How to boil yellow snails, boiled cold or boiled yellow snails

Ingredients: 2 yellow snail heads.

2 cloves of garlic 4 slices of ginger.

2 green onions and 4 pickled peppers.

Millet Spicy 1pc.

Cooking wine to taste.

Light soy sauce 2 scoops.

Oyster sauce 1 scoop.

Sugar a little Pixian bean paste a little.

1 screw pepper.

How to stir-fry pickled pepper yellow snail head.

Two frozen yellow snail meat thawed, washed with a brush, my yellow snail head is frozen, very large, only 5 in 1 pound, cut into slices is quite a lot.

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Add a screw pepper, crunchy, or without, remove the seeds and cut into small pieces.

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Take a small bowl, add a little sugar, 2 spoons of light soy sauce, 1 spoon of oyster sauce and a little water, mix well, and add a little salt to mix well.

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Wash the yellow snail head, cut it into thin slices, and add a little cooking wine to remove the smell.

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Add Pixian bean paste and stir-fry the red oil, then add the screw pepper and stir-fry evenly.

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Turn on the high heat, add the yellow snail head slices that have been fishy, stir-fry for 20 seconds, wait for the snail slices to change color, immediately pour in the seasoned sauce, stir-fry evenly, the whole process takes less than a minute.

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Remove from the pot and put on the plate, and a super fried yellow snail slices are completed.

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Ingredients: 1 yellow snail, vinegar, light soy sauce, sugar, sesame oil, cooking wine, a small piece of ginger, 2 chili peppers, and 1 coriander.

Steps: A large yellow snail.

This thing is not easy to kill, you can freeze it to death with a quick freeze and then pull out the meat so far. I smashed it with a hammer to get the meat, which was more strenuous and violent.

Wash and blanch the slices, and add some rice wine to the water. Don't take too long or the meat will be old, take it out and set aside.

Shred the tender ginger, cut the chili pepper into small sections, and cut the coriander into small pieces, (if you don't like coriander, you can replace it with green onions, and if you don't like it, forget it).

Mix the light soy sauce, vinegar and sugar, then heat the oil in a pot and pour it into a bowl of seasoning.

Put the ginger, chili pepper and coriander into the blanched yellow snail meat, pour in the sauce, mix and serve.

[The practice of boiling yellow snails].Ingredients: 160 grams of yellow snail.

Excipients: 1 tablespoon of cooking wine, 2 slices of ginger.

Steps: Prepare yellow snails;

Wash the yellow snail with water;

3. Bring water to a boil; Pour in the yellow snails;

Pour in the cooking wine; Add the ginger slices;

Cook for seven or eight minutes;

Dip it in soy sauce garlic vinegar and it tastes good.

Tips: Yellow snails should be boiled for a while and cooked with soy sauce and vinegar.

Answer: The practice of yellow snails: materials.

Ingredients. 500 grams of yellow snails. Accessories. Scallions.

Gram. Rice wine. 85 grams. Sugar.

Crumb. Seasoning.

White soy sauce. 40 grams.

Sesame oil. Gram.

Preparation of white mixed yellow snails.

1.There are two ways to take out the meat of the yellow snail first: one is to knock open the shell of the yellow snail and take out the meat, and the other is to boil the yellow snail with the shell in water for about ten minutes, take it out, open the lid of the yellow snail one by one, and slowly turn the meat out along the spiral pattern of the shell.

In order to keep the snail meat intact, it is better to use the latter method.

2.Wash the whole yellow snail meat, remove the dirt (do not cut off the tail), and then put it in boiling water to remove the fishy smell and mucus, then take it out and wipe it dry.

3.Mix the wine, white soy sauce, sugar, and green onion in a bowl, soak the yellow snail meat for about 20 minutes, then pour it into a plate with the ingredients, and pour sesame oil on it.

Cold water. If you put the yellow snail in the boiling water and suddenly come into contact with the hot water vapor, the snail meat will quickly shrink to the tail of the yellow snail, resulting in the boiled yellow snail being hard and difficult to pick out. <

Cold water. Because, if the water is boiled and then put in the yellow snail, the yellow snail suddenly comes into contact with the scorching water vapor, and the snail meat will quickly shrink to the tail of the yellow snail, resulting in the boiled yellow snail is relatively hard and not easy to pick out.

Hello friends, the conch is simply boiled in salted water is the best, the conch, no oil, no need to fry, boiled in salted water, dipped in garlic sauce to eat delicious, <>

1.Prepare the ingredients, soak the conch after buying it home, add a small amount of salt to the water, put the conch in it and soak it for 15-30 minutes, and then use a small brush to brush the shell and suction cup clean, so as to remove some microorganisms.

2.Add two bowls of water to the pot, a conch pot under cold water, and add about 3 grams of salt.

3.Cover the pot and cook on high heat for about 15 minutes, the conch must be boiled for a while, the snail meat is not easy to pick out if the cooking time is short, and then the half-cooked food will also cause diarrhea, be sure to cook for about 15 minutes.

4.When boiling the conch, mash the garlic grains, add a small amount of soy sauce to mix, and stir into garlic sauce.

5.After the conch is boiled, you will see that there is some white sticky material at the head of the conch suction head, which is the mucus of the conch, which does not hinder the consumption, just wash it with puree water.

6.Use chopsticks to put the conch on a plate and eat it while it's hot. When the conch is cold, it doesn't taste good.

Note. 1.The substance secreted by the cranial nerve of the conch is located on the head, and when you gently peel off the meat of the head, you can see a yellow substance the size of a soybean grain, which is picked out with chopsticks to remove it, and the green tendons next to it are all removed together, and the spiral gland on the tail is also removed and not eaten.

Finally, the conch meat is dipped in garlic sauce and eaten, although it is a big conch, and there are few parts eaten at the end, but the unique flavor is irresistible to many people!

2.Conch should not be eaten with beef, mutton, broad beans, pork, clams, noodles, corn, winter melon, muskmelon, fungus and sugar. Therefore, such foods should be avoided within 2 hours before and after conch consumption.

3.Conch cold, gastrointestinal sweat to eat less or no food. 4.The sauce can also be mixed with light soy sauce and horseradish, or ginger and aged vinegar are also delicious

If there is no seawater, you can also soak it in cold water with a little sesame oil or salt for about 2 hours, let it spit out the sediment, and then use a brush to scrub the shell of the conch.

2.Add an appropriate amount of water to the pot, the amount of water is not over the conch, and then add a little salt and ginger slices (salt can enhance the flavor, ginger slices can remove the smell), and then do not boil, put the cleaned conch under cold water, and then drop a few drops of sesame oil or balsamic vinegar after boiling, so that after cooking, the snail meat will be particularly easy to pick out.

The time to cook the conch depends on the size of the conch, because the conch meat is wrapped in a shell, and we can't observe the degree of cooking at all, so how long does it take for the conch to be cooked? Generally, the conch needs to be boiled for about 10 15 minutes after the water is boiled, and the small conch needs to be boiled for about 3 5 minutes after the water is boiled.

3.After the conch is cooked, add an appropriate amount of balsamic vinegar with fresh ginger juice and dip it in the ginger vinegar juice to eat, it is particularly delicious, the conch is cold, dipped in ginger vinegar juice to eat, not only delicious, but also just neutralizes the cold of the conch.

When boiling conch, use cold or hot water? I didn't pay attention to it before, no wonder the snail meat is fishy and hard and not delicious, and the boiled conch must be boiled in a pot under cold water, because, if the water is boiled and then put in the conch, the conch will suddenly come into contact with the scorching water vapor, and the snail meat will quickly shrink to the tail of the conch, resulting in the boiled conch is harder and not easy to pick out.

Stir-fry the conch meat.

Ingredients: 1000g conch

Excipients: appropriate amount of oil, appropriate amount of salt, 1 tablespoon of sugar, 1 tablespoon of flavored freshness, 1 tablespoon of oyster sauce, 1 tablespoon of cornstarch, 1 tablespoon of sesame oil, 1 tablespoon of cooking wine.

Green onion 15g ginger 10g red pepper 20g parsley 20g snow peas 60g Method: 1. After blanching the conch, take out the snail meat, wash it and set aside.

2. Clean the side dishes and change the knife for later use.

3. Remove the oil from the pan and add the snow peas to fry.

4. Add red pepper and parsley, fry until broken, and then set aside.

5. Remove the oil from the pan and add the snow peas to stir-fry.

6. Add red pepper and parsley, fry until broken, then set aside.

7. Continue to stir-fry the oil pan and stir-fry the green onion and ginger until fragrant.

8. Pour in the snail meat.

9. Dip and sprinkle cooking wine along the edge of the pot to remove the fishy smell and increase the fragrance.

10. Pour the side dishes into the pot.

11. Then pour the juice into the pot.

12. Put in the green onion segments.

13. Stir-fry evenly over high heat, and you can get out of the pot.

The above is the method and some details of this delicious stir-fried conch meat, in fact, the method of this dish is still very simple, it is a simple home-cooked dish, but it should be noted that when blanching the conch, do not blanch it for too long, so as not to make the meat too old and hard. In addition, when blanching the conch, you can add an appropriate amount of green onion and ginger water and cooking wine to the water to remove the fishy smell. In addition to being used for stir-frying, there are actually many ways to eat conch meat, which can not only taste the fresh flavor of snail meat, but also eat different flavors.

The conch is the most delicious in this way, and it is chewy and fragrant, so refreshing.

I like to pay attention to seafood.

The preparation of the yellow snail is as follows:

Ingredients: yellow snail meat, green onion, rice wine, sugar, white soy sauce, sesame oil, etc.

Steps: 1. Take out the meat of the yellow snail first.

There are two methods: one is to first knock open the shell of the yellow snail and take out the meat, and the other is to boil the shelled yellow snail in water for about ten minutes, take it out, open the lid of the yellow snail, and slowly turn the meat out along the spiral pattern of the shell.

2. Wash the whole yellow snail meat, remove the dirt and then wash it to remove the fishy smell and mucus, and then take it out and dry the water.

3. Put the wine, white soy sauce, sugar, and green onion in a bowl and mix it, soak the yellow snail meat for about 20 minutes, then pour it into the plate with the condiments, and pour sesame oil on it.

1. Ingredients: yellow snail, coriander, accessories, ginger, garlic, Sichuan pepper, dried chili, bean paste, soybean paste, oyster sauce, white wine (or beer);

2. Cut the garlic and ginger and pour the dried chili pepper and pepper into the oil pan to fry until fragrant;

3. Pour in soybean paste and bean paste, and stir-fry the red oil.

4. Pour in the yellow snail and stir-fry, then add oyster sauce and white wine, add a bowl of cold water after half a minute, basically cover the snail, cover and cook for 10 minutes;

5. Open the lid, cook on high heat for 3 minutes to reduce the juice, and put the coriander!

The yellow snails should be boiled for 8-10 minutes, and the yellow snails need to be cleaned and then boiled in a pot under cold water. If the water is boiled and the snail suddenly comes into contact with the scorching water vapor, the snail meat will quickly shrink to the tail of the snail, resulting in the boiled snail being harder and not easy to pick out the snail meat to eat. <

The yellow snails should be boiled for 8-10 minutes, and the yellow snails need to be cleaned and then boiled in a pot under cold water. If the water is boiled and the snail suddenly comes into contact with the scorching water vapor, the snail meat will quickly shrink to the tail of the snail, resulting in the boiled snail being harder and not easy to pick out the snail meat to eat.

Boiled cold. But after boiling, pay attention to the time, if you cook it for too long, it will not be tender. There are many ways to make conch, you can steam, you can boil, you can also fry and eat, steamed conch is delicious, the disadvantage is that steamed conch is easy to make the conch meat hard, seriously affect the tenderness, taste is not good.

Stir-fried conch is generally made of some small conch, or a large conch that has been picked out of the snail meat, and stir-fried with an appropriate amount of chili.

The most delicious way to eat conch is to eat it boiled. Steps: 1. Raise the conch with seawater for about 2 hours, if there is no seawater, you can also soak it in cold water with a little sesame oil or salt for about 2 hours, let it spit out the sediment, and then use a brush to scrub the shell of the conch.

2. Add an appropriate amount of water to the pot, the amount of water does not pass the conch, add a little salt and ginger slices (salt can enhance the taste, ginger slices can remove the fishy), and then do not boil, put cold water into the cleaned conch, and then drop a few drops of sesame oil or balsamic vinegar after boiling, so that after cooking, the snail meat will be particularly easy to pick out.

The time of boiling the conch should be determined according to the size of the conch, generally the conch needs to be boiled for about 10 15 minutes after the water is boiled, and the small conch is boiled for about 3 5 minutes.