Learn to cook

Chapter 78 Stir-Fried Snails with Perilla
raw material:
500 grams of snails, 80 grams of perilla, 50 grams of green and red peppers, minced ginger, chopped green onion, minced garlic, oil, chili sauce, light soy sauce, salt, monosodium glutamate, water starch, and pepper.

Production process:

1. Cut the perilla into short sections, cut the green and red peppers into rings, cut the snails off the tail, and wash.

2. Put oil in the pot, add minced ginger, chopped green onion, minced garlic, chili sauce, etc. to burst out the aroma, add snails and perilla, add flavor, add water and simmer.

3. When there is only a little soup left, thicken it with starch, take it out of the pot and put it on a plate.

Nutritional effect:

Perilla has the effect of dispelling cold and relieving the exterior, promoting qi circulation; snail is rich in vitamin B1, which can prevent and treat beriberi.

Tips

Do not eat perilla with carp, it will cause malignant sores.

(End of this chapter)