stir-fried snail with rose
materials: snail, bell pepper, onion, bean paste, black pepper and curry powder.
practice: firstly, put the washed snail into a pot with clear water and pickle juice, cook it, remove it and wash off the snail glands, then put the above seasoning into the pot and stir-fry it to give a fragrance. Then add the snail, stir fry, sprinkle with rose wine, and simmer to collect the juice. When eating, pick out the snail meat with a needle or a thin bamboo stick and dip it in their own Chili sauce, sand-soaked sauce, garlic vinegar and so on.
characteristics: crisp and refreshing, and the faint rose wine is memorable.
Boiled snails with spicy wine
Materials: snails, crude oil, white wine, soy sauce and salt; Red pepper, dried pepper, pepper, ginger, garlic, fragrant leaves, lobster sauce (or bean paste).
practice: firstly, cook the washed snail with water and pickle juice in a pot, remove it and wash off the snail glands for later use; Dice pepper and garlic, slice ginger, and chop lobster sauce; Heat the oil to medium temperature, add pepper, pepper, dried pepper, ginger, garlic and lobster sauce, saute until dry, add 5-1ml of Chinese liquor, stir, and add soy sauce and salt. Collect the juice slightly, put it into a stainless steel tripod, put it in a candle oven, add a small amount of soup to the remaining juice in the pot, and serve it after infiltrating the snail meat. When eating, pick out the snail meat with a needle or a thin bamboo stick and dip it in their own Chili sauce, sand-soaked sauce, garlic vinegar and so on.
characteristics: spicy and attractive, appetizing and refreshing, never tired of tasting.
baked snail with salt and pepper
materials: snail, salt and pepper, etc.
practice: firstly, cook the washed snail with clear water and pickle juice in a pot, take it out and wash off the snail glands for later use; Burn the tripod, put the inner screw into the pot, sprinkle it evenly with salt and pepper, cover it with tin foil and put it in a wooden barrel; Take the crude salt into the oven, heat it and fill it around the inner screw wrapped with tin foil, then serve. When eating, pick out the snail meat with a needle or a thin bamboo stick and dip it in their own Chili sauce, sand-soaked sauce, garlic vinegar and so on.
characteristics: fragrant and refreshing, delicious and not greasy.
scalding the internal screw with salt water
materials: internal screw, salt, etc.
practice: put the pot on the stove, put the washed snail into the pot, add appropriate amount of salt and water (water should soak the snail), add onion, ginger, coriander and a small amount of white wine, gently cover the pot when the snail stretches its head and crawls, and use high fire to boil the water. When it is ripe, pick it up and put it in a cold boiled bucket for cooling (to prevent the snail from contracting). When eating, pick out the snail meat with a needle or a thin bamboo stick and dip it in their own Chili sauce, sand-soaked sauce, garlic vinegar and so on.
characteristics: the meat is crisp, sweet and delicious, and it is a good wine.
refreshing abalone sauce snail
materials: snail, cooking wine, white sugar, vinegar, abalone sauce, garlic, onion, coriander, small pepper, etc.
practice: wash the internal snails and remove the sand intestines for later use; Boil a proper amount of water under the pot, add salt, monosodium glutamate, chicken essence, cooking wine, white sugar, vinegar and abalone juice into the pot to boil, then cook the snail in the pot, pick it up and put it on the plate; Filter the juice, heat it and pour it on it.
characteristics: the snail meat is crisp, tender, sour and refreshing, with endless aftertaste.