Pot-stewed vegetables are hot and cold dishes, which are famous for their beautiful color, fragrant meat and mellow taste. They have the characteristics of extensive materials, various varieties, simple preparation and easy preservation. With the continuous innovation and development of food, pot-stewed vegetables have also evolved, and foodies no longer satisfy the traditional braised taste. The choice of raw materials has gradually developed from heaven and earth to water. Especially in recent years, seafood marinades have become so popular that any squid, abalone, prawn, conch, crab and shellfish can be used for marinating.

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Braised snail is a classic seafood braised dish in Jiaodong area. In the past, when marine resources were abundant, there was no refrigeration equipment and a large number of snails were salvaged. This kind of seafood is expensive and needs high temperature. When the temperature is slightly higher, snail meat will become sticky, easy to deteriorate and difficult to preserve. Be sure to eat it while it is fresh. According to this feature, seashore people invented the method of seafood marinating, and marinated the salvaged snails with braised pork, which not only prolonged the shelf life of snails, but also solved the defect of thick and unpalatable snail meat. The marinated snails don't smell fishy when they are cold, and because the meat of snails is thick, they are more tasty after being marinated, which is very refreshing and chewy, and dipping them in garlic sauce or ginger juice is even more unique.

Sweet snail, also known as rattlesnake and golden snail. The shell is nearly rhombic, the shell is hard, the spiral layer is about 7 layers, and the suture line is obvious. Mainly distributed in Liaoning (island, Dalian), Shandong (Yantai, Weihai) and other places.

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Raw materials of brine snails

Ingredients: 1000 grams of large snails.

Ingredients: onion, ginger and red pepper.

Seasoning: soy sauce, soy sauce, salt, sugar, pepper, aniseed, fragrant leaves, tsaoko, cinnamon, cooking wine and white pepper.

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The practice of halogen snail

1, cooking oil in a micro-pressure pan and frying various seasonings;

2. After the seasoning is fried, stir-fry the sweet snail in the pot;

3. Add soy sauce, salt and sugar and stir fry;

4. Rush into clear water and add soy sauce, cooking wine and white pepper;

5. Cover the micro-pressure pot cover, turn to low heat and press for 10 minute after inflation;

6. Open the lid and let it cool;

7. Put the snail and salt water into a container, and let the snail soak in salt water for more than 10 hour before eating.

Kitchen tips

1, the snail itself is very fishy, so it is better to fry it in oil before marinating, which makes it easier to remove the fishy smell;

2. The snail I chose this time is bigger, so I choose a pressure cooker to suppress it. If the snail is small, there is no need to choose a pressure cooker;

3. It is better to soak the pickled snail in salt water for more than 10 hour, which makes it easier to taste.