Step 1 | Rest:

No matter whether the snail is bought or salvaged by itself, it should be quiet 1~2 days to let the snail spit out the dirty things.

First, clamp off the tip of the snail's tail shell with pliers and make a hole in the snail's shell. Drop some vegetable oil or sesame oil into the water to help the snail spit out the dirty things. Let it stand for 1~2 days, and change the clean water every 6~8 hours until the water is clean after a period of rest.

Step 2 | Scrubbing

Snails can be prepared for cooking after they have been raised for about 2 days. Snails keep rubbing in the clear water like mahjong, rubbing off the residual sediment on the snail shell. After rubbing for a while, the water becomes turbid. Replace clean water and repeat the operation for about 8~ 10 times.

Step 3 | Add salt and rub.

After washing the snail shell, it is now to force out all the dirt and sand left in the snail meat, add water similar to that of the snail, add some salt and continue kneading, and repeat it for 2~3 times to ensure that all the sediment and impurities left in the snail meat are forced out.

Step 4 | Bleaching

Put the cleaned snail into a cold water pot, pour some cooking wine, add ginger slices and blanch. After the soup is boiled, skim off the floating foam, cook for about 3~5 minutes, stir with chopsticks while cooking, and then pick it up. Scalding snails is mainly for two purposes:

1 to remove the earthy smell;

2. Make the snail half-cooked in advance. It's best to take off the cover outside the snail. Without the screw cover, it can not only shorten the cooking time in the later period, but also make the snail meat absorb the soup more delicious.

Soak the snail in water, rinse it and you can cook it. As you can see, every little snail has a clean and transparent shell, and some snail shells have been shelled, revealing the tail of snail meat ~

"Fried snails &; How to make it "

Ingredients: snail 750g, onion, ginger and garlic, millet, pepper, perilla, salt, soy sauce, bean paste and beer.

Exercise:

1. Put oil in a hot pan, add ginger, garlic and part of millet, stir-fry until fragrant, add bean paste and pepper, and stir-fry red oil; Stir-fry snail, add light soy sauce to taste, pour in proper amount of beer soaked in snail noodles, bring to a boil with high fire, and change to medium-low fire for 5 minutes; Simmer the lid, pour in the remaining pepper, chopped green onion and perilla, stir-fry evenly, add salt, chicken essence or sugar to taste, collect the juice over high fire, stir-fry and plate. Be careful not to cook the soup too dry. If you mix snails with soup, it will be more pungent!

Many snails have no snail shells. Even without toothpicks, snail meat can be easily sucked out. Tender, smooth, fresh, crisp, salty and spicy, which is very exciting. A plate is not enough!

skill

How to clean snails? Teach you "four-step sand removal". The snail is clean and tender, without sand and fishy smell. Among the key points of snail taste, cooking ingredients are not the most important, but cleanliness is the key.

Remember that snails can't be raised only with clear water. Add some oil at rest, let the snail spit sand automatically, and then wash it with salt water, so that the impurities left by the snail can be forced out, and the snail can only taste it when it is completely cooked. After all, the probability that snails contain parasites is still very high, so it is no longer difficult to stir-fry snails with a plate of incense.