Method of cleaning snails: 1. First of all, when choosing snails, pay attention to those that stick to the container of snails. These are all alive, so they taste good, because once they stink, they taste bad. Second, cut off the tip of each snail's tail with a vise, and then wash it with a deeper plate (when washing, it's better to be deeper anyway). Put the snails in a deep dish, then block the mouth of the deep dish with another flat plate, hold them down with your hands, shake them up and down vigorously, shake out the mud and other things in the snails, and then wash them with clear water. Go back and forth about three times and it will be very clean. 2. Soak it in strong salt water first, let it spit out sand and mud, then rinse it with clear water; Then tap a hole in the snail's tail. Stir-fried snail: main ingredients: snail, ginger, garlic, dried or small red pepper, onion accessories: salt, oyster sauce and chicken essence, so I put these things. Practice: First of all, when choosing snails, be sure to pay attention to those that stick to the container containing snails. These are all alive, so they taste good, because once they are picked, they will taste bad. Second, cut off the tip of each snail with a vise, and then wash them. When washing, use a deeper plate (such as a soup plate) according to the conditions of your home. Put the snail in a deep dish, then block the mouth of the deep dish with another flat plate, hold it by hand, and shake it up and down hard to shake out the mud and other things in the snail, then rinse it with clear water, and it will be clean after going back and forth for about 3 times. Third, if everything is ready, hot work will begin. Boil the water until it boils. Put the snail in, cook it thoroughly and take it out. Throw it out and put it aside for a while. Fourth, pour the oil into the dry pot. After the oil is boiled, add ginger, garlic and pepper, stir-fry for a while, then add the snail to be used and stir-fry together. It takes about 5 minutes to cook, then add oyster sauce, onion and salt (just a little bit, because there is oyster sauce or it will be salty) and it will be ready in a short time. Absolutely delicious, very delicious! Hehe, writing your own cookbook for the first time. It may be a little wordy. I am not a woman who can cook, but I think this snack is very good. My husband loves it, but I seldom cook it for him every time I get into trouble. This is a good dish with wine. Just try it. Actually, it's not difficult It's simple. The process is a bit cumbersome. 1 "Spicy snail ingredients: Snail ingredients: dried Chili, green pepper, pepper, watercress, chopped green onion, sesame production technology: 1. Cleaning snail, soaking in clear water, adding oil, green pepper and pepper, and frying 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. 2 "A catty of spicy snails, peppers, peppers, spices, 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! 3 "Oncomelania hupensis 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. 4 "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. 5 "is used 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. 6 "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. 7 "Hunan practice: snail with garlic and pepper materials: snail, Hunan chopped pepper sauce, Jiang Mo, chopped green onion, minced garlic, millet flour, sugar, salt and vinegar. Practice: 1, the snail is slightly burned with onion ginger water, and the water is dry. 2. Stir-fry garlic and Chili sauce, and add a little corn flour, sugar, salt and vinegar. , then add snail and cooking wine, stir-fry and thicken. 8 "Amomum villosum fried snail recipe: Amomum villosum 20g snail 250g sugar 30g production: 1. Baking Fructus Amomi, and grinding into fine powder; Take out the snail meat and slice it. 2. Put the frying spoon on medium fire, add 50g vegetable oil, and when the heat reaches 60%, add the snail meat; Stir-fry Amomum villosum powder and sugar until cooked. How to eat: 65438+ 0 times a day, with meals. Efficacy: clearing away heat and toxic materials, promoting qi circulation and benefiting water. The first way to eat: braised snails first prepare a piece of pork belly, which should be slightly fatter and oily. Sliced pork belly is put into an oil pan for refining. 70% to 80%, add onion, ginger, garlic, aniseed, pepper, vinegar, soy sauce, sugar, salt and so on. Then stir fry. Then, if the right amount of water is boiled, add snails and cook for about 40 minutes. Pay attention to the proper width of the soup. It will be better if the juice is thickened before cooking. Features: golden color, oily and fragrant. The second way to eat: the fragrant snail cools the cooked snail. If you can't wait, you can put it in a container and put it in cold water to speed up the cooling. After the snail is completely cooled, the brine made by Shanghainese (available in all major supermarkets in Beijing) can be immersed in the snail, covered and marinated in the refrigerator for more than two hours. Eat while eating and keep it in the refrigerator for three to five days. Features: fragrant, never tired of eating. (Just beer is the best! The third way to eat: cold snails let the cooked snails cool, and the method is the same as the second one. Preparation of seasoning: Mash garlic foam and ginger foam, chop shallots and coriander, put them in a large bowl, add appropriate amount of white sugar, monosodium glutamate and sesame oil, pour in soy sauce and vinegar, add appropriate amount of cold water, stir and put them in the refrigerator for half an hour to make the soup cool and delicious. Then pour the ginger cold seasoning into a basin filled with snails and stir until it is evenly mixed. Features: sweet and sour, with endless aftertaste. (Best TV Companion)