How to fry snails to be delicious How to fry snails to be delicious?

1. Put the snails in the water for a day, and you will be able to 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.

Braised snails. Ingredients:

Snail. Excipients:

Soaked red peppers, coriander leaves.

Seasoning: soy sauce, sugar, sugar, refined salt, Shao wine, pepper, green onion, ginger slices, ingredients, cinnamon, soup, peanut oil.

1.Rinse the moss and dirt of the live snail shell, put it in clean water for 1 day, spit out the sediment, cut off the tip of the tail shell, rinse it with clean water, and drain it with a colander. Remove the stems and seeds of the soaked red pepper and cut it into horse ear joints.

2.The pot is boiled, the peanut oil is boiled until it is hot, the green onion section, ginger slices, soaked red pepper section, big ingredients, cinnamon are stir-fried, cooked into Shao wine, put in the field snail, add soy sauce, sugar, sugar, refined salt, pepper, soup, boil, change to medium heat for 15 minutes, stir-fry over high heat to thicken the juice, stir-fry evenly from the pot, pick up the green onion segments, ginger slices, ingredients, cinnamon, put it on the plate, sprinkle with coriander leaves. Same as above with a toothpick.

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.

When I was filming a joke, I saw a little bee collecting honey.

Ingredients: 1000g snails, 20g of nine-story tower, appropriate amount of rapeseed oil, 1 teaspoon of salt, 1 teaspoon of sugar, 1 tablespoon of spicy bean paste, 1 teaspoon of light soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of rice wine, 15g of ginger, 20g of green onion, 20g of garlic, 6g of dried chili, 2 star anise, 5g of cinnamon, 3g of bay leaves

1. Cut off the tail of the snail with pliers to facilitate sucking and flavoring.

2. Blanch the cleaned snails with boiling water, drain the water and set aside.

3. Stir-fry star anise, cinnamon, bay leaves, green onions, ginger and garlic, dried chilies, bean paste and other ingredients.

4. Put the blanched snails into the pot and stir-fry, and dip the rice wine along the edge of the pot to increase the flavor and remove the smell.

5. Add an appropriate amount of salt, sugar and other seasonings.

6. Add boiling water that is level with the snail and turn to medium heat to cook.

7. When the soup in the pot obviously begins to dry up, the lower nine layers of the tower and the green onion section.

8. Stir-fry over high heat and then remove from the pan.

9. Finished products.

It's too complicated, if you want me to say, green onions, ginger, garlic, and chili peppers are in a pot, pour the snails into it and fry them, and you can pour some wine and vinegar to remove the fishy smell, and the vinegar can be mastered according to personal taste. It should be about the same

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Fried snails, the processing is not clean, the "soil" smell is too strong, and it is not delicious! I suggest that it is better to make snail stuffed pork, and do not put soy sauce and other heavy seasonings, which will cover the original freshness of the snail stew

Homemade fried snails.

Raw materials: 5 yuan money snail (3 catties, raise for three days, put sesame oil to make it spit mud, change the water 2 times a day. ）

Work before stir-frying: Take more time to cut off all the tails of the snails so that they can absorb the flavor when stir-frying and make it easy to suck the snail meat when eating. Experience tells us that snails taste n times better when they are smoked than when eaten with a toothpick.

Production process: 1: Wok into the oil (do not use smokeless pan, non-stick pot and other coated pots, otherwise, fry the snails, the pot can not be used completely.) The oil temperature is 80 degrees, add a few peppercorns, and 1 2 grains. Stir-fry until fragrant.

2) Pour the chopped ginger, chopped green onion, garlic slices and red pepper into the fragrant pot and continue to stir-fry, add the snails and stir-fry for 2 minutes.

3) Take an empty bowl, pour in 50g cooking wine, 50g soy sauce, 20g vinegar, 3 tablespoons salt, 2 tablespoons sugar, 2 tablespoons chicken essence and 100g water.

4: Stir-fry the snails for 2 minutes, mix in the soup, stir-fry for about 10 minutes, and then serve.

Homemade version of spicy stir-fried snails.

The snails that you choose in the market are all fresh and big.

Buy it back, scrub it slightly, then put it in a basin, put it with water, and drip a few drops of vegetable oil. Hehe, in this way, the snail can spit a lot of sand.

Just don't forget to add a lid and change the water every day. Otherwise, it's either running everywhere or smelling bad.

Heat oil in a pot until hot, then add garlic cloves to fry yellow, add dried chilies, peppercorns, and spices and stir-fry until fragrant, then add ginger slices, green onions, pickled chili peppers, and pickled ginger and stir-fry until fragrant.

Red, spicy and spicy cauldron.

Then put in Pixian bean paste and continue to push and fry, after stir-frying, you can mix water, the amount of water depends on the size of your firepower, and the amount of simmering for ten minutes is the best. In general, the amount of water is about half.

After mixing with water, it is ready to cover and simmer.

Bring to a boil and season to taste, add an appropriate amount of salt, monosodium glutamate, sugar, soy sauce, and a little vinegar.

If you still don't think it's spicy enough, add some chili noodles or red oil.

When it's almost done, remove the lid and place the pepper segments on top.

Cover the pot and continue to simmer.

Wait until the juice is dry, drizzle with sesame oil and stir-fry, then sprinkle chopped green onions and serve on the plate.

Stir-fried snails:

Ingredients: snails, ginger, garlic, dried chili peppers or small red peppers, green onions.

Excipients: salt, oyster sauce is indispensable, chicken essence, I put these things.

Method: First of all, when choosing snails, you should pay attention to the ones that stick to the container containing the snails, these are live, so that the taste is good, because once you pick the smelly ones, the mouth is very stinky when you eat, and it is not unappetizing.

Second, use a vice to cut off the tip of the tail of each snail, and then it is washed, when washing, use a deeper plate (such as a plate containing soup) according to the conditions of your own home, anyway, it is good to be deeper, put the snail in a deeper plate, and then use another flat plate to block the mouth of the deep plate, and press them with your hands, so as to shake up and down vigorously in order to shake out the mud and others in the snail, and then wash it with water, and it will be very clean about 3 times back and forth.

Third, if all are ready, start to start the fire, boil the water and wait for the water to boil, put the snail in it, boil the water and take it out, hold the water and pour it out, and put the snail aside for the time being.

Fourth, boil the pan and pour the oil, after the oil is boiled, add ginger, garlic, chili, fry for a while, and then put the snails to be used into the pot and stir-fry together, it should be fried for about 5 minutes, and then put in the oyster sauce and green onion segments and salt (a little bit, because there is oyster sauce otherwise it will be salty) Stir-fry for a while and you're done, it's definitely very delicious and delicious!

Hehe, the first time I wrote my own recipe, maybe a little long-winded, I'm not a woman who can cook, but I think this snack is very good, my husband is cute and eats, but every time I feel troublesome, I rarely make it for him.

It is a great dish to go with wine.

Try it, it's not difficult, it's very simple.

There is too little snail meat, and if it is fried to a light taste, it will not be eaten, so it is better to fry it into a heavy taste, such as spicy.

What is your taste, just add more of that spice to burn.

The best way to fry snails is to first boil the pot over a fierce fire, then add oil and wait for eighty percent of the heat to fry garlic, sour bamboo shoots, tempeh, green onions, ginger, red peppers, green peppers, and small red finger peppers, and then wash and drain the snails and stir-fry for 5 minutes, and then put chili oil, perilla leaves, salt, and cooking wine to continue to stir-fry for 5 minutes.

Field snail generally refers to the mollusk of the field snail family, which belongs to the field snail family of the subclass Gastropoda of the phylum Gastropods. Snails are found in most parts of China. The snail has high requirements for water quality and low yield.

It can be caught in summer and autumn. Chinese round snails are commonly found in fresh water. Field snails are dioecious.

The method of distinguishing the female and male of the field snail is mainly based on the morphology of its right antennae.

Field snails like to inhabit the water environment rich in humus in the sediment, such as lakes, ponds, depressions or slow-flowing ditches and other water bodies where aquatic plants are luxuriant, and often feed on microorganisms and humus in the soil and phytoplankton, young aquatic plants, moss, etc., and also like to eat artificial feed, such as vegetables and fruits, vegetable leaves, rice bran, wheat bran, soybean flour (cake) and various animal scraps.

Material. 2 catties of snails, 2-3 chili peppers, 5 cloves of garlic, a little perilla (according to personal preferences), sugar, rice wine, soy sauce, oil, salt.

Method. 1. First of all, the snails you bought back should be raised with water for at least one night, so that there will be no heavy muddy smell.

2. Wash the snails, pour out the dirty water, put two to three spoons of salt to stir, then wash with water, and then use pliers to remove the bottom of the snail (about two threads).

3. Heat the pot, pour in the oil, put the chili pepper and garlic in and stir-fry until fragrant, then pour in the snails and stir-fry constantly.

4. Pour in soy sauce and sugar and continue to fry.

5. When it is almost fried, put rice wine and perilla, and put some water appropriately. When it's almost good, put a little salt in it.

6. Cook for about 15 to 20 minutes, otherwise the snails will get old.

The snails are deliciousStir-fryThe steps are as follows:

Ingredients: snails, green onions, ginger slices, stool cooking wine, rapeseed oil, green peppercorns, dried chilies, beer.

1. Prepare about 600 grams of snails, and first cut off the tail of the snails with scissors, so that the fried snails are more flavorful.

2. Boil water in a pot, add snails, add green onions and ginger slices, remove the smell with a little cooking wine, and bring to a boil over high heat.

3. Then turn it with a colander to remove the snail's coarse sucking plate, and then pour it into the basin.

4. Add a little rapeseed oil to the pot, add green onions, ginger and garlic and stir-fry until fragrant, then add green peppercorns and dried chilies.

5. Turn on low heat and stir-fry to bring out the fragrance, add the snails, and stir-fry a few times.

6. Pour in a can of beer to remove the smell and increase the flavor, and the beer can be slid before the snail is sold.

7. After boiling, change to low heat and simmer for 10 minutes to ensure that the snails are cooked thoroughly, so that the snails can slowly absorb the flavor.

1. Remove the tip of the snail.

2. Put oil in the pot, add chili peppers, star anise, chili peppers, green onion segments, garlic slices, ginger slices, bay leaves, and Pixian bean paste and stir-fry the red oil over high heat.

3. Pour in the snails, stir well, add dark soy sauce, salt, oyster sauce and cooking wine and stir-fry evenly.

4. Add water and stir-fry until the juice is reduced, and it is ready to eat.

Snails: Snails, snails of the family Snails.

The snail shell is large, the shell is 6 cm high and 4 cm wide, the shell is thin and firm, and it is long conical; There are 6 or 7 spiral layers, and each spiral layer grows evenly and rapidly; The spiral is high and slightly closed, the spiral layer is swollen and rounded, and the suture line is deep; The surface of the shell is smooth and yellowish-brown or dark brown, and the growth lines are fine. It lives in lakes, rivers, reservoirs, ponds and rice paddies, and especially likes to inhabit waters with abundant aquatic plants, and has strong adaptability. China is distributed in the northern provinces and regions, and the national troubles are distributed in North Korea, North America and other places.

The snail meat is delicious, the flavor is unique, the nutrition is rich, and each 100 grams contains protein grams, fat grams, as well as phosphorus, calcium, iron, and vitamin B. and rich in vitamin A, etc., which are quite popular with the masses.

The snail is an export variety of liquid reputation. Export ports: Shandong, Jiangsu, Zhejiang, Jiangxi, Guangdong, Henan.

The delicious snail stir-fry method is as follows:Ingredients: 2 catties of snails, green onions, ginger, garlic, millet spicy, green and red peppers, salt, cooking oil, water.

Tools: scissors, kitchen knives, toothpicks, pots, pots, spatulas, plates.

1. Spit out the snail with mud and sand, scrub it several times, and then chop off its tail with scissors or kitchen knives, and at the same time pick up its eye tip with a toothpick, and tear it gently, and the eye tip is easily disposed of. After all the treatment, put it in clean water, add an appropriate amount of salt, let it continue to soak for 10 minutes, and then rinse it with running water, remove and drain the water for later use.

2. Heat the oil, stir-fry the ginger slices until the oil is hot, and then fry the snails over high heat until the water is dry, and the snail meat is slightly scorched and Zheng Zhihuang.

3. After the snail meat is slightly yellow, add salt, add the snail water and cook over high heat.

4. When the soup is about to dry up, add ginger, garlic and shallots, and stir-fry the chili pepper evenly.

5. Serve on a plate and serve.