How to fry snails to taste good?

With the change of temperature, the aroma of perilla is slowly released and then infiltrated into chicken soup. Against the backdrop of various condiments, it penetrates into snail meat through the gap between snail shells like a "heart tip". As a snack for enjoying the moon and chatting, this delicious snail is perfect. Calorific label: The calorie of this dish is 187 calories per person.

Materials:

800g snail, fresh perilla leaf 10, 4 cloves garlic, 4 slices ginger, shallot 1, 4 teaspoons rice wine (20ml), 2 tablespoons soy sauce and oil (30ml), red pepper and green pepper 1, salt 1 teaspoon (5g

Exercise:

1. Rinse the snail with clear water, drain the water, put it in a pot, add 400ml of normal-temperature chicken soup and let it stand 1 day, so that the snail can absorb the delicate flavor of the chicken soup.

2. Slice the garlic. Ginger is cut into filaments. Wash shallots and cut into 4 cm long pieces. Wash red and green peppers and cut them into diamond-shaped pieces for later use.

3. Clamp the tail tip of the snail with pliers to facilitate cooking.

4. Heat the oil in the pot with medium heat. When it's 50% hot (you can feel the heat rising when you put your palm on the wok), add garlic slices and shredded ginger and stir-fry until fragrant, then add snail, red pepper slices and green pepper slices and stir-fry for a while.

5. Put the rice wine, soy sauce, salt, fresh perilla leaves and the remaining 100ml chicken soup into the pot, bring it to a boil with strong fire, and then simmer for about 10 minutes.

6. Finally sprinkle with shallots and stir well.

Tips:

1. There are many sediments in snails. When standing with chicken soup at room temperature, a little sesame oil can be added to make snails pour out the sediment.

2. When cooking snails, be sure to heat them thoroughly, so that the fried snails are not only more delicious, but also more conducive to health.

3. You can also choose the snail unique to the south to cook this dish. Because it grows in a puddle in the mountains, there is less sediment in the snails and the taste is fresher.

Fried snail

Materials:

Raw material: snail 500g

Ingredients: garlic, ginger slices, small red pepper, lobster sauce, salt sugar and soy sauce.

Exercise:

1. Wash the snail first, cut off the tail with pliers and wash the internal organs.

2. After washing the snail with plenty of washing water, add salt to clean the sludge on the surface of the snail.

3. Cut ginger, garlic and small red pepper into powder for later use.

4, from the oil pan, put the ginger and garlic into the pot and saute.

5. Add the snail and stir fry, so that the fragrance of ginger and garlic can enter the snail.

6. Add lobster sauce and continue to stir fry for 2 minutes. Be sure to use a big fire to let the taste of ingredients enter the snail.

7. Add soy sauce, salt and sugar and continue to stir fry for 2 minutes.

8. Add 2 bowls of water and small red peppers and stew for 3 minutes until the water is dry.

Saute snails

Materials:

500g snail, about 8 perilla leaves, onion 1 root, 2 garlic, ginger 1 root, red pepper 1 root, green pepper 1 root, red finger pepper 1 root, 3 tbsp oil, 5g salt and 20ml cooking wine.

Exercise:

1, snails are soaked for two days, and water is changed two or three times a day. Finally, the snails are scrubbed and chopped, washed and drained.

2. Wash all the materials, chop ginger, onion and garlic, chop perilla leaves, and cut peppers into rings.

3. Heat the griddle, add oil to 80% heat, add minced garlic, chopped green onion, Jiang Mo and small red pepper, and stir-fry until fragrant.

4. Stir-fry the snails, add the wine and continue stirring for about 3 minutes (keep stirring during the period).

5. Add soy sauce, perilla leaves and green and red pepper rings and stir well.

6. If it is too dry, you can add a small amount of water to continue frying until the soup thickens.

Tips:

1. Perilla leaf is a kind of purple plant leaf with special fragrance. Vegetable fields in our village can be seen everywhere, and the fishy smell removal effect is very good, which is an indispensable seasoning for frying snails.

2. The key to stir-frying snails is to master the heat. If the heat is not enough, the snail meat will be tasteless if it is not cooked; The heat is too high for snail meat to be sucked out.

It is comparable to the fried snails in food stalls.

Materials:

2 kg of snail, 2-3 peppers, 5 cloves of garlic, a little perilla (according to personal preference), sugar, rice wine, soy sauce, oil and salt.

Exercise:

1 First of all, the snails you bought should be kept in clear water for at least one night so as not to stink so much.

2. Wash the snail, pour out the dirty water, stir with two or three spoonfuls of salt, then wash with clear water, and then clamp the bottom of the snail with pliers (about two threads).

3. Heat the pan, pour in the oil, add the pepper and garlic and stir-fry until fragrant, then pour in the clamped snail and continue to stir-fry.

4. Pour in soy sauce and sugar and continue to stir fry.

5, stir fry almost put rice wine and perilla, and put some water appropriately. When it's almost ready, put some salt properly.

6. Cook for about 15 to 20 minutes, otherwise the snail will get old.

Stir-fried snail meat with garlic and black beans

Materials:

Snail meat, garlic and lobster sauce, a little shredded ginger, a little cooking wine.

Exercise:

1. Snail meat should be washed with clear water several times, otherwise there will be sediment.

2. Heat the wok with oil, stir-fry shredded ginger and snail meat for a few times, pour in a little cooking wine, then add a proper amount of minced garlic and lobster sauce, stir well, and add gold to stir well.

Sauté ed snails in sauce

Materials:

Snails, dried peppers, onions, Jiang Mo, salt, lobster sauce, cooking wine.

Exercise:

1. Soak the snails several days in advance and wash them thoroughly for later use.

2. Put oil in a hot pan. When the oil is hot, saute shallots, Jiang Mo and red peppers.

3. Add cooking wine, add two spoonfuls of lobster sauce and stir-fry until fragrant.

4. Add the snail and stir fry 1 min.

5, add a little boiling water, cover and simmer for a while.

6. Continue to stir fry until the juice is collected.

Saute snails

Materials:

Main material: snail

Seasoning: garlic, sour bamboo shoots, lobster sauce, perilla leaves, Chili oil, oil, salt, cooking wine (a small amount), onion, ginger, red pepper, green pepper and red pepper.

Exercise:

1) Heat the dry pan fiercely and pour the oil (about two tablespoons. When serving, be sure to put oil generously, one by one.

2) Stir-fry minced garlic, sour bamboo shoots, fermented soybean, onion, ginger, red pepper, green pepper and little red finger pepper to 80% heat, and then stir-fry the washed and drained snail for 5 minutes (while stirring constantly).

3) Add Chili oil, perilla leaves, salt and cooking wine and stir-fry for 5 minutes.

Here, we fry snails with sour bamboo shoots. Stir-fried snails with sour bamboo shoots and homemade Chili oil are the most exciting.

Tips:

There is a long-standing folk method. First, put snails in a basin filled with clear water, and then insert non-stainless steel ironware such as kitchen knives and spatulas into the snail pile. The next day, you will find that these ironware are crawling with snails. Not only did the bottom of the basin sink with a layer of mud spit out by snails, but the mother snails also gave birth to many snails. If it is washed and treated repeatedly, the snail will continue to spit mud and give birth to children. So the snail's stomach is much cleaner.

* * Here, I would like to introduce a homemade snail knife, which is very simple: nail an arc-shaped iron plate with a thickness of 1.5mm, one end of which is 280mm high, and drill three holes of 18, 16 and 14mm respectively. Convenient, fast, and soon, a few pounds of snails will be "done".

How to eat snails: a little tricky, not elegant at all. Put the snail's tail in your mouth with your index finger and thumb. Suck out the juice first and suck it by the way. It's called playing hard to get. Then turn the snail around, put its head in your lips and suck hard, and the whole snail meat will be thrown into your mouth. Taste it carefully, and the role of taste buds will be fully exerted. Delicious. Delicious. The family sat around and tasted it, and everyone made a "zi zi" sound, commonly known as "kissing". Just like playing a unique symphony, the wonderful fun is unforgettable.