Bake big whelk with bright furnace
Material:
1 alive big whelk about 1500 gram), 2 sweet orange, 50 gram cooked ham , 5 gram shallot, 5 gram ginger, 100 gram bree, 15 gram Shao wine, proper sauce , cayenne and monosodium glutamate.
Doing method:
Clean alive whelk (keep hull), upright straight, fill ginger, shallot, cayenne, Shao wine, sauce, monosodium glutamate and bree at its mouth, after about hald an hour, put whelk on char furnace, barbecue with medium fire, when baking add bree from mouth gradually, and turning whelk body a little, about 40 minutes to cooked.
Take out whelk meat, cut off hard meat of head and intestines, cut into slice about 2 mm slide declining, meat slice and end lay into a shape of snail , put in one side of tray, other side with sweet orange piece and ham piece. One mustard catsup and plum powder catsup.
Characteristics:
Whelk baked with bright furnace, method unique, meat crisp and sweet.
|
