What are the ingredients for snail flour What are the ingredients for snail flour

The main raw materials of snail flour are:

Snails, rice noodles, green vegetables, fungus, bean curd, sour bamboo shoots, etc., to make it, you need to boil pork bones and snails into a soup base, and then fry shredded sauerkraut, diced beans and black fungus, pork separately for later use, and finally pour the blanched rice noodles, ingredients, and soup base into the bowl in turn.

Snail noodles are a very famous specialty snack in Liuzhou, the ingredients used to make it are snails, rice noodles, green vegetables, fungus, bean curd, sour bamboo shoots, etc., this dish is very rich in taste, so it is deeply loved by people.

Snail soup, sour bamboo shoots, bean curd, chili powder, shiitake mushrooms, pork bones, capers, coriander, shallots, sour chili, sauerkraut, peanuts, greens, sour radish, daylily, sour water spinach, etc.

The soup stock of the noodles is made of snails, kaempfera, star anise, cinnamon, cloves, a variety of chili peppers, and other natural spices and MSG.

Formulated. Ingredients: rice flour (can also be used to dry cut flour), 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 mountain pepper, paprika.

Flavor characteristics. In addition to being fresh, sour, refreshing and hot, snail noodles are also its unique feature. It is made of Liuzhou's unique soft and refreshing rice noodles, plus sour bamboo shoots, peanuts, fried yuba, daylily, dried radish, fresh and tender vegetables and other ingredients, as well as a rich and moderate sour and spicy flavor and the soup of boiled snails.

Eating snail noodles is mainly to eat its rice noodles, soup and side dishes, a bowl of authentic Liuzhou snail noodles has yuba, sour bamboo shoots, capers, fungus, peanuts, dried radish and other ingredients:

1. Yuba: Yuba is an essential ingredient for snail powder, and fried yuba is generally selected, and the fried yuba is yellow and white in color and has a strong bean fragrance.

2. Sour bamboo shoots: sour bamboo shoots are the first snail powder smelly, some people who like to eat snail powder regard it as the soul of snail powder, after fermentation, sour bamboo shoots have a special aroma, snail powder adds a small amount of sour bamboo shoots, the taste is rich and long, and it tastes both sour and appetizing.

3. Peanuts: The fried peanuts are oily and translucent, fragrant and crispy, which makes people very appetizing.

4. Fungus: The fungus is black-brown, soft and gelatinous in texture, elastic and delicious.

5. Dried radish: Dried radish is salty, fragrant and crispy, appetizing, fragrant skin and crispy meat, sweet and fragrant.

6. Green vegetables: The green vegetables of snail flour are generally seasonal vegetables, which are fresh and delicious.

8. Pickled pepper: Take a bite of snail noodles and eat another pickled pepper, which can give the snail noodles an extra sour taste.

The above are the common ingredients of snail noodles, and there is no snail meat in the ingredients of authentic snail noodles, but there are many snail noodles shops that can provide services for adding snail meat and other ingredients, so it is more convenient to make your own snail noodles, and you can add side dishes and toppings according to your taste.

What side dishes are delicious to eat snail noodles with.

Eating snail noodles has a feature, that is, in addition to the basic side dishes, you can also choose to add side dishes, generally the chefs who cook the noodles will ask you what side dishes you need to add, so what side dishes are delicious to add to snail noodles?

1. Duck feet. The first choice when eating snail noodles and side dishes is duck feet, Liuzhou people think that duck feet and snails are a perfect match, and there is a famous dish in Liuzhou called snail duck feet pot, so it is not wrong to order duck feet.

2. Tofu puffs.

Tofu bubble is also called oil tofu, everyone can often see when eating spicy hot pot or hot pot, tofu bubble can fully absorb the essence of the soup in the process of cooking, and the soup of snail noodles is very delicious, so after adding tofu bubble for a while, you can feel the heat, spicy, fresh and fragrant after taking a bite.

3. Braised eggs. The people of Guangxi seem to prefer braised eggs, and no matter what kind of noodles they eat, they want to add a portion of braised eggs, and snail noodles are no exception.

4. Pig's feet. Pork knuckles added to snail noodles are generally deep-fried and have a lot of flavor to eat, but there are not many shops that can add pork knuckles.

5. Soy milk. Strictly speaking, soy milk is not a side dish, but when eating snail noodles, it is just right to call a serving of soybean milk, and the taste of soybean milk can calm the spicy, cool, sour, hot and other tastes of snail noodles, and it is more delicious to eat together.

Preparation materials: dried rice noodles to eat as much as you want, sour bamboo shoots to personal taste, peanuts to personal taste, fungus to personal taste, fried yuba to personal taste, daylily to personal taste, fresh and tender vegetables to personal taste, soup to boil snails to personal taste, seasoning: salt, soy sauce, chicken essence, southern bean curd, sugar dried chili, shallots, garlic, ginger Personal taste is arbitrary.

Soak dried rice noodles. Sour bamboo shoots, peanuts, various ingredients are cut, fried, and ready.

Put oil in the pot, hot oil and dry chili, shallots, garlic, ginger and stir-fry until fragrant, then add star anise, cumin, bay leaves, grass fruit mushrooms, dried shrimps, stir-fry until fragrant. (Thirteen incense does not need to be complete, what to put at home).

Put the snails in and stir-fry, add salt, white wine, soy sauce, chicken essence, southern bean curd, sugar and other seasonings. (Put more salt, put a lot of it.) Because you have to add water for a while, then you won't put salt, and it won't taste good if you put it)

Add water to cover the snails, cover and bring to a boil (if there is a bone broth, it is best, and the stock is fine). If you like to eat fried snails, after the water is boiled, you can put two-thirds of the snails out, leaving only one-third to continue to add water to make soup).

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

After the soup is boiled, you can put eggs, fried tofu, and duck feet (you can put whatever you like, and it is also delicious to make a braised dish).

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

Put sour bamboo shoots, fungus, peanuts, fried yuba, daylily, fresh green vegetables and other ingredients into the side dishes, and then add the soup that has been boiled before.

A bowl of delicious Liuzhou snail noodles is fine.

Crafting materials. Ingredients: rice flour (can also be used to dry cut flour), snails, bean curd, snail flour.

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.

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 snail soup and snail noodles to complete.

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

The main thing about snail noodles is the soup base, and the taste of the soup must be adjusted well.

The round rice noodles prepared for making snail noodles are not the usual fine rice noodles, but are relatively coarse [1].

Excipients can be omitted. Sour bamboo shoots, sauerkraut, fried peanuts, dried radish, and chopped green onions can be added after the snail flour is ready.

If it is a dry cut powder, the cross-sectional diameter is about 3 mm, and it should be soaked in water for 1 hour in advance, and cold water should be used, otherwise the powder will break after cooking and have no elasticity.

The ingredients are as follows:

Ingredients: 250g snails, 250g pork bones, 150g snail flour, 50g sour bamboo shoots, 50g yuba, 50g dried radish, 50g peanuts, 4 avocados, 50g fungus, 20g daylily, 50g 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, an appropriate amount of star anise, an appropriate amount of bay leaves, an appropriate amount of cloves, an appropriate amount of cinnamon, an appropriate amount of Sichuan pepper, an appropriate amount of dried chili peppers, an appropriate amount of grass fruit, and an appropriate amount of 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 bamboo segments, diced radish, peanuts, avocals, shredded fungus, diced capers, and daylily.

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.

Ingredients: 1 serving, appropriate amount of pork barrel bones, appropriate amount of snails, appropriate amount of rice noodles, 2 pieces of cinnamon, 3 pieces of star anise, 1 grass fruit, 4 bay leaves, 1 piece of cinnamon, 3 to 4 pieces of sand ginger, 2 pieces of sand kernels, appropriate amount of cumin, appropriate amount of licorice, appropriate amount of fennel, appropriate amount of dried pine, appropriate amount of tangerine peel, appropriate amount of green vegetables, appropriate amount of fungus shreds, appropriate amount of capers, appropriate amount of peanuts, appropriate amount of yuba, 1 spoon of red oil, appropriate amount of sour bamboo shoots, appropriate amount of sauerkraut.

Chili oil packets, seasoning packets, peanut bean packets, dried bean skin packets, side dish packets, snail meat packets. Each brand is different, and the ingredients are different.

The materials for making snail flour are very rich, mainly rice noodles, snails, sour bamboo shoots, fungus, bean curd, green vegetables, peanuts and so on. The reason why snail noodles are called snail noodles is because the soup of snail noodles is made from snail boiling. Snail noodles are one of the special snacks in Liuzhou City, Guangxi Zhuang Autonomous Region, with the unique flavor of spicy, fresh, refreshing, fresh, sour and hot.

The soup of snail noodles is delicious, mellow in taste, is a unique soup stock, made of star anise, cinnamon, cloves, peppers and other natural spices, is the biggest feature of snail noodles, in addition, another characteristic of snail noodles is that it smells of a "stinky" taste, in fact, this is the taste of sour bamboo shoots, people who don't like to eat snail noodles can't accept it, but they like to eat, but they feel that this taste is very good.

Guangxi snail noodles include: fried yuba, sour bamboo shoots, fungus, red oil, capers, peanuts, snail meat, and flour.

Materials needed for snail flour:1Ingredients:

Rice noodles (you can also use dry cut flour), snails, yuba. 2.Excipients:

Sour bamboo shoots, sauerkraut, pork backbone, lettuce, fried peanuts, dried radish, black fungus, grass fruit, cumin, bay leaves, chopped green onions. 3.Seasoning:

Salt, monosodium glutamate, rapeseed oil, cooking wine, soy sauce wine, pickled red pepper, pickled pepper, chili powder.

It is a special delicacy in Guangxi, which generally puts peanuts, yuba, screw powder soup stock, and also puts braised pig's feet and duck's feet.

Seasonings are needed, as well as soup bases, and vermicelli, wide or thin.

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.

Made of rice noodles and snails. 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.

Description of features:Today's snail noodles are no longer just a local snack in Liuzhou, Guangxi, but have become Internet celebrity food. The characteristic of snail noodles is that chic sour taste, some people can't accept it, but many people can't help themselves. The taste of snail noodles is mainly obtained by sour bamboo shoots and snail soup, which can only be obtained by going through sufficient time to ferment.

In a bowl, what is condensed is the essence of time.

The above content reference: Encyclopedia - snail powder.