 |
Ingredients: for 6 people
- 1.5kg rock snails (or 1.5kg screw snails, if you like to eat more snails, you can prepare half small snails and half snails);
- 3 blocks of tofu; 150gr pork belly;
- 7 green bananas; 2 tomatoes; 1 bunch of perilla leaves; 20 betel leaves; 5 spring onions; 3 grams of yeast; 1 garlic bulb; 1 small turmeric root (or can be replaced with 1 teaspoon of turmeric powder); 1 - 2 chili peppers (depending on each person's preference for spicy food);
- Spices: White vinegar, fish sauce, salt, seasoning powder... Tools: Deep pan or regular pot are both fine.
 |
Snail preparation:
- Wash the snails with cold water and then soak them in rice water for about 1 hour to remove the slime and dirt, or you can soak the snails in a basin of water covering the snails with chopped chili.
- Then, take out the snails, wash them with cold water again, put them in the pot, add 1 teaspoon of salt, and boil them. Boil the pot over high heat until the snail shells come off completely (you do not need to add water to the pot when boiling the snails because during the boiling process, the snails will secrete water and cook themselves, this way the snail meat will be sweeter when boiled).
Wash the snails with cold water and then soak them in rice water for about 1 hour to remove the slime and dirt, or you can soak the snails in a basin of water covering the snails with chopped chili.
- When the snails are cooked, remove them, wait for them to cool down, use a safety pin to remove the snail meat and wash them with diluted salt water, rinse thoroughly with water and set aside in a bowl.
- Marinate the snails for about 20 minutes with 1 teaspoon of spices and 1 teaspoon of turmeric powder, then mix well to absorb the spices.
Banana preparation:
- Peel the green bananas, cut them into 3-finger-long pieces, then cut them into quarters (make 4) and soak them in diluted salt water or cold water with 2 tablespoons of vinegar (pour the banana soaking water so that it covers the bananas).
- Wash the pork belly with diluted salt water and cut into 0.5cm thick slices.
- Wash tofu with cold water, cut into 5 pieces.
- Wash tomatoes, cut into wedges.
- Pick and wash perilla leaves, cut into strips.
- Wash and slice the betel leaves.
- Wash green onions, cut into small slices.
- Peel and mince garlic.
Perform:
Place pan on stove, add 3 tablespoons of oil, heat oil until boiling, add beans and fry until golden brown, then take out and plate.
Stir-fried bananas
Put the pot on the stove, add 1 tablespoon of oil and bring to a boil, then add garlic and saute until fragrant, then add banana and stir well with 1 tablespoon of fish sauce and 2 teaspoons of seasoning. (You should add a little saltiness so that the banana can absorb it).
- After the bananas have absorbed the spices, add the pork belly, tomatoes, and chili and stir-fry together. Add 1/2 teaspoon of turmeric powder, stir-fry until the bananas are firm (about 10 minutes), then add the snails, snail broth, and rice vinegar, add a little cold water to cover the bananas, stir well, and cook until the bananas are soft.
Finished product of snail and banana dish.
- Add more water so that the water level is about 5cm higher than the banana surface, wait for the water to boil, then add the beans, adjust the heat to medium, cook for another 5-7 minutes to let the beans absorb, season to taste, add perilla, betel leaves, green onions to the pot then turn off the heat, remove from heat, scoop into a bowl and enjoy while still hot, eaten with rice or noodles, both are delicious.
According to giadinh.suckhoedoisong.vn
Source: https://baokhanhhoa.vn/doi-song/am-thuc/202506/cach-nau-oc-chuoi-dau-thit-ba-chi-chuan-vi-1797409/
Comment (0)