Fried snails say there are parasites, how to do it well?

Snails are not cooked, there are parasites, so they must be cooked. If the snail is fried, it will be fine if it is fully cooked. You can kill parasites in snails and eat them safely, but you must not eat them before they are fully cooked, which is bad for your health.

In my home, the weather is warm, so my father and I go to the ditch to touch the bucket. There are many weeds on it, and you can touch a big barrel in a moment. Snails Our family likes to shell and stir-fry in hot and sour. Let's talk about my family's practice first:

1. Take the snail home and wash it first, then soak it in water for two days to spit sand. After the snails spit clean water, clean them one by one with a brush. Then pinch off the snail's ass with pliers to suck out the meat inside.

2. Prepare sour pepper, bean paste, onion, ginger and garlic, pour oil into the pot, and pour these ingredients into the pot to stir fry. Stir-fry the snail, add cooking wine, soy sauce, oil consumption, salt and thirteen spices, stir-fry the snail quickly, stir for a while, add water and cook it thoroughly.

After the snail is cooked, it usually takes 20 minutes to cook, and the soup does not need to be dried. It is better to have soup.

Hot and sour fried snails are ready. Every time I cook at home, my family will take the snail and suck it directly without toothpicks. The mouth is spicy, and the more you eat, the more enjoyable it is.

I hope you like my answer!

Ingredients: salt, essence, sugar, oyster sauce, seafood sauce, black bean sauce and Chili sauce Ingredients: green and red pepper rings, garlic, perilla and millet pepper.

1, the ground is not water first, remember to put some salt in the water.

2, burn the red pot, stir fry the oil under the head, followed by the snail.

3, put the ingredients down and fry until cooked, put the powder and stir fry and put the tail oil on the plate!

There are too many parasites. I share a clean and safe diet. Clean up the snail, soak it in 2 Jin of white wine for half an hour, then pour it out, light a fire in half a bowl of white wine, let the white wine dry, and you will be relieved when cooking.

Several practices of snail sharing:

Spicy fried snail

material

500 grams of snails; Five dried red peppers; Ten prickly ash; One octagonal; Appropriate amount of oil Chili powder (or Laoganma Chili sauce); Appropriate amount of onions; Ginger amount

working methods

After buying the snail, keep it in clear water for two days, cut off the bottom with scissors, wash it, keep it in clear water for half a day, take it out and drain it.

Take a pot, heat it, add oil, add star anise, pepper and dried red pepper, and stir-fry it with low fire to make it fragrant.

Add onion and ginger, stir-fry until fragrant, add snail and stir-fry for one minute, cook cooking wine and stir well.

Add a small amount of soy sauce and soy sauce, and a proper amount of salt, continue to stir-fry until the water in the pot will dry, and season the chicken essence.

Turn off the heat, sprinkle with oil Chili powder and mix well.

Sauced snail

material

Snail; Shred ginger; Garlic powder; Homemade pickled peppers; Old pumping; Bean paste; refined sugar

working methods

Stir-fry shredded ginger, minced garlic and homemade pickled peppers until fragrant.

Xiatianluo

Turn it over once or twice, and then hurry to get the soy sauce, otherwise it won't taste good. Add half a spoonful of bean paste and a little sugar to make it fresh and tender.

It's cooked when you see the screw sucker fall off. It's ready to be loaded

Saute snails

material

Snail 5 Jin

working methods

Preparation materials, green pepper, red pepper, dried pepper, pepper and aniseed.

Stir-fry in the oil pan for fragrance.

Add aniseed, fragrant leaves, ginger slices and shredded onion.

Add snail and soy sauce, stir fry. The snail has been soaked for a long time. Pour a few drops of sesame oil in it to make the sand spit out. )

Stir-fry and serve.

Snail duck feet pot

material

Snail 1 kg; Proper amount of sour bamboo shoots; Perilla 2 Liang; Refers to 2 peppers; Ten dried peppers; Duck feet with skin15; Fake meat 1 two; 6 cloves of garlic; Ginger quantity

working methods

Wash duck feet with skin, drain, and fry in a warm oil pan.

Deep-fry duck feet until they foam. Watch out for oil spills. Cover the pan and fry over low heat.

After the duck feet are fried, put them on a plate for use.

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Garlic, Jiang Mo and sweet pepper.

Add snail and stir-fry for three minutes, then add duck feet, perilla, chicken gizzard-membrane, add braised soy sauce and salt to taste, and stir-fry for five minutes.

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Add dried Chili and snail soup, cook for 40 minutes, and then take out the pot.

Snail stuffing: three important details of making snail stuffing!

material

600 grams of snails; 200 grams of minced pork; Appropriate amount of onions; Appropriate amount of ginger; Sugar15g; 45 ml of soy sauce; A little spiced powder; 20 ml of sesame oil; A little salt; Onion Jiang Shui 45 ml; A little yellow wine; 1 egg; Starch 30g

working methods

Make meat stuffing. Add salt to minced meat, add onion and Jiang Shui in several times and mix well, then add sugar, soy sauce, yellow wine and egg liquid, stir in the same direction and add starch and mix well;

Blanch the snail in boiling water and take it out after it breaks. Cut off the tail to take out the snail meat, and the intestines can also be removed; Cleaning snail meat, chopping, and mixing into minced meat;

Add onion and ginger in onion and ginger water into snail shells and boil them in cold water to remove fishy smell;

When the snail shell is cooled to a lukewarm temperature, fill the snail shell with meat. Stir-fry lard, minced chives and Jiang Mo in an oil pan, add snail, add soy sauce, sugar and water, cover and cook for 10 minute;

Adjust the fire to collect the juice, add spiced powder and sesame oil to taste, sprinkle with chopped green onion and serve.

Spicy fried snail

material

Snail1000g; 10 garlic cloves; One onion; A piece of ginger; Appropriate amount of liquor; Appropriate amount of sugar; Moderate fuel consumption; Cut off a lot of dried peppers.

working methods

Add salt to the bought snail and let it spit out all the sand. Give it a quick brush and smash its tail off. Convenient and delicious.

Add pepper, onion, ginger, garlic and dried pepper into the oil pan. Stir-fry and add 2 tablespoons Sichuan bean paste.

Stir-fry the snail, then add the right amount of water and white wine.

After the juice is collected. Add fuel consumption, a spoonful of sugar and scallion, and bring to the pot.

Snail stewed chicken soup.

material

Snail; Chicken; Dangshen; Jujube; Longan; Mushrooms; Lycium barbarum; Ginger; Cooking wine; Salt; monosodium glutamate

working methods

After three days of hydroponics, the snails that spit out sediment were clipped off with pliers and cleaned with a brush.

Pour chicken into a hot oil pan, mash ginger and stir fry together, add cooking wine, add salt and stir fry for two minutes, then pour into a casserole, add snail and various materials, add appropriate amount of water, and finally add Lycium barbarum for half an hour. Chicken is fried and then cooked in soup, which will be much more fragrant.

After the fire boils, simmer for two hours. Turn off the fire after ten minutes, then open the lid and put salt, and you can drink delicious soup with monosodium glutamate.

Fried snail

material

A little pepper; 500 grams of snails; Appropriate amount of millet pepper, ginger and garlic; Cooking wine; Original pumping; Sugar and vinegar

working methods

Put oil in the pan, boil the garlic and pepper, and stir-fry until fragrant. Add snails and stir fry.

Stir-fry cooking wine with salt, add millet pepper and stir-fry ginger and garlic vinegar.

Add sugar and vinegar while frying, stir-fry for a while, stir-fry leeks for a while, and take out the pot.

!

Snail duck feet pot

material

Ingredients: duck feet 30 snails 2 kg; Some sour bamboo shoots, taro and potatoes; Ingredients:; Cinnamon 65438 2-3 small pieces +0-2 pieces; Star anise, a handful of pepper; 3-5 pieces of fragrant leaves and 3-4 pieces of dried tangerine peel; 10- 15 dried pepper and one tsaoko; Some fennel; Three spoonfuls of perilla bean paste; 3 small pieces of red oil fermented bean curd, minced ginger and garlic; Oyster oil cooking wine with appropriate amount of sugar and salt.

working methods

Deep-fry duck feet at high temperature and take them out for later use.

Shred taro and potatoes and stir-fry for later use.

Cut the sour bamboo shoots into sections and prepare dry water with low fire.

Other spices except capsicum are soaked in warm water for 20 minutes.

Pour oil into the pot, stir-fry the sour bamboo shoots and peppers in the pot, and remove them for later use.

Pour oil into the pot, stir-fry the snails in the pot, add cooking wine and salt, and add more salt (screws are hard to taste). Stir-fry and serve for later use.

The spices are filtered with gauze, leaving fennel, pepper and fragrant leaves, and the rest of the spices are taken out.

Tie the gauze filled with spices tightly and make a spice bag.

Stir-fry minced ginger and garlic in oil, then add dried tangerine peel, galangal, star anise, tsaoko and cinnamon and stir-fry until fragrant.

Add 3 tablespoons of bean paste and stir-fry red oil.

Stir-fry the red oil, add the previously fried sour bamboo shoots and snails, add a little perilla and stir-fry, then pour in some water, and cook for 20 minutes before serving.

Put the duck feet into the pot, add a little oyster sauce and dried red beans, stir fry together, and then pour some boiling water 15 minutes.

Take a large soup pot, add the fried snails and duck feet, add salt, sugar and seasoning package, and add plenty of water until the water does not reach the duck feet. After the fire boils, turn to low heat 1 hour, add perilla and cook for another half an hour.

Put potatoes and taro in the pot 10 minutes, and then take out the pot. Potatoes and taro can also be kept. Take it out of the pot.

sabot

unstable

Woniu banleng wonton

material

Wonton12; A tablespoon of sesame paste; Take a spoonful of raw food; Half a spoonful of soy sauce; A spoonful of vinegar; Appropriate amount of Chili oil; Appropriate amount of cooked white sesame seeds; Appropriate amount of onion; 50 ml of cold boiled water

working methods

Preparation of ingredients: in a small bowl, mix one tablespoon of sesame paste, one tablespoon of soy sauce, half a tablespoon of soy sauce, one tablespoon of vinegar and 50 ml of cold boiled water for later use. The soup spoon can be the largest one in the baking spoon, that is, 15 ml. The amount of cold boiled water is flexible. You can add less first, then add it after stirring, so as not to add too much dilution.

If you make breakfast in summer, you can put the prepared sauce in the refrigerator one night in advance.

When you cook wonton, you can put cold water two or three times in the middle, and it will be cooked in about 2-3 minutes. You can cook it in cold water after cooking.

Wonton topped with prepared sauce, Chili oil, sesame seeds and shallots, perfect!

Snail wine

material

500 grams of snails; 200 grams of minced pork; 3...4 soaked mushrooms; Ingredients: perilla, mint, chopped green onion, ginger, wine, pepper, garlic, pepper (you don't need a little pepper if you don't like spicy food); Seasoning 1: salt, sugar, peanut oil, soy sauce, chicken essence and a little starch; Seasoning 2: water starch, sesame oil and a little Chili oil.

working methods

After buying snails, keep them clean and brush their shells clean.

Put a little water in the pot, put the snail in the pot, boil it for 3-4 minutes, take out the snail, shower it with cold water, pick out the snail meat with a toothpick (just remove the head and tail of the snail meat), rinse the snail shell and save it.

Clean snail meat, drain and chop. Chop mushrooms, perilla and chopped green onion, and ginger. Mix these things with minced meat, add seasoning 1 and stir, and the stuffed heart is ready!

Put the stuffed heart into the snail shell, try to put it in with chopsticks and brew it all!

Put more oil in the hot pot, stir-fry garlic, pepper, ginger and pepper, add snail and stir-fry for one minute, then add cooking wine and stir-fry, then add salt, sugar, soy sauce, oyster sauce, perilla, mint and a little water, cover and cook for 10 minute, and finally add starch thicken, sprinkle chopped green onion and drizzle with sesame oil.

Woniuguo

material

Bone soup; Snail; Day lily; Ginger, garlic, pepper, star anise and perilla leaves; How many shrimps?

working methods

After snail treatment, blanch it with boiling water.

When the oil pan is hot, add ginger, garlic, pepper and star anise, add snail, stir fry for a while, then add bone soup and shrimp to boil.

Just pour in the day lily and cook it.

river snail

material

Snail; Pepper; Garlic; Ginger; Onions; Thick bean paste

working methods

Add cooking oil, ginger, garlic, bean paste and pepper, stir-fry a little, stir-fry snail for one minute, add appropriate amount of yellow wine and water until the soup is a little, sprinkle with scallions, and take out.

Snail chicken (spicy)

material

Snail 500 g; 500g tender chicken; Star anise, cinnamon, a little fragrant leaves; Fennel branch1; Half a root of coriander; Dried Chili, a little Hunan green pepper

working methods

Pick a snail: anything that sticks out is alive. Press its lid with your hand, and the lid will be alive if it can bounce again.

River snail spits mud: wash once, put salt and oil to make it spit mud, change water for 4-5 hours, about 3 times, and the water will be clean.

Wash snails: brush your teeth, cut the tail, boil the water, remove the cover, and rinse with clear water for later use.

Stir-fry snail in hot oil for 5 minutes, add pepper, cinnamon, star anise and fragrant leaves, stir-fry for 3 minutes, and cook in water for 3 minutes.

Stir-fry muscles in oil, slightly yellow and fragrant, add snails and fennel, cook for 5 minutes, take the pan, set the plate, and garnish with a little coriander!

Fried snail

material

Snail 2250 grams; Garlic; Six slices of ginger; Pepper 40; 5 octagons; 3 large fragrant leaves; 20 dried peppers; Two big onions; 4 teaspoons fennel; 4-6 pieces of Radix Angelicae Dahuricae; Cinnamon 1 tablet; One orange peel; A spoonful of cumin; Old rock sugar10g; 5 tablespoons of Haitian soy sauce; 30 grams of Weidamei soy sauce; Hongxing Erguotou (56 degrees)10g; 50-60g of salt; Boiled water150g

working methods

Buy clean snail, wash it with clear water for 2-3 times, and soak it in clear water for 36 hours (drop a few drops of sesame oil in the water soaked in snail, and wash snail twice every 12 hours).

Before frying the snail, you need to soak it in water (to remove the muddy smell)

Step: 1 Put the washed snail into the pot and add cold water until the snail is completely submerged. 2. Heat until the water boils, and then take out the pot. Pour snails into the filter basket, and then rinse them twice with tap water. 3. Pour into the basket and drain for later use.

Prepare all auxiliary materials.

stir-fry

When the pan is hot, pour in sunflower seed oil, stir-fry the pepper and dried chili (crushed) until fragrant, then add onion, ginger, aniseed, fennel, cinnamon, ... soy sauce, white wine, rock sugar ... and stir-fry the snail, then add boiling water (to avoid pasting the pan) and cover the pan about 10.

Stir-fry until 12 minutes, add cumin and garlic slices!

The whole process of frying snails takes about 20 minutes!

Turn off the fire and cover the pot to taste! Stir-fried snails are finished!

Stir-fried snail with perilla

material

Snail 1 kg; 200 grams of perilla; 6 peppers; Garlic 10 petal; Ginger 10 tablets; Proper amount of soy sauce

working methods

Soak the snail in salt water for one hour, rinse it with clear water, and cut off the tail with pliers.

Chop pepper, ginger and garlic, add pepper, ginger and garlic and soy sauce into snail by hand, and marinate for half an hour.

Heat the oil in the pan, stir-fry the pickled snail for two minutes, add the perilla, stir-fry for five to eight minutes, and serve.

Stir-fried spicy snail

material

Snail 1 kg; Half a spoonful of salt; A spoonful of monosodium glutamate; 2-3 teaspoons of sugar; One and a half onions; 2 slices of ginger; 3 cloves of garlic; 2 pieces of fragrant leaves; 5 dried peppers (according to personal taste; Cooking wine (white wine is also good) 1 spoon (drink soup spoon; 2 tablespoons delicious (drink soup spoon; 1 tbsp oyster sauce (tablespoon; Cooking oil 1 small bowl

working methods

Heat the oil, add onion, ginger, garlic, pepper and fragrant leaves, add snail and stir-fry for two or three minutes, then add cooking wine, soy sauce and oyster sauce in turn, add salt, monosodium glutamate and white sugar, stir-fry until boiling.

Hello, the snail said there were parasites. How to make them delicious? Let me answer your question.

Snails are very familiar food to us. It has a hard shell. The meat made by snails is delicious. Many friends like it very much, but many people are worried that there are parasites in it. What shall we do? Let's have a look!

Snails have a large number of parasites, which have not been disinfected or cooked at high temperature. How to do them well? The following three steps operate to drive away parasites and make delicious snails.

The first step is to soak the bought snails in clear water for a few days, so that the snails can fully spit out the dirty things.

Second, there are many ways to make snails. Today, I introduce a spicy snail's practice, which is to prepare onion, ginger slices, dried peppers, pepper granules, snail 1 kg, 50 grams of Pixian bean paste, 20 grams of soy sauce, 20 grams of oyster sauce, 0/0 grams of sugar/kloc-0, 5 grams of chicken essence, a little white pepper and a proper amount of high-alcohol liquor.

Step 3, add ginger slices, garlic slices and pepper granules, stir-fry until fragrant, add Pixian bean paste, stir-fry until fragrant, add snail, stir-fry evenly, add soy sauce, oyster sauce, white sugar, chicken essence and pepper to taste with high-alcohol liquor, add clear water, boil without snail fire, turn down the fire until the soup is thick, and take it out.

Many places like eating snails. Snails themselves don't have much meat, and most people like the feeling of taking a sip. There is still snail powder, so there are not a few people who eat snails. As for parasites, there are many fish and shrimp. Personally, it can be avoided as long as it is handled in place and thoroughly. Let me tell you how to dry the snail.

Prepare three star anises, two pieces of cinnamon, a handful of dried peppers, a proper amount of minced onion and ginger, and two spoonfuls of Pixian watercress.

1. First of all, buy snails and put them in clear water to spit mud for at least a week, so that the dirt and mucus in snail meat will be completely clean, and change the water every day.

2. Wash thoroughly after spitting, rub while washing, and brush some dirty ones with a brush. I personally washed it at least 10 times.

3. After washing, start to cut your ass, and cut your ass a little harder, so it's easier to taste, and you can also cut off the dirty things hidden behind. I cut off the back three lines.

3. After cutting, wash it three times and wash off all the broken shells.

4. After washing, put the water into the pot.

5 After taking it out, continue to clean it, and the floating foam on it will be clear after 3 times.

6. Now start frying in the oil pan. Put a little more oil, onion, ginger, star anise, cinnamon and dried Chili in the pot. After frying, stir-fry Pixian watercress into red oil and then add the snail.

7. After the snail is fried thoroughly, add salt, a little soy sauce, remove the fishy smell of cooking wine, add water and start cooking for 40 minutes. When the water is dry, you can sprinkle coriander out of the pot, which is especially delicious. In this way, all parasites were eliminated.

The classic practice of snails is to put snails in clear water for three to five days, let them spit out sediment, wash them repeatedly, and cut off the tail of snails with pliers. Prepare an iron pot, a piece of ginger, a few garlic, a few millet peppers, a handful of shallots, a little Chili noodles, two aniseed, a bottle of beer, a handful of perilla, salt and soy sauce.

Put more oil in the pot, stir-fry the ginger and garlic in the pot, add the water vapor of the snail star anise and the fried liver snail, then add the pepper noodles and millet pepper, stir-fry the red oil, then add the beer, add salt, soy sauce and seasoning, simmer for about 10 minute, add the shallots and perilla, and cook for one minute.

A simple and delicious snail is ready.

[Yi tooth] [Yi tooth] [Yi tooth] When it comes to fried snails, my mouth is watering. After all, I like eating best since I was a child. When I was a child, I often went to the pond to touch snails just to satisfy my appetite.

[Shy] [Shy] [Shy] Now that I'm grown up, I often go to food stalls to eat. Are there snowflakes? Drinking beer together is very emotional.

[Blink of light] [Blink of light] [Blink of light] Here comes the point. Stir-fried snails are naturally fried. The next day, soak the snails first, then remove the tail with pliers, mainly to enhance the flavor when frying, and then fry them in a hot pot, adding seasoning, pepper, spiced powder and the like. That delicious food makes my mouth water [tears] [tears] [tears].

This is a video I made, I hope I can answer it! sterilize sth at high temperature

Thank you for inviting me to answer this question: fried snails all say there are parasites, how to do it well!

River snails grow in ponds or mud plants at the bottom of rivers in rural areas and feed on phytoplankton, moss or humus or microorganisms in mud. River snails often carry parasites or microorganisms. When I was a child, I went to the fields to pick up snails. Wipe off the moss attached to the snail shell first, then put it in a basin and raise it for 2 to 3 days, changing water in the middle.

Prepare the materials to be used before frying: snail, cooking oil, soy sauce, ginger, pepper and perilla. Practice: 1, cut off the tail tip of the snail, the seasoning can enter the shell of the snail when frying, and the snail meat is easily sucked out when sucking the snail. Then rinse it twice with water and filter out the broken slag. Slice ginger and pepper.

2 Add cooking oil to the wok, heat it and add ginger and soy sauce. Stir-fry the soy sauce with a small torch to make a thick sauce. Using soy sauce instead of salt and soy sauce, the fried snails have a strong sauce flavor.

3. Put the pepper segments into the pot and stir well. Pour the snail and perilla into the wok and stir-fry it up and down several times with a spatula.

4. Pour the boiled water that hasn't been boiled with snails into the pot, simmer for 10 minutes, and then turn off the fire. Don't rush out the cooked snail, soak the snail in the soup in the pot for 2 hours before it tastes good. Before eating, heat the juice with high fire. A delicious fried snail is ready!

There may be many friends who don't know where perilla comes from. Perilla is a side dish similar to coriander. Specially used for frying Guangdong snails. If there is no perilla in any shop, it is definitely not authentic!

The above is personal practice! thank you