material
Snail 1/2kg, perilla 10g, nine-story pagoda 1, red pepper 1, minced garlic 1, Jiang Mo 1, wine 1, and soy sauce/kloc-0.
working methods
(1) Cut off the tail of the snail with scissors, wash it, blanch it in boiling water, take it out after the water boils again, and drain it for later use.
(2) Dice the red pepper, wash the perilla and the basil, and then cut into fine powder for later use.
(3) Pour 2 tablespoons of oil into a Chinese pot, heat it, add Jiang Mo, diced pepper and minced garlic until fragrant, then add all seasonings and a little water, and mix well.
(4) Add the snail, simmer for 5 minutes, finally add the purple and the nine-story tower, and stir them evenly, and serve.
Practice 2: Snails with minced meat.
material
Ingredients: snail accessories: pork tenderloin seasoning: salt, cooking wine, chives, ginger, chicken essence.
working methods
1. Wash the snail, blanch it in a pot, take it out, let it cool, pick out the snail meat with a bamboo stick, wash the shallots and cut into sections, and wash the ginger and cut into sections;
2. Wash tenderloin, chop it into powder with snail meat, and add onion, ginger, salt, cooking wine and chicken essence to make stuffing;
3. Stuff minced meat into the snail, put them into the vessel one by one, add shallots, ginger slices, cooking wine and water, and steam in a steamer for 10 ~ 15 minutes.
Practice 3, Bashu snail
material
500 grams of snail, 2 tablespoons of garlic, 30 grams of onion-seasoned dried pepper, Pixian watercress 1 tablespoon, pepper powder 1 tablespoon, yellow wine 1 tablespoon, 2 tablespoons of chicken essence, a little salt and sesame oil 1 tablespoon.
working methods
1 After the snail is soaked in salt water, cut off the shell tail with iron pliers, leaving only the shell, washing and draining; Cut the onion into pieces for later use.
2. Put two spoonfuls of oil in the wok, add dried Chili, Pixian watercress and pepper powder and stir fry, then add snail and add 1 spoonful of yellow wine to stir fry for a while.
3. After smelling the fragrance, add a little water to the pot, then add chicken essence, onion, garlic, salt and other seasonings to taste, pour sesame oil before taking out the pot and turn it evenly.
Delicious tips
After the snail buys home, it must be raised with clear water for a day or two to let it spit out the sediment in its internal organs.
Before frying, crack the tail shell of the snail, let the screw mouth and snail tail ventilate, and suck out the snail meat with your mouth when it is convenient to eat.