material
Snail meat 700g nine-story tower 1 garlic 20g ginger 20g red pepper appropriate oyster sauce 1 tablespoon sand tea sauce 1 tablespoon ebony vinegar 1 tablespoon Lin Wei 1 teaspoon rice wine 1 tablespoon.
working methods
1
2
First, mix all the seasonings in advance, put them in boiling water to boil, pour in the snail meat, boil the water, scald for about 30 seconds, take them out, and drain them after cooling.
three
Stir-fry ginger slices and garlic first.
four
Add snail meat and sauce, stir-fry over high heat to taste.
five
Add the nine-story tower, stir well and take out the pot.
French roasted snail
material
250g of snail, 50g of water-soaked mushrooms, 50g of winter bamboo shoots, 75g of mushrooms, 25g of ham, salad oil100g, chicken essence, oyster sauce, monosodium glutamate, pepper and cooking wine.
working methods
1. Dice the pretreated snail meat, and then dice the mushrooms, winter bamboo shoots, mushrooms and ham.
2. Beat the eggs into egg paste for later use.
3. Add cooking oil to the hot pot, push in the diced raw materials, then add oyster sauce, cooking wine, white pepper and chicken essence, stir-fry them, put them in snail shells, seal them with egg paste, steam them in a cage for about one minute, take them out and put them on a plate.
Honey snail
material
250g of snail meat, 50g of onion, 50g of green pepper, 50g of yellow pepper, egg 1 piece, proper amount of water chestnut, a little baking soda, 2g of salt, 80g of monosodium glutamate 1 gram, honey, a little pepper and wet starch10g.
working methods
1. Wash the smaller snail meat, put it in a bowl, add salt, monosodium glutamate, pepper, egg white, baking soda and water chestnut, and mix well to taste. Cut onion, green pepper and yellow pepper into cubes with a square of 1 cm.
2. Pour 1000g cooking oil into a hot pot. When it is 80% hot, quickly push in all the ingredients, oil them for about half a minute, then take them out, leave a little oil in the hot pot, add a little honey, add water and salt, thicken them with wet starch after boiling, push in the snail string, turn the pot and mix the sauce evenly, pour in a little cooking oil, and serve.
3. Don't waste the remaining yolk. Send it into the oil pan to make scrambled eggs, but be careful not to fry them with a spatula. Cut the scrambled eggs into strips and put them on the edge of the plate. Serve.
Baked snail with taro
material
Snail 1000g, taro paste 200g, garlic 50g, green pepper 100g, salt, monosodium glutamate, brandy, secret sauce, spices and salad oil.
working methods
1. Wash snails repeatedly with clear water and soak them in alum water to remove mucus.
2. When the pot is on fire, add oil to heat it, add the snail, garlic, celery, green pepper and onion, and take out the snail meat and wash it.
3. Stir-fry the snail meat, garlic and green pepper in a pot, adjust the taste, put them in snail shells, seal them with taro paste and soak them in warm oil.
Braised snail meat
1. Wash the snail meat, cut the mushrooms and bamboo shoots into pieces, cut the shallots into sections, and divide them into onion sections and onion sections for later use;
2. Inject a little oil into the hot pot, add chopped green onion and stir-fry until fragrant;
3. Add snail meat, mushrooms, bamboo shoots and shrimps and stir-fry for a while;
4. Boil Shao wine, add soy sauce and white sugar, stir-fry and color, inject clear soup, simmer with low fire until the soup is thick, take it out, put it in a bowl, and steam it in a cage for 1 hour;
5. Take out the steaming bowl, pour the snail material into the pot, add the shallots, monosodium glutamate and pepper to adjust the taste, thicken with wet starch, pour a little cooking oil, and take out the pot.