Fried snails is a very popular snack, and in the streets are more common, a plate of fried snails and then with a bottle of cold beer can be described as a fairy general enjoyment. In the face of this kind of food, people will also be very favorite at home to make their own, but their own at home to make fried snails is always not so satisfactory, in fact, fried snails is to have some tricks, the following to introduce how to fry snails most delicious.

Fried snail practice

Bought back the snail must be used to basin water two days, in the basin on a few drops of soybean oil, the snail shell tip end cut off or remove the snail cover, so that not only is conducive to the food easy to slurp out of the snail, but also conducive to the flavor seeped into the cooking.

Ingredients: snails, perilla leaves, salsa, garlic, black beans and a few other things.

How to do it:

1. Heat a wok with oil, pour garlic, perilla leaves, salsa verde and edamame into the wok, and stir the aroma.

2, add the snails constantly stir fry, splash into the boiling water, seasoned with fine salt, stir fry until cooked through. 3, thickening plus packet of tail oil, sesame oil and evenly on the plate.

2. Materials:

The snail ---- cut off the tail and wash and spare

Ginger, garlic ---- sliced

Scallion white ---- cut section

Red bell pepper, dry chili ---- cut the right size

Anise ---- a grain

Perilla leaf ---- moderate

Serra oil salt, soy sauce, chicken crystal, rice wine, balsamic vinegar, sugar in moderation

Practice:

The pot is hot, do not put the oil, snails first to go down to fry,

When frying to the snail's suction cups fall off a lot of times when the bowl out of the standby, frying can be a little bit of salt to go down, which is a good dry pot standby pot to wash, heat, pour in an appropriate amount of oil, and then put down one star anise. When the star anise burns out the flavor, add cut ginger and garlic, and dry chili pepper stir-fry five or six times, then add cut red bell pepper, and white section of the onion, and then sprinkle a little salt to smell the aroma of the loaded out of the standby next pot pouring into the right amount of salad oil, snails in the pot, the anise before the one also put down to stir-fry with the addition of rice wine, soy sauce, and a small amount of water, and then just stir-fried chili peppers and so on poured in the top of the snails!

When the water received half of the time, add perilla leaves, chicken crystal, a little sugar, and a little balsamic vinegar and stir-fry, fry about ten eight this time you can smell the snails out of the strong flavor.

Cantonese tradition: perilla sauce snails

Ingredients: snails, perilla leaves, salsa, garlic, edamame and other small amounts.

How to make: Reduce the heat of the wok, put the oil in the wok, pour the garlic, perilla leaves, sacha?a sauce, edamame, etc. into the wok, burst the fragrance, add the snails and keep frying, splash in the boiling water, season with salt, fry until cooked, thicken the gravy and add the bunao oil and sesame oil and evenly serve on the plate.

★Western sauce with: black pepper black bean snail

Materials: snails, black pepper sauce, black beans, etc.

Practice: the same as above, only to add the black pepper sauce commonly used in Western food, adding the snail flavor.

★Guangxi flavor: five spice snails

Materials: snails, peppercorns, fennel, pepper, a small amount of sugar, vinegar, soy sauce, refined salt, yellow wine, ginger, green onion, garlic and so on.

Practice:

1, garlic granules fried in oil until golden brown with flavor. Perilla, false piper leaves washed and chopped.

2, frying pan oil, the next pepper, fennel stirred out of the flavor, pour into the snail rapid fire quickly fried, 2