How to fry snails, the steps of frying snails

The snail meat is plump and delicate, delicious, known as the "pearl in the plate" reputation, rich in protein, vitamins and essential amino acids and trace elements, is a typical high protein, low fat, high calcium natural animal health food. The snail has high medicinal value. Traditional Chinese medicine believes that snail meat is sweet, cold, non-toxic, can be used as medicine, has the effect of clearing heat, brightening eyes, diuretic, drenching, etc., and is mainly used to treat urinary red fever and pain, urinary obstruction, hemorrhoids, jaundice, etc.

Ingredients for 2 people.

1000 grams of snails.

Accessories. 3 tablespoons of vegetable oil.

1 teaspoon of table salt.

2 teaspoons of liquor.

1 small piece of ginger. 1 green onion.

4 cloves of garlic. 1 green chili pepper.

2 red peppers.

2 teaspoons oyster sauce.

3 teaspoons light soy sauce.

Step 1: A complete list of how to fry snails.

The bought snails are raised with clean water for 2 days to make them spit out the sludge, and the water must be changed many times halfway, and the dead snails that do not stick out of the head are discarded by the way.

Step 2: How to fry snails**.

Cut off the tail of the snail and scrub it repeatedly.

Step 3: Stir-fry snails.

Prepare the ingredients you need.

Step 4: A simple way to fry snails.

Convert the ingredients to small pieces.

Step 5: How to eat fried snails.

Stir up the pan and burst the ginger, shallots and garlic into the pan to bring out the fragrance.

Step 6: How to fry snails.

Add the dried water to the pan and stir-fry.

Step 7: How to fry snails.

Pour in the liquor to remove the fishy taste.

Step 8: How to cook fried snails.

Add an appropriate amount of oyster sauce to enhance freshness.

Step 9: How to stew fried snails.

Add half a tablespoon of sugar, stir-fry over high heat for 6 minutes, and pour in water when the pot is dry.

Step 10: How to stir-fry snails.

Finally, add light soy sauce and salt.

Step 11: How to stir-fry snails.

Add the green and red peppers to the high heat and stir-fry until they are broken.

Finished product drawing. Cooking skills.

The snails should be thoroughly fried, because it is more difficult to taste, so the salt is slightly more than usual, and some water should be added halfway, and the fried finished product should have some water to be delicious.

Snail meat should not be taken with traditional Chinese medicine clams and western medicine oxytetracycline; It should not be eaten with beef, mutton, broad beans, pork, clams, noodles, corn, winter melon, muskmelon, fungus and sugar; Do not drink ice water when eating snails, otherwise it will cause diarrhea.

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Preparation steps: 1. Put the snails in the water for a day, and you can spit out the sediment by tomorrow.

Ingredients are: tempeh, garlic, salt, ginger, dried chilies, perilla leaves, peanut oil, oyster sauce, sour bamboo shoots (capers can also be used).

Method: 1. Knock off the tail of the snail, wash it and dry it.

2. Put the snails in a pot and fry them over medium heat, add some salt, so that the excess water can be stirred out.

3. The sour bamboo shoots should also be added to the pot with salt and water, and then put aside for later use.

4. After that, put garlic, ginger, dried chili, tempeh, and perilla leaves in a hot oil pan and stir-fry, pour the snails and sour bamboo shoots into the pot after the fragrance comes out, put them together and stir-fry, add salt, oyster sauce and other ingredients, and fry for about 10 minutes.

Suggestion: Add some sliced shiitake mushrooms to make them even more delicious!

Stir-fried snail method

Braised snails.

Ingredients: snails, green garlic, garlic, ginger, dried chilies, Lao Gan Ma tempeh hot sauce, light soy sauce, dark soy sauce, soybean paste, sugar, cooking wine.

Steps: Buy the snails and raise them for a whole day, and spit out the dirt and mud inside. Then use a brush to brush the snail and brush this moss.

After washing, clip off the tail of the snail. Slice the ginger and garlic separately, and cut the dried chili pepper into sections. Pat the garlic root flat and cut into small pieces.

Then put the snails into the pot and blanch the water, add ginger slices and cooking wine to remove the smell, skim off the foam after the pot is boiled, remove and clean. Pour oil into a hot pan, add ginger and garlic, dried chili peppers and stir-fry until fragrant, then put in a spoonful of Lao Gan Ma tempeh hot sauce, and then put the snails into the pot and stir-fry?

Then pour in a little dark soy sauce to color, a spoonful of soybean paste, oyster sauce, light soy sauce, cooking wine, two spoons of sugar, stir-fry to taste, then pour in boiling water, cover the pot and simmer for 5 minutes. When the time is up, add the green garlic, stir-fry and put it in a pot.

Because its meat is tender and delicious, rich in nutrition, and has therapeutic effects such as clearing heat and quenching thirst, and brightening eyes.

Snail meat is rich in vitamin A, protein, iron and calcium, and has a therapeutic effect on diseases such as eye redness, jaundice, athlete's foot, and hemorrhoids. The snail is rich in vitamins, and vitamins have the effect of regulating vision, can be used for a variety of eye diseases, can prevent night blindness and vision loss. High in calcium.

As we all know, calcium is an important component for promoting human bone development and can directly affect height. Snails contain a large amount of copper, which can supplement a large amount of copper to the human body.

Stir-fry the snail pork.

Ingredients: snail meat, salt, minced ginger, minced garlic, green garlic, dried red pepper, perilla leaves, oil, white wine, soy sauce, chicken essence.

Method 1The purchased snail meat should be put under the water and kept dripping and rubbing, so that the sediment inside can be washed clean;

2.If you think it's relatively clean, you have to grab the salt and rub it vigorously before flushing it to clean it thoroughly, so that every grain of snail meat does not have a little intestine on it;

3.Prepare minced ginger, minced garlic, chopped green garlic and dried red pepper, perilla leaves;

4.The snail meat is fried under the hot oil, and the fragrant drips are served;

5.Pour in the remaining oil, add ginger, garlic, chili pepper, pour in the fried snail meat, sprinkle salt, spray a few drops of white wine, and brew it;

6.Add the remaining drops of green garlic and shiso, spray a little soy sauce and sprinkle the chicken essence and you're done

Stir-fried snail ingredients.

Ingredients: 500g of snails

Ingredients: garlic, ginger slices, red pepper, tempeh, salt and sugar, soy sauce.

Method 1: Wash the snail first, cut the tail with pliers, and wash the internal organs.

2. After washing the snail with a large amount of washing water, add salt to clean the sludge on the surface of the snail.

3. Cut the ginger, garlic and small red pepper for later use.

4. Remove the oil from the pan and put the ginger and minced garlic into the pot and stir-fry until fragrant.

5. Add the snail and stir-fry to make the ginger and garlic fragrance enter the snail.

6. Add the tempeh and continue to stir-fry for 2 minutes, be sure to use high heat to make the flavor of the ingredients enter the snail.

7. Add light soy sauce, salt and sugar, and continue to stir-fry for 2 minutes.

8. Add 2 bowls of water and small red peppers, simmer together for 3 minutes, and wait until the water is dry.

Materials. Ingredients.

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500 grams of snails.

Seasoning. Salt. 4 grams. Garlic.

15 grams. Tempeh.

35 grams. Perilla.

3 grams. Vegetable oil.

25 grams. The practice of stir-frying snails.

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.

Cooking skills. 1. Those who love spicy peppers can put a little chili pepper to make the taste better;

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

Dietary contraindications. Snails: snail meat should not be taken with traditional Chinese medicine clams and Western medicine oxytetracycline; It should not be eaten with beef, mutton, broad beans, pork, clams, noodles, corn, winter melon, muskmelon, fungus and sugar; Do not drink ice water when eating snails, otherwise it will cause diarrhea.

Menu features. The snail juice is fragrant, and the snail meat is soft and delicious.

Prepare the seasoning in advance: minced garlic, sour bamboo shoots, tempeh, perilla leaves, chili oil, oil, salt, cooking wine (a small amount), green onion, ginger, red pepper, green chili, small red finger pepper.

Bring a dry pan over high heat and add oil (about two tablespoons. The oil must be put generously, one by one when it is on the plate), wait for the garlic, sour bamboo shoots, tempeh, green onions, ginger, red peppers, green peppers, and small red finger peppers to stir-fry together, and then wash and drain the snails and stir-fry for 5 minutes (during which they should keep stirring), and then put chili oil, perilla leaves, salt, and cooking wine to continue to stir-fry for 5 minutes before serving.

Here are sour bamboo shoots to fry snails. Stir-fry the snails with sour bamboo shoots, and then add homemade chili oil, which is the most flavorful.

Stir-fried snails. The snail juice is fragrant, and the snail meat is soft and delicious.

Material. Ingredients: 500 grams of snails, seasoning: 35 grams of tempeh, 15 grams of white-skinned garlic, 4 grams of salt, 3 grams of perilla leaves, 25 grams of vegetable oil.

The practice of stir-frying snails.

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.

Ingredients: appropriate amount of snails, appropriate amount of ginger slices, appropriate amount of dried radish, appropriate amount of chili pepper, appropriate amount of garlic, appropriate amount of green onion, appropriate amount of chili sauce, and a little soy sauce.

Specific steps: Step 1: Put the snail in a pot and soak it in water;

Step 2: Cut off the tail of the snail to prevent it from being sucked out when eating;

Step 3: Wash the cut snail with water first, and then soak it in the water used to wash the rice, so that the snail can spit out the dirty things;

Step 4: Simply process the ginger slices, dried radish, chili, garlic and green onions;

Step 5: After soaking the snail in the rice washing water spits out the dirty things, wash it several times;

Step 6: Heat the oil, stir-fry the sliced ginger, dried radish and garlic in the pot until fragrant;

Step 7: Add the snails and perilla leaves and continue to stir-fry;

Step 8: Add chili pepper, soy sauce, garlic and green onion according to your own taste, stir-fry, add water and cook for another 15 minutes.

Step 9: Stir-fry the snails and you're done.

1) Put oil in a wok to 80°C.

2. Pour the chopped ginger, chopped green onion, garlic slices, and red pepper into the pot where the fragrance is stir-fried and continue to stir-fry, and stir-fry the snails for 2 minutes.

3Take an empty bowl and pour in 50g of cooking wine, 50g of soy sauce, 20g of vinegar, 3 tablespoons of salt, and 2 tablespoons of chicken essence.

4. Stir-fry the snails for 2 minutes and mix the soup.

Pour in 50g of cooking wine, 50g of soy sauce, 20g of vinegar, 3 tablespoons of salt and 2 tablespoons of chicken essence.

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Ingredients: 800g snails, 10 fresh perilla leaves, 4 cloves of garlic, 4 slices of ginger, 1 chives, 4 teaspoons (20ml) of rice wine, 2 tablespoons (30ml) of light soy sauce and oil, 1 red pepper and 1 green pepper, 1 teaspoon (5g) of salt, 500ml of chicken broth

Method 1: Rinse the snail with water, drain the water and put it in a basin, add 400ml of chicken soup at room temperature and rest for 1 day, so that the snail can absorb the umami of the chicken soup.

2. Cut the garlic into thin slices. Ginger cut into thin strips. Wash the chives and cut into 4cm long pieces. Wash the red and green peppers and cut them into diamond-shaped slices and set aside.

3. Use pliers to remove the tip of the tail of the snail to facilitate the flavor during cooking.

4. Heat the oil in the pan over medium heat, and when it is 50% hot (put the palm of your hand on the top of the wok, you can feel the heat rising), put the garlic slices and ginger shreds in the stir-fry until fragrant, and then add the snails, beetroot pepper slices and green cabbage pepper slices and stir-fry for a while.

5. Put rice wine, light soy sauce, salt, fresh perilla leaves and the remaining 100ml chicken broth in a pot, bring to a boil over high heat, then turn to low heat and simmer for about 10 minutes.

6. Finally, sprinkle in the chives and stir-fry evenly.

Ingredients: 250 grams of net snail meat. Cooking oil, chili paste, Sichuan pepper, dried chili, monosodium glutamate, salt, sugar, sesame oil, cooking wine, ginger, garlic, garlic sprouts appropriate amount.

Method: 1. Remove the tail of the snail and wash it, marinate it with salt and cooking wine and set aside; Ginger and garlic cut into nail slices; Take the white section of garlic from the garlic sprouts and cut them into a 1 cm long horseshoe shape with an oblique knife; Cut the dried chili peppers into 1 cm long tubes.

2. First, the marinated snail meat is filtered out with boiling water, and the oil is boiled in a pot until it is 7 hot, and the snail meat bursts raw. Heat a little oil in the pot, fry the dried chili peppers and peppercorns crispy, then put the chili sauce, ginger and garlic slices and fry until fragrant, then put in the snail meat, salt, sugar, monosodium glutamate, garlic sprouts and stir-fry quickly, pour in sesame oil and evenly put on the plate.

Note: The snail meat should not be too long to avoid aging.

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.

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