Boiled snails with lemon leaves, ginger, lemongrass
Among the top hot snails for the cold autumn day, boiled snails with lemon leaves, ginger, lemongrass are always considered a “national soul”. A bowl of boiled snail is smoky, fragrant with the smell of lemon leaves, ginger, lemongrass that makes anyone look warm.
Jackfruit snails or boiled stone snails have just come, the meat retains the natural sweet and crispy. The soul of the dish lies in the bowl of dipping sauce, blending enough sour, spicy, salty, sweet, ginger, lemongrass, garlic, chili.
Among the top hot snails for the cold autumn day, boiled snails with lemon leaves, ginger, lemongrass are always considered a “national soul”.
The animal of sitting in each snail, sipping a clear, hot broth and feeling the spicy spicy spread in the mouth in the middle of the autumn weather is unforgettable. Eating and chatting with friends, all creating a cozy atmosphere and memorable moments of Hanoi autumn.
Stir -fried snail tamarind – cHua sweet and sweet
In the cold autumn days, stir -fried snails are always a dish that captivates diners at first sight. The glossy reddish brown color of the snail and the fresh green of herbs, all displayed in a hot crock, exudes an irresistible appeal. The passionate aroma of sour tamarind and spices spread, making anyone who smell through also want to enjoy right away.
In the cold autumn days, stir -fried snails are always a dish that captivates diners at first sight.
Sweet crispy snail meat combined with the rich sweet and sour taste of tamarind creates a perfect blend. Add a bit of spicy from chili, salty from fish sauce and gently greasy, all creating a unique and unforgettable flavor.
Stir -fried snail with garlic butter
Stir -fried snail with garlic butter always conquers diners from eye -catching appearance. The snails are stir -fried evenly, covered with butter butter melted. On the surface sprinkled Crispy yellow garlic and green coriander creates a fascinating color. The sweet aroma of butter mixed with the smell of fried garlic radiating, making anyone passing by must also crave.
This dish is eaten to be crispy to dot with the greasy garlic butter, the right standard is “delicious”.
Sweet snail meat, absorbing spices, blended with the greasy taste of butter, crispy aroma of non -garlic, mild spicy from salt and chili and green pepper. All create a perfect balance, both rich and attractive, making the dish a difficult choice to ignore.
Sitting in a chilly air and enjoying a plate of hot garlic butter, there is nothing more wonderful. In particular, this dish ate bread Baked crispy to dot with the greasy garlic butter is correct “Delicious”. A simple combination but a warm and satisfied feeling to each piece.
Green pepper snail
Green pepper snail is a simple and “heated” dish in cold days. The snails are steamed Maintain natural colors, dotted with lush green pepper. The dish is displayed in traditional crockery bowls, spreading the spicy aroma of green pepper and the smell of spices, enough to make diners feel uneasy.
For those who love the strong spicy and like to explore the new flavor, this is definitely a dish not to be missed.
Sweet crispy snail meat, absorbing the spicy taste typical of green pepper brings an interesting numbness on the tip of the tongue. Different from the spicy of the tongue of chili, green pepper brings a deep, warm and rich spicy taste, making the dish unique and unforgettable.
Enjoying green pepper snails in the autumn weather is a great experience. For those who love the strong spicy and like to explore the new flavor, this is definitely a dish not to be missed.
Snail stuffed with steamed ginger leaves
In the top hot snails for cold autumn day, Snail stuffed with steamed ginger leaves is considered as a delicate artwork. The large snails are filled with marinated minced meat, neatly arranged on the green ginger leaves and steamed. When displayed, the dish stands out with the pale pink stuffed meat, sprinkled with crispy yellow onions and fresh green herbs.
Enjoying steamed snails steamed with ginger leaves is a high quality culinary experience.
The taste of the dish is the perfect blend of the crispy sweetness of the snail, the richness of the stuffed meat and the cool aroma from ginger leaves. In the process of steaming, ginger leaves radiate softly, absorbed into each fiber, making the dish a very unique flavor, both familiar and new.
Enjoying steamed snails steamed with ginger leaves is a high quality culinary experience. Each piece of snail brings an interesting texture: the soft, sweet and crispy meat layer of the snail. The warm fragrance of spread ginger leaves brings a sense of relaxation, very suitable for autumn dinner gathered with the family.
Huyen Trang (T/H)
