Ingredients: snail 1000g, garlic 250g, onion, ginger, yellow wine, refined salt, monosodium glutamate, broth and oil.

Features: Snails are fresh and have a strong garlic flavor.

Production method: 1. First, wash the snails to remove the sediment, take out the meat, remove the intestines, wash them, add seasonings such as onion and ginger, and steam them in a cage. 2. Add oil to the shell, add appropriate amount of broth, then plug in snail meat, seal it with garlic paste, and bake it in the oven until golden brown.

3. Slipping snails

Ingredients: 300g of snail meat, 6 eggs, 50g of tomatoes, 3g of salt, 3g of monosodium glutamate and a little pepper.

Method: Wash the snail meat, put it in a bowl, steam it in water until it is slightly rotten, take out the slices, and add salt, monosodium glutamate, pepper and garlic to taste. In addition, onion and onion are diced. Put the eggs in a bowl, add salt, monosodium glutamate, pepper and a little cooking oil to the hot pot, stir-fry the onions to make them fragrant, add the egg liquid, stir-fry the tomatoes, onions and snail meat until they are cooked, and take the pot and plate.

Features: bright colors, fresh and delicious.

4. [Pearl stewed snail]

Raw materials:

350g of snail meat, 30g of glutinous rice 1 00g, egg1piece, 5g of garlic, proper amount of onion, carrot and celery, 3g of salt, 3g of monosodium glutamate, a little pepper, 30g of balsamic vinegar, 30g of Shaoxing wine, 20g of wet starch10g, and 20g of sesame oil.

Method:

1. Wash snail meat, put it in a bowl, add onion, carrot, celery, balsamic vinegar, Shaoxing wine and appropriate amount of water, simmer for 30 minutes, take it out, put it in a bowl, add salt, monosodium glutamate, pepper, minced garlic and egg white and mix well to taste.

2. Wash the glutinous rice clean, soak it in clear water 1 hour, take it out and dry it for later use. Mix snail meat and glutinous rice one by one, arrange them neatly in a plate, steam them in a cage for about 30 minutes, and take them out when the glutinous rice is cooked. Pour a little clear soup into the hot pot, season with salt and monosodium glutamate, thicken with wet starch, and serve with sesame oil on the pearl snail.

Features: white in color, like pearls wrapped in snails, soft and waxy in texture.

5. [Honey Snail String]

Raw materials:

250g of snail meat, 50g of horseshoe 1 00g, 50g of onion, 50g of green pepper, an egg 1 piece, a proper amount of water chestnut, a little baking soda, 2g of salt, 80g of monosodium glutamate1g, honey, a little pepper and wet starch10g.

Method:

1. Wash the smaller snail meat, put it in a bowl, add salt, monosodium glutamate, pepper, egg white, baking soda and water chestnut powder, and mix well to taste. Water chestnut, onion and green pepper are cut into squares with a square of 1 cm.

2. Wash the bamboo stick, put it in a boiling water pot, and put diced water chestnut, snail meat, diced green pepper and diced green onion in turn to make a turquoise blank.

3. Pour 1000g cooking oil into a hot pot. When it is 80% hot, quickly push it into the blank, oil it for about half a minute, take it out, leave a little oil in the hot pot, inject honey, add a proper amount of water and salt, thicken it with wet starch after boiling, push it into the snail string, turn the pot and mix the sauce evenly, pour in a little cooking oil, and serve.

Features: bright color, sweet and salty taste, and unique honey fragrance.

6. [Braised Snail in Red Wine]

Raw materials:

Ingredients: 15 fresh snails and 15 snail shells.

Ingredients: onion100g, celery 50g, minced garlic 50g, mashed potatoes 50g.

Seasoning: tomato sauce 150g, salt 3g, chicken essence 5g, basic soup 20g, pepper 3g, red wine 150g and butter 20g.

Method:

Soak fresh snail in soup, put butter, onion and celery in a wok, stir-fry snail in tomato sauce red oil, simmer for 3 minutes, and adjust the taste. Add red wine and stew snails in an iron pot with a small torch to make the red wine smell. Remove the snail shell from the wok with boiling water, put the snail into the snail shell and put it on the mashed potatoes in the plate.

Features: fresh and tender, fragrant and tender.

7.[ French Crispy Snail]

Raw materials:

400g of snail meat, 500g of potatoes, 20g of garlic, 50g of carrots, 50g of celery, 2 slices of fragrant leaves, 250g of beef soup, 3g of salt, a little pepper, 20g of butter100g, 20g of salad oil, 20g of spicy soy sauce and a little of French brandy.

Method:

1. Steamed potatoes in a cage, peeled, pressed into fine mud on a chopping board, put in a bowl, add salt and a little butter and mix well.

2. Wash the snail meat, put it in a pot, add onion (20g), carrot, celery (leave leaves for later use), fragrant leaves and appropriate amount of water, cook for a while, and take out the cleaned dirt. In addition, onion and garlic are cut into powder. Pour salad oil and butter (30g) into a hot pot, add minced garlic, minced onion and fragrant leaves and stir-fry until fragrant, add snail meat and stir-fry, cook French brandy, add salt, spicy soy sauce, pepper and beef thick soup, simmer for an hour until snail meat is slightly rotten, and collect thick soup.

3. Select 24 snail shells, wash them, put them in a boiling water pot, scald them slightly, take them out, and brew two pieces of snail meat in each shell. Chop celery leaves into paste, add minced garlic and butter, mix well, make cream paste, and seal snail shells respectively.

4. Take 12 small dish, put mashed potatoes into the dish with a scribing nozzle, round it, put snail shells on mashed potatoes (2 in each dish), make them one by one, bake them in the oven (220~280℃) for about 20 minutes, take them out, and fork each dish with a small fork to eat.

Features: This dish is one of the famous French dishes and one of the most outstanding snail dishes today. It is tender and smooth, and has an endless aftertaste after eating. The soup in the snail shell can be poured on mashed potatoes and eaten together.

Another way to eat this dish is to put the same processed snails in a stainless steel plate with six concave holes, put a snail in each hole and bake it in the furnace for one person to eat.