There is a folk method that has been circulating for a long time. First, put the snail into a basin filled with clear water, and then pile the snails with non-stainless iron tools such as kitchen knives and spatulas. The next day, you can find that these ironware are covered with snails. Not only does the bottom of the basin sink a layer of mud spit out by snails, but the mother snails also give birth to many snails. If the treatment is repeated after cleaning, the snail will continue to spit mud and give birth. In this way, the snail's stomach is much cleaner.

2. Snail tail

Here, I'd like to introduce you to a local snail cutter, which is very simple: nail a curved iron plate with a thickness of1.5 mm with a height of 280mm on one end, and drill three 18, 16 and/kloc-0 respectively. Convenient, fast, and soon, a few pounds of snails will be "done."

3. Stir-fried snails

A. Seasoning: chopped garlic, sour bamboo shoots, lobster sauce, perilla leaves, Chili oil, oil, salt, cooking wine (a small amount), onion, ginger, red pepper, green pepper and small red bell pepper.

B, production method: strong fire dry pot, oil (about two tablespoons. Be sure to put the oil generously, one by one when serving), until the garlic, sour bamboo shoots, lobster sauce, onion, ginger, red pepper, green pepper and small red finger pepper are all fragrant at 80% heat, then wash the drained snail and stir-fry it for 5 minutes (during which time, stir it constantly), and then add Chili oil, perilla leaves, salt and cooking wine to continue to stir-fry 5.

Here, we fry snails with sour bamboo shoots. Stir-fry snails with sour bamboo shoots, and then add homemade Chili oil, which is the most irritating.

How to eat snails: It is a little tricky and not elegant at all. Put the tail of snails into your mouth with your index finger and thumb, suck out the juice first, and suck it by the way. This is called "playing hard to get". Then turn the snail around, put its head in your lips and suck it hard, and the whole snail meat will be thrown into your mouth. Taste it carefully and the role of taste buds will be fully exerted. It is delicious and delicious. The family sat around and tasted, and everyone made a "zi zi" sound, commonly known as "kissing". Just like playing a unique symphony, that kind of wonderful fun is memorable.

Perilla frutescens (the leaves of a purple plant have a special fragrance. We used to grow them in vegetable fields there as spices. I think it has a good deodorization effect)

The most important thing is to master the temperature. If the heat is not enough, the snail meat will not taste when it is not cooked; The temperature is too high, and the snail meat is hard to suck out.

The practice of frying snails

The bought snail must be kept in a basin of clear water for two days. Drop a few drops of soybean oil in the basin, and cut off the tail end of the snail shell tip or remove the snail cover. This will not only help the snail meat to be easily sipped when eating, but also help the taste to seep into cooking.

Ingredients: snail, perilla leaf, sand tea sauce, chopped garlic, lobster sauce, etc.

Practice:

1, burn red wok, drain oil, pour garlic, perilla leaves, sand tea sauce, lobster sauce, etc. into wok and saute.

2. Add snails and stir-fry constantly, splash in boiling water, season with salt and stir-fry until cooked. 3. Thicken and add the tail oil, sesame oil and evenly serve.

2. Materials:

River snail-cut off the tail and wash it for later use

Ginger, garlic-slice

Scallion-cut into sections

Red pepper, dried pepper-cut into appropriate sizes

Star anise-one grain.

Perilla leaf-moderate amount

Salad oil, salt, soy sauce, chicken crystal, rice wine, balsamic vinegar and sugar.

Practice:

After the pot is hot, don't put oil in it. Go down and fry the snail first.

When the sucker of the snail falls off a lot, put it out in a bowl for later use. When frying, put a little salt in it. This is the pot that is ready for use. Wash it, heat it, pour in a proper amount of salad oil, then put down a star anise. When the star anise is fragrant, add the cut ginger, garlic and dried pepper, stir fry for five or six times, then add the cut red pepper and scallion, and sprinkle a little salt to smell the fragrance and put it on standby. Pot the snail, put down the star anise before, stir-fry with rice wine, soy sauce and a little water, then pour the pepper just fried on the snail, and stew it with wine without moving.

When the water is half received, add perilla leaves, chicken crystals, a little sugar and a little balsamic vinegar, stir fry together, stir fry for about ten times, and then you can smell the thick fragrance coming from the snail.

Cantonese tradition: snail with perilla sand tea sauce ... > >

Question 2: How to stir-fry snail meat delicious? material

Snail meat, salt, Jiang Mo, minced garlic, green garlic, dried red pepper, perilla leaves, oil, white wine, soy sauce, chicken essence.

method of work

1. The bought snail meat should be put under the water and dripped continuously, so that the sediment inside can be washed clean; 2. If you feel cleaner, you should grab the salt and rub it hard before flushing it, so as to clean it thoroughly ~ every snail meat should have no intestines on it; 3. Prepare Jiang Mo, minced garlic, green garlic and dried red pepper, and cut perilla leaves; 4. Stir-fry the snail meat in hot oil until the fragrant drops are filled out; 5. Stir-fry the minced ginger, garlic and pepper under the remaining oil ~ pour in the exploded drops of snail meat, sprinkle with salt, and spray a few drops of white wine for brewing; 6. add the remaining drops of green garlic and perilla, spray a little soy sauce and sprinkle chicken essence, and it will be OK ~

Question 3: How to stir-fry snails to taste delicious Other answers (3) 1 There is a long-standing folk method of washing snails. First, put the snail into a basin filled with clear water, and then pile the snails with non-stainless iron tools such as kitchen knives and spatulas. The next day, you can find that these ironware are covered with snails. Not only does the bottom of the basin sink a layer of mud spit out by snails, but the mother snails also give birth to many snails. If the treatment is repeated after cleaning, the snail will continue to spit mud and give birth. In this way, the snail's stomach is much cleaner. 2. Snail tail Here, I'd like to introduce you to a home-made snail cutter. It's very simple: nail a curved iron plate with a thickness of1.5 mm with a height of 280mm at one end, and drill three 18, 16 and/kloc respectively. Convenient, fast, and soon, a few pounds of snails will be "done." 3. Stir-fried snails A. Seasoning: garlic, sour bamboo shoots, lobster sauce, perilla leaves, Chili oil, oil, salt, cooking wine (a small amount), onion, ginger, red pepper, green pepper and small red bell pepper. B, production method: strong fire dry pot, oil (about two tablespoons. Be sure to put the oil generously, one by one when serving), until the garlic, sour bamboo shoots, lobster sauce, onion, ginger, red pepper, green pepper and small red finger pepper are all fragrant at 80% heat, then wash the drained snail and stir-fry it for 5 minutes (during which time, stir it constantly), and then add Chili oil, perilla leaves, salt and cooking wine to continue to stir-fry 5. Here, we fry snails with sour bamboo shoots. Stir-fry snails with sour bamboo shoots, and then add homemade Chili oil, which is the most irritating. How to eat snails: It is a little tricky and not elegant at all. Put the tail of snails into your mouth with your index finger and thumb, suck out the juice first, and suck it by the way. This is called "playing hard to get". Then turn the snail around, put its head in your lips and suck it hard, and the whole snail meat will be thrown into your mouth. Taste it carefully and the role of taste buds will be fully exerted. It is delicious and delicious. The family sat around and tasted, and everyone made a "zi zi" sound, commonly known as "kissing". Just like playing a unique symphony, that kind of wonderful fun is memorable. Perilla frutescens (the leaves of a purple plant have a special fragrance. We used to grow them in vegetable fields there as spices. I think it has a good deodorization effect. The most important thing is to master the heat. If the heat is not enough, the snail meat will not taste when it is not cooked; The cooked snail is too hot and it is difficult to suck out the snail meat. The snail bought back must be raised in a basin of clear water for two days. Drop a few drops of soybean oil in the basin and cut off the tip end of the snail shell or remove the snail cover. This will not only help to sip the snail meat easily when eating, but also help to let the taste seep into the cooking. Ingredients: snail, perilla leaf, sand tea sauce, chopped garlic, lobster sauce, etc. Practice: 1, burn red wok, put oil, pour garlic, perilla leaves, sand tea sauce, lobster sauce, etc. into wok and saute. 2. Add snails and stir-fry constantly, splash in boiling water, season with refined salt and stir-fry until cooked. 3. Thicken and add the tail oil, sesame oil and evenly serve. 2. Materials: snail-cut off the tail and wash the spare ginger, garlic-sliced scallion-cut red pepper, dried pepper-cut octagonal-a perilla leaf-salad oil, salt, soy sauce, chicken crystal, rice wine, balsamic vinegar. When frying, you can put a little salt in it. This is the pot that is ready for use. Wash it, heat it, pour in a proper amount of salad oil, and then put down an star anise. When the star anise is fragrant, add the cut ginger, garlic and dried Chili, stir-fry for five or six times, then add the cut red pepper and scallion, sprinkle a little salt and put it on standby. Then pour in a proper amount of salad oil, and add the snail to the pot. Put down the previous star anise, stir-fry it with rice wine, soy sauce and a little water, then pour the just-fried pepper on the snail, don't move, and stew it with wine. When the water is half received, add perilla leaves, chicken crystals, a little sugar and a little balsamic vinegar, stir-fry it together, and stir-fry it for about ten times. At this time, you can smell the thick fragrance from the snail. Cantonese tradition: perilla sand tea sauce snail material: Practice: burn the wok red, put the oil in the wok, pour the chopped garlic, perilla leaves, sand tea sauce, lobster sauce, etc. into the wok, saute until fragrant, add the snail, stir-fry constantly, splash it into boiling water, season with refined salt, stir-fry until it is cooked, thicken and add ... > >

Question 4: What is the easiest, fastest and delicious way to fry snails? Fried snail

Method one

Raw material: snail

Ingredients: dried red pepper

Seasoning: oil, ginger, garlic, cinnamon, star anise, pepper powder, salt, chicken essence, sugar and vinegar.

Practice:

1, it is best to soak the snails in clear water for one or two days before frying, so that they can spit out the sediment, and it is best to change the water three or five times in the middle. It will be cleaner.

2. Then use a vise to cut off the PP of the snail, and then rinse it with clear water to wash off some still stuck broken shells. Then put it in clear water and soak it in some cooking oil. It has been soaked here for half an hour.

3. Pour the oil into the pan. After the oil is hot, first pour the snail, stir-fry for a while, then pour the ginger slices, garlic, cinnamon, star anise, stir-fry for a while, and then add the pepper. We put the dried red pepper, and later added the pepper foam in line with the purpose of "spicy death counts as one". I don't know if there is half a catty, haha!

4. Then add some boiled water. It is best to lower the fire and cook for a while, which will be more delicious.

5. Add salt, chicken essence, a little sugar and vinegar when it is ready. Stir-fry for a while, cook for a while, and then get out of the pot!

Tip:

1, there are a lot of peppers, which are super enjoyable to eat. Of course, you can't eat too spicy, so put less.

2, add water and cook for a while, it tastes better.

Method 2

Raw material: snail

Seasoning: oil, ginger, garlic, pepper and pepper.

Practice:

1. Bought home snail meat, washed with salt, with a strong smell, washed with salt for three times, soaked in cooking wine for five minutes, then washed with clear water and put on a plate. Granulate ginger and garlic, chop pepper, and cut snail meat into small pieces.

2. Turn on the gas stove, heat the pan, add oil, and then pour in pepper, garlic, ginger and red pepper.

3. After the aroma is fried, pour in the snail meat and the cooking wine, the main function is to remove the fishy smell.

4. Stir fry for one minute, then pour in the green pepper.

Students who are not used to eating too spicy can put less green peppers and more ginger and garlic, the main function is to remove the fishy smell.

Method 3

1. Add a little sesame oil and salt to the tail-removed snail, then soak it in clear water for 2 hours, rinse it repeatedly, and then soak it in cooking wine for 30 minutes.

2. Fill the pot with water. After boiling, pour the snail and cooking wine together and blanch for 2 minutes.

3. Take another pot, add appropriate amount of oil, heat it, and add dried Chili, garlic slices, pepper, star anise and cinnamon to saute.

4. After smelling the fragrance, pour the scalded snail and stir-fry for 3 minutes.

5. Add soy sauce and continue to stir fry for 2 minutes.

6. Add the red pepper and onion, and finally fry for 3 minutes.

Question 5: How to stir-fry snails is delicious? Chefs should teach you. Be more specific! Stir-fry the snail at 50 minutes, that is, stir fry, add more Chili sauce and so on. I like it.

Question 6: How to stir-fry snails is more delicious? Materials:

Snail1000g, dried pepper150g, prickly ash 5g, watercress 50g, chopped green onion 5g. Seasoning: 20g of ginger rice, 20g of garlic, 250g of salad oil, 0g of soy sauce10g, 50g of cooking wine, and proper amount of monosodium glutamate, salt and sugar.

Practice:

1, clean the snail, put it into a wok, boil it with water, and remove the head and shell.

2. Heat the oil in the wok until it is five-cooked. Stir-fry until it is brown-red, then stir-fry the pepper, ginger rice, garlic rice and watercress until fragrant.

3. Stir-fry the snail, stir-fry the monosodium glutamate, cooking wine, refined salt, sugar and soy sauce with a big fire. When the snail tastes delicious, put it in the pan and sprinkle with cooked sesame seeds and chopped green onion to serve.

Question 7: How to stir-fry the snail? The ingredients can be: 3 green and red peppers, 3 two farmhouses, and 2 cloves of garlic. First, wash the snail, cut the tail, then add water to the pot, boil it and pick it up for use; Heat the pan with red oil, seaweed and green and red peppers until fragrant. Stir-fry the snails together for about 15 minutes before serving.

Question 8: Where is the fried snail delicious on the earth?

Question 9: How to eat fried snails? Use a toothpick to pick out the meat. 1. Before processing, remove the impurities in the snail. Put the fresh snail into a container, add clean water (a little sesame oil can be dropped into the water) and let it stand for half a day, so that the snail naturally spits out the impurities in the body, then rinse it with clean water, then cut off the tail and tip of the snail with scissors and rinse it with clean water again. Second, boil at high temperature before cooking. Put the washed snail into boiling water, and remove it after boiling. (When cooking, you can add seasonings such as onion, ginger and cooking wine to remove the odor of the snail.). The "Angiostrongylus cantonensis larva" parasitic in snail meat can be killed in boiling water above 80℃. Third, we should pay attention to cooking thoroughly. After the first two steps of processing, we can cook various flavors of snail delicacies such as spicy, salty, garlic, scallion oil, ginger juice, sauce flavor, curry and green mustard according to our personal preferences. However, it must be noted that the snail must be cooked thoroughly and thoroughly. Fourth, do not eat raw and mixed snail meat "Angiostrongylus cantonensis disease" is a food-borne parasitic disease, which can be prevented, that is, it is guaranteed not to eat raw or semi-cooked snail meat. Finally, it is especially suggested that the method to prevent infection with various food-borne parasitic diseases should not only ensure that raw snail meat is not eaten, but also all meat foods such as raw or undercooked pigs, cattle, sheep, chickens, ducks and rabbits, and avoid eating raw and undercooked freshwater fish, shrimp, snails, crabs, frogs, snakes and other animal raw materials.

Question 10: How to eat fried snails! ! ! If you suck it with your mouth, you must cut through the back of the snail.

If you really can't suck it out, just pick it out with a toothpick and eat it, but that feels boring.

Another trick to deal with the snail that is difficult to suck out is to stick the snail meat in with chopsticks and suck it, but it can suck it out. This is called retreating first. haha