There is a long-standing folk method. First, put the snail into a basin filled with clear water, and then insert non-stainless steel ironware such as kitchen knife and spatula into the snail pile. The next day, you will find that these ironware are crawling with snails. Not only will the bottom of the basin sink a layer of mud spit by snails, but also the mother snails will give birth to many snails. If the treatment is repeated after cleaning, the snail will continue to spit mud and give birth. In this way, the snail's stomach is much cleaner.
Step 2 stop the snail's tail
Here, I would like to introduce you to a self-made screw cutter, which is very simple: nail an arc-shaped iron plate with a thickness of 1.5 mm, one end is 280 mm high, and the other end is drilled with three holes of 18, 16 and 14 mm. Convenient, fast, and soon, a few pounds of snails will be "done".
Step 3 stir-fry snails
A. Seasoning: minced garlic, sour bamboo shoots, douchi, perilla leaves, Chili oil, oil, salt, cooking wine (a small amount), onion, ginger, red pepper, green pepper and small red pepper.
B, production method: Wanghuo dry pot, oil (about two tablespoons. When serving, be sure to put oil generously (one by one) until garlic, sour bamboo shoots, lobster sauce, onion, ginger, red pepper, green pepper and little red finger pepper are all fragrant to 80% heat, then wash the drained snail and stir-fry it for 5 minutes (with constant stirring), and then add Chili oil, perilla leaves, salt and cooking wine to continue to stir-fry 5.
Here, we fry snails with sour bamboo shoots. Stir-fried snails with sour bamboo shoots, and then add homemade Chili oil, which is the most exciting.
How to eat snails: a little tricky, not elegant at all. Put the snail's tail in your mouth with your index finger and thumb. Suck out the juice first and suck it by the way. It's called playing hard to get. Then turn the snail around, put its head in your lips and suck hard, and the whole snail meat will be thrown into your mouth. Taste it carefully, and the role of taste buds will be fully exerted. Delicious and delicious. The family sat around and tasted it, and everyone made a "zi zi" sound, commonly known as "kissing". Just like playing a unique symphony, the wonderful fun is unforgettable.
Perilla frutescens leaves have a special fragrance. We used to grow them as spices in vegetable fields. I think the deodorization effect is very good)
The most important thing is to master the temperature. If the heat is not enough, the snail meat will be tasteless if it is not cooked; The temperature is too high for snail meat to be sucked out.
The practice of frying snails
Snails bought must be put in a basin of clear water for two days. Drop a few drops of soybean oil in the basin, and cut off the end of the snail shell or remove the screw cap. This not only helps snail meat to be easy to taste when eating, but also helps the taste to penetrate into cooking.
Ingredients: snail, perilla leaf, sand tea sauce, garlic, lobster sauce, etc.
Exercise:
1. Heat a red wok, drain the oil, and pour in garlic, perilla leaves, sand tea sauce, lobster sauce, etc. Stir-fry in a wok.
2. Add snails and stir fry constantly, splash in boiling water, season with salt and stir fry until cooked. 3. After thickening, add tail oil and sesame oil and mix well to serve.
2. Materials:
River snail-cut off the tail and wash it for later use
Sliced ginger and garlic
Onion-cut into sections
Red peppers, dried peppers-cut into appropriate sizes
Illicium verum-one.
Perilla leaf-moderate amount
Salad oil, salt, soy sauce, chicken essence, rice wine, balsamic vinegar and sugar.
Exercise:
Don't put oil in the pot after it is hot. Go down and fry snails first.
When the snail's sucker falls off a lot, put it in a bowl for later use. When frying, put a little salt in it. This is a pot that can be used at any time. Wash, heat, pour in a proper amount of salad oil, and then put down an octagonal. When the star anise is fragrant, add the chopped ginger, garlic and dried pepper, stir-fry for five or six times, then add the chopped red pepper and onion, and sprinkle a little salt to smell the fragrance. Put the snail in the pot, put down the star anise, stir-fry it with rice wine, soy sauce and a little water, then pour the freshly fried pepper on the snail and stew it with wine without moving.
When the water is half received, add perilla leaves, chicken essence, a little sugar and a little balsamic vinegar, stir fry together for about ten times, and then you can smell the thick fragrance coming from the snail.
Guangdong Tradition: Snails with Perilla Sativa Sauce
Ingredients: snail, perilla leaf, sand tea sauce, garlic, lobster sauce, etc.
Practice: Heat the wok until it turns red, put oil in the wok, and pour in minced garlic, perilla leaves, sand tea sauce, lobster sauce, etc. Put it in a wok, stir-fry until fragrant, add the snail and continue to stir-fry, pour it into boiling water, season with refined salt, stir-fry until cooked, thicken, add tail oil and sesame oil and mix well. Serve.
★ Sauce for western food: black pepper, black bean and snail sauce.
Ingredients: snail, black pepper juice, lobster sauce, etc.
Practice: As above, just add black pepper juice commonly used in western food to increase the taste of snails.
★ Guangxi flavor: spiced snail
Ingredients: snail, pepper, fennel, pepper, sugar, vinegar, soy sauce, refined salt, yellow wine, Jiang Mo, chopped green onion and garlic.
Exercise:
1. Stir-fry garlic until golden and fragrant. Wash Perilla frutescens and Pseudobetel leaf and chop them.
2. Add oil to the wok, add pepper and fennel to stir-fry until fragrant, then pour in the snail and stir-fry quickly. After 2-3 minutes, sprinkle sugar and salt, cook vinegar and soy sauce, add Jiang Mo and minced garlic, stir fry for a while, stew for 15-20 minutes, and then take off the pan.
3. After serving, sprinkle chopped green onion, monosodium glutamate and pepper to make it more delicious.
★ Hunan practice: garlic chopped pepper snail
Ingredients: snail, Hunan chopped pepper sauce, Jiang Mo, chopped green onion, minced garlic, corn flour, sugar, salt and vinegar.
Practice: 1, the snail is slightly burned with onion ginger water, and the water is dried. 2. Stir-fry garlic and Chili sauce, and add a little corn flour, sugar, salt and vinegar. , then add snail and cooking wine, stir-fry and thicken.
Photo: Perilla leaves and snails are the best match.
Stir-fried snail
After the snail buys home, it must be raised with clear water for a day or two to let it spit out the sediment in its internal organs. Before frying, the snail's tail shell should be knocked open to ventilate the screw mouth and snail's tail, so that when it is convenient to eat, the snail meat can be sucked out with its mouth.
The cooking method of snail is generally frying and boiling. Restaurants that drink tea often use cooking methods, and there are few seasonings and condiments, but they are rich and juicy because of the long cooking time. While food stalls and families generally use raw stir-frying, the method is the same: first, put the snail into water to boil, then boil the oil, add garlic, lobster sauce, shredded perilla leaves and the flavor sauce you want, then add the snail and Shaoxing wine, cover and stew until cooked, beat well, and add the tail oil, mainly to obtain the fresh and sweet taste of the snail meat. The taste can be adjusted by yourself to make fried snails with more flavors.
No matter what taste, raw-fried snails must have perilla leaves. It has a special flavor, which can quickly remove the fishy smell and muddy smell during frying, while retaining the meat smell, so it is very suitable for cooking fish, snails, mussels and so on. Jiang Mo, chopped green onion, minced garlic and so on. It is a common condiment for frying snails.
Fried snail
Main material: snail
How to make it: Raw materials: 2 kilograms of dried peppers from snail, a little ginger and two watercress.
Star anise 1 fragrant leaves, a little white wine.
1. Wash the bought snails, raise them with clear water, break up the dried peppers, put them in water, and let the snails spit sand to their heart's content.
Wash snails after vomiting for a day.
Put a proper amount of water into the pot, pour the snail into the pot, cut the ginger into large pieces, pat it, put it into the pot, and pour a proper amount of white wine to remove the fishy smell after the water boils. Cook on medium heat for 20 minutes.
2. Take out the snail and drain it.
3. Pour the right amount of oil into the pot, and add watercress and ginger when it is 30% to 40% hot.
4. Stir-fry the fragrance, pour in the snail and continue to stir fry.
5, add the right amount of water, it is advisable not to have snails. Add star anise, fragrant leaves and salt, cover the pot and continue to cook until the water is dry. Take the pots and plates.
Precautions:
1. Soak the snail in water, and the floating snail is dead.
2. After the snail is fried, the small piece on the snail's mouth is fresh. If it is difficult to separate from the snail meat, it means that the snail is dead and stale before frying.
It is better to raise it with pepper instead of salt, because if the amount of salt is not mastered well, the lively snail will become a small body.
If the snail's shell is dirty, such as moss, it can be scrubbed with a steel ball.
In order to ensure food safety, cooking time must be long enough.
Fried snails in Guilin
Ingredients: snails
Accessories: pork bone, sour pepper and purple leaf.
Seasoning: soy sauce, broth, sugar, onion, ginger, garlic, star anise, salt, fermented bean curd, chicken essence and water starch.
Exercise:
1. Wash snails, put them in a pot, light them, and add broth, pork bones, snails, onions, ginger, star anise, purple leaves and white sugar to stew for 2 hours;
2. Ignition in the pot, pour in oil until the oil is hot, pour in sour pepper, fermented bean curd and snail, stir fry, and add broth, salt and chicken essence.
Features: hot and sour and delicious
Fried snail
Material: 750g live snail.
Seasoning: salt10g, soy sauce 25g, rice wine 30g, pepper 4g, onion ginger 5g, a little vinegar 20g, oil 20g and white wine 20g.
Exercise:
(1) Put the washed snails into a basin, add Chinese liquor and stir to remove the fishy smell and relax the snail meat, so as not to lose the freshness of the snail meat due to rapid heating and contraction.
(2) Put the pot on the fire, pour in the oil, heat it, add the snail, stir fry until the cover on the snail falls off, add the rice wine, onion, Jiang Mo, salt, soy sauce and vinegar, add a proper amount of water, stew for about 20 minutes, sprinkle with pepper, and stir well to serve.
Fried snail
Raw materials]
500g of snail, 35g of lobster sauce (or seafood sauce or column sauce), 0/5g of garlic/kloc-,5-8g of refined salt, 3g of fresh perilla leaves and 25g of vegetable oil.
[production]
1. Put the snail in a pot and soak it in clear water for three days, changing the water two or three times a day, and finally wash the snail with a brush and chop off its pedicles; Mash lobster sauce, garlic and perilla leaves together.
2. Heat a wok over high fire, add 5g of oil, add lobster sauce, garlic and chopped perilla, stir-fry until fragrant, and serve.
3. Wash the wok, bring it to a boil with high fire, add 20g of oil, pour in snails, then stir the salt with clear water, pour it into the wok and stir evenly, cover it for about 3 minutes, add lobster sauce, garlic and chopped perilla, stir thoroughly once, cover it for about 3 minutes and stir until it is completely cooked.
[Function]
The snail sauce is fragrant with black beans, and the snail meat is soft, smooth and delicious. People who love spicy food can put a little pepper to taste better.
Fried snail
Composition:
Snail, perilla leaf, sand tea sauce, garlic, lobster sauce, etc.
1. Heat a red wok, drain the oil, and pour in garlic, perilla leaves, sand tea sauce, lobster sauce, etc. Stir-fry in a wok.
2. Add snails and stir fry constantly, splash in boiling water, season with refined salt and stir fry until cooked.
3. After thickening, add tail oil and sesame oil and mix well to serve.
Delicious fried snail: snail 1 kg, oyster sauce 1.5 tbsp, vegetable 1-2, 4 slices of ginger, 3 slices of garlic, onion 1, pepper 1.
Seasoning:
1 teaspoon wine, 1 teaspoon sugar, 1/3 teaspoons sesame oil and 1/3 teaspoons salt.
Method for making fried snails:
1. Snails are cut and washed, soaked in clear water to spit out sediment, and a little salt and sesame oil can be added to the clear water to help them spit out sediment;
2. Change clean water once or twice every day about/kloc-0, then rinse and drain;
3. Cut the onion into 3 cm long sections, slice the ginger and pepper, remove the old stems of the vegetables and wash them for later use;
4. Put 2 tablespoons of oil into the pot, saute ginger slices, garlic and peppers, and add snails to stir fry;
5. drizzle with oyster sauce, add seasoning, onion and vegetables and stir fry.