Snail noodle soup base recipe

Snail noodles are a rare delicacy, but some people can't stand its taste. The most important thing about snail noodles is its soup base. A good soup base can enhance the flavor of the snail noodles and make it more attractive to enjoy. However, not everyone can make the soup base for snail noodles. There are certain requirements. So what is the recipe for snail noodle soup base?

First, you need to prepare rice noodles, not the kind of river noodles sold in the northern market. You have to use dry cut noodles, Liuzhou's unique round rice noodles - there are two types of rice noodles, one is cut noodles, and the other is freshly squeezed round "thread noodles". The characteristic lies in its side dish of snail meat. Unlike the rice noodles we eat, the cross-sectional diameter of the dried cut noodles is about 3 mm. They are soaked in water for more than an hour before use (usually the dried cut noodles are soaked in clean water to soften them before cooking). Snail noodles are made with aged rice, “the older the better”. Rice that has been stored for a long time loses its oiliness and gelatin. After being processed into rice noodles, it tastes very elastic. The cooking method is opposite to Guilin rice noodles. Guilin rice noodles need to be soaked in hot water before cooking, while snail noodles need to be soaked in cold water. Otherwise, the noodles will break after being cooked and will not be elastic, so it is very important to master this point. Some diners complain when eating snail noodles: "Why is there no snail meat?" In fact, authentic snail noodles do not contain snail meat. The reason why snail noodles are called snail noodles is because the soup is made from snails. People from other places are not used to the spicy and fishy taste of snail noodle soup, which is precisely the biggest feature of snail noodles. The boss said that in Liuzhou, no one would eat a bowl of snail noodles with bland soup.

Secondly, prepare the soup, which is snail soup. Real snail noodles do not contain snails. The flavor of the rice noodles comes from the snail soup. You can use field snail meat or small river snail meat, the taste is almost the same. First, buy the snails, which must be alive, and soak them in clean water for 2 days. Put a piece of iron into the water to promote the snails to spit out the mud. At the same time, it can inhibit the schistosomiasis that parasitizes in the snails' bodies and is feared by northerners. This way, the snail meat will be sweet and refreshing. Suck the snails clean, take them out, and use an iron cutter to cut off the tail of the snail, as silt tends to gather there, and it also makes it easier to suck the snail when it is cooked. Drain the water from the snails, heat oil in a pan, smash garlic, ginger, garlic, dried red pepper, and basil, stir-fry until tasty (add as many of these ingredients as possible), pour in the snails and stir-fry, add salt, chicken essence, oyster sauce, cooking wine, stir-fry until 40% cooked, then add water and simmer on low heat for more than 2 hours. The key to making soup lies in the ingredients added when adding water. Every family has a secret recipe. You have to pay for a good soup recipe. After the soup is ready, it is placed on the stove and simmered slowly. The characteristics of the soup are that it should have enough oil and the chili should be spicy enough, and you should be able to see the red chili oil on the soup. The delicious taste of snail noodles comes from its unique soup, which is made from 13 natural spices such as snail meat, fennel, star anise, cloves, MSG and sucrose. There are strict proportions for the 13 spices. With so many fine ingredients, how can it not be delicious?