How is the lo mei in snail noodles made?

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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.

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.

Summary. Hello, snail noodles are made of rice noodles, snails, bean curd, sour bamboo shoots, sauerkraut, pork backbone, lettuce, fried peanuts, dried radish, black fungus, grass fruit, cumin, bay leaves and green onions. Snail noodles are one of the special snacks in Liuzhou City, Guangxi Zhuang Autonomous Region, with the unique flavor of spicy, refreshing, fresh, sour and hot, and it is also the most famous snack with local characteristics in Liuzhou.

What is snail flour made of.

Hello, snail noodles are made of rice noodles, snails, bean curd, sour bamboo shoots, sauerkraut, pork backbone, lettuce, fried peanuts, dried radish, black fungus, grass fruit, cumin, bay leaves and green onions. Snail noodles are one of the special snacks in Liuzhou City, Guangxi Zhuang Autonomous Region, with the unique flavor of spicy, refreshing, fresh, sour and hot, and it is also the most famous snack with local characteristics in Liuzhou. <>

Dear, the powder of snail flour is made of rice flour. <>

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. <>

Pro, Liuzhou's unique round rice noodles - rice noodles can have two kinds, one is cut flour, and the other is freshly squeezed round "line flour". Different from the rice noodles (rice noodles) eaten, the diameter of the dry cut flour is about 3 mm, soak in water for more than an hour and set aside for use (usually soak the dry flour in water to soften it before cooking). Snail flour is made of aged rice, "the older the better", the rice that has been stored for a long time has lost its oiliness and has no gum, and after being processed into rice flour, it tastes elastic but very good.

When boiling, it is the opposite of Guilin rice noodles, Guilin rice noodles should be soaked in hot water before boiling, while snail noodles are soaked in cold water, otherwise, the noodles will break after cooking and have no elasticity. <>

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.

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.

Snail powder is very famous, basically Chinese know this cuisine, but many people are not able to accept this taste, in fact, this dish is famous for its unique taste, which is mainly related to the production method, and the recipe of snail powder is also very diverse, but it must be inseparable from chili, if this dish does not exist chili pepper, it will feel that there is no original taste, and it is not too fond of eating, so chili pepper is the most critical step in the recipe, It can be a good way to enhance the original taste of snail noodles, and it can also make people more appetizing when they eat it, and you can also adjust the amount of chili pepper according to their own taste.

The taste of snail noodles is also due to the unique soup stock. The soup is made of natural spices and MSG such as snail pork, kaempfera, star anise, cinnamon, cloves, and various chili peppers. Chili peppers were introduced to China from the Americas in the late Ming Dynasty, initially only as an ornamental crop and medicine, and did not enter the Chinese menu for too long.

After the strong entry of chili pepper into China, it set off a small food revolution, and the people of Liuzhou incorporated it into snail flour and gave full play to it, so that snail flour was born. It is said that the snail soup of snail noodles is made from snail meat, pork bones, medicinal herbs, natural spices and other folk secret recipes, and the snail meat will be discarded after boiling the soup, because its essence is concentrated in the soup.

How to make it: Cut off the lean meat from the pork bones and chop the spine directly.

Soak the snails in clean water for 1 hour to remove the sediment and earthy smell, and then wash them again.

Cut the ingredients into shreds and dices, pour some oil into the pan to fry the yuba slices (the oil should be hot when frying the yuba slices, but fry them away from the fire, otherwise it will burn), and then pour the chili powder into the remaining oil of the fried yuba to make chili oil (pay attention to the residual temperature of the fried yuba, no need to add fire).

Put the pork bones in a pot and boil the soup, add a tablespoon of rice wine to the water, put the shredded sauerkraut and diced capers into the pot and stir-fry, add a little oil, but do not add salt.

The black fungus is sautéed with the pork (the lean meat that has been cut) in a pan and a pinch of salt.

Put oil in the pot, add garlic and ginger slices and stir-fry until fragrant, then add snails and stir-fry, add a tablespoon of salt and half a tablespoon of spices and fry for 2 minutes, then add half a bowl of water, and put it in the bone broth to cook together.

Boil half a pot of water, put salt in the water (stir well, taste salty), blanch the rice noodles in the water when the water is boiling, then scoop them up, add the prepared ingredients, and finally add the screw soup snail noodles to complete.

Hello dear! 1.The materials used in snail flour are very rich, and the main materials of snail flour are rice flour and snails.

2.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.

3.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.