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Do you want to blanch the snails before frying them?
Nightingale is becoming more and more common now, and many nightingale stalls have begun to appear in many places, and there is also a trend of development and growth. And the overlord in the night snack stand must be crayfish. It's a pleasure to have some crayfish and beer at night. And the protagonist we are going to introduce today is the midnight snack darling who drinks like lobster-snail. The noisy snail with fresh and delicious meat can be said to be an active analysis in the night market, and a plate of fried snail is also a good brother of beer, which makes people feel unsatisfied.

The delicious fried snails in the night market also lured many people's greedy insects from the night market to their homes. Many people bought snails and cooked them at home, thinking that they could feast at home. But things always backfire. The fried snails we cooked at home always have a strong earthy smell, or the snail meat is very old, and the gap with the night market stalls is really too big, which makes people wonder where there is a problem. Today, let's take a look at how to do the real fried snails.

First of all, let's introduce the best way to fry snails, and then analyze our common mistakes and the mystery of why.

Raw materials: snail, sesame oil, cooking oil, ginger, garlic (chopped green onion), pepper, bean paste, beer and salt.

Step 1: After the snail is bought back, we should make a preliminary arrangement. Carefully brush some large moss and dirt on the surface of the snail with an abandoned toothbrush. After rinsing with clear water, put the snail into a basin, then add a few drops of sesame oil to the basin, and then add some slightly hot warm water. After standing for two and a half hours, the snail sediment can be completely discharged.

Step 2: Cut off the tail of the river snail with pliers, pay attention to the cutting distance, and get the black things out of the tail of the river snail. Then wash it for later use. Cut onion, ginger and dried pepper into small pieces for later use.

Step 3: Heat the oil from the pan, add the snail after heating with high fire, stir-fry with high fire, then add the bean paste, ginger slices, onion slices and dried Chili slices, continue to stir-fry, stir-fry red oil, and continue to stir-fry with high fire.

Step 4: Add beer after the snail is fried, and then simmer for a quarter of an hour. Wait until there is less beer in the pot, collect the juice over high fire, and finally add salt and chopped green onion in advance, stir well and then take out the pot.

The above is the best way to fry snails in our night market. Let's talk about why we used to cook them at home with a strong smell or old meat.

As a kind of fresh river water, snail is fishy to many of us, so we thought of how to get rid of it, and our usual way to get rid of it is to blanch the snail, that is, to cook it first. So is this right? In fact, it is often counterproductive to remove the fishy smell and sediment from the water of snails. Because the snail is not the same as some pork ribs and chicken we usually eat, after blanching, the snail will not only not spit mud, but will cook the meat of the snail too old, which will affect the taste. So that's why the meat is always old and fishy when we cook it at home. Blanching water will not only make the snail fishy, but also greatly reduce its meat quality. The correct way is to soak the snail as mentioned above.

The key to remove the fishy smell of the snail and spit out all the dirty things in the snail's body is to soak in water, and the added water can only be slightly hot warm water, and then add sesame oil to it, and the snail will obediently discharge the sediment, which is also the secret trick of the night market owner. However, blanching will cause the snail's fishy smell and old meat quality. As long as the above-mentioned methods are used to clean the snail, the meat quality of the snail will be very fresh and tender, and it can also be guaranteed to be clean enough. Try it at home.