material

500g of snails, Flammulina velutipes 1 root, 2 garlic heads, peanut oil 1 spoon, 2 tablespoons of barbecue juice, 3 tablespoons of cooking wine, 2 tablespoons of cumin powder or ready-made barbecue powder, tin foil 1 piece and water 1 00.

It is made of tin foil.

1, wash snails.

2. Wash Flammulina velutipes and cut off the tail for later use.

Step 3 chop garlic into garlic paste

4. Add peanut oil to the pot and saute garlic. Plus fuel consumption, cooking wine and barbecue powder. Put it aside for later use.

5, pull out a piece of tin foil about 50CM. Fold in half. Keep your mouth shut.

6. Finally, disassemble it into a small bag. Please leave a message.

7. Handle with care. Add Flammulina velutipes first. Hold the tail and spread it out. Then add the right amount of snails. Then pour in the prepared garlic, right amount of barbecue juice, barbecue powder and water. Add water in moderation, and you can add more soup if you like. Finally add Flammulina velutipes. After putting everything away, slowly seal the last mouth. (A package can be divided into two or three packages. )

8. Put the grill on the middle floor and fire it up and down 200 degrees. Bake for 50-60 minutes. When the tin foil expands, the screw has already been opened. When it expands, it can be taken out. )

9. After taking it out, cut a hole in it with a knife, and the delicious snail can be tasted.

skill

Because conch itself is seafood, there is no need to put salt. Other salty seasonings are just right, and barbecue sauce is not very salty, so you can put more.