How to make snails in chicken soup:

1. Wash the snails and put them into chicken soup.

2. Add ginger slices, wolfberry, and red dates, cover the pot and turn on the heat.

3. Wait for the first boil (about 6 minutes) and then add salt and pepper.

4. Stir and wait until it boils before serving.

How to stir-fry snail meat with leeks:

1. Blanch the snails in boiling water

2. Use a toothpick to pick out the snail meat, add flour and salt and wash it .

3. Cut the leeks into sections

4. Heat the oil and fry the ginger

5. Pour in the snail meat and stir-fry (dish up and set aside)

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6. Pour the oil again, heat the oil, add the leeks and stir-fry

7. When the leeks are almost cooked, add the screw meat and stir-fry together. Finally, add salt, stir-fry evenly and serve.

How to serve snails in soup:

1. Blanch the fresh bamboo shoots in boiling water for 10 minutes and then remove them to remove the astringency

2. Cut the bamboo shoots into Cut the ham into shreds and the bacon into thin slices

3. Pour an appropriate amount of cooking oil into the pot and saute half of the shredded ginger until fragrant. Add snails and stir-fry for a while.

4. Add a little cooking wine to remove the fishy smell, then scoop out the snails and set aside.

5. In a separate pan, sauté the shredded ginger, green onions and garlic slices until fragrant. Add the bacon and stir-fry until the oil is released. Then add the shredded bamboo shoots and continue stir-frying.

6. Add a bowl of stock and bring to a boil over high heat, then add shredded ham and simmer over medium-low heat for 3 minutes.

7. Finally add the fried snails and continue to simmer for 3-5 minutes. Add a small amount of salt to taste before serving.

Recipe for stewed egg with pickled mustard and snail meat:

1. Marinate the snail meat in advance with a little cooking wine, light soy sauce and shredded ginger.

2. Beat the eggs and stir evenly. Add 2 times the amount of warm water to the egg liquid and stir evenly.

3. Add a little cooking oil and an appropriate amount of salt to taste.

4. Add 2 times the amount of egg liquid in warm water and stir evenly.

5. Add enough water to the steamer, bring it to a boil over high heat, put the egg liquid in the steamer, (cover the container) over medium heat for 8 minutes.

6. Then spread the snail meat on the surface of the custard.

7. Finally, add chopped mustard and chopped green onions, and continue to steam over medium heat for 3 minutes.

Recipe for shepherd’s purse and snail meat soup:

1. Blanch the snails. Wash the clean snails and blanch them in boiling water to make it easier to remove the meat.

2. Take out the snail meat. Use toothpicks to take out the flesh of the blanched snails one by one. This requires a little patience and effort.

3. Chop the shepherd’s purse and fry it in a pan for a while.

4. Then pour in the snail meat and stir-fry together, add water and cook for a while. It really only takes a while, because the snail meat is already cooked. If you fry it for too long, the meat will become old. .

5. Add salt, thicken with lotus root starch, and finally sprinkle with a few wolfberry berries for decoration, and serve.

How to stir-fry screws in sauce:

1. Slice the ginger. After the oil in the pot is hot, add the ginger and garlic and stir-fry for a while.

2. Add two spoons of soybean paste and stir-fry until fragrant. If you like it spicy, add some chili pepper.

3. Add the snails and stir-fry for a few minutes. Add an appropriate amount of salt, sugar, light soy sauce, dark soy sauce, cooking wine, and a few drops of vinegar. Stir-fry for a few times, then add water to cover the ingredients.

4. After the water boils, cook for about 3 minutes and then add a small amount of MSG. Sprinkle with chopped green onion and serve.

With the changes of the times, Suzhou people have gradually accepted the spiciness of Sichuan cuisine. When cooking the snails, you can add dried chili pepper for seasoning according to your personal taste.

There are three important points when cooking snails:

1. The taste is too salty and the delicious fragrance of the snails cannot be tasted.

2. The heat requires stir-frying over high heat and simmering over medium heat. Add some water when frying the snails. The snails you eat will be more delicious.

3. The firing time: The control of the firing time is the most important. If the cooking time is too short, the snails will not be cooked; if the cooking time is too long, the snail meat will become old and the mouth will be chewy. No matter how powerful it is, it is difficult to suck it out.