How is the snail noodle soup base fragrant, and what is the method of snail noodle soup base?

Ingredients: 250 grams of snails, 250 grams of pork bones, 150 grams of snail powder, 50 grams of sour bamboo shoots, 50 grams of bean curd, 50 grams of dried radish, 50 grams of peanuts, 4 oil nuts, 50 grams of fungus, 20 grams of daylily, 50 grams of capers.

Excipients: oil, salt, spices, perilla, chili oil, fermented bean curd, oyster sauce, soy sauce, cooking wine.

1.First, make screw soup. The materials to be prepared are: 250g of snails, 250g of pork bones, a piece of bean curd, an appropriate amount of perilla, and an appropriate amount of spices (star anise, bay leaves, cloves, cinnamon, peppercorns, dried chilies, grass fruits, tangerine peel).

2.Blanch the snails in a pot to remove impurities.

3.Blanch the pork bones in the same pot to remove impurities.

4.Then put the pork bones in a casserole, add plenty of water and bring to a boil over medium heat.

5.Prepare 150g of snail flour and soak it in cold water.

6.Put an appropriate amount of oil in a pot, heat it, add the bean curd, perilla and spices, and stir-fry until fragrant.

7.Pour in the snails and stir-fry until fragrant.

8.Then add light soy sauce, oyster sauce and salt cooking wine in turn, continue to stir-fry, simmer for 3 minutes and turn off the heat.

9.Put the fried snails into the pork bone broth cooked in step 4 and simmer for 2 hours.

10.Wait for step 9 to simmer for 20 minutes, pour in the chili oil and oil nuts, and continue to simmer for 20 minutes, so that the screw soup is ready.

1.The side dishes of snail noodles are: diced sour bamboo shoots, diced bean curd, diced radish, peanuts, oil nuts (stewed in the screw soup just now), shredded fungus, diced capers, and daylily (soaked in water in advance to soften).

12.Pour an appropriate amount of water into the pot, heat, add the snail flour and spinach and cook for 2 minutes.

13.Remove the boiled snail noodles and greens and place them in a bowl.

14.Finally, put the freshly fried fungus, dried radish, sour bamboo shoots, daylily, capers, peanuts, and yuba into the powder and pour it into the pre-cooked screw soup.

18.Finish.

The practice of Liuzhou snail noodles:

Ingredients: 250g of snails, 250g of pork bones, 150g of snail flour, 50g of sour bamboo shoots, 50g of bean curd, 50g of dried radish, 50g of peanuts, 4 avocals, 50g of fungus, 20g of daylily, 50g of capers.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of spices, appropriate amount of perilla, appropriate amount of chili oil, 1 bean curd, appropriate amount of oyster sauce, appropriate amount of light soy sauce, appropriate amount of cooking wine.

1. First of all, make screw soup, and prepare the following materials: 250g of snails, 250g of pork bones, a piece of bean curd, an appropriate amount of perilla, and an appropriate amount of spices (star anise, bay leaves, cloves, cinnamon, pepper, dried chili, grass fruit, orange peel).

2. Blanch the snails in a pot and filter out impurities.

3. Blanch the pork bones in the same pot to filter out impurities.

4. Then put the pork bones into the casserole, add a lot of water, and bring to a boil over medium heat.

5. Prepare 150g of snail flour and soak it in cold water to soften.

6. Put an appropriate amount of oil in the pot, heat it and stir-fry the bean curd, perilla and spices until fragrant.

7. Pour in the snails and stir-fry until fragrant.

8. Then add light soy sauce, oyster sauce and salt cooking wine in turn and continue to stir-fry, simmer for three minutes, then turn off the heat.

9. Put the fried snails into the boiled pork bone broth in step 4 and simmer for 2 hours.

10. Wait for step 9 to simmer 20 minutes before it is almost ready, pour in chili oil and avocado, and continue to simmer for 20 minutes, so that the screw soup is ready.

11. The side dishes of snail noodles are: diced sour bamboo shoots, bean curd segments, dried radish, peanuts, avocado (stewed in screw soup just now), shredded fungus, diced capers, and daylily (soaked in water in advance to soften).

12. Pour an appropriate amount of water into the pot, heat it and add snail flour and water spinach and cook for 2 minutes.

13. Take out the boiled snail noodles and vegetables and put them in a bowl.

14. Finally, put the fried fungus, dried radish, sour bamboo shoots, daylily, capers, peanuts, and yuba into the powder, and pour in the screw soup cooked in advance.

18. Done.

The snail noodle soup base is made as follows:

Ingredients for soup base: 500 grams of stone snails, 400 grams of large bones, 5 slices of ginger, 3 dried red dates, 50 grams of sour bamboo shoots, 1 star anise, 1 slice of licorice and bay leaves, 6 dry and spicy chili peppers, 30 grams of vegetable oil, 12 grams of salt, 35 grams of fresh shellfish.

Ingredients: 150 grams of vegetable oil, 3 tablespoons of spicy chili powder, half a tablespoon of balsamic vinegar, 2 greens, 50 grams of peanuts

1 bean curd, cooked sour bamboo shoots, cooked sour beans, cooked fungus, braised eggs at will.

Step 1: Prepare the ingredients: cut off the tail of the sand-free stone snail with scissors, clean and drain it for later use, and chop the pork bones into small pieces; cut the yuba into small pieces; Place the paprika in a small bowl; Wash the greens and dried red dates; Soak dry rice flour in warm water at 50 ° C for 2-5 hours.

Step 2: Put large bones and dried red dates into a pressure cooker, put cold water to cover the bones, bring to a boil, skim off the foam, do not cover, and keep the fire low.

Step 3: At the same time, heat another wok, add snails and stir-fry dry water over high heat, then add cooking oil, ginger, star anise, dry and spicy chili, sour bamboo shoots, licorice and bay leaves, and fry for 2 minutes. Pour the fried snails into the hot bone broth, cover, and after the pressure stop valve rises, turn to the lowest heat and simmer together for about 40 minutes to make a snail flour soup.

Step 4: You can put some salt in the cooked broth, and more importantly, put in fresh shellfish sauce to taste, keep warm for later use; It is mixed with rich seafood and is tempting, the seafood is mellow but not greasy, and has the fresh aroma of dried scallops, which makes the snail noodle soup stock unique.

Step 5: Make side dishes during the stew, red oil: put cooking oil in the pot, put peanuts in cold oil over low heat, fry crispy and set aside; Then put in the yuba while it is hot and fry it over low heat to bubble, crispy and set aside.

Step 6: Cool the oil for about 1 minute, scoop a spoonful and pour in the chili powder, when there are not many bubbles, then slowly stir and pour it into the chili powder bowl and cool; Finally, mix the cooked sour bamboo shoots, capers, and fungus fried in advance with some red oil, and all the side dishes are ready.

Step 7: Bring the water to a boil in a large pot, cook the soaked rice noodles and vegetables, cook the rice noodles until the chopsticks can be clipped, taste more to find the right taste for yourself, and take it out and put it in a large bowl.

Step 8: Pour snail soup, add balsamic vinegar, sprinkle peanuts, add sour bamboo shoots, capers, fried yuba, cooked fungus, braised eggs, and pour red oil to eat.

1.Wash the snail with water, soak it for 2 days, cut off the tip of the tail, and wash it with flying water for later use.

2.After the pork bones and chicken bones are simmered in an underwater pot, wash the chicken fat and put it in the soup pot for an hour to taste.

3.After the snail has finished straining the water, put it in a pot and fry the water.

4.Wash the pot and light the heat. Add peanut oil and cook until it is 60% hot, put it in a ginger dry pot, add spices, dried chili peppers, sour bamboo shoots, cooking wine, stir-fry until fragrant, pour in bone broth, and simmer over low heat until flavorful.

Adjust the appropriate amount of fermented bean curd, salt, chicken essence, monosodium glutamate, Liuzhou incense powder, and rock sugar. Cook for 40 minutes and remove from the pan with red oil.

5.Boil half a pot of water, put a little salt in the water, boil the rice noodles in the water while the water is boiling, then scoop up, add the prepared ingredients, and finally add the snail soup and snail noodles.

Step 1: Soak the purchased screws in water and let it spit out mud...It is best to have rusty iron and put it in a piece of soaking, so that the spit time will be shortened and the spit will be cleaner.

Step 2: Chop the pork barrel bones and chicken into pieces (you can do it without chopping, there is no difference between large and small pieces for a long time to stew, and generally do not add soup residues) screws and ingredients into the pot together.

Step 3: Add the water until it is 9 minutes full, then put it on the fire and bring it to a boil, then turn to low heat and continue to simmer, this process is relatively long...And then it's just a matter of waiting....

Step 4: Generally, the store starts to stew at five or six o'clock in the afternoon until the next day to open the store to remove the slag in the pot, and then add seasonings, salt, soy sauce, chicken essence, monosodium glutamate, sugar, these are all just the right amount to add it, there are other things in the ingredients, this is to spend money to learn and will not be announced.

Step 5: Generally, according to this step, the amount of ingredients in the soup will not be bad...The soup is the essence of screw powder. This is the traditional screw powder method, which is more troublesome and time-consuming, but the materials used are genuine, and now many shops in Liuzhou are blended with soup stock, which are additives.

Step 6: Add the seasoning to the soup and put the chili oil into the soup to make the screw soup....Chili oil, the locals know that it is made of that kind of powdered chili pepper, and friends from other places may not know it, and it is actually very simple to make soup and stir-fry the ingredients....Capers are sold ready-made, fried sour bamboo shoots, fungus, fried peanuts and bean curd.

The snail noodle soup base is made of snails, barrel bones, beef bones, chicken racks, fennel, female cloves, male cloves, Bibo, Baikou, star anise, good ginger, citronella, angelica, codonopsis, vanilla, fragrant sand, sand ginger, Sichuan pepper, etc. Snail noodles have a unique flavor of spicy, refreshing, fresh, sour and hot. <

The snail noodle soup base is made of snails, barrel bones, beef bones, chicken racks, fennel, female cloves, male cloves, Bibo, Baikou, star anise, good ginger, citronella, angelica, codonopsis, vanilla, fragrant sand, sand ginger, Sichuan pepper, etc. Snail noodles have a unique flavor of spicy, refreshing, fresh, sour and hot.