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The strongest stir-fried snail powder




Hello everyone, I'm a big cousin, and I haven't written a long list for a long time. Seeing the snail powder competition recently released by Xiao Er, whether it is for snail powder or prizes, I have no reason not to participate. Trouble the fans who like Big Cousin move their fingers to collect and manually like. Here, Big Cousin would like to wish everyone an early year, thank you, and wish everyone a fruitful new year and become rich overnight.




Falling in love with snail powder is probably1years ago, and now There are more and more brands of snail noodles, and the way of eating is also advanced from ordinary boiled to dry, self-heating and so on. But for my big cousin who has to toss to eat instant noodles, these ways of eating can't meet my needs. Looking at all of Yami's listings, no one likes the special way of stir-frying snail noodles as much as I do.


Take advantage of this single posting contest to share with you. In general, the appearance and taste are the same as those fried rice noodles in gutter oil at the small stall at the entrance of the high school. You don't need to season it yourself, and you won't be left with a bad taste. The whole process can be done with only the snail powder packet. This time, Luobawang and Liuquan were selected for evaluation from the three popular brands.











Wanyan, Tianyan, and Yanyan caesium porphyry ① の smoke, eating snail powder is also a foodie (hahahahaha)




The first step is to boil the rice noodles, because the stir-frying method pursues the rice noodles not to be short and broken, so boil the water after boiling7< /span>minutes, drain and rinse with cold water. Prepare shredded pork and side dishes (carrots+greens +The bean skin is soaked in water in advance), and the shredded pork can choose lunch meat, sausage or fresh meat. I personally prefer shredded pork, so this time I used shredded pork ribs and oyster sauce+sesame oil< span class="s1">+A little soy sauce marinated about 10 minute. As for the tofu skin, I suggest soaking it in advance, so that the oily water can be removed and washed, so that it will not be greasy.








After the rice noodles are picked up, it can be clearly seen that under the same time, the rice noodles of Luobawang are obviously thicker and harder, not completely soft. Liuquan's rice noodles are finer and much softer than Luobawang's. But in terms of weight, Liu Quan's is obviously more than Luo Bawang's.







Fry the shredded pork first, no need to add oil, just fry until cooked and set aside. Fry shredded carrots in a small amount of oil, fry for 3after 3 minutes, add the snail powder with its own ingredients, such as sour bamboo shoots, fungus, peanuts, beans The skin and so on, after the quick stir fry, add the pork shreds and greens, and stir fry on high heat for 4minutes.









The highlight is here, add the pre-cooked rice noodles and stir-fry over high heat. Pour in the soup packet and vinegar packet, stir quickly, cover the pot and simmer on high heat for 22minutes. Note that the rice noodles in the front should not be overcooked because simmering will make the rice noodles continue to cook until they are soft and cooked.







Add a well-cooked egg at the end, and it really is perfect. This kind of appearance and taste reminds me of sneaking out of high school and going to the street car to eat fried rice noodles. The side dishes are rich and the taste is very good. But a reminder, if the taste is light, it is recommended not to put all the soup packets, it will be a bit salty. My cousin didn't put the chili oil bag, because I couldn't eat spicy food. But if you are a person with heavy taste, then let it all go and make it as much as you like, it will definitely be delicious to kill you.





Also compared with Liuquan's, because the sauce package has its own spicy taste, and the salty taste is relatively strong, only half a package of the light taste is completely enough.


Summary: Liuquan has more weight than Luobawang, but from the taste of fried noodles, I prefer Luobawang, which is thicker and more refreshing. Liuquan's sauce package has its own spicy taste, and lovers of less spicy can be satisfied directly without adding spicy package. Luobawang soup package is a non-spicy recipe.





Finally, thank you for seeing this. This is completely no-brainer, let alone the seasoning recipe, you can easily make street food. I know that everyone loves snail noodles and has a lot of experience. Not saying that stir fry is the best, but for me it was amazing while giving me a taste of some past memories. If you are like me, studying in China or teaming up for supper with your friends, you should fall in love with this long-lost stove smell.

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最强爆炒螺狮粉




大家好呀我是大表妹，很久没有写长晒单了。看到小二最近发布的螺蛳粉争霸赛，不管是冲着螺蛳粉还是冲着奖品，我都没有不参与的理由。麻烦喜欢大表妹的粉丝们动动手指头收藏跟手动点赞，在这里大表妹给大家先拜个早年，谢谢大家，祝大家新的一年不劳而获，一夜暴富。




爱上螺蛳粉大概是1年多前的事情了，现在螺蛳粉的品牌越来越多，吃法也从普通水煮进阶到干捞，自热等等。但是对于吃泡面都要折腾一番的大表妹，这些吃法都无法满足我的需求。纵观亚米所有的晒单来看，还没有人跟我一样喜欢爆炒螺蛳粉这种特别吃法。


借着这次的晒单比赛，跟大家交流一下。总体来说，卖相跟味道就是跟高中校门口小摊位的地沟油炒米粉一样，闻起来是致命性的吸引伤害，操作却是脑残也不会失败的简单。不需要你自己调味，不会手残导致不好吃，全程只用螺蛳粉料包就可以完成的。这次从三大热门品牌选着了螺霸王跟柳全分别测评。











涐僦媞涐、媞颜铯卟①样の烟吙，吃嗰螺蛳粉也是崾做蕞㪼曖の吃貨（哈哈哈哈哈）




首先就是烧水煮米粉，因为爆炒做法追求米粉不要短短碎碎的，所以水开后煮7分钟，捞起冲凉水备用。在煮水期间准备肉丝跟配菜（胡萝卜+青菜+豆皮提前泡水），肉丝可选择午餐肉，香肠或者鲜肉。我个人比较喜欢猪肉丝，所以这次用了排骨肉切丝，用蚝油+麻油+少量酱油腌制大概10分钟。至于豆皮我建议提前泡，这样可以把比较油的水去到，清洗一下，吃起来不会油腻。








米粉捞起之后可以明确看到同等时间下，螺霸王的米粉明显更粗而且更硬，没有完全软塔塔的。而柳全的米粉比较细，也较螺霸王的松软很多。但是从分量上看，柳全的明显比螺霸王的更多。







紧接着先炒肉丝，不用放油，直接炒熟就行，备用。少量油炒胡萝卜丝，炒3分钟之后加入螺蛳粉自带配料，如酸笋，木耳，花生，豆皮等等，快翻炒之后，加入猪肉丝跟青菜，大火翻炒4分钟。









重头戏来了，加入提前煮好的米粉，大火翻炒。把汤料包跟醋包倒入，快速搅拌均匀，盖好锅盖大火焖2分钟。注意，前面的米粉不能煮太熟就因为焖煮会让米粉继续煮软煮透，如果掌握不好时间煮过了，焖煮收汁的时间相对减少，以防米粉变碎碎的。







最后加上一颗熟度刚好的鸡蛋，真的是堪称完美。这种卖相跟味道让我想起高中偷跑出校，特地跑去街边小车吃炒米粉，配菜丰富而且味道非常好。但是提醒一句，如果口味清淡人士建议汤料包不要全放，会有点咸。表妹是辣油包都没放，因为吃不了辣。但如果你是重口味人士，那就全放吧，尽情的作吧，肯定好吃死你。





同样对比柳全的，因为酱料包自带辣味，而且咸味较重，口味偏淡的只放了半包就完全足够了。


总结：柳全分量比螺霸王的多，但是从炒粉口感上更喜欢螺霸王这种粗一点，爽口一点的。柳全的酱料包自带辣味，少辣爱好者可以不用加辣包直接满足了，螺霸王汤料包是不辣配方。





最后感谢看到这里的你，这是完全不用动脑，更不用想调料配方，就可以轻松做出街边美食。我知道螺蛳粉大家都很爱吃，也很有经验。不是说爆炒这种做法是最好的，但是对我来说它是惊艳的，同时又给我带来一些过去回忆的味道。如果你也像我一样在国内读书或者跟小伙伴宵夜组队觅食的，应该会爱上这种久违的炉灶味。