How to fry snails delicious? Summer is coming, which is the best season to eat snails. Everyone who likes to eat snails knows that it tastes very delicious and is rich in all kinds of nutrients needed by the human body, but it must be cooked. The following is about how to fry snails to taste good.

How to fry snails is delicious 1 1, and snails are sharpened.

2, put oil in the pot, add pepper, star anise, pepper, onion, garlic, ginger, fragrant leaves, Pixian bean paste and stir-fry red oil.

3. Pour in the snail and stir well. Add the soy sauce, salt, oyster sauce and cooking wine and stir well.

4. Add water and stir-fry until the juice is collected, and serve.

Snail:

Snail, an animal belonging to ampulla of ampullaceae.

Snail shell is large, with a height of 6 cm and a width of 4 cm. The shell is thin and firm, showing a long cone shape. There are 6 ~ 7 spiral layers, and each spiral layer grows evenly and rapidly; The spiral part is slightly closed, the spiral layer is round and the suture line is deep; The shell surface is smooth and yellowish brown or dark brown, and the growth line is thin. It lives in lakes, rivers, reservoirs, ponds and rice fields, especially in the waters where aquatic plants flourish, and has strong adaptability. China is distributed in the northern provinces and regions, while foreign countries are in North Korea and North America.

Snail meat is delicious, unique in flavor and rich in nutrition. Every100g contains protein 18, 2g, 0g and 6g of fat, as well as phosphorus, calcium, iron, vitamin B. and abundant vitamin A, etc. Very popular with the masses.

Snails are an export variety. Export ports: Shandong, Jiangsu, Zhejiang, Jiangxi, Guangdong and Henan.

How to fry snails to taste good? 2 1. Soak snails in clean water, and change clean water frequently to make them spit out sediment. Open the snail's tail with pliers.

2. Chop the garlic cloves, vertically cut the dried peppers in half, and shake off the seeds.

3. Put the oil in the pot, add the star anise, pepper and dried pepper in turn and stir-fry until fragrant.

Step 4 add snails and stir fry

5. Add soy sauce and cooking wine.

6. Add a bowl of water. After boiling, add a spoonful of sugar, stir well, cover with high fire and stew for about seven or eight minutes, then add salt.

7. When the soup is dry, stir fry over low heat.

8. Add garlic and coriander, quickly turn over and serve.

Cooking tips

1, it's better to use the remaining water for half a day instead of running water now, just like raising fish. I starved snails for two days. Always change the water on the way.

2. Cook snails thoroughly and kill parasites. It is best not to eat roasted conch, because if it is not cooked, it will easily infect liver fluke disease. So don't stir-fry, add water and stew for a while.

3, using pliers to open the tail is for a better taste, if it is too troublesome, it can be omitted.

Dietary taboo

1. People with spleen and stomach deficiency and cold, and diarrhea in loose stool should not eat it.

2, because of snail cold, so do not eat during the cold and cold, women do not eat during menstruation and postpartum, people with stomach cold disease do not eat.

Cuisine characteristics

This product contains protein, fat, carbohydrate, calcium, phosphorus, iron, thiamine, riboflavin, nicotinic acid and vitamin A, and has diuretic and repercussive effects.

How to fry snails to taste good? When we clean snails, many people think that this method can effectively remove the sediment in snails, but this method will make snails get older and older, so its taste is not so delicious, so the most correct statement should be to soak snails, which will effectively soak the sediment in snails, and this method will not affect the taste of snails.

First, we clean some seafood on the surface of the snail with a brush, then rinse it with clear water, and then put the snail in a basin and soak it in a proper amount of warm water and a spoonful of sesame oil for more than two hours, so that the snail can effectively remove the sediment inside. Then we cut off the snail's tail with scissors, then rinse it with clear water and drain it.

Add a proper amount of oil to the pot, and after the fire heats it up, when the oil temperature reaches 70%, we add ginger, garlic and pepper to stir-fry until fragrant, then add a spoonful of bean paste to the pot, and after the red oil is fried, pour a proper amount of beer into the pot, and then put the cleaned snail into the pot. After boiling for about 10 minutes, the soup becomes less and less, and then we use it.

This is the secret of frying snails that I shared with you. Have you learned? Never blanch snails again, but soak them effectively, so as to effectively remove the sediment in snails and make their meat more tender.