Yellow snail with white honey and fresh yellow snail 1000g. Garlic, oil, sugar, monosodium glutamate, sesame oil. Practice: 1, wash the snail, blanch it in a 80-degree hot water kettle, take it out and pick out the snail meat with a bamboo stick to clean the stains (especially the mud stains on the snail head). [Food Street] 2. Boil water, put the washed snail meat into a bowl, add garlic and various seasonings and mix well as a dish. Materials: rhubarb snail with shell 1000g, old hen 1, ham 200g, pork chop 200g, lean meat 100g. Seasoning: 50g abalone juice, soy sauce 10g, 8g sugar, 8g chicken powder, 5000g salt and monosodium glutamate 1g soup, 5g oyster sauce 10g clear oil and 5g wet starch. Make 1, simmer snails in boiling water for 2 minutes, and then pick out snail meat with a toothpick; Cut the lettuce into 6 cm pieces and put it in boiling water 1 min. 2. Remove the sandbags from the selected snail meat, clean it, put it into the pot, add old chicken, ham, pork chops, lean meat and soup to boil, then simmer for 8 hours, add salt 0.5 hour before taking out the pot, and add monosodium glutamate 10 minute before taking out the pot. 3. Take out the stewed snail meat, cut it into 0.2 cm thick slices with a blade, then wrap the lettuce slices with snail slices, put them on a plate, and decorate them with blanched broccoli. 4. Put 80g of the original soup of boiled snail meat into the pot, add abalone juice, soy sauce, sugar, chicken powder and oyster sauce, boil over low heat to adjust the taste, then thicken it with wet starch, take it out of the pot with clear oil, pour it on the snail slices, and put the snail shells on the edge of the plate for decoration. White ice yellow snail

Ingredients: yellow snail 500g, crushed ice 1000g, green pepper 5g, red pepper ring 5g. 5g of flavoring sesame oil, 5g of balsamic vinegar15g, 20g of American fresh soy sauce, 0g of Japanese mustard10g, 30g of Linwei juice and 5g of garlic slices. Making 1, putting snails in flowing water 1 day, taking them out, boiling them in a boiling water pot for 2 minutes until cooked, digging out snail meat with a toothpick after taking them out, and removing dirt for later use; Wash the shell and keep it. 2. Put the yellow snail meat into the juice mixed with sesame oil, balsamic vinegar, fresh soy sauce, Japanese mustard, Lin Wei juice, green and red pepper rings and garlic slices, then put it in the freezer for 30 minutes and take it out for later use. Put a bamboo grate on the plate and spread crushed ice on it. 4. Put the salted and refrigerated snail meat back into the original shell and put it in the plate.