Generally, in addition to eating at the midnight snack stalls, many people will buy snails in the market and go home to cook them themselves. However, the snails cooked at home are always not as delicious as those cooked at the midnight snack stalls. Either the meat of snails is not delicious when fried, or the snails taste very heavy when fried. So how do you fry snails? Today, I will share with you the best practices of snails.
Do you want to cook snails before frying them? Fortunately, I took the advice, otherwise there would be something fishy.
Usually, when cleaning snails, many people use blanching method, thinking that it can clean the sediment inside snails, but it is often accompanied by cooking snails, so blanching is not the best method. The correct way should be to soak the snail, instead of putting it in a pot for blanching, because blanching will not only make the snail fishy, but also inside.
Best practice of frying snails.
The first step is to clean some moss on the surface of the bought snail with a brush, then rinse it with water, then put the cleaned snail into a basin, add a proper amount of warm water and a spoonful of sesame oil, and let the snail soak for more than two hours, so that all the sediment in the snail can be cleaned.
Step 2: Cut off the tail of the snail with scissors, then rinse it with clear water to drain the water, then pour an appropriate amount of cooking oil into the pot and heat it with strong fire. When the oil temperature reaches 70%, add ginger, garlic and pepper to stir-fry until fragrant, then add a spoonful of bean paste and stir-fry red oil.
Step 3, then pour a proper amount of beer into the pot, pour the pretreated snail into the pot and stew for about 10 minute. When there is less soup in the pot, remember to stir-fry the snail quickly with a spatula, and then add a proper amount of salt and chopped green onion to the pot, so that you can make a spicy and delicious fried snail.
Therefore, don't cook the snail before frying it. Fortunately, I listened to the advice of the owner of the supper stall, otherwise snails would taste fishy. This is mainly because cooking will make the meat quality of snails get old, and the sediment in snails can't be cleaned up. The best way is to use hot water and sesame oil, which can not only remove the sediment inside faster, but also ensure the freshness of snail meat. The fried snails are spicy and delicious, with tender meat and no fishy smell.