarse salt in the casserole and cover the pot.Simmer over medium heat for 3 minutes and enjoy
Small Tips
The snails have been fully cooked and flavorful, so the final stewing time does not need to be too long to avoid being overly salty.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
