River snail is different from stone snail, which is characterized by thin shell and thick meat. Using a fragrant grass wok called perilla will produce a spicy and sweet smell. This peculiar smell is not only liked by southerners, but also by northerners, Hong Kong and Macao compatriots and foreign friends. They often gather around Xiao Mu's dining table and enjoy perilla fried snails in street food stalls (or high-end hotels and restaurants). When frying, you can also add spices such as pepper, onion or garlic, lobster sauce and salt, which tastes better.

Detailed production steps of fried snails:

1, snail washing

There is a long-standing folk method. First, put snails in a basin filled with clear water, and then insert non-stainless steel ironware such as kitchen knives and spatulas into the snail pile. The next day, you will find that these ironware are crawling with snails. Not only did the bottom of the basin sink with a layer of mud spit out by snails, but the mother snails also gave birth to many snails. If it is washed and treated repeatedly, the snail will continue to spit mud and give birth to children. So the snail's stomach is much cleaner.

Step 2 stop the snail's tail

Here we introduce a homemade snail knife, which is very simple: nail an arc-shaped iron plate with a thickness of 1.5 mm, one end is 280mm high, and the other end is drilled with three holes of 18, 16 and14 mm. Convenient, fast, and soon, a few pounds of snails will be "done".

Step 3 stir-fry snails

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 red pepper.

Method of making: stir fry in a griddle and put oil (about two spoonfuls). Be sure to put the oil in generously, one by one when serving). After the garlic, sour bamboo shoots, lobster sauce, onion, ginger, red pepper, green pepper and little red finger pepper are all 80% hot and fragrant, wash the drained snail and stir-fry for 5 minutes (stir-fry continuously during the period), 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-fried snails with sour bamboo shoots and homemade Chili oil are the most exciting.

How to eat snails: a little tricky, not elegant at all. Put the snail's tail in your mouth with your index finger and thumb. Suck out the juice first and suck it by the way. It's called playing hard to get. Then turn the snail around, put its head in your lips and suck 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. Delicious. Delicious. The family sat around and tasted it, and everyone made a "zi zi" sound, commonly known as "kissing". Just like playing a unique symphony, the wonderful fun is unforgettable.

Delicious tip:

Perilla leaf is the leaf of a purple plant, which has a special fragrance. We used to grow them as spices in vegetable fields. I think the deodorizing effect is good. An essential seasoning for frying snails.

The most important thing is to master the temperature. If the heat is not enough, the snail meat will be tasteless if it is not cooked; The heat is too high for snail meat to be sucked out. [