How to make spicy fried snails? How to fry snails to make them spicy and delicious?

Before the rise of crayfish and flower nails, the first fresh night market has been occupied by the snail for a long time, although people now have more choices, but the snail with its affordable ** in the night market food stalls still have their own place, enduring. Spicy fried snails are crispy, tough, fragrant, chewy, spicy and enjoyable, with a long aftertaste, but the growth environment of snails is relatively harsh, and it is more cumbersome to clean, and I always feel that I am not at ease to eat outside. The survivability of the snail is strong, and it is generally not easy to die, as long as it chooses no peculiar smell, the size is moderate, it can stretch out its tentacles or adsorb on the surface of the container in the standing water, and the mask shrinks intact with a slight sound, and there is basically no big problem.

It is worth noting that it is best to choose the snail that has not been cut by the tail, the snail that has been cut by the tail on the market is machine-beaten, the tail is not cut thoroughly, and the snail that has been cut at the tail is easy to die, which is not conducive to going home and raising it with water to spit sand.

2) Rub the snail vigorously with both hands to wash off the dirt on the snail shell (it is best to wear gloves to prevent hurting your hands) Change the water and repeat the above steps several times until the water no longer becomes turbid. Due to the growth environment, some snails will have a layer of green algae on the surface, which can be brushed or removed with steel wool balls if necessary. 3) Put the snail after the initial cleaning into a suitable container for two days, and change the water frequently, especially when the weather is hot, the water is easy to rot and deteriorate and cause the snail to die.

4) Fish out the snails that have been resting and spitting sand and put them into a pot, and cut the tail from the third section of the tail with pliers;

Stir-fry of spicy snails: 1) Prepare an appropriate amount of ginger and garlic, cut into cubes and set aside; The principle of the side dish is to keep it similar in shape and size to the main ingredient. 2) Prepare a small amount of dried chili, pepper, cinnamon, cumin; 3) Prepare green and red pepper rings to match the color to increase the flavor and increase the spicy taste; 4) Remove the canola oil, add the ginger and garlic and stir-fry over low heat until the surface of the garlic turns yellow; Sautéing the garlic until the surface is yellow will make the garlic more flavorful and ensure that the garlic will not crumble when it is cooked for a long time.

5) Add Sichuan pepper, dried chili, cinnamon and cumin and stir-fry until fragrant; 6) Add a spoon of bean paste and a spoon of chopped pepper sauce, stir-fry until fragrant and stir-fry the red oil; 7) Add the snails and stir-fry over medium heat for 1 minute; 8) Add a can of beer, the amount of beer should be just over the snail; Beer can effectively remove the earthy smell of snails, and it can also be replaced with water with a little cooking wine or high liquor. 9) Add 2g of monosodium glutamate, 2ml of chicken juice, 5ml of light soy sauce, 2g of edible salt, and appropriate amount of pepper to taste; 10) Cover and simmer over low heat for more than 8 minutes; 11) When the soup becomes smaller, add 3g of sugar to improve the freshness, hook the water to thicken, and collect the thick soup on high heat; 12) Add the green and red pepper rings, stir-fry until the oil is cut off and poured out of the pan and put on a plate.

Put the snails in water, soak for an hour, heat the oil in the pan, add the snails and stir-fry, then add dried chili salt, oyster sauce.

Raise the snail with water, add a few drops of oil to it, wait for it to spit out the sediment, change the water and wash it several times, cut off the tail of the snail with scissors, put it in the pot and fry it over high heat, add salt and dried chili peppers, and vinegar, and wait for it to be fried directly out of the pot.

Soak the snails in water and clean them, then cut the dried chili peppers, green onions, ginger and garlic, then add the snails in the pot, and fry them to get out of the pot.

Spicy stir-fried snails, a delicacy to accompany wine in summer.

First: Let it spit out sand and wash it. Second:

Prepare seasonings and spices (green onions, ginger, garlic, chili, Sichuan pepper, bay leaves, sesame pepper). Third: Heat the oil and stir-fry the green onions, ginger and garlic, and fry the red oil under the watercress.

Fourth: Put chili peppers, bay leaves, peppercorns, star anise, and stir-fry until fragrant. Fifth:

Put the snails and stir-fry, add an appropriate amount of salt to taste, add cooking wine, dark soy sauce, and oil consumption. Then add the beer (to enhance the freshness and taste). Sixth:

After stir-frying on high heat for 2 minutes, add an appropriate amount of water, wipe the snail with the amount of water, cover the pot and simmer, and reduce the juice after simmering for 5 minutes. Add sugar to taste, and wait until all the sugar is flavored and removed from the pot.

First soak the snail in water and let it spit out the mud, then put dried chilies, ginger slices, green onions, and oil in the pot and fry until fragrant, and then put the snail in it and stir-fry for three or two minutes.

Add 3 chili pepper grains to the snail with the tail removed and soak it in water to remove the smell. It doesn't have much flavor when stir-fried like this. When stir-frying, add ginger slices, star anise, garlic, pepper, bay leaves, etc., stir-fry, finish on high heat, and you can fry spicy and delicious.

First of all, wash the snail and soak it in salt, get up from the pot overnight, burn the oil and put the green onion, ginger and garlic and fry until fragrant, use a spoonful of hot pot base, put salt soy sauce and a spoonful of red oil, stir-fry repeatedly, until you can fry the spicy and delicious fried snail.

Stir-fried snails must be put pepper rattan pepper and Sichuan dried chili, so it is very delicious to make a noise, and it is full of spicy taste, I did this, you can give it a try.

1.Put the snail in a pot and soak it in water for three days, and change the water every day.

Two or three times, finally brush and wash the snail and chop off the screw; 2.Mash the tempeh, garlic and perilla leaves together into a puree; 3.Heat a wok over a high heat, add oil, add tempeh, garlic and perilla mushrooms and stir-fry until fragrant; 4.

Wash the wok, heat it over a high fire, add oil, pour in the snails, then stir the refined salt with water, pour it into the pot and fry well, cover for about 3 minutes, put the tempeh, garlic and perilla puree and fry once, cover for about 3 minutes, and fry again until it is fully cooked. Tips for making fried snails 1Those who are spicy can put a little chili pepper to taste better; 2.

You can use hoisin sauce and zhuhou sauce instead of tempeh.

That is, the snails should be washed first, and then some condiments such as green onions, ginger, garlic, chili, soy sauce, and light soy sauce should be put into it, and then put it in the pot for stir-frying, and it can be made after a period of time.

If you want to be spicy and delicious, you should put an appropriate amount of millet spicy when stir-frying, pour a bottle of beer to simmer, and finally pour an appropriate amount of vinegar and put some coriander chopped leaves before cooking.

In the process of stir-frying snails, be sure to add plenty of peppers, chili peppers, garlic and green onion and ginger to taste. In this way, the fried snails will be more spicy and delicious. At the same time, it also adds more flavor.

When stir-frying, it must be on high heat, and you can put it in the pot for a while after frying, so that it can be more flavorful.

When we fry the snails, we can add an appropriate amount of hot pot base and bean paste, so that the spicy and fragrant snails fried are particularly delicious, and will definitely make you have an endless aftertaste.

First of all, we should blanch the snails, then put in some cooking wine to remove the fishy smell, and then put it in the pot and add green onions, ginger and garlic and other seasonings to stir-fry.

Spicy stir-fried snail is a dish made of snail as the main ingredient, which is a traditional famous dish in Pingxiang, Jiangxi, and belongs to Gan cuisine. Eating snails has a significant effect on fox odor. Let's learn about the therapeutic value of the snail:

1.Clear heat 2Diuretic 3

Quench your thirst 4Rescue; Let's take a look at the easiest way to make the best "spicy snails"!

Ingredients: 1000 grams of snails, 150 grams of dried chili peppers, 5 grams of Sichuan pepper, 50 grams of bean paste, 5 grams of chopped green onionsSeasoning: 20 grams of ginger rice, 20 grams of garlic rice, 250 grams of salad oil, 10 grams of soy sauce, 50 grams of cooking wine, appropriate amount of monosodium glutamate, salt and sugar.

Method: 1. Wash the snails into a wok and boil them with water, remove the head shell.

2. Cook the oil in the wok until it is five ripe, stir-fry it dry and spicy until it is brown-red, and then fry the peppercorns, ginger rice, garlic rice, and watercress until fragrant.

3. Stir-fry the snails, stir-fry the monosodium glutamate, cooking wine, refined salt, sugar, and soy sauce over high heat, and put the snails on the plate when they are flavored, sprinkle with cooked sesame seeds and chopped green onions.

Spicy fried snails, the beauty of the slow Li Qizi food in the late season of summer disturbance.

Personally, I think La Fangshe's fried snails are the most delicious I have ever tasted, it is the kind of small, and the focus should be on onions and vinegar! ~

At first, of course, after buying it, I put it in clean water for a while, put a little salt, park it for 1-2 days, change the water halfway, and start cooking after the soil of the snail is spit out.

2. After salt, ginger, green onion, garlic, wine and other condiments are marinated together with the snail for a period of time, the oil is heated in the pot, and the ginger, onion and garlic are stir-fried.

3. Vinegar is a must.

How do you make a stir-fried snail? Fish out the snails in the river, add a spoonful of salt, a spoonful of oil, a spoonful of water, heat the oil, add green onions, ginger, garlic, peppercorns, star anise, dried chili hot pot base, bean paste and stir-fry evenly, put in the snails and stir-fry and then add green peppers.

The snails are well processed, the bean paste is stir-fried, and the snails are added to a can of beer.

Spicy stir-fried snails, a delicacy to accompany wine in summer.