Ingredients: 200g of snail meat, 50g of broth, 50g of onion, 0/5g of raw flour10g of curry powder10g, and proper amount of monosodium glutamate and Shaoxing wine.

Methods: 1. Slice the steamed snail meat, pat it with cornstarch, and chop the onion. 2. Heat the oil in a hot pot until it is 5% cooked, add the snail meat and remove it quickly. 3. Leave a little cooking oil in the hot pot, add onion powder and stir-fry until fragrant, add curry powder and stir-fry until fragrant, add snail slices and a little soup, add salt to taste, thicken with wet powder and pour in cooking oil to serve.

Features: Deep yellow in color, rich in fragrance, with the unique spicy taste of curry.

"Crystal snail jelly"

Ingredients: 250 grams of snail meat, 500 grams of clear soup, 50 grams of carrot and celery, 30 grams of sesame oil, 25 grams of agar, proper amount of salt and monosodium glutamate, and a little onion, ginger and cinnamon.

Methods: 1. Rinse the pretreated snails and dice them. Dice carrots and celery and cook. 2. Add water to the agar pot and burn until it is completely dissolved. Add salt and monosodium glutamate. 3. Take 12 small shaped plates, add chopped snail meat, carrots and celery, and then inject agar juice. After the agar is completely solidified into transparent water crystals, take out the snail powder and put it in a plate.

Features: bright color, clear and transparent, crystal clear.

[Spicy Snail]

Ingredients: snail meat 200g, broth 1 50g, red oil 30g, chopped green onion and starch15g, cooking oil10g, minced garlic and bean paste10g, salt10g, monosodium glutamate and sugar 2g.

Practice: add a little cooking oil to a hot pot, add bean paste, add Chili powder and stir-fry until fragrant, add broth, add snail meat, add salt, monosodium glutamate, sugar and minced garlic to taste, stew until the soup is thick, thicken with wet starch, sprinkle with chopped green onion, pour with red oil, put it in a soup plate, and sprinkle pepper powder and pepper on snail meat.

Features: red sauce, tender snail meat, spicy mouth, authentic Sichuan style.

"Spiced snail"

Raw materials: 400g of snail meat, 50g of radish acid100g, 50g of onion, 30g of soy sauce, 30g of yellow rice wine and rice vinegar, 20g of garlic, 0g of sesame oil15g, 0g of sugar12g, 3g of ginger10g, and 3g of spiced powder.

Practice: Wash the snail meat, put it in a bowl, add yellow wine, balsamic vinegar and appropriate amount of water, steam it in a cage and remove it for later use. Chop onion, garlic and ginger into powder respectively. Pour1500g cooking oil into a hot pot, add snail meat when it is 70% hot, fry until crispy and brown, and then take it out. Leave a little oil in the hot pot, pour in soy sauce and clear soup (chicken soup and sparerib soup can be used), add sugar, garlic, ginger and spiced powder to taste, add crispy snail meat, stew until the soup is thick, and add monosodium glutamate to taste.

"Pearl stewed snail"

Raw materials:

350g of snail meat, 30g of glutinous rice 1 00g, egg1each, 5g of garlic, onion, carrot and celery, 3g of salt, 3g of monosodium glutamate, a little pepper, 30g of balsamic vinegar, 30g of Shaoxing wine, 20g of wet starch10g, and 20g of sesame oil.

Method:

1. Wash snail meat, put it in a bowl, add onion, carrot, celery, balsamic vinegar, Shaoxing wine and appropriate amount of water, stew for 30 minutes, take it out, put it in a bowl, add salt, monosodium glutamate, pepper, minced garlic and egg white and mix well to taste.

2. Wash the glutinous rice, soak it in clear water 1 hour, take it out and dry it for later use. Mix snail meat and glutinous rice one by one, arrange them neatly in a plate, steam them in a cage for about 30 minutes, and take them out when the glutinous rice is cooked. Pour a little clear soup into the hot pot, add salt and monosodium glutamate to taste, thicken with wet starch, and pour sesame oil on the pearl snail to serve.

Features: white in color, like pearls covered with snails, soft and waxy in texture.

"Honey Snail String"

Raw materials:

250g of snail meat, water chestnut 1 00g, 50g of onion, 50g of green pepper, egg 1 piece, appropriate amount of water chestnut, a little baking soda, 2g of salt, monosodium glutamate1g, 80g of honey, a little pepper and wet starch/kloc.

Method:

1. Wash the smaller snail meat, put it in a bowl, add salt, monosodium glutamate, pepper, egg white, baking soda and water chestnut powder, and mix well to taste. Water chestnut, onion and green pepper are cut into 1 cm square cubes respectively.

2. Wash the bamboo stick, put it in a boiling water pot, and put diced water chestnut, diced snail, diced green pepper and diced onion in turn to make a green body.

3. Add1000g of cooking oil to the hot pot. When it is 80% hot, quickly push in the green body, take it out after about half a minute, leave a little oil in the hot pot, inject honey, add a proper amount of water and salt, thicken it with wet starch after boiling, push in the snail string, turn over the pan and mix the sauce evenly, pour in a little cooking oil, and serve on a plate.

Features: bright color, sweet, salty and fresh taste, and unique honey fragrance.

"Braised snails in red wine"

Ingredients: 15 fresh snails and 15 snail shells.

Ingredients: onion100g, celery 50g, minced garlic 50g, mashed potatoes 50g.

Seasoning: tomato sauce150g, salt 3g, chicken essence 5g, basic soup 20g, pepper 3g, red wine150g and butter 20g.

Method:

Soak fresh snails in soup, stir-fry butter, onion and celery in a wok, stir-fry snails in red oil with tomato sauce, stew for 3 minutes on low heat, and adjust the taste. Add the red wine, and simmer the snails until the red wine is fragrant. Take the snail shell out of the wok with boiling water, put the snail in the snail shell and put it on the mashed potatoes in the plate.

Features: fresh and tender, fragrant and tender.