Ingredients: snail, perilla leaf, sand tea sauce, chopped garlic, lobster sauce, etc.
Practice: Burn the wok until it is red, put the oil in the wok, pour the minced garlic, perilla leaves, sand tea sauce, lobster sauce, etc. into the wok, saute until fragrant, add the snail and stir-fry it continuously, splash it into boiling water, season it with refined salt, stir-fry until it is done, thicken it, add the tail oil, sesame oil and serve evenly.
★ used in western sauce: black pepper and black bean sauce with snails.
Ingredients: snail, black pepper juice, lobster sauce, etc.
Practice: Same as above, just add black pepper juice commonly used in western food to add the flavor of snail.
Guangxi flavor: spiced snail
Ingredients: snail, pepper, fennel, pepper, sugar, vinegar, soy sauce, refined salt, yellow wine, Jiang Mo, chopped green onion and minced garlic.
Practice: 1, garlic granules are fried until golden and fragrant. Wash and chop Perilla frutescens and pseudobetel leaf. 2. Add oil to the wok, add pepper and fennel to stir up the fragrance, then pour in snail and stir-fry quickly. After 2-3 minutes, sprinkle sugar and salt, cook vinegar and soy sauce, add Jiang Mo and minced garlic and stir-fry for a while, stew15-20 minutes, and take off the wok. 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 and ginger water, and the water is dried. 2. Stir-fry garlic and Chili sauce, add a little corn flour, sugar, salt, vinegar, etc., then add snail and cooking wine, stir-fry and thicken.
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 tail shell of the snail should be knocked open to ventilate the screw mouth and the snail tail, so that when it is convenient to eat, the snail meat can be sucked out with the mouth.
No matter what flavor, raw and fried snails must have perilla leaves. It has a special fragrance, which can quickly remove the fishy smell and muddy smell in the frying process, while retaining the meat smell. It is very suitable for cooking fish, snails, mussels and so on. Jiang Mo, chopped green onion, minced garlic, etc. are commonly used condiments for frying snails.