In the above situation, the mistake is generally that the details of snails are not handled properly, and some materials, such as pepper granules and perilla, are missing from the ingredients. In view of the above problems, Xiaolu shares with you the practice of spicy fried snails in this issue. Why is the fried snail in the restaurant so fragrant? I'll teach you all the tricks to ensure that the snail meat is crisp, spicy and enjoyable, and master the method and the treatment of snails. Snail meat is not only clean and tender, but also very tasty, spicy and delicious, which makes people drool. Let's see how to do it.
Spicy fried snail &; material
Snail 2 kg, bean paste, chafing dish bottom material, soy sauce, soy sauce, onion, ginger, garlic, perilla, dried pepper, pepper and star anise.
Production steps
1 | After the snail gets home, soak it in light salt water for 1~2 days, and let the snail spit out impurities and sediment by itself, and wash it repeatedly during this period to ensure the snail is clean.
2 | Before cooking, clamp off the tip of the snail's shell with a vise, then put the snail into a small basin, pour in warm water without snails, pour in a proper amount of cooking wine, cover the basin with something and shake it repeatedly for about 2 ~ 3 minutes, then rinse it with warm water several times, and then pour out the washed water and impurities, and the snail will be clean.
3 | Prepare the materials in advance, chop the pepper and stack the pepper together, cut the onion, chop the garlic, shred the ginger, and prepare a handful of perilla. It is very important to add perilla when frying snails, which not only makes the fried snails more delicious, but also has a very good effect of removing mud and fishy smell.
4 | Heat the hot oil in a hot pot. First, stir-fry dried chili, prickly ash and star anise in the pot, then stir-fry ginger and garlic, stir-fry red oil with bean paste and chafing dish bottom material, then add a proper amount of beer that is not ripe with snails, add light soy sauce, dark soy sauce and oyster sauce to taste, boil and turn to medium heat for stewing 10~ 15 minutes.
Cooking experience
1, treatment points of fishy snails:
(1) It is very necessary to have a rest and taste snails, because snails contain more mud and impurities, and it is difficult to ensure whether the source of snails is clean, so it is necessary to have a rest.
(2) The tip of the shell of the snail must be clamped. The snail without the tip is difficult to cook, and the snail meat can't be sucked out, and the snail meat can't be cooked thoroughly, accompanied by parasitic hazards.
(3) Warm water and wine, followed by two steps of physical shaking, can make snails easily spit out impurities and residual sludge, and the snail meat is more tender.
2. Spicy fried snail &; Cooking skills:
① Perilla frutescens is the soul component of fried snails, which can instantly stimulate the delicacy of snails and completely eliminate the muddy smell of snails.
(2) When beer is used instead of boiled water, the wheat flavor of beer is obviously increased, and it has a more maotai flavor.
If you are afraid that the snail is not cooked, you can blanch it again in advance.