How to keep the snails clean after buying them?

Method 1: First wash the surface with clean water, then put the snails in a basin with clean water, and then add a few drops of sesame oil (use vegetable oil if sesame oil is not available). When it smells the fragrance, it will put the snails in its stomach. Spit out the dirty things and change the water 1-2 times a day. It will be completely clean in one and a half to two days, so you can eat without worry. When frying, remember to cut off the tip of the tail and then wash it.

Method 2: Keep it in clean water for 1-2 days, throw a kitchen knife (preferably a little rusty) in it, change the water 1-2 times a day, and it will be very clean and ready to eat in two days.

Method 3: If you are in a hurry, after buying it, cut off the pointed tail, cover it with two drain baskets, and shake it vigorously up and down (or turn it like sifting rice) for 5-10 minutes , the mud and dirt inside and outside the snail are removed. This method ensures the umami flavor of the snails to the maximum extent, which is very delicious.

Method 4: Put the salad oil in the bucket of snails, which will spit out sand quickly. The reason is because the salad oil plays a lubricating role and can also starve the snails of oxygen and spit them out. Soon.

1. Wash snails

There is a folk method that has been around for a long time. First put the river snails and stone snails into a basin filled with clean water, and then insert non-stainless steel iron tools such as kitchen knives and spatulas into the pile of snails. The next day, you can find that these iron tools are covered with snails. Not only is there a layer of mud spitted out by the snails on the bottom of the basin, but the mother snail also gives birth to many snail babies. If the snails are cleaned and treated again, the snails will continue to vomit mud and lay eggs. In this way, the snail's belly will be much cleaner.

2. Clamp the screw tail

Here, I would like to introduce to you a home-made snail cutting tool. It is very simple: use a strong wooden board of 260mm×80mm and nail a piece of 1 , 5mm thick square iron plate, one end of the iron plate is 280mm high, drill three holes of 18, 16, and 14mm respectively, and the other end is 80mm fixed on the wooden board, then the screw tail can be put in according to the size of the screw body In the hole, the tip of the screw tail protrudes. Use your hand to lift the knife and drop it. Convenient, fast and quickly, you can "get it done" by weighing several kilograms of snails.

3. Fried snails

A. Seasonings: minced garlic, sour bamboo shoots, tempeh, perilla leaves, chili oil, oil, salt, cooking wine (a small amount), green onions, ginger, Red chili pepper, green chili pepper, small red chili padi.

B. Preparation method: Heat a dry pan over high heat, add oil (about two tablespoons. The oil must be generous, and they will be shiny when served). When it is 80% hot, add minced garlic and sour. Saute bamboo shoots, tempeh, green onions, ginger, red pepper, green pepper, and small red chili padi until fragrant, then add washed and drained snails and stir-fry for 5 minutes (stir constantly during this time), then add chili oil, Stir-fry the perilla leaves, salt, and cooking wine for 5 minutes before serving.

Here we use sour bamboo shoots to stir-fry snails. Stir-fry the snails and pickled bamboo shoots together, then add homemade chili oil, which is the most delicious.

How to eat snails: You need to be a little skillful and not elegant at all. Use your index finger and thumb to put the tail of the snail into your mouth, suck out the juice first, and then suck the snail tail meat. Pull hard, this is called "play hard to get", then turn the snail body over, put the head into your lips and suck hard, the whole snail meat will be thrown into the mouth, savor it carefully, the role of the taste buds will be fully exerted, it is delicious, The sweet fragrance makes people feel like they can't get enough of it. The family sat around and tasted it, and everyone made a "sizzling" sound, which is commonly known as "kissing." It's like playing a unique symphony, and the wonderful fun is endlessly memorable.

Perilla (the leaves of a purple plant have a special fragrance. We used to grow them in vegetable fields as spices. I think it has a good effect on removing fishy smell)

The most important thing is to control the heat. If the heat is not enough, the snail meat will be undercooked and tasteless; if the heat is too high, the snail meat will be difficult to suck out

How to stir-fry snails

Be sure to use a basin of clean water to buy the snails After raising for two days, put a few drops of soybean oil in the basin, cut off the tip and tail of the snail shell or remove the snail cover. This will not only make it easier to slurp out the snail meat when eating, but also help the flavor penetrate into the cooking process.

Materials: snails, perilla leaves, sand tea sauce, minced garlic, tempeh and other small amounts.

Method:

1. Heat a red wok, add oil, pour minced garlic, perilla leaves, sand tea sauce, tempeh, etc. into the wok and sauté until fragrant.

2. Add the snails and stir-fry continuously, splash in boiling water, season with refined salt, and stir-fry until cooked. 3. Thicken the gravy, add tail oil, sesame oil and mix evenly on a plate.

2. Ingredients:

Snails----cut off the tail, wash and set aside

Ginger, garlic----slice

White scallions----cut into sections

Red pepper, dried chili pepper----cut into appropriate sizes

Star anise----one piece

Purple Perilla leaves - appropriate amount

Salad oil, salt, soy sauce, chicken crystals, rice wine, balsamic vinegar, appropriate amount of sugar

Method:

Heat the pot Finally, do not add oil. Go in and fry the snails first.

When the suckers of the snails fall off a lot, put them out in a bowl and set aside. You can add a little salt when frying. This is to prepare a dry pan. Wash the spare pot, heat it up, pour in an appropriate amount of salad oil, and then put down one star anise. When the star anise is fragrant, add chopped ginger, garlic, and dried chili and stir-fry for five or six times, then Add the chopped red pepper and white scallions, then sprinkle a little salt to smell the aroma and set aside. Next, pour an appropriate amount of salad oil into the pot, add the snails to the pot, and add the star anise from before. Rice wine, soy sauce and a small amount of water, then pour the fried peppers on top of the snails, do not move them, and simmer them with wine

When half of the water is reduced, add perilla leaves, chicken Crystals, a little sugar, and a little balsamic vinegar, stir-fry together, stir-fry for about ten times, and then you can smell the strong fragrance from the snails

Cantonese style tradition: Perilla Sauce Rice snails with tea sauce

Ingredients: small amounts of snails, perilla leaves, sand tea sauce, minced garlic, and tempeh.

Method: Heat the wok red, put oil in the wok, pour the minced garlic, perilla leaves, sand tea sauce, tempeh, etc. into the wok, stir-fry until fragrant, add the snails and stir-fry continuously, splash in Boil water, season with refined salt, stir-fry until cooked through, thicken the sauce, add tail oil, sesame oil and mix well and serve on a plate.

★Used in Western sauce: black pepper and black pepper snails

Materials: snails, black pepper juice, black bean, etc.

Method: Same as above, just add the commonly used Western food The black pepper juice adds the flavor of the snails.

★Guangxi flavor: Five-spice snails

Ingredients: snails, Sichuan peppercorns, fennel, pepper, sugar, vinegar, soy sauce, refined salt, rice wine, minced ginger, chopped green onion, minced garlic and a small amount.

Method:

1. Fry the garlic until golden and fragrant. Wash and chop the perilla and basil leaves.

2. Add oil to the wok, add Sichuan peppercorns, and stir up the aroma of fennel. Pour in the snails and stir-fry over high heat. After 2-3 minutes, sprinkle in sugar, salt, cook in vinegar, soy sauce, and add Stir-fry the minced ginger and garlic for a while, simmer for 15-20 minutes, and remove from the pot.

3. After serving, sprinkle with chopped green onion, MSG, and pepper to make it more delicious.

★Hunan recipe: Garlic and minced snails

Ingredients: snails, Hunan minced pepper sauce, minced ginger, chopped green onion, minced garlic, corn flour, sugar, salt, vinegar and a small amount.

Method: 1. Boil the snails with green onions and ginger in water, then dry them. 2. Stir-fry the garlic and chili sauce, add a small amount of corn flour, sugar, salt, vinegar, etc., then add the snails and cooking wine, stir-fry until cooked and thicken.

Picture: Perilla leaves and field snails are the best combination

Raw and fried field snails

After buying the field snails home, be sure to keep them in clean water for a day or two , causing it to spit out the silt from its internal organs. Before frying, the tail shell of the snail should be cracked open to ventilate the mouth and tail of the snail, so that when it is convenient to eat, the snail meat can be sucked out with one mouthful.

The cooking methods of snails are generally stir-frying and boiling. Tea-drinking restaurants mostly use the boiling method, with less seasoning and condiments, but because of the long steaming time, the tea is rich and juicy. Food stalls and households generally use raw stir-fry, and the method is the same: first add water to the snails, then add oil to the wok, add minced garlic, tempeh, shredded perilla leaves, and the flavor sauce you want, then add the snails and Shaoxing wine Wait for the seasonings, cover and simmer until cooked, thicken the sauce, and add tail oil to get the fresh and sweet flavor of the snail meat. You can adjust the taste yourself to make fried field snails with more flavors.

No matter what the flavor is, perilla leaves must be eaten when cooking raw snails. It has a special fragrance, which can quickly remove the fishy and muddy smell during the frying process, while retaining the meaty aroma. It is very suitable for cooking fish, snails, mussels, etc. Commonly used condiments for fried field snails include minced ginger, chopped green onion, minced garlic, etc.

Fried field snails

Ingredients: field snails

Preparation method: Raw materials: 2 pounds of field snails, a little ginger, two pieces of watercress, appropriate amount

Aniseed 1 bay leaf a little white wine

1. Wash the snails you bought, keep them in clean water, break up the dried chili peppers, put them into the water, and let the snails spit sand to their heart's content.

After a day of vomiting, wash the snails and set aside.

Put an appropriate amount of water in the pot, pour the snails into the pot, cut the ginger into large pieces, pat it, and put it in the pot. After the water boils, pour in an appropriate amount of white wine to remove the smell. Cook over medium heat for 20 minutes.

2. Remove the snails and drain the water.

3. Pour an appropriate amount of oil into the pot. When it is 30% or 40% hot, add the watercress and ginger and stir-fry.

4. After frying until fragrant, add the snails and continue stir-frying.

5. Add an appropriate amount of water to cover the snails. Add aniseed, bay leaves, salt, cover the pot and continue cooking until the water dries up. Remove from pot and plate.

Notes:

1. Soak the snails in water. If the snails float, they are already dead.

2. After frying the snails, the small piece on the mouth of the snail that easily falls off is fresh. If it sticks to the snail meat and cannot be separated, it means that the snail is already dead before frying. No. Fresh.

3. It is best to use peppers instead of salt, because if the amount of salt is not controlled well, the lively snails will turn into little corpses.

4. If the shell of the snail is dirty, such as moss or something, you can use steel wool to scrub it clean.

5. In order to ensure food safety, the cooking time must be long enough.

Guilin Fried Field Snails

Main Ingredients: Field Snails

Accessories: Pork Bones, Sour Chili Peppers, Purple Leaves

Seasonings: Soy Sauce, Broth , sugar, green onion, ginger, garlic, aniseed, salt, fermented bean curd, chicken essence, water starch

Method:

1. Wash the snails, put them in a pot and light the fire, add the broth , pork bones, snails, green onions, ginger, aniseed, purple leaves, sugar and simmer for 2 hours;

2. Set the pot on fire, pour in the oil, wait until the oil is hot, pour in the sour chili, fermented bean curd, and snails and stir Stir-fry and add stock, salt and chicken essence.

Features: hot and sour delicious

Fried field snails

Ingredients: 750 grams of live field snails

Seasoning: 10 grams of refined salt, 25 grams of soy sauce , 30 grams of rice wine, 4 grams of pepper, 5 grams each of onion and ginger, a little vinegar, 20 grams of oil, 20 grams of white wine

Method:

(1) Wash the Place the snails in a basin, add white wine and stir to remove the fishy smell and loosen the snail meat to prevent the snail meat from losing its tenderness due to rapid heating and contraction after being put into the pot.

(2) Put the pot on the fire, pour in oil to heat, add the snails and fry until the lid on the mouth of the snails falls off, add rice wine, green onions, minced ginger, refined salt, soy sauce, vinegar, and then add Add appropriate amount of water, simmer for about 20 minutes, sprinkle with pepper, stir well and serve.

Fried field snails

Ingredients]

500 grams of field snails, 35 grams of tofu (or seafood sauce, Zhuhou sauce), 15 grams of garlic, 5-5 grams of refined salt 8 grams, 3 grams of fresh perilla leaves, 25 grams of vegetable oil.

[Production]

1. Soak the snails in a basin and soak them in clean water for three days. Change the water two or three times a day. Finally, clean the snails and chop off the stems. ; Pound the tempeh, garlic, and perilla leaves together into puree.

2. Heat a wok over high heat, add 5 grams of oil, add tempeh, garlic, and perilla paste, stir-fry until fragrant, and serve.

3. Wash the wok, heat it up over high heat, add 20 grams of oil, pour in the snails, then mix the refined salt with water, pour it into the pot and stir evenly, cover it for about 3 minutes, and add the tempeh. , garlic, and basil paste, stir-fry once, then cover for about 3 minutes, and stir-fry again until cooked.

[Features]

The snail juice is fragrant with black soy sauce, and the snail meat is soft and delicious.

If you like spicy food, you can add a little chili pepper for a better taste

Stir-fried snails

Ingredients:

Snails, perilla leaves, sand tea sauce, minced garlic, and tempeh Wait for a small amount,

1. Heat a red wok, add oil, pour minced garlic, perilla leaves, sand tea sauce, tempeh, etc. into the wok and sauté until fragrant.

2. Add the snails and stir-fry continuously, splash in boiling water, season with refined salt, and stir-fry until cooked.

3. Thicken the gravy, add tail oil and sesame oil, mix well and serve on a plate.

Recipe for delicious fried field snails: 1 pound of field snails, 1.5 tablespoons of oyster sauce, 1-2 green vegetables, 4 slices of ginger, 3 garlic, 1 green onion, and 1 pepper.

Seasoning:

1 tsp wine, 1 tsp sugar, 1/3 tsp sesame oil, 1/3 tsp salt.

How to make fried field snails:

1. Clip off the tail end of the field snails, wash them, soak them in clean water and spit out the sediment. Add a little salt and a small amount of sesame oil to the clean water to help them spit out the mud. Clean the sediment;

2. Change the water once or twice, wait for about 1 day, then wash and drain the water;

3. Cut the green onions into 3cm long sections. Slice ginger and pepper, remove old stems from green vegetables, wash and set aside;

4. Add 2 tablespoons of oil to the pot, saute ginger slices, garlic, and pepper until fragrant, add snails and stir-fry;

5. Pour in oyster sauce, add seasonings, stir-fry green onions and vegetables.

Extended information

Wash with salt and pour it into a basin filled with water. Pour some oil into the water. The oil will float on the water and seal the oxygen. The snail will spit out sand

Extended information

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