How to make a drunken mud snail? What is the practice of drunken mud snails What is the practice of

How to make drunken mud snails delicious.

Braised drunken mud snail production ingredients: drunken mud snail, soy sauce, cooking oil, green onion, ginger, garlic, star anise, vegetable oil, cooking wine, sugar.

Production steps: 1. Wash the drunken mud snail and put it in a bowl for later use;

2. Add cooking oil to the pot, then add green onions, ginger, garlic, cooking wine, star anise, and soy sauce and cook for 5 minutes;

3. Put the drunken mud snail into the pot, add an appropriate amount of water, cover the pot, and fry over high heat for 20 minutes;

4. Open the lid of the pot, add a small amount of sugar, cover the pot and cook for 20 minutes, and the production is completed.

1. Material selection The mud snail with large shell and thin shell, thick stomach and feet, no sand in the body, red feet and yellow mouth, full of hidden meat and no broken shell is selected as raw materials for processing. Around midsummer, when the mud snails are particularly crispy, tender and plump, it is the best season for harvesting and processing.

2 Salting Put the selected mud snails in a bucket, add 20 23 brine (Baumé is 24), and stir quickly until foam is formed. Then, let it sit for 3 hours to 4 hours.

3 Rinse Scoop up the snails soaked in salt water, spread them on a sieve, rinse them with clean water, and dry them slightly.

4 Pickling Put the washed mud snails into the bucket again, add 20 22 brine, and stir well. The next day, a bamboo curtain was covered and stones were pressed to prevent the snails from floating in the salt water. The marinating time is about half a month.

5 Grading Pick up the pickled mud snails from the barrel, grade them according to the specifications, and put them in different jars and jars. Each jar and jar should not be too full to allow for brine.

6 Marinade Pour the salted water of the pickled mud snails into the pot, add an appropriate amount of fennel, cinnamon, ginger slices, etc., boil for 10 minutes, cool and filter, that is, marinade.

7 Feeding Add marinade to the mud snail jar and jar until the mud snail is submerged, and add the rice wine with a weight of 5 snails.

8 Seal the filled mud snail jar and tank and store it for 10 days, which is the finished product of the drunken mud snail.

Drunken mud snails have always been my favorite, but it is the first time I have encountered such a large snail, and I must soak it well and carefully adjust the taste of the stick!

Ingredients: 5 tablespoons soy sauce.

2 cloves of garlic.

Cinnamon A small piece.

3 scoops sugar.

Ginger 5 slices. 2 large ingredients.

Orange peel 10 slices.

2 bay leaves.

Lemon or orange half.

2 Grass Coars.

High liquor half a catty.

5 green onions. The mud snails I bought are salty, soaked in water for a day and a night, during which I remember to change the water many times, I made 2 catties this time.

It's soaked, it's really a super-sized version of the mud snail!

Chop the ingredients. Prepare a variety of seasonings, wash and drain.

Drunken mud snails must be added with high-concentration liquor.

Add all seasonings.

Add sliced lemon can also be replaced with orange to remove the smell and flavor.

All the marinade overflows over the snails, and after a day, you can enjoy the snails when the flavor invades the meat, and remember to put them in the refrigerator in summer.

A glass of wine and drunken mud is definitely an excellent side dish!

Drunken mud snail method: First of all, select the mud snail without breaking the shell as the raw material for processing. Soak in salt and let stand for 3 hours and 4 hours.

Rinse and marinate for about half a month. Pour the salted water of the pickled mud snails into a human pot, and add rice wine weighing 5 to the snails. The seal is the finished product of the drunken mud snail.

1. Mud snail is a special product of seawater and brackish water on the west coast of the Pacific Ocean.

3. Let's start with the ingredients you need:

700 grams of fresh yellow snails, 100 grams of salt, garlic, ginger, dried chilies.

4. First slice the garlic and ginger separately and cut the dried chili pepper into sections, then put three taels of high liquor in the cleaned yellow mud snail to sterilize and remove the fish, then put in ginger slices and 100 grams of salt, stir evenly, wrap the plastic wrap and put it in the refrigerator to marinate for 24 hours for later use.

5. When the pickling time comes, you will find that the volume of the yellow mud snail has decreased a lot, and a lot of water will be pickled, and then the yellow mud snail will be drained and put into the basin, and you will find that 700 grams of yellow mud snail is only half of the original weight after pickling.

6. Then put in ginger slices, dried chili peppers, 10 grams of white sugar, 30 grams of light soy sauce, 60 grams of rice wine, pour them into a clean waterless and oil-free bottle together with the soup, cover the bottle cap to ensure that the soup overflows the yellow mud snails, and then put it in the refrigerator to refrigerate and marinate for a week, it can be eaten, it is very delicious.

7. The quality of the mud snail is the best when the peach blossom is in full bloom, at this time the mud snail has just grown hair, there is no mud in the body, and it is sterile, and the taste is particularly delicious.

Ingredients: 500 grams of mud snails.

Accessories: 40g of coriander, appropriate amount of green and red peppers, 1 bottle of beer.

Seasoning: 2 cloves of garlic, 1 green onion, 10 grams of wild pepper, 20 grams of refined salt.

Method. 1. Clean the mud snails, soak them in 200 grams of beer for 12 hours, drain the water, wash and cut the coriander, wash and chop the coriander, wash and slice the garlic, green and red peppers, and shallots and set aside.

2. Put refined salt, minced garlic and wild pepper into the remaining beer to make a drunken sauce, soak the drained mud snails into the drunken juice, add refined salt, minced coriander, sliced shallots, green and red pepper slices to marinate, and serve on the table with food.

Ingredients: five tablespoons of soy sauce, two garlic, a small piece of cinnamon, three spoons of sugar, five slices of ginger, two large ingredients, ten slices of orange peel, two bay leaves, half a lemon or orange, two grass cowards, half a catty of white wine, five green onions. Here's how:

The purchased mud snails are first soaked in clean water for a day and a night, during which the water is changed several times. Cut all kinds of ingredients, prepare all kinds of spices, wash and drain the water. Drunken mud snails must be added with high liquor, add all the seasoning condiments, add sliced lemon or orange, remove the fishy smell and enhance the umami.

All the marinade overflows the mud snails, and after a day, you can enjoy them when the flavor settles into the mud snails, and in the summer, you should put them in the refrigerator and refrigerate. Three or five friends get together, have a glass of wine, and the drunken mud snail is definitely an excellent cooking dish.

Drunk mud snails do this: clean the mud snails, soak them in 200 grams of beer for 12 hours to the place, slow down the water, wash and cut them into sections, wash and slice garlic, green and red peppers, and shallots for later use, put the remaining beer into refined salt, minced garlic, and wild pepper to make drunken juice, soak the drained mud snails into the drunken juice, add refined salt, minced coriander, sliced green onions, green and red pepper slices to pickle, and eat and fish.

My method of getting drunk with mud snails is to wash the mud snails first, then pour beer and soak them for about 20 minutes, then chop the green onions, ginger, garlic and chili peppers, add salt, soy sauce, cooking wine, sugar, etc., and marinate the mud snails with the rest of the beer.

Drunk mud snails, wash the mud snails, then blanch, over the water and put it in the dish, put in the seasonings and these cold dressings, and then add a little liquor. Mix well.

The homely practice of drunken mud snails.

Ingredients. Mud snails: 480g

Liquor: to taste.

Sugar: 2 scoops.

Steps. 1. Ingredients: salted snails, liquor, sugar.

2. Pour the salty mud snails into the crisper box.

3. Add cool boiled water and wash twice.

4. Subsequently, put the cleaned salty mud snails into the oil compartment and control some moisture.

5. Next, put the cleaned salty mud snails into a clean and oil-free glass bottle.

6. Then, add 2 tablespoons of sugar.

7. Add an appropriate amount of liquor until the mud snail is submerged.

8. Finally, cover the lid and get drunk with 2 3 and you can enjoy.

Put the mud snail in a bucket, add 20% 23% salt water, stir it quickly until it produces foam and let it stand for 3 hours and 4 hours. Then take out the rinse and control the water, put the washed mud snails into the bucket again, add 20% 22% salt water, and stir well. The next day, a bamboo curtain was covered and stones were pressed to prevent the snails from floating in the salt water.

The marinating time is about half a month. The pickled mud snails are picked up from the barrel and filled with jars, the salted water of the pickled mud snails is poured into the pot, an appropriate amount of fennel, cinnamon, ginger slices, etc., boiled for 10 minutes, cooled and filtered, that is, the marinade. Then pour it into the jar and pour about 5% of the weight of the mud snail into the rice wine at the same time, then seal the jar, and wait for ten days to eat.

The steps of drunken mud snails are as follows: first, choose a large and plump mud snail to clean the sediment, and then put in light salt water and stir for further cleaning. Second, drain the snails and soak them in concentrated salt water.

The third part is to mash the ingredients such as star anise, cinnamon, green onions, ginger and boil, and then filter and add the jar of pickled mud snails. Marinate for about ten days.

The ingredients that need to be prepared in advance include: 230g of mud snail, half an onion, appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of chili powder, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of chicken essence.

1. Rinse the mud snails.

2. Chop the onion and smash the ginger.

3. Boil the snails in boiling water for 2 minutes.

4. Remove and stir-fry.

5. Heat oil in a pot, add ginger, green onion, onion, mud snail, salt, chili powder, light soy sauce, chicken essence, cooking wine, and boil for 3 minutes.

6. Then serve, and this is done.

How is a mud snail made? First go to the market to buy high-quality, mud snails, and then soak them in clean water for 24 hours, change the water frequently, and then prepare the seasoning, sit in the pot to burn the oil, have seventy percent of the heat into the seasoning and fry until the fragrance is added to the water and the height of the liquor is poured into the mud snail, the fire boils for 20 minutes, the guy is ten minutes, and then the appropriate seasoning can be added.

Hello, first of all, clean the mud snails, clean them, you can soak them in beer and soak them in spleen wine for half an hour, and you can take them out and add seasonings to the pot, green onions, ginger and garlic juice, so that the taste is more delicious.

The mud snails I bought are salty and brine, first soaked in water for a day and a night, during which I remember to change the water many times, I made a pound of weight this time.

It's soaked, it's really a super-sized version of the mud snail!

Chop the ingredients. Prepare a variety of seasonings, wash and drain.

Drunken mud snails must be added with high-concentration liquor.

Add all seasonings.

Add sliced lemon can also be replaced with orange to remove the smell and flavor.

The method of drunken mud snails is very simple, clean the mud snails and put them in a pot with water, and then put a can of beer to add them to stew, in this way, the stewed drunken snails taste very delicious, add some chili peppers, it is the most delicious over there, but it's good.

The most important thing is to clean the snails. It needs to be left in clean water for 3 to 5 days. Then add the liquor. Add the seasoning. Mainly vinegar salt monosodium glutamate.

Prepare fresh ingredients. Clean the mud snails, scald them with hot water and put them in a basin, add an appropriate amount of minced garlic and ginger. Add minced green and red peppers.

Pour an appropriate amount of white vinegar. Then pour an appropriate amount of cooking wine and light soy sauce. Finally, pour an appropriate amount of white wine, sprinkle a little sesame oil, sugar, and chicken essence.

Stir well.

When making mud snails, you must clean the mud snails, and you must spit out his sand, which is the most important thing, and then find a sterilized glass bottle, put the mud snails in, pour in cooking wine, ginger vinegar and other seasonings, mainly cooking wine, and then seal and marinate for about a week.

You buy it back when you are sleepy, put mud in the water, change it for three, to four times. You can eat it steamed. Then dip in soy sauce, mustard oil, chili oil.

It tastes very good. You can also use Pixian bean paste to stir-fry the pot, and then add dried red peppers and green peppers to stir-fry. Put in the mud snails, salt, oyster sauce, chicken essence, coriander,

First of all, it is necessary to show the snail to relatives, and after washing it, it must be soaked in liquor or beer, and one of the impurities in it is to kill bacteria, and the other is to let him and Lu Wei, and finally, put it in water and boil, and then you can put some wine, beer is also OK, and you can eat it when cooked.

1. Ingredients: appropriate amount of mud snail, appropriate amount of salt water, appropriate amount of fennel, appropriate amount of cinnamon, appropriate amount of ginger slices.

2. Select some mud snails with large and thin shells, thick stomach and feet, no sand in the body, red feet and yellow mouths, full of hidden meat, and no broken shells as the main raw materials, and clean them.

3. Salt soaking, salt cement snails are put into salt water, stirred evenly until foam is formed, and then let stand for about 4 hours.

4. Rinse, take out the pickled mud snails, put them in clean water to wash them, take them out and drain the water.

5. Pickling, put the mud snail into the salt water again, stir evenly, after marinating for one day, press it with a stone to prevent the mud snail from floating in the salt water, and the pickling time is about half a month.

6. To make marinade, take out the marinated mud snails and pour them into the pot, put fennel, cinnamon and ginger slices and cook for about ten minutes, and after cooling and filtering, it is the marinade.

7. Add ingredients, add marinade to the mud snail jar until the mud snail is submerged, and then put in rice wine with 5% of the total weight of the mud snail.

8. Seal, and finally seal the mud snail jar and store it for about ten days, then you can eat it.

The recipe for drunken snails is as follows:

Ingredients: 500g snails

Excipients: appropriate amount of liquor, appropriate amount of salt, appropriate amount of sugar, appropriate amount of oyster sauce, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of star anise, appropriate amount of cinnamon.

Steps. 1. Soak the snail in light salt water for 2 hours to spit out the sediment.

Steps. 2. Add an appropriate amount of water, cinnamon, star anise, green onion and ginger to the pot.

Steps. 3. Add an appropriate amount of oyster sauce, white wine, edible oil and sugar.

Steps. 4. Boil over high heat to make marinade.

Steps. 5. Add an appropriate amount of water to the pot and boil, and put the snails in.

Steps. 6. Cook for 5 minutes and then remove it.

Steps. 7. Add an appropriate amount of cool boiled water to rinse after removal.

Steps. 8. Wash and put in another bowl.

Steps. 9. Add the marinade.

Steps. 10. Put it in the refrigerator and marinate for 12 hours.

Steps. Ten. First, the production is complete.