What is snail flour made of? What is snail flour made of

Ingredients: Ingredients: dry cut powder, snails, yuba.

Excipients: sour bamboo shoots, sauerkraut, pork backbone, lettuce, fried peanuts, dried radish, black fungus, grass fruit, cumin, bay leaves, chopped green onions.

Seasoning: salt, monosodium glutamate, rapeseed oil, cooking wine, soy sauce wine, pickled red pepper, pickled pepper, chili powder.

In addition to snails, pork bones, and chicken bones, there are also star anise, cinnamon, cardamom, kaempfera, cloves, and many other spices. After fermentation at a temperature and time (about 8 hours), the various ingredients continue to develop their own flavors, and the various flavors are both mutually reinforcing and distinct, and finally form a special soup: snail soup.

The surface of the soup should be red and bright, and it should have a strong aroma. After one bite, the umami flavor of the snail will overflow your throat. A little more side dishes, capers, sour bamboo shoots, sour radish, complement the snail soup, and the slight acid can stimulate the taste buds of the human body.

That's pretty much what the world delights with.

In addition to the acidic side dishes, fried yuba and fried peanuts can provide the rich aroma and crispiness of fried food, and the standard green vegetables are even more refreshing and delicious after being dipped in soup. The constant taste differences, the distinct layering, and the delicious taste constantly hitting the taste buds are the root of deliciousness.

Ingredients: 250g of snails, 150g of pork bones, 150g of snail powder, 100g of bamboo shoots, 20g of daylily, 50g of yuba, 50g of black fungus, 50g of dried radish, 50g of peanuts, 50g of capers

Steps: 1. Soak sour bamboo shoots: Prepare a container that can be tightly sealed, ensure that it is oil-free and water-free, put in the cut bamboo shoots, add them to cool and boil, and marinate them for at least two weeks.

2. Snail treatment: Prepare a magnet and soak it in clean water with the snail for 2 days, which is conducive to letting the snail spit sand and remove insects, and the water can be changed at least 4-5 times during the period. Soak the snails with pliers to remove the tail, wash, put into a pot of water and boil slightly, remove impurities, and remove for later use.

3. After blanching the pork bones in a pot of cold water, put another pot of water in, bring to a boil over medium heat, remove the pork bones, and set aside the broth.

4. Heat oil in a wok, add minced garlic and ginger slices and stir-fry until fragrant, then pour in fermented bean curd and spices and stir-fry for a while, add snails, pour in light soy sauce, oyster sauce, salt and cooking wine in turn, cover the pot and simmer for 3 minutes.

5. Pick out the fried snails, put them in the pork bone broth, simmer for about 2 hours, pour in chili oil, and simmer for another 20 minutes.

6. Heat the oil from the side dishes, put the capers, sour bamboo shoots, daylily (need to soak in advance), and shredded fungus into the pot respectively, add salt and stir-fry slightly, and set aside.

7. Add a large amount of cooking oil to a small pot, pour the yuba and peanuts into it and fry them until golden brown, remove them and set aside.

8. Soak the snail noodles in cold water in advance to soften, cook them in the pot with the vegetables, remove them and put them in a bowl, stack all the side dishes, peanuts, and yuba, and finally pour them into the snail soup base and finish.

A standard bowl of snail noodles is made up of the following side dishes:

Snail soup and rice noodles are the protagonists.

Supporting roles are: bean curd, sour bamboo shoots, peanuts, capers, green vegetables, fungus, dried radish, mustard, etc. (varies from store to store).

Main ingredients: snails, rice noodles, sour bamboo shoots, green vegetables, peanuts, fungus, bean curd, daylily, dried radish, chili oil.

I used to think that snail noodles had snails in them, but later I learned that the soup base of authentic snail noodles is made from pork bones and snails. The sour bamboo shoots are the soul of this powder. Coupled with peanuts, yuba, fungus, etc., it smells stinky and tastes fragrant like stinky tofu.

Snail flour is made from rice flour.

How to make snail flour:1. Soak dried rice noodles.

2. Sour bamboo shoots, peanuts, and all kinds of ingredients are cut, fried, and ready.

3. Put oil in the pot, add dried chili peppers, shallots, garlic and ginger in the hot oil and stir-fry until fragrant, then add star anise, cumin, bay leaves, grass fruit mushrooms, dried shrimps, stir-fry until fragrant.

4. Put the snails in and stir-fry, add salt, white wine, soy sauce, chicken essence, southern bean curd, sugar and other seasonings, and continue to stir-fry.

6. Add water for the second time, cover and simmer over low heat for half an hour to make a fragrant snail soup.

7. After the soup is boiled, you can put eggs, fried tofu, and duck feet.

8. Cook the rice noodles and greens in clear water, take them out and put them in a bowl.

9. Put sour bamboo shoots, fungus, peanuts, fried yuba, daylily, fresh green vegetables and other ingredients into it, and then add the soup boiled before.

Sour bamboo shoots, daylily, greens, bean curd, fungus, peanuts, snails, rice noodles, dried radish, chili oil.

The soup is made from snails, kaempfera, star anise, cinnamon, cloves, various chili peppers, and other natural spices and condiments.

Production Tips:1If you don't have snails, feel free to use other types of snails.

2. The most important thing is to rely on the soup base, and the taste of the soup must be adjusted well.

3.The round rice noodles made from snail flour are not the usual fine rice noodles, but relatively coarse. It must be a dry-cut flour made from aged rice with a cross-sectional diameter of about 3 mm.

Soak in water for 1 hour in advance, and in cold water, otherwise the flour will crumble and be inelastic after cooking.

4.If you want snail flour to be more delicious, the snail must be alive and soaked in water for 2 days. Putting a piece of iron in the water to promote the snail to spit mud can not only inhibit the schistosoma parasitic in the snail's body, but also ensure the sweetness of the snail meat.

The main materials of snail flour are rice flour and snails. Although there are many side dishes, such as fried bean curd and sour bamboo shoots, sauerkraut, pork backbone, greens, lettuce.

There are also many ingredients, such as salt, monosodium glutamate, Sichuan pepper, pickled chili pepper, chili oil, sesame oil and a series of many other ingredients. Some places also like to add some lo-mei to the snail noodles, such as braised chicken feet, braised pig's trotters, braised chicken legs, braised duck legs, braised eggs and many other braised dishes. It is precisely these delicious stews that add a lot of delicacy and interest to the snail noodles, and make the snail noodles add a lot of soul.

Precautions for eating snail noodles.

1. People with spleen and stomach deficiency are not suitable to eat snail powder, because snails are cold food, and eating them is easy to affect physical health.

2. Snail powder should not be eaten in large quantities, which will affect the intake of various nutrients by the human body, especially for people with diarrhea symptoms.

3. Snail powder should not be eaten with muskmelon, because snails are cold, melon is also cold, if the two are eaten at the same time, it should cause extreme stomach discomfort and harm gastrointestinal health.

Here's how to make it:

1.Put the water in a pot and bring to a boil, add the snail flour and cook for 5 minutes, then remove it and set aside.

2.Bring the seasoning packet and spicy red oil to a boil in a pan, then add the green onions.

3.Put the snail flour in a pot and stir well, remove it and put it in a bowl.

Snail noodles are one of the special snacks in Liuzhou City, Guangxi Zhuang Autonomous Region, with a unique flavor of spicy, refreshing, fresh, sour and hot. It is the most famous snack with local characteristics in Liuzhou. The taste of snail noodles is also due to the unique soup stock.

The soup is made of natural spices and MSG such as snails, kaempfera, star anise, cinnamon, cloves, and a variety of chili peppers. On August 20, 2018, "Liuzhou snail noodles" obtained the national geographical indication trademark. In 2008, Liuzhou snail flour handmade skills were selected into the second batch of intangible cultural heritage list of Guangxi Zhuang Autonomous Region.

In 2020, it was included in the list of national intangible cultural heritage.

Extended Materials. Snail noodles first appeared in the late 70s of the 20th century, although the history is relatively short, but the snail and rice noodles have a long tradition in Liuzhou. Liu Wen, who has been engaged in archaeological work in Liuzhou for more than 40 years, believes that from a small aspect, the historical and cultural development trajectory of Liuzhou is a history of collecting edible snails.

More than 40 years ago, Chinese archaeologists found a large number of snail shell accumulations in Bailian Cave, Dalongtan Liyuzui and other sites. "About 20,000 years ago, the 'Liujiang people' who lived in the White Lotus Cave began to catch snails for food and learned to use fire.

There are different opinions about the origin of snail noodles, and it is impossible to verify, but almost every legend has a strong "snail complex" and "rice flour complex". In 2008, Liuzhou's snail noodle hand-making skills were successfully declared for the second batch of intangible cultural heritage of the autonomous region, and Huang Xiaoping, who was in charge of the application for the World Heritage Site, wrote in the application document: "The snail noodle made by combining rice noodles and snails is a major creation of Liuzhou people, and its unique traditional handicraft skills are Liuzhou's precious intangible cultural heritage." ”

Snail noodles are a staple food made with snail soup stock and rice noodles.

Snail noodles are a snack in Guangxi, and many people think that snail noodles should have snail meat in them. However, no, just like we eat Anhui beef noodles, there is no beef in it, the reason why snail noodles are called "snail noodles" is only because the soup of snail noodles is made of snails, and the "blood" of snails flows on the body, and most of the snail noodles are not made of snail meat.

Snail noodles are made from snail meat, pork bones, medicinal herbs, natural spices and other folk secret recipes, and the snail meat is discarded after boiling the soup because its essence is concentrated in the soup.

Snail noodles have a "-stinking" taste

If you want to talk about the smell of food, you have to mention a substance, that is, sulfide, the smell emitted by food is more than the sulfide in food, and the fermentation of food is somewhat related, the content of sulfide in the process of fermentation of food will gradually increase, and the smell will become stronger and stronger.

If these foods that should smell stinky in themselves suddenly lose their smell, they will not taste good, and the smell of snail noodles is mainly smoked by side dishes, which has something to do with sour bamboo shoots.

Stinky tofu, snail flour, and durian are all popular foods, and what they have in common is that they combine the contradiction of fragrance and smell, smelling and eating.

The ingredients of snail flour are very rich, and the main ingredients of snail flour are rice flour and snails. Although there are many side dishes, such as fried yuba, sour bamboo shoots, sauerkraut, pork backbone, green vegetables, lettuce. There are many ingredients, such as salt, monosodium glutamate, pepper, pickled pepper, chili oil, sesame oil and a series of ingredients.

Some places also like to add some braised flavor to the snail noodles, such as stewed chicken feet, stewed pig's trotters, stewed chicken legs, stewed duck legs, and stewed eggs. It is these delicious stews that add a lot of flavor and interest to the snail noodles, and also add a lot of soul to the snail noodles.