1》Ingredients for Spicy Field Snails: Field Snail Ingredients: Dried chilies, green peppers, Sichuan peppercorns, watercress, chopped green onions, and sesame. Production process: 1. Wash the snails, boil water, add oil, green peppers, and Sichuan peppercorns to the pot. Stir-fry glutinous rice cake and watercress until fragrant; 2. Add the snails, cook until cooked, and sprinkle with chopped green onion and sesame seeds on top of the vegetables. Preparation instructions: When making this dish, you must first wash the snails cleanly. The most outstanding thing when making it is the fresh aroma of this dish, and its ingredients must be complete. Taste characteristics: The first thing you feel when you eat it is the delicious aroma, and then you feel the spicy taste. This dish requires patience when eating, it is a very flavorful dish. 2》Spicy escargot Ingredients: One pound of escargot, Chaotian pepper, Sichuan peppercorns, daxiang, garlic, sugar, soy sauce, ginger, cooking wine. Make shredded garlic and ginger, and cook. Put a little oil in the pot. When the oil is mature, pour in the chili pepper, ginger, and garlic, and stir-fry until the aroma comes out. Pour in the snails, stir-fry for 2 minutes, add 3 tablespoons of soy sauce, sugar, Daxiang, and cooking wine, stir-fry for a few times, then simmer over medium heat for 6-9 minutes to absorb the flavor. Finally, add MSG and stir-fry for 2 times. Remove from the pan and serve on a plate. This dish is spicy and delicious, with bright color. Cooking experience: When I was buying snails, a friend who went with me said that two kilograms was not enough, so he bought another kilogram. They only spanked the snail butt, and it was covered in mud. When I got home, I brushed them one by one with a toothbrush. I was so tired. I changed no less than 20 basins of water and kept them all night. Of course, the snails have also been washed very clean. If the snail sellers did this like me, they would be exhausted~~. My friend said that he would never go out to eat snails again. Now he realizes that it is clean only if he cooks it at home! Of course, the snails fried in this way have no smell! Why do the fried snails not look as dark as the ones I eat in the south? I suspect that my soy sauce is not good. My mother revealed the secret, "You can clean them one by one like you. Of course, the fried ones are darker..." However, the ones I fried were very fragrant, with thick juice and strong flavor. When you eat it, the juice will flow down your fingers, and it's so delicious that you'll finger it! 3》Snails The nutritional value of field snails is very high. According to analysis, every 100 grams of snail meat contains 18.2 grams of protein and 0.6 grams of fat. It also contains carbohydrates, calcium, phosphorus, iron, vitamins and other nutrients. The calcium content is particularly high. In addition to this, it is also a medicinal animal. According to records, snail meat is sweet in taste and cold in nature, and has the effects of clearing heat, improving eyesight, diuresis, and treating stranguria. However, because field snails are cold in nature, people with spleen and stomach deficiency should not eat more. You might as well make your own fried snails during the Mid-Autumn Festival, but how do we choose? When purchasing field snails, choose one that is large, round in body, with a thin shell, the mask is completely retracted, the snail shell is light blue, the shell is not damaged, there is no flesh spilled out, and it feels heavier when weighed. Female field snails are particularly plump after being reared after giving birth, so those who have the conditions when purchasing are best to choose this good snail. The selection method can be to observe its antennae. The female's left and right antennae are the same size and extend forward; the male's right antennae is thicker and shorter than the left antennae, and the end is bent inward to the right. Pay attention to choosing live snails. The snails available on the market are inevitably mixed with life and death. When selecting, you can use your little fingertip to press lightly on the cover. The elastic ones are live snails, otherwise they are dead snails. 4》Traditional Cantonese style: escargot with perilla, sand tea sauce, etc. Ingredients: escargot, perilla leaves, sand tea sauce, minced garlic, tempeh, etc. A small amount. Method: Heat the wok red, put oil in the wok, pour minced garlic, perilla leaves, sand tea sauce, tempeh, etc. into the wok, sauté until fragrant, add snails and stir-fry continuously, splash in boiling water, season with refined salt, stir-fry When cooked, thicken the sauce, add tail oil and sesame oil, mix well and serve on a plate. 5》Used in Western Sauce: Black Pepper and Black Pepper-flavored Field Snails Ingredients: Field snails, black pepper juice, black bean sauce, etc. Method: Same as above, just add the black pepper juice commonly used in Western food to add the flavor of the field snails. 6》Guangxi flavor: Five-spice snail Ingredients: snail, pepper, fennel, pepper, sugar, vinegar, soy sauce, refined salt, rice wine, minced ginger, chopped green onion, minced garlic and a small amount. Method: 1. Fry the garlic until golden brown and fragrant. Wash and chop the perilla and basil leaves. 2. Add oil to the wok, add Sichuan peppercorns and fennel to stir up the aroma, add the snails and stir-fry over high heat for 2-3 minutes. After 2-3 minutes, sprinkle in sugar and salt, add vinegar and soy sauce, add minced ginger and minced garlic and stir-fry for a while. , simmer for 15-20 minutes and remove from the pot. 3. After serving, sprinkle with chopped green onion, monosodium glutamate, and pepper to make it more delicious. 7》Hunan recipe: Garlic and minced escargot Ingredients: escargot, Hunan minced pepper sauce, minced ginger, chopped green onion, minced garlic, corn flour, sugar, salt, vinegar and a small amount. Method: 1. Boil the snails with green onion and ginger water and let them dry.

2. Stir-fry the garlic and chili sauce evenly, add a small amount of corn flour, sugar, salt, vinegar, etc., then add the snails and cooking wine, stir-fry until cooked and thicken. 8》Fried snails with Amomum villosum Recipe: 20g Amomum villosum, 250g snails, 30g sugar. Production: 1. Bake the Amomum villosum until crispy and grind into fine powder; take out the snail meat and slice it into slices. 2． Place the frying spoon on medium heat, add 50 grams of vegetable oil, and when it is 60% hot, add the snail meat, Amomum villosum powder, and white sugar, stir-fry until cooked through. Instructions: Take once a day with food. Efficacy: clearing away heat and detoxifying, promoting qi and diuresis.