There are more snails in summer, how to make pepper and salt snails more delicious?

The popularity of snails in the food market has skyrocketed, and it seems that it has only been a matter of the past ten years. It also has a beautiful alias "South Wind Snail", a certain literary friend of Yi Zhoujun fell in love with it at first sight because of this name, saying that it was taken from the tone of "South Wind knows my mind, blowing dreams to Xizhou". In recent years, the farm has been selling high-quality seafood shellfish.

The therapeutic value of the snail is very high, and eating more can nourish yin and replenish deficiency, replenish deficiency, benefit essence and qi, moisten the lungs and kidneys, and be used for yin deficiency in the lungs and kidneys. It is suitable for long-term illness and weakness or fatigue. Today, let's talk about the nutritious snails, in addition to the cooking methods such as boiling, sauce bursting, wine boiling, etc., I think the best is salt baking.

Of course, there are many ways to bak salt, fine salt, coarse salt can be used, gas, ovens, induction cookers, rice cookers, etc., the method is simple and simple.

<> method, first of all, we choose the snail first, the ingredients must be fresh and fresh. Then put it in the water and pass it through the water for a while. Pick out the snail meat for him, pick it out, wash the internal organs, and then pour the snail into it.

The reason why the snail is so popular is that it is particularly delicious. The whelk, whose meat is particularly delicious, and is particularly crispy and refreshing in the mouth, is deeply loved by diners. With the popularity of the snail, experts began to study the breeding of the snail, now many of the snails on the market are relying on the breeding of the snail to be placed in the refrigerator in the cold, the vitality is very strong, once the snail bought back with a large bowl put in the refrigerator, fell off a refrigerator compartment, we did not find, a week later to know, it is actually alive.

When making snails, be sure to choose fresh ones and discard them when they are dead.

The juice of the snail is generally put mustard, then the oil pot is first, and then put in the spare ginger, garlic, white and millet spicy fried fragrant, put in the appropriate salt, add a little water, pour the water into the snail and stir-fry three to five times, cover the pot, collect the juice, and then put in the snail and coriander, stir-fry a few times and break the green out of the pot.

You can put some of this condiment in, which is particularly delicious, a little sour, a little spicy, and has a particularly good taste.

Preparation of salt and pepper snails.

Soak the snails first, and put a little salt.

Then cut some ginger slices, put some cooking wine, and boil until boiling.

Rinse the snails and put them in the boiling water for about ten minutes, drain them after boiling, and wait for later use.

Then add a few tablespoons of salt, pepper, and a little sprinkle of salt and pepper toppings. Then put the snail that was drained just now, put it down and stir-fry, the heat is not too big, and keep stir-frying. Stir-fry until the snails are powdered and stir-fry for a few minutes.

First of all, you have to fry the snails yourself, and then add some pepper and salt, and mix evenly.

Ingredients: snails.

2000g。

Excipients: appropriate amount of ginger, appropriate amount of green onion, appropriate amount of soy sauce, appropriate amount of oyster sauce, appropriate amount of oil, about 1500g of raw salt, appropriate amount of mint, and appropriate amount of wine.

Preparation of salt-baked snails.

1. Wash the blanched snails for later use.

2. Turn on medium heat, put oil in the pot first, and then put the snails in the pot.

3. Add ginger, minced garlic, chopped green onion, soy sauce and oyster sauce and stir-fry well.

4. Add mint and stir-fry evenly.

5. Wrap the snail in tin foil.

6. Put a part of raw salt in the pot to stir-fry as if it is hot.

7. Put the wrapped snails in the pot, cover them with a high layer of salt, cover with a lid, and bake over medium heat for 30 minutes.

8. Remove from the pot and serve.

Stir-fried snails with fragrant pepper and salt

MaterialsGinger with salt and garlicThe preparation of fried snails with fragrant chili pepper saltWhen the snail is bought, it is soaked and washed first.

Boil waterPut the snails and burn them

After boiling the water, pour it outRinse with water and put it in the refrigerator to keep it fresh (this step is to make the snails crispy).

Prepare minced ginger and garlic to eat spicy peppers.

First add oil and stir-fry minced garlic and ginger.

Add paprika. <>

Add some salt and pepper to stir-fry the seasoning.

Add white pepper.

Stir-fry all the seasonings, put the snails in it, and sprinkle some pepper and salt.

Stir-fry for a while, add some spicy stir-fry sauce, and continue stir-frying.

It is so noisy that you can smell the fragrance, sprinkle some chopped green onions on a plate.

The very flavorful salt and pepper snail meat is also very tender and eaten.

Tips: No need to put salt, no need to put soy sauce, just salt and pepper.

Material. Ingredients: 500g snails;

Excipients: appropriate amount of chopped green onion, appropriate amount of pepper and salt, appropriate amount of sugar. Salt and pepper snails.

Wash the snails, sprinkle with cooking wine, marinate peppercorns and ginger slices for 15 minutes, and then control the moisture after knowing it.

Pour oil into the pot, open 7 into the heat to let it eliminate, put the snail, fry for 1 minute, turn over and continue to fry, back and forth several times.

Pour oil into the pot, fry the minced garlic until fragrant, then add the snails, put pepper, salt, sugar, and stir-fry evenly.

2.The snail should not be too large, and the average body length of the snail is 4-5cm, and the meat is tender and delicious.

3.The frying time should not be too long, it is easy to fry too dry and lose the delicious taste;

4.When stir-frying the snails, keep turning them with a spatula to let the flavor evenly enter the meat of each snail.

How much is a pound of snails? What are the home practices of snails? There are various ways to make snails, for lazy foodies, the easiest and most direct way is blanching, if you are a heavy foodie, spicy fried snails are also a good choice.

The snail is delicious, speaking of **, it's really not cheap! SoHow much is a pound of snails? This? How do you make a snail delicious?

For lazy foodies, the easiest and most direct way is to boil, if you are a heavy foodie, spicy fried snails are also a good choice.

How much is a pound of snails?

In Guangdong, basically a pound is about 40-50 yuan, and it is even higher during the New Year's holidays. But this can not be used as the only standard for reference, after all, the aquatic product market in various places is different, so we can only synthesize it to give you a reference.

Therefore, foodies who want to feast on it should weigh their purses before buying, but don't buy red-eyed! But if you're a local tyrant, that's a different story!

The practice of snails

Flower snail is commonly known as Dongfeng snail and sea pig snail, which is a kind of seafood, the meat is delicious, crispy and refreshing, and many people love to eat.

Spicy snails

Spicy snails, spicy and crispy, the method is simple, let's start making:

Ingredients: snails, green onions, ginger, garlic, green and red peppers, dried chili peppers, Sichuan peppercorns, oil, salt, chili oil, cooking wine, vinegar, sugar, bean paste, water starch.

The steps are as follows:

1. Add a little salt to the water, add one or two ice cubes, and put the purchased snails into the water to raise for a few hours, the purpose is to make the snails spit out clean sand;

2. Cut the green onion into chopped green onions, shred the ginger, crush the garlic cloves, cut the green and red peppers into sections, and put them on a plate for later use;

3. After soaking the snail for a few hours, rinse it with water several times;

Fourth, after a little oil in the hot pan, pour in the bean paste and fry the red oil after the oil is hot, pour in the ginger shreds, minced garlic, Sichuan pepper, dried chili pepper, green and red pepper and stir-fry until fragrant, add the flower snail and stir-fry after stir-frying, stir-fry evenly, add salt, cooking wine, chili oil, vinegar, add a little water at the same time, cover the lid and simmer for a few minutes after stir-frying;

5. Add a little sugar, water starch to collect the juice, sprinkle a little chopped green onion after the soup is thick, and put it on a plate.

Boiled snails

The boiled snail is nutritious and delicious, and the method is simple, so let's start making it:

Ingredients: snails, green onions, ginger, salt.

The steps are as follows:

1. Soak the snail in salt water for a few hours, add one or two ice cubes at the same time, and let the snail spit out the sand;

2. Rinse the snail with water after a few hours of raising;

3. Add an appropriate amount of water to the pot, add green onions, ginger slices, salt, and boil over high heat;

4. After the water is boiled, put in the snails, and cook on high heat for three minutes to remove the snails;

5. Eat it with a little minced garlic and soy sauce, but it is delicious.

First of all, we clean the snails, then heat the oil, put in the Pixian bean paste and hot pot base, and then put the snails into it, and stir-fry over high heat for about 5 minutes, which is super delicious.

Ingredients: 20g peanut oil, 10g rice wine, 500g snail, 2g sugar, 10g chili pepper, 10g ginger, 15g garlic, 10g steamed fish soy sauce, 1g dark soy sauce, wash and cut perilla into sections for later use, slice ginger, garlic and red pepper for later use. 3 4Put oil in a pot, pour in ginger and garlic and stir-fry to make a fragrance, pour in the flower snail, stir-fry over high heat, add salt, sugar, rice wine, dark soy sauce and steamed fish soy sauce to the pot, continue to stir-fry, add red pepper and perilla, stir-fry to get out of the pot.

Add salt to the water and soak it for a while, then filter it with hot water and cold water once, and then scrub it by hand. The snail is not easy to clean because of the shape, under normal circumstances, you can soak it in salt water first, and after leaving it for a period of time, about a few hours will be fine, and the salt water soaking can remove most of the dirt on the surface of the snail, and then filter it with hot water and cold water respectively, the effect will be better.

I think it is best to fry and eat, first prepare the corresponding ingredients and some auxiliary materials, and then clean up these ingredients, put them in the pot and add auxiliary materials, and fry them for 10 to 15 minutes to eat, which is very delicious and very nutritious.

First, you can prepare some snails and marinate them for ten minutes with green onions, ginger, garlic and cooking wine. Then put it directly on the pot and steam for 10 minutes.

The snail is a common seafood, which is found in many restaurants and stalls in coastal areas, and stir-fried is special. Accompany wine and food. Do you know how to make a snail delicious? Now, let me tell you how to make 4 delicious snails.

The homely practice of snails: stir-fry snails

Preparation of snail ingredients.

300 grams of snails, 10 grams of coriander, 1 red pepper, appropriate amount of garlic, appropriate amount of ginger, 2 small chili peppers, appropriate amount of sugar, appropriate amount of light soy sauce.

Methodological steps. 1. 300 grams of snails, 2 garlic sprouts, 1 red pepper, appropriate amount of coriander;

2. Cut the coriander into sections, chop the chili pepper, slice the garlic, shred the red pepper, and shred the ginger;

3. After cleaning the snails, remove the sediment, wash and roll them out by hand;

4. Heat oil in a pot, stir-fry ginger and garlic, millet spicy, and pour in the snails;

5. Add light soy sauce and a little sugar and stir-fry, then add boiling water and simmer for 2 minutes;

6. Add coriander, shredded red pepper and coriander leaves, stir-fry evenly and remove from the pot.

The homely practice of snails: Blazing snail.

Preparation of snail ingredients.

600 grams of snails, half a red pepper, cut the ginger in half, a little pepper oil.

Methodological steps. 1. Soak and wash the snail repeatedly, remove and drain the water;

2. Bring the water to a boil in the pot, put in the snails, cover the pot and boil, remove after turning off the heat;

3. Shred the red pepper and ginger, pour peanut oil into the pot and heat it, pour it on top, pour it on top of it, pour on the steamed fish soy sauce and mix well;

4. After serving, dip the snail in the sauceA delicious way to make a snail: boil the snail with chili pepper

Preparation of snail ingredients.

1 kg of snails, appropriate amount of dried chili peppers, appropriate amount of rice wine, appropriate amount of oyster sauce, a little soy sauce, appropriate amount of salt, monosodium glutamate, hot pot base, chili sauce, chili oil, Sichuan pepper oil, ginger and garlic.

Methodological steps. 1. Bring the water to a boil in the pot, add an appropriate amount of monosodium glutamate and salt, blanch the snails and set aside;

2. Heat oil in a pot and stir-fry with minced ginger and garlic until fragrant, then add dried chili, hot pot base and chili sauce;

3. After stirring well, add an appropriate amount of oil, oyster sauce, monosodium glutamate, salt, chili oil and snails;

4. Then add an appropriate amount of pepper oil, and the rice wine can be seasoned to get out of the pot.

The homely practice of snails: popping snails with sauce

Preparation of snail ingredients.

Half a catty of snails, 1 tablespoon of Pixian bean paste, appropriate amount of salt, ginger, green onion, old wine, appropriate amount of sugar, appropriate amount of garlic, appropriate amount of water.

Methodological steps. 1. Put the snail into salt water to raise it and spit out the sediment;

2. Put in the green onion, ginger and garlic and cut it into cubes for later use, put the Pixian bean paste into the pot and add an appropriate amount of oil;

3. Add green onions, ginger and garlic and stir-fry until fragrant, add Pixian bean paste, stir-fry the red oil and stir-fry for a while;

4. Add old wine, sugar, a little water to reduce the juice, sprinkle some shredded green onions, and then get out of the pot.

The method of stir-frying snails is as follows:Ingredients: 500g of snails, 2 green onions, 6 slices of ginger, 2 cloves of garlic, 6 peppercorns, 1 spoon of celery and wine, 2 spoons of light soy sauce, 1 spoon of corn starch.

Steps: 1. Fresh snails should be cleaned with water and a brush.

2. Blanch the water in a pot under cold water, add cooking wine, green onions, ginger slices, and boil for two minutes.

3. After cooking, pick it up, wash it with water again, drain the water, and set aside.

4. Heat the oil, add the peppercorns, ginger slices, green onions, and garlic cloves under the heat of the oil, and stir-fry until fragrant.

5. Add the prepared snails, stir-fry, add a spoonful of cooking wine, two spoons of light soy sauce, and stir-fry until flavorful.

6. In a small bowl, put in a spoonful of cornstarch, add water to make water starch, stir-fry the snails, pour them in, fry until the snails are completely absorbed, and put them on a plate.