Shiso and sacha sauce snails
Ingredients: snails, shiso leaves, sacha sauce, a little garlic, black beans and so on.
Practice: the wok burns red, put oil in the wok, the garlic, perilla leaves, sacha sauce, edamame, etc. into the wok, burst incense, add the snails constantly stir fry, splash into the boiling water, seasoned with salt, stir fry until cooked, thickening plus packet of oil, sesame oil, and evenly on the plate.
Black pepper and black bean sauce snails
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.
Five-spice snails
Materials: snails, peppercorns, fennel, pepper, a small amount of sugar, vinegar, soy sauce, refined salt, yellow wine, ginger, scallion, garlic, etc..
Practice: 1, garlic granules fried in oil until golden yellow flavor. Perilla, false piper leaves washed and chopped. 2, frying pan oil, under the pepper, fennel stirred out the aroma, poured into the snail rapid fire frying, 2-3 minutes later, sprinkle sugar, salt, cooking vinegar, soy sauce, and add ginger, garlic stir-fry for a few moments, simmering for 15-20 minutes, from the pot. 3, on the plate after the onion to be sprinkled with chopped scallions, monosodium glutamate, pepper, to make it more delicious.
Garlic chopped pepper snails
Materials: snails, Hunan chopped pepper sauce, ginger, scallion, garlic, cornstarch, sugar, salt, vinegar and a small amount.
Practice: 1, snails with scallions, ginger water slightly burned, dry water. 2, stir-fried garlic, chili sauce, add a small amount of cornstarch, sugar, salt, vinegar, etc., and then add the snails and wine, stir-fried, thickened.
Screws in soup
Materials: screws, ham meat, green and red peppers, pickled peppers
Ingredients: salt, sugar, chicken essence, broth, old wine, peppercorns, pepper, five spices, ginger and garlic
Practice: oil burned wang, under the ginger and garlic, green and red peppers fried for a while, and then under the ham meat fried ham meat, such as the ham meat becomes red, under the broth, remember to must be hot, so that the meat will be tender a little; and then add pepper, and then the ingredients into the soup, and so the soup boiled, under the screws, cook 1 minute 30 seconds on the line, otherwise the screw meat will become old, in fact, the soup becomes white on it. Mushroom fried conch meat
Main ingredient: 90 grams of snail meat, mushrooms (fresh mushrooms) 250 grams Seasoning: 5 grams of ginger, 5 grams of scallions, 25 grams of vegetable oil, 3 grams of gravy powder, 5 grams of white wine
Methods: 1. snail meat washed with water; 2. mushrooms washed, trimmed the root of the sludge, mopped up with boiled water, drained of water; 3. start the frying pan, under the shredded ginger popped conch meat, pick up; 4. start the frying pan, put in mushrooms, seasoning, sprinkle with water; 4. Add mushrooms, season, sprinkle wine, put in the snail meat slightly fried, under the chopped green onions, thickened with wet powder, stir fry can be.
Five spice sauce conch meat
Main ingredients: 300 grams of conch meat Seasoning: 20 grams of cooking wine, 20 grams of soy sauce, 10 grams of soybean oil, 3 grams of monosodium glutamate (MSG), 5 grams of sugar, 15 grams of garlic chili sauce, 5 grams of green onions, 5 grams of ginger, 5 grams of five spices, 3 grams of spice, 10 grams of sesame oil
How to do it: 1. conch meat is cleaned, put into a pot of water with yellow wine, green onions, ginger, cooked until cooked and then fish out. 2. frying pan on the fire with a little soybean oil, cooking wine, soy sauce, sugar, garlic, hot sauce and seasoning, pour into the conch meat and the right amount of water to cook, burn until the soup is thick and thick, put monosodium glutamate, five spice powder stir-fry evenly, drizzled with sesame oil, collect the juice out of the pot, let it cool and then eat.
Shredded chicken stir-fried conch meat
Main ingredients: 125 grams of conch meat, 100 grams of chicken, 15 grams of bamboo shoots (canned), 15 grams of mushrooms, 20 grams of green beans, 60 grams of peanut oil, 15 grams of cooking wine, 1.5 grams of monosodium glutamate (MSG), 50 grams of cornstarch, half of an egg white, 50 milliliters of chicken broth, 2 grams of chili pepper, 5 grams of scallions, 5 grams of garlic, 5 grams of ginger.
Practice: 1. the snail meat clean; 2. chicken fascia, wash, cut into long 3 cm, 2 mm thick silk; bamboo shoots and mushrooms are cut into long 3 cm of silk, to be used 3. and then put the snail meat into a pot of boiling water, blanch a little 4. chicken shredded into a ceramic bowl, add the egg white and mix well 5. frying pan is hot, put the peanut oil, when it burned to fifty percent heat, put the chicken wire, with warm oil sliding until the chicken wire white, when the 8 mature, fish out 6. frying pan and then add peanut oil, when the oil is hot, first into the chili noodles, shredded green onions, shredded ginger, garlic stir-fried flavor, and then into the bamboo shoots, mushrooms, green peas and screw meat, stir fry evenly, add wine, monosodium glutamate, chicken broth and salt, to be soup boiled, into the chicken with a few stir-fried, adjusted to taste, into a small amount of wet cornstarch to thicken the gravy, can be.
Pork tendon stewed conch meat
Main ingredients: 200 grams of conch meat, pork tendon meat 750 grams. Vegetable oil 800 grams (consumed about 60 grams), 50 grams of sugar, 50 grams of soy sauce, cooking wine, ginger, scallions, wet starch 15 grams each, 5 grams of rice vinegar, 4 grams of monosodium glutamate, 3 grams of salt, 900 grams of chicken broth. Characteristics: soft pork, snail meat crispy, thick juice and fresh flavor. Practice: (1) Screw meat cleaned, put into the boiling water kind of slightly hot fish out of the water control. Wash the tendon meat and cut it horizontally. Then put the tendon meat into the boiling to 7 mature oil frying spoon in the deep-fried to the upper color and fish out, the oil drained. (2) Using the base oil left in the original spoon, stir-fry the ginger pieces and green onions in the parsnips, cook the cooking wine, chicken broth and soy sauce, then add sugar, salt and monosodium glutamate to season the taste. Then tendon meat, screw meat into the soup boil, skim off the foam, change the fire simmer about 1.5 hours, so that tendon meat soft, fish out. (3) and then put the screw meat on top of the tendon meat, in the original ladle of soup dripped into the thinning starch thickened gravy, and pour it on the meat can be.