What is the recipe of Liuzhou snail rice noodle?

Everyone has tasted rice noodles. Isn’t it delicious? In fact, the rice noodles can also be used as a raw material to make other delicacies. This is the Liuzhou snail noodles that I want to introduce to you today. A good bowl of Liuzhou snail noodles is certainly related to the quality of the rice noodles, but more importantly, it has to do with other recipes. So, what is the recipe of Liuzhou snail noodles? Here I will teach you how to make the most authentic Liuzhou snail noodles.

A good bowl of snail noodles requires good ingredients. The pickled bamboo shoots should not be too sour, the dried radish should not be too sweet, and the bean curd sheets and peanuts should be fried just right. Let’s talk about the side dishes: 1. Fried bean curd sheets 2. Sour beans 3. Stir-fried black fungus and the famous sour bamboo shoots 4. Fried peanuts 5. Small diced radish 4. Sour cabbage, called snow cabbage in the north. After preparing these things, you can start making snail noodles.

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.

First boil water in a pot, then add green vegetables such as water spinach, lettuce, and rapeseed (not grown north of the Yangtze River). When the vegetables are 80% cooked, remove them and drizzle with a little oil. Add the soaked rice noodles, cook them, scoop them out and press them on the dish. Then add the side dishes and finally pour in the snail soup.

The refreshing meat snail noodles are made by deep-frying the pork belly until golden brown, spreading it neatly on the snail noodles, topped with very tender seasonal vegetables, and drizzled with sesame oil and chili oil. Pick up your chopsticks and start eating! Take a bite, and the sour, spicy, fresh and hot flavors will instantly blend in your mouth. After eating it, your whole body will feel warm and the aftertaste will be endless. Remember, the essence of snail rice noodle lies in the soup, you must savor its flavor carefully.

Ingredients

Snail soup (available in the market), pickled bamboo shoots, bean curd, chili powder, chicken essence, aniseed, sand ginger, dried dates, wolfberry, mushrooms, pork bones, pickled beans, coriander, shallots, pickled peppers, pickled cabbage, peanuts, green vegetables, pickled radish, day lily, pickled water spinach, etc.

Method

1. Add water to Liuzhou snails (main ingredient), pork bones (auxiliary ingredient), aniseed, sand ginger, star anise, stir-fried fruit, monk fruit (a small amount), dried dates, wolfberry, and mushrooms to make a soup;

2. After frying, cut the yuba into pieces for later use;

3. While the oil is still hot, put dried chili peppers (red peppers) into the oil pan to make chili oil. Add the chili oil to the boiling soup of pork bones and snails.

4. Stir-fry dried sour bamboo shoots in a dry pan (without oil), add chili oil, day lily, bean curd sticks and salt and stir-fry for later use;

5. Boil water, add rice noodles, cook until done, remove from the water and serve in a bowl. Add appropriate amount of snails and chili oil soup, sesame oil, sprinkle with chopped sour beans, fried soybeans or peanuts, and green onions, and the spicy and delicious snail noodles are ready.