How to make the French candied snail

 

When mention French snail, whether your mouth is secretion saliva? In fact we can also cook an appetizing snail at home; today I’ll introduce the practice of the candied snail.
Features: color and luster is gorgeous, the taste is sweet, salty, fresh, and has a unique honey fragrance.
The materials:
The flesh snail 250grams, 50g onions, green pepper 50grams, yellow pepper 50grams, one egg, a little pepper powder, baking soda a little, salt 2g, monosodium glutamate 1g, honey 80 grams, pepper, wet starch 10grams
The making practice:
1, select flesh snail of the smaller size and wash, and then put into the bowl, add salt, gourmet powder, pepper, egg white, baking soda, and tapioca powder, mix well. Respectively cut the onions, green peppers, and yellow pepper into pieces 1cm length.
2, heat pan and pour into 1000grams oil, until the oil is eighty percent hot, quickly pushed into all the ingredients, remove them after about half a minute, leave a little oil in hot pot, pour into the honey, add right amount water and salt, after boiling, starch with wet starch flour, push into the snail string, and mix well, pour a little cooking oil, and install dish.
3, the rest of the egg yolk also doesn’t be wasted, break out it and put into pan, fry it, don’t fry into pieces. Cut the scrambled eggs into strips, set in the edge of dish, now you can enjoy the French candied snail.

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American seafood Fried rice

Many people like to eat seafood; especially those in the sea friend every day can eat seafood, today I’ll tell you about the way of American seafood Fried rice.
The materials: pork20 grams, chicken leg 20grams, clam 2grain, shrimp 2tail, tomato 10grams, green pepper 10grams, red bell pepper 10 grams, onions 10grams, garlic 5grams, long rice 200 grams, chicken stock 400ml, 20ml olive oil, salt.
The making process:
1. Pour 20ml the heated olive oil into pan, then add the pork, chicken leg to the pan, fire them with big fire until their color become white.
2. Put garlic, onion, green pepper, tomato, red bell pepper into pan and stir together even, add long rice and stir evenly to oil bright.
3. Join 100ml the sold chicken stock, fried roll the juice to add clams ang shrimp, and stir, then add a little salt to taste.
4. Get a foil and cover in the pan surface, turn down the heat and simmer about 20 minutes (need to turn over the foil and stirring every five minutes once, and add into the 100ml sold chicken stock and mix well, a total of three times), until rice is done with the juice.
The making process is very simple and the taste is delicious, so you can have a try.

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