Why are the spicy snails in the restaurant so delicious? It turned out to be the chef. No wonder it’s spicy and delicious. Really knowledgeable. Dear friends, hello, I am chef Jiang Yizhou. Today it’s time to share food with you all. Are you ready?

No wonder the spicy snails in the restaurant are delicious. It turns out that this is how the chef did it, and I learned more

Spicy snails are a must-have cold dish at summer barbecue stalls. The taste is spicy and delicious. Take a bite of spicy food and have a long aftertaste. If you have a small beer, call yourself a Zier, but you can’t go to a restaurant every day! Buy some and make them at home. Economical and hygienic! Today I will share with you the correct way to make spicy snails to ensure that the ones you make taste as delicious as those in restaurants. Okay, I won’t talk too much and will give you the practical information directly.

No wonder the spicy snails in the restaurant are delicious. It turns out that chefs always do this. To gain knowledge

The first thing is to prepare the raw materials.

One kilogram of fresh snails. Bay leaves, cinnamon, a little star anise, Pixian bean paste, dried chili peppers, chili peppers, soy sauce, soy sauce. Green onions and ginger, a little cooking wine.

The next step is the production process.

First, put the fresh snails in clean water. Soak for an hour. Change the water after an hour, soak for another hour, and repeat the process three times. The purpose of this step is to get the snail to spit out its own soil and get rid of the earthy smell.

2. Then boil the water and put the soaked snails into the cold water. Burn for ten minutes. While skimming off excess foam. The purpose of this step is to scald the snails until they are 50% mature. and remove impurities from it.

3. Then heat the oil in a pot and stir-fry the prepared bay leaves, cinnamon, star anise, dried chili pepper, Sichuan peppercorns, green onions and ginger in the pot. Stir-fry all ingredients and add a tablespoon of Pixian bean paste. Fry in red oil. Then add a little soy sauce. Add some soy sauce to color slightly. Add a little cooking wine to remove the fishy smell. Then add appropriate amount of water. The amount of clean water is based on the amount of snails.

4. Then put the snails into the pot. Simmer over low heat for 10 to 15 minutes. Once cooked, turn off the heat and continue simmering for an hour.

The following are the key points for making this dish.

1. When buying snails, you must soak them several times. In this way, the snails will spit out their own sediment and there will be no earthy smell.

2. The frying process is relatively complicated. You can stir-fry over low heat to avoid step errors.

3. After turning off the heat, the snails must be soaked in the original soup for an hour before use. In this way, the flavor of the soup will enter the snail's body. Otherwise, it tastes tasteless.

Well, a spicy snail with a spicy flavor and a long aftertaste is ready. I learned to cook at home. Your family praises your craftsmanship.

Thank you for your patience in reading. Do you know other ways to make snails? Welcome to leave a message in the comment area. If you like this article, please comment and share it with more friends