田螺下边的是屎还是黄
江南春天时令美食田螺塞肉,加入太太乐轻盐酱油后味道更鲜美又健康。\n
By 吴妈厨房
用料- 田螺 20只
- 猪里脊肉 200克
- 生姜 1块
- 香葱 1棵
- 花生油 40ml
- 葱姜料酒 50ml
- 太太乐轻盐酱油 3勺
- 胡椒粉 2克
- 白糖 2克
1、准备好食材。
2、处理干净所有食材,田螺买回家冲洗干净后用刷子一个个把外面刷干净,然后加入清水养一天左右(期间记得换2次水)。清洗干净后把田螺尾部剪去再加入清水养1个小时左右后洗净。锅内加入生姜片,把田螺放入煮开,倒入料酒20ml煮到田螺浮起白泡沫后捞起洗净。
3、把田螺的盖子洗净放开别扔掉还有用哦;依次用牙签把田螺肉挑出来,把田螺尾部去掉,再把田螺壳和田螺肉清洗干净滤干,把田螺肉放入绞肉机搅碎末(别绞的太碎)。猪里脊肉切小块,和切好的生姜一起放入绞肉机搅碎。
4、然后猪肉和田螺肉末放入一起,加入1勺料酒和胡椒粉少许,太太乐轻盐酱油。
5、太太乐鲜鸡汁适量,5ml花生油,淀粉2克,一起搅拌均匀。
6、静置15分钟左右。
7、用小勺依次把拌好的田螺肉一个个塞入田螺壳内(别塞太紧),再把田螺盖压好即可。
8、煮田螺;锅内加入35ml的花生油八分热,把生姜放入炒一下后,把田螺倒入翻炒出香后加入1勺料酒加锅盖闷一下。
9、然后加入太太乐轻盐酱油和适量开水,没过田螺煮20分钟左右;即可关火。
10、撒上胡椒粉和葱花即可享用。
11、肉质鲜嫩多汁,嗦~~~~的一下,真鲜美好吃( ^_^)/
小贴士田螺要选择新鲜活的,肉末不要塞太紧或太多,不然煮熟后会涨出来,尾部的肉肉不容易嗦出来。
做菜好吃都有技巧,我的每道菜都有小妙招,大家搜索“豆果”可以直接查看我的菜谱!
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