Main ingredients:
Whelk: 500g; Ginger: 1 piece; Garlic: 1 whole; Onion: half; Thai chili: 3 pieces; Garlic: appropriate amount; Ginger: appropriate amount; Mustard: appropriate amount; Thai sweet chili sauce: appropriate amount.
Auxiliary materials:
Soy sauce: 10ml; White vinegar: 20ml; Small chili: 100g; Salt: appropriate amount; Cooking wine: appropriate amount.
Taste: sour and spicy; Process: marinated; Time: half an hour; Difficulty: easy.
Detailed steps for cooking Chilled Spicy Whelk with Mustard
Prepare 500g of whelk, wash it, and use an iron brush to remove the secretion on the surface.
After cleaning, add water to the pot, add large pieces of ginger and flattened garlic, add two spoons of salt and boil, then cook the whelk and remove it.
After removing the whelk, put it in cold water to cool and set aside.
Chop the onion, Thai chili, ginger and garlic into small pieces and set aside.
Prepare a fresh-keeping box, pour in 20ml of white vinegar, 20ml of cooking wine, 10ml of soy sauce and 100g of small chili (mainly the juice inside), mix well, and add an appropriate amount of mustard to season according to personal taste.
Add two spoons of Thai sweet chili sauce and stir well, then add an appropriate amount of salt.
Pour the chopped spices into the sauce and mix well.
Pour the cooked whelk into the sauce, add an appropriate amount of water until it covers the whelk, taste it, and add salt if necessary.
Cover the fresh-keeping box and refrigerate it. When you want to eat it, you can add ice cubes to make the taste more rich and layered, spicy and cold, and refreshing. This preservation method can be refrigerated for 1-3 days and is a great snack and appetizer.
