The delicious sauce to answer the question!

12 delicious sauce just made a flower snail, directly into the home page to watch the video on the da da

Then here, also to graphic answer ha:

Meat teeth elasticity wine overflowing with the ancient Vietnamese wine dipped in flower snails to come!

1, prepare the ingredients:

2, the snails cooked through

3, add 10 grams of wine

4, let cool and add the ingredients

5, stirring to taste

6, fish out, the taste of tender snails on the finished!

The snail in Guangdong is commonly known as "Dongfeng snail", "sea pig snail" and "Nanfeng snail". Its meat is delicious, crispy and refreshing, is the domestic and foreign markets in recent years is very best-selling high-quality seafood shellfish. The therapeutic value of the snail is very high, more food can nourish Yin and supplement the deficiency, supplement the deficiency, benefit the essence, moisten the lungs and kidneys, used for lung and kidney yin deficiency. It is suitable for the long illness or deficiency of the body or the deficiency of the tonic. Today, let's talk about the nutritious conch a cool and hot two delicious practices.

Chilled conch; chilled conch in the restaurant to eat is relatively expensive, high-end point of hundreds of, in fact, at home to do it is not complicated, the price is much cheaper, so what else to say it is certainly do-it-yourself, clean and affordable. Need to prepare the materials are: flower snails, cucumbers, green onions, garlic, soy sauce, mustard, parsley. First of all, the cucumber patted into sections, plus red pepper rings, garlic, ginger with a little salt first marinade, in the cucumber with soy sauce, squeezed on the mustard and stirred, and a large block of ice, put in the refrigerator chilled. At this time, boil a pot of water, add some ginger, pour the snails down to hot, hot and then poured into the ice water, 5, 6 minutes later, the filtered water snails poured into the cucumber side, put on the cilantro, delicious chilled snails on the good.

Spicy sauce popped snails: first we first prepare some bean paste, salt, snails, ginger, green onions, oil, old wine, sugar, garlic, water, soy sauce. When you are ready, you can start to do it. First of all, put the snails in salt water, so that they can spit out the sand. Onion, ginger and garlic diced spare, bean paste spare, pot in the amount of oil, the onion ginger and garlic burst incense. Put the bean sauce, stirred red oil, sauce is moist bubbling state, the pot under the snail stir fry for a few moments, the sauce evenly wrapped around the snail, put two tablespoons of cooking wine, a tablespoon of soy sauce, and then a teaspoon of sugar to refresh the freshness of the snail can be put a small bowl of water, a little cooking to make the snail absorbed the sauce, you can make the delicious spicy sauce popped snail out of the pot

snail this small seafood, often just white burned to eat a fresh taste. white burned to eat a fresh flavor.

But in Guangdong and Hong Kong, it will be cooked with spicy wine sauce, eat is spicy and flavorful very fast.

The practice of spicy wine sauce is very delicate, not only to use stock and spices to cook a soup base, but also to add spicy sauce, spicy oil and wine boiling.

In order to make the wine flavorful and layered, we also use three kinds of wine: Huadiao mellow, sake sweet, and Rose Dew Wine aromatic rhyme, enough to make your flower snail fresh and addictive!

by= Gourmet Terrace=

Difficulty: cut dun (Beginner) Time: 10-30 minutes

Main Ingredients

Flower conch 500g

Chicken broth 1 liters

Side Ingredients

Cinnamon 5 grams

5 slices of coriander

2 cloves of garlic

Dried chili pepper to taste

White pepper to taste

Guilin chili sauce 100g

Chili oil to taste

Huadiao wine 600 ml

Sake 200 ml

Salt to taste

Sugar to taste

Roselle to taste

Chopped green onion, ginger and garlic to taste

Sugar to taste

Sugar to taste

Sugar to taste

Sugar to taste

Sugar to taste

Sauce to taste

Steps

1. 500 grams of medium-sized snails, soaked in salt water in advance. Let it rest and spit out sand, wash and spare;

2. Boil water in a pot until it starts to bubble, put down the snails to scald for 3 minutes, fish out, lift the lid of the snail mouth, in order to taste;

3. 1 liters of chicken broth after boiling and turn down the heat, put down 5 grams of cinnamon, 5 slices of sesame leaves, 2 petals of garlic, the appropriate amount of dried chili peppers cut into sections and white pepper grains, cook for 10 minutes on a low heat to soak out the aroma, filter out the broth, that's the base of our spicy wine broth!

4. start a frying pan, under the onion, ginger and garlic, dried chili pepper, pepper, add 100 grams of Guilin chili sauce, chili oil and stir-fry, pour into the spicy wine soup base;

5. 600 ml of Huadiao wine and 200 ml of sake into a spicy wine sauce, add salt, sugar to taste and then boil, and then under the snails cook for three to five minutes, and then finally drizzle a little rosé to increase the aroma, can be.

When blanching snails, be careful not to boil the water. A little bubbling on the snail, to avoid the snail meat encountered boiling water rapid contraction, become too tough, not good bite.

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Directions:

1. Heat the pot and fry the snail meat, prepare a pot of hot water to cook the pasta, put it into the plate, put another pot of melted butter, put the garlic and fry it.

2. Add conch meat, white wine, let the alcohol evaporate, add cream and whipped cream, place on a plate, partially stuffed in the pasta, and drizzle the remaining white wine sauce around it.

Soy sauce snails

Main ingredients: two pounds of snails

Auxiliary ingredients: a green onion, a small piece of ginger, garlic, pepper, pepper, pepper, pepper, a spoonful of sugar, a spoonful of oyster sauce, a little wine, a little soy sauce, soy sauce, old soy sauce, a little

Steps:

1. Oyster sauce, stir-fry; cover the lid and stew on low heat for five minutes to high heat to start juicing. (In this process of collecting juice! Still need eight to ten minutes! According to the degree of juice to determine the time)

6. Collect dry juice out of the pot!

From the Internet

In addition to the white seared, soy sauce explosion, boiled in wine and other cooking methods, I think the best is salt baked. Of course, there are many ways to bake with salt, fine salt, coarse salt can be used, gas, oven, induction cooker, rice cooker and so on can be cooked, the practice is simple and simple. The snails baked in salt, used to accompany the wine, is really a wonderful product.

The snails spit sand, wash, slightly marinated with onion and ginger or sand, ginger, pepper and so on, dry the water, this is the most important step, otherwise, the salt baked snails will be too old and salty.

The so-called coarse salt method, that is, the pot of coarse salt fried to slightly yellow, plus snails, fried to the body of the snail without water can be;

The so-called fine salt method, the casserole thick layer of fine salt, snails small head down inserted into the 3 parts of the 2, put on the stove, medium-low heat heating for about 10 minutes to the body of the snail without water;

There is a so-called lazy method, onion and ginger water slightly salted snails, no need to dry the water, put in the rice cooker, add salt and salt. In the rice cooker, add salt, a little more, cover the snails, heating until no moisture can be.

First of all, I'm very happy to receive your question, how to do the snail is delicious.

Snails we generally do two kinds in the hotel, one is chilled snails, one is white wine boiled snails. Chilled flower snails eat more people, because chilled flower snails to put a lot of mustard inside.

Practice, first of all, we put the snail first choose the ingredients is must be fresh snail. Then put it in the water over water. The snail meat to him to pick out after picking out clean inside the viscera, and then the snail into the inside to go.

The sauce of the snail, usually put mustard, and then put soy sauce, soy sauce. Then so to flavor, put a little ginger rice millet spicy. This is a heavier flavor, the main thing is to the main thing is. Mustard flavor.

Conch is a very tasty seafood, meat is delicious, crispy, nutritious and tasty, by everyone's favorite, the practice of conch is also a variety of fried conch, chilled conch, steamed conch, salt baked conch and so on , are very tasty, according to their own preferences to choose.

I believe that we are no strangers to snails, is a high-quality seafood, in our lives is also very common seafood, snails, also known as Dongfeng snails, sea pig snails, etc., mainly distributed in China's southeastern coast, Southeast Asia and other regions, snails are very tasty meat, crisp and tender, nutritious, well received by everyone, a lot of people like to eat snails, the following to share how to do the most snails. delicious.

A chilled conch

1, prepare ingredients: conch, ginger, onion, garlic, green pepper, red pepper, lemon, 50 grams of vinegar, 30 grams of rice vinegar, 30 grams of balsamic vinegar, 30 grams of soy sauce, 50 grams of black bean fish, a spoon of peppercorn oil, a spoon of sugar

2, buy back the conch into the basin, add the right amount of water, and then add a little salt, and put it on to let the snail spit a little bit of sand, spit a good sand after washing, draining. sand after washing, draining water, ginger and green onion clean, ginger slices, green onion cut section.

3, put the snails into the pot, add water, then add onions and ginger, salt, water boiling boil five minutes, prepare a pot of ice water, snails boiled and fished out into the ice water, the snails above the small cover removed.

4, prepare a large bowl of seasoning sauce, add a little water in the bowl, and then add balsamic vinegar, vinegar, rice vinegar, soy sauce, soy sauce, pepper oil, sugar, wash the garlic and minced put in.

5, ginger shredded and put it in, green and red bell peppers cleaned and cut into circles and put it in, prepare a lemon, cleaned and cut into pieces and put it in, mix well, put the conch and mix well, cover and put in the refrigerator for two or three hours on it, hot and sour and refreshing.

Second, spicy wine boiled snails

1, prepare ingredients: snails, ginger, onion, garlic, dry chili, Lao Gan Ma, Huadiao wine, salt, soy sauce, sugar

2, put the snails in the basin, add a little water and salt, soak for a while, so that the snails spit out a bit of sand, spit out a good sand washed and spare, onion, ginger, garlic, wash, ginger and garlic cut, green onions cut onion, dried chili wash and cut section.

3, add a little oil in the pot, oil hot onion, ginger and garlic, dry chili pepper put in the fried flavor, put the old dry mother, fried red oil, and then put the snails, stir fry evenly, add the right amount of Huadiao wine, and then add salt, sugar, soy sauce, seasoning, cover and cook for five minutes on the lid, super rice.

Tips

No matter what food you do with snails, you should choose fresh quality snails, do out of the flavor texture will be better, snails soaked in salt water, you can make the snails spit out the sand, eat up a better texture.

Summary: conch meat is delicious, crisp and tender, nutritious and delicious, there are many ways to do it, are very tasty, according to their own preferences to do, the above two conch practice is very good, crispy and tender into the flavor, tasty and under the meal, but also my favorite way to do the conch, like to eat you can try.

Conch is relatively expensive compared to other conchs (whelks, flower nails). Although my place is a coastal city, the cheapest time to snail is also 20-30 a catty.

The reason why snails are so popular is that they are particularly tasty. Conch, its meat is particularly delicious, and mouth and particularly crisp and refreshing, loved by diners. With the popularity of snails, experts began to study the breeding of snails, and now a lot of snails on the market are relying on farming out, otherwise the wild snails simply can not meet the needs of the people.

For beach people, fresh seafood should retain the most original flavor of seafood, fresh and delicious, so my city, the practice of conch is almost always white burn.

The practice of cauterizing conch

The first step: wash the conch. The snail belongs to the sea snail, compared to the freshwater snail is much cleaner, almost no sediment. Use a little salt to scrub the surface of the snail, so that the snail is cleaner.

Step 2: Boil boiling water. Put the water in a pot, add onion knots and ginger slices to boil.

Step 3: White scorched flower conch. Pour the dried flower conch into the boiling water, add a little cooking wine and boil for 3 minutes.

Step 4: Ice water. In order to make the snails more crispy, you can pour the boiled snails into the prepared ice water. As the snails are subjected to thermal expansion and contraction, the snails will be more crispy.

Step 5: Prepare the sauce. If you like to eat mustard, you can add some mustard to the soy sauce; if you like to eat chili, you can add some millet chili and garlic paste to the soy sauce, which can be adjusted according to your taste.

The first step: choose snails

We buy snails in the market to choose the snail body to climb out, and touch with the hand and shrink back to the kind, so as to avoid buying dead snails and changed flavor of the snails, Yang and a pot of snails.

Step 2: Wash the snails

In the cleaning of the snails into a small amount of salt wash again, and then add a small amount of vinegar in the water to wash again, the snails will be basically clean.

Step 3: Prepare the ingredients

A small piece of ginger sliced, three to five garlic crushed, white cut into small pieces, millet chili pepper three to five cut section spare.

Step 4: fried conch

first oil pan, and then put the spare ginger, garlic, white, millet chili fried incense, put the appropriate salt, add a small amount of water, the water opened and poured into the conch stir-fry three to five, cover the pot, juice, and then put into the flower and cilantro, stir-fry for a few times, flower broken green out of the pot, so that a fragrant fried conch is done, the snail I especially like to eat fried, the personal taste, personal preference, the taste is not a good idea. The first thing you need to do is to get your hands on a new one, and then you'll be able to get a new one.

The simplest seafood is white burnt.

The method is: cold water into the ginger salt to boil and then into the washed snails, and then in turn into the scallion cooking wine to boil. The snails will be put into the plate slightly cooled and put into the freezer for about twenty minutes. The purpose of this is to make the snail meat more tight. Then you can do on the dipping sauce to eat.

My garnish is: garlic two minced, ginger two slices shredded, put in a dish and pour in soy sauce in the squeeze in the right amount of mustard. The sauce is ready.