Is it okay not to fry the snail noodles soup base screws?

<> can be, and you can boil 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.

Is it okay not to fry the screw in the snail noodle soup base?,The screw must be fried in this soup of snail noodle?,If you don't fry it, there will be some parasites left.,It's not good.。

You can't use it anymore, cook the screw powder with water for the first time, pour out the water, and cool the water to make the screw powder more elastic. No. Because the rice milk will be boiled out when it is sealed for the first time it is cooked, if you continue to cook with this water, the soup base will not taste pure.

Moreover, there is a thick slurry in the soup base, which makes the snail noodles too thick, which affects the taste, so change the water once when cooking the snail noodles. 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. The taste of snail noodles is also due to the unique soup stock.

The soup is made with natural spices and MSG such as snails, kaempfera, star anise, cinnamon, cloves, and a variety of chili peppers.

Summary. 2. Change the cold water again, if you don't add ingredients, put the oil in it and boil it once, put the rice noodles once, and then add coriander and folded ear root (if you like the hard one, get out of the pot and put it again).

1. Rice noodles are boiled in an underwater pot before spring (must be cold in the pot!) Pot under cold water! Hot water under the pot powder is easy to be soft on the outside and the inside is actually hard), boil about ten brother Qing Zhong, you can add some water halfway through (rice noodles are easy to absorb water), like rice noodles are softer and boil for 1-2 minutes more, and then scoop up the cold water.

2. Change the cold water again, if you don't add the ingredients for burning the wild destruction, put the oil in the skin and boil the rice noodles once, and then add the coriander and the folded ear root spine (if you like the hard one, get out of the pot and put it again).

3. Pour out the powder and oil soup, then put some Huaban Yousheng, half of Mobi's own vinegar and soy sauce, and then put chili oil according to your taste. In this way, the very delicious snail noodles can be eaten. Brief search.

Snail flour will not be particularly delicious without its own ingredients, so it is recommended to put its own ingredients.

Prepare the ingredients, the snail noodles in the bag are complete, and you can use them without other ingredients. I usually add some lettuce to my meal. Of course, you can also add some ingredients that you like to eat.

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Put the rice noodles in a pot of boiling water and cook for about 10 minutes, then rinse them with cold water to room temperature.

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Add 500ml of water to the pot, pour the soup packet and the ingredient packet (except yuba) into the pot and boil, chili oil can be added or not.

Then put the rice noodles and yuba buns into the pot, bring to a boil and add the lettuce.

In this way, a bowl of sour and spicy snail noodles is ready.

1. Preparation of rice noodles.

Soak the dry flour in cold water for more than 24 hours in a large bucket until the rice flour is soft. Special attention should be paid to the need to change the water once a day and carefully check for odors. If you need to use rice noodles urgently, and you haven't had time to soak the dry rice noodles, another way is to boil a pot of water, then put in the dry rice noodles and continue to cook for 20 to 30 minutes, take them out and put them in cold water.

2. How to process snail flour side dishes.

1.Handling of fungus.

Choose a large dried fungus to soak in cold water a day in advance, let it reach a complete fluffiness, like fresh fungus, wash and cut into thin strips, pour it into the pot with an appropriate amount of water, cover the pot, simmer for about 2 minutes, after the water is dried, put in an appropriate amount of oil and salt, chicken essence, fry and dry.

2.Handling of dried radish.

After the radish is dried and cleaned from the market, it is diced with a kitchen knife, heated in a wok, and poured in the baking water.

3.Treatment of capers.

Clean the capers you bought at the market, cut them into cubes with a kitchen knife, heat them in a wok, and pour in the baking water.

4.Treatment of sour bamboo shoots.

After the sour bamboo shoots bought from the market are cleaned, cut into strips with a kitchen knife, heat the wok, pour in the baking water, put in the appropriate amount of salt, add some chili red oil (there is an explanation of the method after the production of chili red oil) to adjust the color, and finally fry a few times.

5.Method of frying peanuts.

Put cold oil in the pot, heat over medium heat, add to two heat, pour in peanuts, change to low heat, slowly turn with a mesh sieve, stir, let the peanuts be heated evenly, until the sound in the pot becomes smaller, the peanuts become golden brown, and you can remove them.

6.How to fry yuba.

Choose a large piece of yuba and cut it into blocks, boil the oil in the pot until it is hot, turn off the low heat, and put the yuba for about 2 seconds.

7.Description: Capers and dried radishes can also be used directly after being purchased in the market, and do not need to be fried.

3. The practice of spices.

Spices: 3 grams of star anise, 1 gram of sand ginger, 1 gram of Sichuan pepper, 1 gram of grass fruit, 1 gram of cinnamon, 1 gram of angelica, 1 gram of licorice, 1 gram of fennel, 2 grams of monk fruit, 1 gram of bay leaf, 1 gram of sand kernel, 1 gram of mountain yellow bark, 5 grams of shiitake mushroom feet.

Method: Pour all the above spices into the pot, fry over low heat for 3-5 minutes, stir-fry until fragrant.

Fourth, the treatment method of various raw materials before boiling soup.

No. Just cook the snail flour, add the ingredients and serve. If you cook the snail noodles together, it won't taste good, and you won't be able to taste the authentic taste of the snail noodles.

To cook together. Because snail flour is not easy to boil softly, the first time you have to cook the snail flour first, the second time you boil it again, add the ingredients first, and then put the snail flour to cook together.

Do not cook snail flour and ingredients together, you should cook snail flour first, and then the ingredients.

Do not cook the snail flour ingredients together, cook the snail flour first, and then add sour bamboo shoots, yuba, peanuts and other ingredients.

Snail flour ingredients, you need to add water again after the snail flour powder is cooked, put the ingredients and powder after the water is boiled, and cook together for one minute.

1. The ingredients of snail flour cannot be cooked together at first.

2. Boil the snail flour first.

3. Then remove and cook again with the ingredients.

4. The snail flour boiled in this way.

5. The taste is strong and delicious.

Boil the powder in a pot under cold water, cook for 12 minutes, then remove the supercold water and set aside. Put the dry powder into the pot first, add water to cover the dry powder, and wait for the water to boil. Try to put more water, because the dry powder will absorb water, and it will not taste good if you pour less water, and it will be greasy in the end.

You can put it after it is cooked.

It is best to stir-fry the screws of the snail noodle soup base.

It's up to your taste, but I think if it's not noisy, it doesn't taste good. Because if you put the ingredients and fry it, it will be more fragrant. In this way, the maximum flavor will be brought out.

How to cook snail noodles.

Ingredients: Appropriate amount of snail flour, 1 handful of bean sprouts, 1 egg, appropriate amount of bean curd slices, appropriate amount of sour bamboo shoots, appropriate amount of capers, appropriate amount of fried peanuts, 1 spoon of scallion oil, 1 spoon of chili oil, 1 package of snail soup.

1. Soak the snail flour in advance with water. I usually soak it in cold water the first night and cook it the next morning. When soaking, the water is submerged in the snail flour, so that it only needs to be boiled for 5 minutes after soaking. It not only saves time, but also tastes much better.

2. After the water in the pot boils, put the soaked snail flour down and boil, and add the scallion oil.

3. Add snail noodle soup stock, this is the soup base made from snails, and there will be a match in the snail powder you usually buy. It's too much trouble to make it yourself, so let's choose the finished product.

4. Put in sour bamboo shoots, capers, carobs, sour radishes and other side dishes, peanuts and bean curd slices at the end.

5. Finally, put in the bean sprouts and blanch for 30 seconds, then turn off the heat, and a bowl of delicious snail noodles will be cooked for about 5 minutes, and then pour in some chili oil.

6. In order to look good, let's fry an egg again, and fry it on one side or on both sides according to personal preference.

Put the fried eggs in a bowl and you can start eating, a bowl of appearance, good-looking and delicious snail powder is ready, most of them are used with side dishes and seasonings in the snail powder, only two ingredients of bean sprouts and eggs are added, the delicacy is immediately different, and the real color and flavor are complete.

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.