Ingredients: snail

Accessories: pork tenderloin seasoning: salt, cooking wine, chives, ginger, chicken essence.

Practice: 1, wash the snail, put it in a pot, take it out, let it cool, pick out the snail meat with a bamboo stick and go to the tail for later use, wash the shallot and cut it into sections, and wash the ginger and cut it into pieces; 2. Wash the meat and chop it into powder together with the snail meat, and add chives, ginger, salt, cooking wine and chicken essence to make stuffing; 3. Stuff the minced meat into the snail, put it into the vessel one by one, add the chives, ginger slices, cooking wine and water, and steam in a steamer for 10- 15 minutes.

Features: Delicious and delicious.

Saute snail

Ingredients: 250g of clean snail meat.

Seasoning: cooking oil, Chili sauce, pepper, dried Chili, monosodium glutamate, salt, sugar, sesame oil, cooking wine, ginger, garlic and garlic seedlings.

Knife molding: the snail is shelled, cleaned, marinated with salt and cooking wine for later use; Cut ginger and garlic into nail slices; Taking white garlic segments from garlic seedlings, cutting them into horseshoe shapes with a length of 1 cm by oblique knife method; Cut the dried chillies into tubes 1 cm long.

Cooking method: saute. First, soak the marinated snail meat in boiling water to remove water, and boil the oil in the pot until it is 70% hot, and the snail meat will burst. Heat a little oil in the pot, stir-fry dried Chili and Zanthoxylum bungeanum until crisp, then stir-fry Chili sauce, ginger and garlic slices, then stir-fry snail meat, salt, sugar, monosodium glutamate and garlic seedlings quickly, pour in sesame oil and evenly put them in the pot.

Flavor features: spicy, smooth and refreshing.

Technical essentials: the time of snail meat should not be too long to avoid old quality.

Lycium barbarum snail soup

Formula: Fructus Lycii 20g of snail meat100g of Chinese cabbage 200g of ginger 5g of onion 5g of salt 5g of vegetable oil 30g.

Production:1.Wash Lycium barbarum and remove impurities; Float the snail meat with clear water to remove mud, wash it and slice it; Wash Chinese cabbage and cut into 5 cm long segments; Slice ginger and cut onion. 2. Heat the wok over a strong fire, add vegetable oil, when it is six ripe, add ginger and onion, saute until fragrant, add snail, stir well, inject 500 ml of clear water, boil over a strong fire, and add salt and cabbage; Cook for 6 minutes with slow fire.

How to eat: once a day 1 time, 50 grams of snail meat each time, and Chinese cabbage and soup at will. Efficacy: tonify liver and kidney, clear away heat and detoxify. It is used for patients with acute icteric hepatitis and kidney disease.

Asparagus champagne snail

Ingredients: green asparagus 12, chopped onion 600g, canned snail 12, chopped red onion10g, 2 slices of bacon, batter120g.

Seasoning: (1) 60g of white wine, 0/50g of beef broth, a little salt, pepper and whipped cream (2) 0g of cheese10g.

Cooking steps: 1, green asparagus cut into sections, blanched and spread on the bottom of the plate for later use. 2. Stir-fry chopped onion, chopped red onion and bacon until fragrant, then add snail and seasoning (1), cook and mix well, then pour over asparagus. 3. Bake the cheese in the oven until golden brown, take it out and pour it on asparagus.

Perilla snail

Materials: perilla frutescens, snail, garlic, ginger and pepper.

Seasoning: monosodium glutamate, salt

Cooking steps: 1, saute garlic and pepper first, then add salt and monosodium glutamate. 2, garlic, chopped green onion into the pot, add soy sauce and stir fry, add perilla. 3. Boil the snail in hot water, and stir-fry it in a fragrant pot.

Boiled snail with sour bamboo shoots

Raw materials: Dai pickled sour bamboo shoots and fresh snails.

Seasoning: add ginger, garlic, wild pepper, pepper, mint, citronella, etc.

To make sour bamboo shoots, shred fresh bamboo shoots and put them into the jar for pickling for a week, so that the bamboo shoots can be used with pure sour taste. Boiled snail with sour bamboo shoots and snail soup should be soaked in clear water for 2-3 days in advance, and the water should be changed constantly to let the snail crawl in the clear water and wash away the sludge. Then remove the cover of the snail one by one, knock off the tail of the snail, wash it repeatedly with clear water, add lemongrass and rub the snail shell to make it fresh and clean before cooking. The cooking procedure is to stir-fry ginger, garlic, wild pepper and pepper until the fragrance overflows, then add snail and citronella, stir-fry until the fragrance overflows, add sour bamboo shoots and broth, and cook for 20 to 30 minutes. When the snail is cooked, add washed mint and Schizonepeta to serve in a bowl. When eating, the lips are aimed at the screw mouth and gently sucked, and the snail meat will naturally enter the mouth. Boiled snail with sour bamboo shoots has a complete snail shape, and the snail meat is fresh, fragrant and slightly sour, rich in calcium and protein, with rich nutrition and ethnic characteristics.