iron plate French snail

material:

raw materials: 3g of French snail, 8g of diced lotus root, 5g of green and red pepper, 15g of dried Chili and 5g of pepper.

seasoning: beef sauce, spicy fresh dew, ginger and onion water, salt, monosodium glutamate, fresh soup, pepper oil, sesame oil and salad oil.

Production:

1. Snails are cleaned one by one, soaked in ginger and scallion water for 3 minutes, drained, put into a pot, add beef sauce, spicy fresh dew, salt, monosodium glutamate and a proper amount of fresh soup, and then simmer for taste before taking out.

2. Clean the pan and put the oil. First, stir-fry the dried chili festival and pepper, pour in the green and red chili festival and diced lotus root, stir-fry for a few times, then add the snail meat and add a little salt. Sprinkle pepper oil and sesame oil before taking out the pan, stir-fry and serve in a hot iron plate.

Salted snails

Ingredients: 16 snails, 1g sea salt, 5g salt and pepper, chopped green onion, ginger slices and onion knots

Method:

1. Snails are cleaned, salted with ginger slices and onion knots in a basin, and then put into fire at 18℃ and put into fire at 16℃.

2. Wash the snail shells, insert them on the fried sea salt one by one, then put the snail meat back in the shells and add chopped green onion to decorate.

French snails

Practice:

1. French giant snails are cleaned by taking meat, cooked in a boiling pot and taken out.

2. Heat the oil in the pot, stir-fry the watercress until fragrant, then add the dried pepper, green pepper, sweet sauce and chafing dish bottom to continue to stir-fry, add a proper amount of fresh soup to boil and adjust the taste, then soak in snails for 3 minutes until it tastes good, and take it out for later use.

3. Put the oil in another pot, stir-fry the dried Chili Festival, onion pieces and green and red beauty pepper festival first, adjust the salty and fresh taste, then pour in the soaked snails and stir-fry them slightly, and finally pour in sesame oil and turn them evenly, then put them on a plate.

Fresh and spicy snails

Production:

1. Put the snails in a boiling water pot, soak them in water, and take them out to get clean meat; In addition, all the shells were washed for use.

2. Put a little base oil in the pot, stir-fry ginger slices, onion slices, carrot slices, celery festival, parsley festival and snail meat, then add clean water, and simmer the snail with a small torch for later use.

3. Put the spicy millet and celery into a pot, add a little oyster sauce, rattan pepper oil, fresh pepper oil and spicy fresh dew and mix well, then add the stewed snail meat and mix well, then put it back into the snail shell one by one, insert ginger slices for decoration, and finally put it on a plate to serve.

Sauté ed snails in a griddle

Material:

Ingredients: 15 French snails, a little green and red pepper, ginger and onion.

seasoning: salt, sugar, chicken powder, balsamic vinegar, spicy sauce, soy sauce, Laoganma oil pepper, spicy oil, cooking wine and stock.

Practice:

1. Clean the snail, first soak it in a hot pot with ginger, onion and cooking wine, then simmer it in a salty soup pot and take it out for later use.

2. Put oil in the pan, stir-fry green and red peppers first, then pour in snail meat, add Chili sauce, soy sauce, Laoganma oil pepper, salt, sugar, balsamic vinegar, chicken powder and spicy oil, stir-fry until fragrant, then take the pan and put it into a dry pan.

Braised fresh squid with snail in thick sauce

Material:

Ingredients: 3g of fresh snail meat and 2g of fresh squid

Accessories: 3g of diced garlic, 3g of diced ginger and 5g of green and red pepper

Seasoning: salt, monosodium glutamate, chicken juice, cooking wine, thick soup, pepper, scallion oil and vegetable oil with a little water starch. In addition, the fresh squid cross knife is changed into pieces and then put into the pot for soaking. When the fresh squid pieces are rolled into a tube, they are taken out for use.

2. Heat the oil in the pan, stir-fry diced garlic and diced ginger until the color is golden, add green and red pepper segments and stir-fry, then pour the processed fresh squid and snail meat into the pan, cook the cooking wine and add salt, monosodium glutamate and chicken juice, then simmer the thick soup for 1 minute until the main ingredients are cooked, and finally add pepper, gravy sauce and onion oil.

-baked asparagus snail

Material

Ingredients: 12 French snails

Accessories: 2g of asparagus, 1 piece of cheese, 1g of coriander head, 1g of coriander flower, 1g of dried onion and 1g of carrot.

seasoning: 5g of salt, 1g of brandy, 2g of French red wine, 5g of chicken powder, a little butter, 5g of clear chicken soup and a proper amount of raw flour.

Method of making

1. Snails take meat to remove internal organs, rub it with raw flour to remove mucus, and rinse it off.

2. After the asparagus is dried and steamed, take the remaining juice, and cut the asparagus into fine grains. Spare cheese, carrots and coriander heads are cut into fine grains respectively.

3. Soak snails in good soup for 1 minutes before you go, and burn a little butter in the pot. Add dried chopped onion, carrot, coriander flower, asparagus and coriander into the pot and stir-fry until fragrant. Add asparagus juice, add clear chicken soup to boil, add snails (fire) to make them taste, then add brandy, French red wine and cheese (fire) until they taste, that is, hook in raw flour and collect.

4. Put the snails into the shells and put them in plates.

Features:

Delicate dish, delicious snail meat and mellow wine. Snail meat is a low-fat and high-protein delicacy. Adding asparagus for cooking has the functions of conditioning and beauty beauty.