How to burn the screws, how to burn the fried screws

Ingredients: Screws (also known as small snails, snails) two catties of **.

Excipients: dried red pepper, Sichuan pepper.

Seasoning (This seasoning is not the other seasoning.)

Green onions, ginger, garlic, thirteen spices, salt, sugar, chicken essence, dark soy sauce, light soy sauce (note: dark soy sauce and light soy sauce must have the same effect), balsamic vinegar, Pixian bean paste (or Sichuan pickled pepper, chopped pepper).

Method: 1Buy back the live screws, rinse and wash them repeatedly, drop a little sesame oil (sesame oil) or its edible oil and water, and rest for 12 hours to let them spit out the mud and sand in their stomachs;

2.Blanch with hot water, stir in the liquor, remove the fishy smell, drain and set aside;

3.Make the sauce to prevent you from being in a hurry when frying - use a little dark soy sauce, a little balsamic vinegar, light soy sauce, five-spice powder, sugar, salt, chicken essence and set aside;

4.Cut the green onion and ginger into thin strips, slice the garlic, put cooking oil (slightly more) in the pot, stir-fry the green onion, ginger and garlic, add red pepper and pepper according to the taste, add red pepper and pepper (occasionally put more n), and then put in Pixian bean paste, stir-fry for a while, put in the main ingredient screws, stir-fry over high heat, wait for the fishy gas to dissipate, add the sauce, simmer for a while, put the beer until just submerged in the screws (the water can be too much into a stew), add the lid of the pot, and use high heat and water to dry.

5.Before cooking, add minced garlic and coriander to your taste, and you're done.

Precautions: The amount of salt should be slightly more than usual, otherwise it will be difficult to taste.

Peculiarity; Numb, spicy, fragrant, fresh snail meat has a strong taste.

Stir-fry the fragrant bean paste under the screw and burn a can of beer.

Screws taste better this way.

This kind is picked up from the field, it must be washed, otherwise there is a lot of sand, you can put some hot pot base and fry it first, stir-fry it under the screw, add water to burn it over the screw for 20 minutes, and finally add salt and green onions.

250 grams of fresh conch meat, 25 grams of fungus, 20 grams of jujube lead, 8 grams of green onion and ginger, 2 grams of garlic, 16 grams of Shao wine, 8 grams of soy sauce, 25 grams of sugar, 3 grams of refined salt, 80 grams of raw oil, 20 grams of sesame oil.

Method. 1) Clean the conch meat, cut out the cross knife, rub the mucus with refined salt and vinegar, rinse with water, cut it into 2 cm square pieces, put it in a pot of boiling water, remove and drain the water. Cut the bamboo shoots into thin slices and set aside.

2) Put raw oil in the wok, and when the fire is hot, touch the oil on the conch meat, and quickly remove and drain the oil.

3) Leave the remaining oil in the pot, heat it over medium heat, stir-fry it slightly with green onions, ginger and garlic, add Shao wine, put in the winter bamboo shoot slices, fungus and stir-fry slightly, add clear soup, soy sauce, sugar, refined salt, conch, move to micro and call the fire to burn for 2 minutes, thicken with wet starch, drizzle with sesame oil, and put it on the plate.

A little cooking oil, an appropriate amount of green onion, ginger, garlic, Sichuan pepper, star anise, bay leaves, an appropriate amount of cinnamon, chili pepper and Yankai according to their taste, 2 teaspoons of cooking wine

2 teaspoons of sugar and hot sauce can be added according to preference, more or less or no more.

1.Before cleaning the snails, drop 1 to 2 drops of oil in the water, and then rest for half a day to a day, which will spit out the dirt in the snails and things like small snails.

2.Fry the back tip of the snail with pliers or scissors, and rinse it with water several times until the water becomes clear.

3.Finely chop the green onion, ginger and garlic. Put oil in the pot, add green onion and ginger, Sichuan pepper, large ingredient petals, and stir-fry until fragrant.

4.Add chili sauce (add more or less or no according to personal preference) or add dried chili peppers to make it more fragrant.

5.Pour in the screws and stir-fry. Pour in to taste and add a little water. Cover and simmer for 3 minutes, cook cooking wine, and turn the lid to remove the odor.

6.Open the lid and add a little sugar, a little salt and pepper to taste, turn on high heat to reduce the juice color, put it on a plate, and sprinkle chives on it.

1.Cut the tail of the snail home and rinse it and drain it. Green onions, garlic, ginger, chili peppers are ready.

2.Slice the ginger and garlic, cut the green onion into white sections, and chop the rest into chopped green onions.

3.Sit in a pot and heat the oil, put the ginger slices and chili peppers in the pot. Put the green onion and garlic. Stir-fry the garlic flavor and the snails.

4.Stir-fry the snails evenly (the time is about 1 minute, almost), pour the rice wine, cover, and release the soy sauce and dark soy sauce until the aroma of the rice wine comes out. Stir-fry again evenly (also about 1 minute), put a small bowl of water, bring to a boil, turn to low heat, cover and simmer for 2-3 minutes.

5.When the lid is opened, the snail cover plate falls out, and the snail is cooked. Turn to high heat and put a little sugar and chopped green onions, stir-fry until the juice is basically dry.

Wash the conch and put light salt water to spit out the sand for 1 day. Let the water blanch for a while. Use a toothpick to pick out the snail meat, grab it with salt a few times, and wash it. Wash and chop the green onion, ginger and garlic.

Mix salt, sugar, cooking wine, pepper, freshly smoked soy sauce, dark soy sauce, vinegar, starch, and water into a sauce.

Heat the oil in a pot, add ginger, garlic and chili and stir-fry until fragrant. Put down the conch meat and stir-fry, add the sauce and cook for 3 minutes. When the juice thickens, add the green onion.

Go and buy it, it's very troublesome to make it yourself, especially when it comes to cleaning. But if you really want to do it yourself, I'll give you a way! Ingredients:

Screws (also called small snails, snails) two catties, a ** amount.

Excipients: dried red pepper, Sichuan pepper.

Seasoning Hu let good (this seasoning is not the other seasoning.

Green onions, ginger, garlic, thirteen spices, salt, sugar, chicken essence, dark soy sauce, light soy sauce (note: dark soy sauce and light soy sauce have different effects, so they must be there), balsamic vinegar, Pixian bean paste (or Sichuan pickled pepper, chopped pepper).

Method: 1The purchased live screws are washed repeatedly, a little sesame oil (sesame oil) or other edible oil is dropped, and they are rested in water for more than 12 hours to let them spit out the sediment in their stomachs;

2.Blanch the screws with hot water, stir in the liquor to remove the fishy smell, drain and set aside;

3.To make the sauce, in order to prevent the rush when frying - use a little dark soy sauce, a little balsamic vinegar, light soy sauce, five-spice powder, sugar, salt, chicken essence and mix well, and set aside;

4.Finely shred the green onion and ginger, and slice the garlic. Put cooking oil in the pot (slightly more), stir-fry the green onions, ginger and garlic until fragrant, add red pepper and Sichuan pepper according to personal taste (even more than n are generally put in it), and then put in Pixian bean paste and stir-fry for a while.

Add the main ingredient screws and stir-fry over high heat, wait for the fishy smell to dissipate, add the sauce and simmer for a while. Then put the beer until the screws are just submerged (not too much water, otherwise it will become a stew), and the water is forced dry over high heat without adding a lid.

5.Before cooking, add minced garlic and coriander according to personal taste, put on a plate, and you're done! Slipping.

Note: The amount of salt should be slightly more than usual, otherwise it will be difficult to absorb the flavor.

Peculiarity; It is numb, spicy, fragrant, and the pants are fresh, and the snail meat tastes strong.

The screw is fired as follows:Ingredients: 800 grams of snails, appropriate amount of green onion, ginger and garlic, appropriate amount of dried chili pepper.

Excipients: 10 grams of salt, 30 ml of cooking wine, 30 grams of oil, a little star anise and a little pepper, 15 ml of dark soy sauce, 15 grams of sugar.

1. Spit out the sediment and rinse it off. Bring water to a boil, add 20ml of cooking wine, pour in snail blanching water for 3 minutes.

2. After blanching the water, remove it and set aside.

3. Turn on the oil on low heat, and after the oil temperature rises, stir-fry the prepared garlic cloves, green onions, ginger slices, dried chili peppers, and Sichuan peppercorns.

4. Pour the snails into the pot.

5. Stir-fry the ingredients and snails evenly over high heat.

6. Add 10ml of cooking wine and add water that has not been covered with snails.

7. Add 20ml of dark soy sauce, 30 grams of oyster sauce and 10 grams of sugar.

Ingredients: screws, garlic, ginger, millet spicy, cooking wine, light soy sauce, sugar, green onions, marinated meat, perilla. Wash the screws, drain the water and put it in a bowl, slice the garlic, ginger and millet spicy, cut the marinated meat into small pieces, cut the green onion into sections, and chop the perilla.

Heat the oil in a pan, put the screws in the screw and stir-fry for a while, add the cooking wine. Add salt, ginger, garlic, millet spicy, marinated meat, and perilla and stir-fry for a while. Add light soy sauce, sugar, and water over the screws.

Ingredients: 500 grams of screws, 5 cloves of garlic, 1 piece of ginger, millet spicy, 1 spoon of cooking wine, 1 spoon of light soy sauce, 1 spoon of sugar, green onion, 1 small piece of marinated meat, 2 slices of perilla.

1. Wash the screws and drain the water and put them in a bowl, slice the garlic, ginger and millet spicy, cut the marinated meat into small pieces, cut the green onion into sections, and chop the perilla.

2. Heat the oil in a hot pan, put the screws in the screw and stir-fry for a while over high heat, and add the cooking wine.

3. Add salt, ginger, garlic, millet spicy, marinated meat, and perilla and stir-fry for a while.

4. Add light soy sauce, white bucket sugar, and water over the screws, add a lid and simmer for about 3 minutes.

5. Finally, add the green onion to remove from the pot.

Braised screws are very delicious, so let's talk about how to make braised screws.

01 In order to make delicious braised screws, we need to prepare the following ingredients: screws, green onions, ginger and garlic, cooking wine, chili peppers, oyster sauce, light soy sauce, and sugar.

02 The environment in which the screws live is dirty, because most of the dirt is at the tail of the screw, so the tail should be pinched when cleaning the screw.

03 In order to kill the germs in the screw, we can first cook the screw with hot water, and we can also put some ginger slices in order to remove the smell, so that it will be easier to fry.

04 Heat the oil pan, stir-fry the green onions, ginger and garlic until fragrant, then pour in the boiled screws, pour in some cooking wine, light soy sauce, sugar, oyster sauce, and simmer in water before leaving the pot.

Grasp two points: a little salty and a little spicy. If there are cinnamon leaves (not bay leaves) and fermented bean curd soup, add a little.

Specific method: After the screw is washed, the tail tip part is clamped off, and then rinsed.

The pot is 70% hot (you can feel the heat when you put your hand on the top of the pot for 20 to 30 cm), add oil, put in the clapped garlic cloves (put more), shallots, ginger slices, stir-fry until fragrant (if there are laurel leaves, you can break the laurel leaves and throw them in at the same time and stir-fry, and leave two slices for later use), pour the drained water screws and an appropriate amount of salt into the stir-fry until the lid is slightly open, pour the wine and stir-fry for a while, pour soy sauce, sprinkle some pepper, add chili sauce and turn (no chili sauce, You can use fresh chili pepper to cut into small pieces and put them in the pot with green onions, ginger and garlic in the early stage) After stir-frying evenly, add one-third of a bowl of water, pour some bean curd soup, light two cinnamon leaves and throw them into the pot, cover the pot, simmer for two minutes, and you can start the pot.

1. Ingredients: 600 grams of screws, appropriate amount of green onion, ginger and garlic, appropriate amount of soy sauce, a little perilla and chili, appropriate amount of cooking oil, appropriate amount of salt.

2. Soak the screws you bought back in clean water for 1-2 days, and change the water three times a day during this period to let the screws spit out the soil in your body. In order to speed up the speed of spitting mud, a piece of iron can be placed in the water.

3. After the screws are taken out, they are packed in a snakeskin bag, and then rubbed repeatedly, and the screw skin is quickly cleaned. Use a knife to remove the eyelids of the screw edge, and then cut off the tail of the screw with a vise.

4. Put the eyelid and tail screws in the bowl, then buckle another bowl on it, shake the bowl repeatedly, and use friction to polish the irregular cuts.

5. Put a large bowl of water in the pot, pour a large spoon of salt, put some cooking wine, and then put in the screws and cook over high heat.

6. 3 minutes after the water boils, pour out the water and fry the remaining screws in the pot, and put an appropriate amount of salt again when stir-frying.

7. When there is something white in the pot, add cooking oil, then add minced ginger, minced garlic, soy sauce, chili pepper, chopped perilla, stir-fry for 3 minutes, then pour in more water (the water is just over) and start cooking.

8. After the water boils, 2 minutes later, add minced green onion and monosodium glutamate and put it on a plate.