How long to cook the big snail in a big pot of spiced snails

Ingredients. Stone snails.

500g excipients. Oil. Amount.

Salt. Amount. Sugar. 1 scoop.

Light soy sauce. 1 scoop.

Oyster sauce. 1 scoop.

Gold does not change. Crumb.

Shallot white. 3 roots.

Garlic. 5 petals.

Sliced ginger. 10g

Aniseed. 2 pcs. Cinnamon. 3g

Dried perilla. 1g

Red peppers. 10g

Dried chili peppers. 15g

Steps. 1.After the snail is bought, it must be raised with clean water for two days, and the water should be changed frequently, so that the snail can spit out the sediment.

2.Use a pair of pliers to cut off the tail of the snail.

3.Look, that's what it cuts.

4.Then rinse them again and set aside.

5.Ingredients. 6.Take care of all the small ingredients.

7.Heat oil in a pan and add sliced ginger and garlic.

8.At the same time, add star anise and cinnamon to stir until fragrant.

9.Add the stone snails and stir-fry.

10.Add salt, sugar, light soy sauce, oyster sauce, and a small amount of water to cook.

11.In the meantime, perilla leaves and dried chili peppers can be added.

12.Add in the gold and simmer for 5-7 minutes.

13.Then add the shallots and red pepper.

14.Then you can thicken it.

15.Then stir-fry evenly and serve.

Boil the snail water and cook for 8 minutes.

1. Prepare ingredients: 600g of snails, oil, salt and water.

2. Wash the snails with water first.

3. Put some salt in the pot afterwards.

4. Add an appropriate amount of water.

5. Then add a little peanut oil to cover the pot and cook on the induction cooker.

6. After boiling, boil for 8 minutes and put on a plate.

Fragrant snails are also known as ringing snails and golden snails. The shell is nearly diamond-shaped, the chitin is hard, 134 mm high and 77 mm wide. The spiral layer is about 7 layers, and the suture line is obvious.

It belongs to the gastropod moth snail mollusk, which is endemic to China, produced in the Yellow Sea and Bohai Sea, and is mainly distributed in Guangdong, Fujian, Liaoning, Shandong and other regions. Snail meat is rich in vitamin A, protein, iron, vitamin E and other nutrients; The snail is used as a dietary therapy and has the effects of clearing heat, brightening the eyes, and diuretic.

Boil the snail water and cook for 8 minutes. 1. Prepare ingredients: 600g of snails, oil, salt and water.

2. Wash the snails with water first. 3. Put some salt in the pot. 4. Add an appropriate amount of water.

5. Then add a little peanut oil and cover the pot and bring the water to a boil. 6. After the water boils, add the fragrant snails and cook for 8 minutes, then put them on a plate. <

Boil the snail water and cook for 8 minutes.

1. Prepare ingredients: 600g of snails, oil, salt and water.

2. Wash the snails with water first.

3. Put some salt in the pot afterwards.

4. Add an appropriate amount of water.

5. Then add a little peanut oil to cover the pot and cook on the induction cooker.

6. After boiling, boil for 8 minutes and put on a plate.

Today I went to the morning market and saw the snail seller, I inquired about fourteen and one pounds, which was cheaper than the last time, so I bought another pound and a half, this time I was ready to cook directly in the shell and then dip it in the sauce to eat, I feel that it is more delicious to eat directly in the sauce.

Ingredients for 2 people.

700 grams of snails.

Accessories: 10 grams of shallots.

Oyster sauce 10 ml.

5 grams of vinegar and 10 grams of green onions.

5 grams of ginger and 10 grams of garlic.

10 ml steamed fish soy sauce.

4 grams of refined salt. 10 ml of liquor.

Step 1 Soak the snails in salt water for 2 hours and spit out the sediment.

Step 2: Then wash it several times and brush the snails one by one with a brush.

Step 3 Cut the green onion and ginger and peel a few cloves of garlic.

Step 4 Put the washed snails into the pressure cooker and put the green onions, ginger and garlic into the pressure cooker Step 5

Add salt to taste. Step 6

Add some high liquor and water.

Step 7 Put it in the pressure cooker and hold it for 12 minutes.

Step 8 Chop some minced garlic and shallots.

Step 9: Place in a bowl and add oyster sauce.

Step 10: Add steamed fish soy sauce.

Step 11: Add some more vinegar to make the dipping sauce.

Step 12: Wait until the snails are cooked and clamped out, you can add some seaweed to the soup to make a seaweed soup that is very fresh, put it on a plate and dip it in the seasoning sauce to eat.

Picture of the finished product of boiled snails.

Snails (400 grams).

Excipients: pea sprouts (50 grams) Spring bamboo shoots (100 grams).

Seasoning: Cooking wine (25 grams), green onions (10 grams), salt (5 grams), monosodium glutamate (1 gram).

1.Remove the head and tail of the snail meat, put it in a bowl, add a little refined salt and marinate for a while;

2.After washing, cut into lotus leaves with knives, blanch in a pot of boiling water until eight are ripe, and remove them;

3.Soak the spring bamboo shoots in water and wash them, cut off the two ends, rinse them with water, and remove the cut sections;

4.Wash the pea seedlings cleanly;

5.Pour the clear soup into the pot, bring to a boil, put in the spring bamboo shoots, add refined salt, monosodium glutamate, and then put in the snail slices;

6.After boiling, cook in cooking wine, add pea sprouts and green onions;

7.After boiling, remove from the pot and put it in a bowl.

Ingredients: 500 grams of snails, 1 piece of tofu, 50 grams of miscellaneous vegetables.

Excipients: appropriate amount of green onion, ginger and garlic, appropriate amount of salt, cooking wine, appropriate amount of pepper, appropriate amount of water starch, appropriate amount of chicken essence.

1. Wash the tofu, cut it into small pieces and soak it in salt water, soak the snail in light salt water and spit it out 2, heat the oil, put down the ginger and garlic and stir-fry until fragrant, put down the tofu, and stir-fry the vegetables.

3. Put a bowl of water and boil, put cooking wine, fragrant snails, and boil over high heat for about 5 minutes 4. Put some salt and pepper.

5. Put some water starch, green onions, and chicken essence.

Ingredients: 400 grams of snails.

Excipients: 50 grams of pea seedlings, 100 grams of winter bamboo shoots.

Seasoning: 25 grams of cooking wine, 10 grams of green onions, 5 grams of salt, 1 gram of monosodium glutamate.

1.Remove the head and tail of the snail meat, put it in a bowl, add a little refined salt and marinate for a while;

2.After washing, cut into lotus leaves with knives, blanch in a pot of boiling water until eight are ripe, and remove them;

3.Soak the winter bamboo shoots in water and wash them, cut off the two ends, rinse them with water, and remove them into sections;

4.Wash the pea seedlings cleanly;

5.Pour the clear soup into the pot, bring to a boil, put in the winter bamboo shoots, add refined salt, monosodium glutamate, and then put in the snail slices;

6.After boiling, cook in cooking wine, add pea sprouts and green onions;

7.After boiling, remove from the pot and put it in a bowl.

Boiled snails.

The shape of the snail looks very similar to the bird's head, the meat is fat, the taste is delicious, and the original juice boiled can best reflect the taste of the snail.

Ingredient breakdown. Snail 700g

Vinegar 10ml

Maggi Fresh 10ml

Soy sauce 5ml

Oyster sauce 5ml

How to make chili oil.

1.Soak the snails in an appropriate amount of water and salt to spit out the sand.

2.Add an appropriate amount of water in the middle.

3.Put in the snails.

4.Cover and bring to a boil and continue to cook for another 2 minutes.

5.Turn off the heat and simmer for another 2 minutes.

6.After boiling, take the meat and dip it in the seasoning.

Tip: Adjust the spices to your taste.

Sweet snails boiled in cold water or boiled water:

Boil 1 in cold water, prepare salt, ginger, cooking wine, small red peppers, garlic, and most importantly, snails, remember to soak in salted water for about an hour.

2. Put all the ingredients and snails into the pot together, add cold water to boil, add monosodium glutamate and green onions after about half an hour.

Tips: Don't cook the snail for too long, otherwise it is easy to let the snail meat roll shrink in, resulting in difficulty in picking it out; When adding water, you can add salt or pepper appropriately to make the snail more delicious: the way to judge whether the snail is cooked is if the toothpick can completely pick out the meat, it means that the snail is fully cooked, and the heat is just right.

What can't you eat with snails:

Because of the different habits and substances contained in food, some foods will produce the phenomenon of restraint, so it is necessary to pay attention to the restraint habits of food when eating.

1. There are also some contraindications to be paid attention to, snail meat should not be eaten with beef, mutton, broad beans, pork, clams, noodles, corn, winter melon, melon, fungus and sugar, nor should it be taken with traditional Chinese medicine clams and Western medicine oxytetracycline.

2. And you can't drink ice water after eating snail meat, otherwise it is easy to have diarrhea.

3. The snail meat should be boiled at high temperature for more than 10 minutes to kill the parasitic germs and parasites inside.

4. And because snail meat is a cold food, people with spleen and stomach deficiency, loose stools and diarrhea can't eat it, people with cold and cold can't eat it, people with cold stomach can't eat it, and women can't eat it during their menstrual period and mothers.

The snail is generally boiled in cold water, and this snail is also a food with a restraint, so pay attention to it.

Fragrant snails are also known as ringing snails and golden snails. The shell is nearly diamond-shaped, the chitin is hard, 134 mm high and 77 mm wide. The spiral layer is about 7 layers, and the suture line is obvious. It inhabits the deep sandy and muddy seabed in the subtidal zone, and is often found in submarine trawls.

Boiled snails. Ingredients: 600g of snails, appropriate amount of auxiliary oil, appropriate amount of salt, appropriate amount of water.

Wash the snail with water first, then put some salt in the pot, add an appropriate amount of water, then add a little peanut oil to cover the pot, turn on the induction cooker to cook, boil for 6 minutes after boiling, and then simmer for 2 minutes to get out of the pot.

Stir-fry the snails. Ingredients: snails, oil, salt, green onions, ginger, garlic, high liquor, light soy sauce, white pepper, chicken powder, McCormick seasoning, dried chili pepper.

Method: Cut the green onion into green onion segments, slice the ginger, slice the garlic, put the snail into the water dripping with sesame oil and spit out the sediment, and wash the surface and snail meat with a toothbrush. Heat the oil in a pan, add the green onions, ginger and garlic slices, and dried chili peppers, and stir-fry until the flavor is brought out.

Add the snails and stir-fry over high heat. Pour in the white wine and stir-fry evenly. Add McCormick and continue to stir-fry evenly.

Cover the pot and simmer until the shell of the snail is opened, the meat has no mucus, and it is cooked through. Add seasoning and stir-fry well.