From time to time, I receive some kitchen seasonings to try out, and this time I received Carp Brand Sichuan Small Pressed Canola Oil. I bought some flower snails online and used the oil to make today’s super tasty “Spicy Flower Snails”. If you have snails to sell in your city or you like to buy seafood online, you can try this little seafood recipe, if you can eat spicy, you will definitely! Likes.
1 pound of flower snails
5 grams of sugar
1 teaspoon of cooking wine
1 teaspoon light soy sauce
2 scoops of bean paste
some ginger and garlic onions
Dried chillies in moderation
Carp Brand Szechuan-Scented Canola Oil (small pressed)
How to make spicy flower snails
Rinse the flower snails and place them in a bowl of water.
Add a little salt and a few drops of sesame oil to the basin and keep it for half a day. (Wash the flower snails several times, it’s best to keep them for a day or two, I usually keep them in the fridge for 2 days and change the water once a day.)
Remove the flower snails and rinse again.
Pour 20ml of Carp brand Sichuan small press flavored rapeseed oil into the pan.
When the oil is hot, add the chopped onion, ginger, garlic and dried chillies and stir-fry.
Put in the bean paste and stir fry the red oil.
Pour in the snails and stir-fry over high heat for 5 minutes.
Add half a bowl of water, cooking wine, soy sauce and sugar and stir-fry.
Finally, add a little starch to thicken the sauce.
Stir-fry evenly in the pan.