Spicy snail ingredients: Snail ingredients: dried pepper, green pepper, pepper, watercress, chopped green onion, sesame production process: 1. Wash snail, soak in water, put oil, green pepper and pepper in the pot, and stir-fry Ciba and watercress; 2. Add the snail, cook it, and sprinkle chopped green onion and sesame seeds on the dish. How to make it: When cooking this dish, be sure to wash the snail first. When making, the most prominent thing is the delicious flavor of this dish, and the ingredients must be complete. Taste characteristics: when eating, the first feeling is delicious, and then it feels spicy. This dish needs patience when eating, and it is a very tasty dish. 3) A catty of spicy snails, pepper, pepper, fragrant incense, garlic, sugar, soy sauce, ginger and cooking wine. Shred garlic and ginger, put a little oil in the wok, pour pepper, ginger and garlic when the oil is ripe, and stir-fry until it is fragrant. Add snail, stir-fry for 2 minutes, add 3 spoonfuls of soy sauce, white sugar, strong fragrance and cooking wine, stir-fry for a few times, and then stew for 6-9 minutes on medium heat to taste. Finally, stir-fry the monosodium glutamate twice, and then take it out of the pot and put it on the plate. This dish is spicy, delicious and brightly colored. When buying snails, a friend in the same trade said that it seemed that two kilograms was not enough, so I bought another kilogram. The snail was just spanked by them and covered in mud. When I got home, I brushed one by one with my toothbrush. I was so tired that I changed more than 20 pots of water and stayed all night. Of course, snails are also washed very clean. If the snail seller makes snails like me, he will be exhausted. My friend said that I would never go out to eat snails again, and now I know that only cooking at home can be clean! Of course, the snails fried in this way are tasteless! Why do you think fried snails are not as dark as I ate in the south? I suspect that my soy sauce is not good. Mom hit the nail on the head: "People's dishes are washed one by one like you. Of course, the dishes fried by others are all dark ... "But my fried dishes are very fragrant and the juice is very heavy. When you eat, the juice runs down your fingers and makes your fingers itch! 4 "Snail snail has high nutritional value. According to the analysis, every100g of snail meat contains protein18.2g, fat 0.6g, carbohydrates and nutrients such as calcium, phosphorus, iron and vitamins. Among them, the content of calcium is particularly high. In addition, it is also a medicinal animal. According to records, snail meat is sweet and cold, and it has the functions of clearing away heat and improving eyesight, diuresis and stranguria. However, due to snail cold, people with spleen and stomach deficiency should not eat more. On the occasion of Mid-Autumn Festival, we might as well make our own fried snails, but how to choose? When buying snails, you should choose big and round, thin shell, completely shrunk mask, light blue snail shell, no damage to the shell, no meat overflow, and a heavy feeling. Mother snails are particularly fat after giving birth to children, and it is best for people with conditions to choose this kind of good snail when buying. The antenna can be observed by the selection method. The female's left and right antennae are the same size and extend forward. The male's right antenna is thicker and shorter than the left antenna, and the end is bent inward to the right. Pay attention to the choice of live snails. Snails supplied on the market are inevitably mixed with life and death. When choosing, you can gently press the cover with your fingertips. An elastic snail is a live snail, otherwise it is a dead snail. 5 "Guangdong Tradition: Snails in perilla sand tea sauce Materials: Snails, perilla leaves, sand tea sauce, garlic, lobster sauce, etc. Practice: burn the wok red, put oil in the wok, and pour in minced garlic, perilla leaves, sand tea sauce, lobster sauce, etc. Put in a wok, saute until fragrant, add the snail and stir it continuously, splash it into boiling water, season with refined salt, stir-fry until cooked, thicken, add the tail oil and sesame oil, and serve evenly. 6 "for western sauces: black pepper and black bean sauce. Snail materials: snails, black pepper juice, black bean sauce, etc. Same as above, just add the black pepper juice commonly used in western food to increase the taste of snails. 7 "Guiwei: Spiced snail materials: snail, pepper, fennel, pepper, sugar, vinegar, soy sauce, refined salt, yellow wine, Jiang Mo, chopped green onion, minced garlic and other small amounts. Practice: 1, stir-fry garlic until golden and fragrant. Wash and chop Perilla frutescens and Pseudobetel leaf. 2. Put oil in the wok, add pepper and fennel and stir-fry until fragrant, then pour in the snail and stir-fry quickly. After 2-3 minutes, sprinkle with sugar and salt, cook vinegar and soy sauce, add Jiang Mo and minced garlic, stir fry for a while, stew for 15-20 minutes, and take out the pot. 3. Sprinkle chopped green onion, monosodium glutamate and pepper after serving, which is more delicious.