(1) Spicy Snail
Ingredients: snail, watercress, pepper, dried pepper, sugar, cooking wine, ginger, garlic and garlic seedlings.
Practice: 1, wash the snail, put the snail in a pressure cooker and press it with salt water for two minutes instead of scalding it with boiling water. After pressing, take it out and filter out the water.
2. Prepare douban, pepper, dried pepper, monosodium glutamate, salt, sugar, cooking wine, ginger, garlic, garlic sprouts and other seasonings.
3. Heat a little oil in the pot, stir-fry dried Chili and pepper, then add watercress, ginger and garlic slices, then add snail, salt, sugar, monosodium glutamate and garlic seedlings to stir fry quickly, and then put them in the pot and put them on the plate.
(2) Stir-fried snails
Ingredients: snail, garlic, sour bamboo shoots, lobster sauce, perilla leaves, Chili oil, onion, ginger and pepper.
Practice: 1. Wash snails, chop all onions, ginger and garlic, and cut sour bamboo shoots into pieces for later use.
2, strong fire dry pot, oil; Stir-fry garlic, sour bamboo shoots, lobster sauce, onion, ginger and pepper to 80% heat, and then stir-fry the washed and drained snail for 5 minutes.
3. Add Chili oil, perilla leaves, salt and cooking wine and continue to stir fry for 5 minutes before serving.
(3) Chopped Chili snail meat
Ingredients: snail meat, chopped pepper
Practice: 1, soak in water for a day or cook in water before eating.
2. Pour the cooked snail meat into the pot and fry the water for later use.
3. Put the oil in the pan, then add the snail meat and stir-fry, add the ginger, garlic and chopped pepper and stir-fry.
4. Add chopped green onion and chicken essence when cooking.
(4) Stir-fried snails
Ingredients: snail, lobster sauce, white garlic, salt, perilla leaves,
Practice: 1, put the snail into a basin and soak it in clear water for three days, changing the water two or three times a day, and finally wash the snail with a brush and chop off its pedicle;
2. Mash fermented soybean, garlic and perilla leaves together; Heat a wok with high fire, add oil, stir-fry lobster sauce, garlic and perilla, and take out;
3. Wash the wok, bring it to a boil, add the oil, pour the snail, then stir the salt evenly with clear water, pour it into the wok and stir evenly, cover it and stew for about 3 minutes.
4. Stir-fry the lobster sauce, garlic and perilla once, cover for about 3 minutes, and stir-fry until cooked.
(5) Spicy snails
Ingredients: Ampullaria gigas, Chili, Zanthoxylum bungeanum, bean paste, etc.
Practice: 1, first add bean paste, pepper, pepper, sugar, vinegar and other spices to the pot to stir-fry the fragrance.
2. Stir-fry the snail, and finally simmer until it tastes delicious, giving full play to its spicy and delicious characteristics.
(6) Bashu snail
Ingredients: snail, garlic, onion, dried pepper, Pixian watercress, pepper powder and yellow wine.
Practice: 1, after the snail is soaked in salt water, cut off the shell tail with iron pliers, leaving only the shell, washing and draining; Cut the onion into pieces for later use.
2. Put two spoonfuls of oil in the wok, add dried Chili, Pixian watercress and pepper powder and stir fry, then add snail and add 1 spoonful of yellow wine to stir fry for a while.
3. After smelling the fragrance, add a little water to the pot, then add chicken essence, onion, garlic, salt and other seasonings to cook until it tastes delicious. Pour the sesame oil before cooking, and turn it well.