Is the snail boiling under water or cold water, and the snail is boiled in cold water

First of all, pour the purchased snail into the pot, then add 1 tablespoon of salt, white wine, and a little water to stir it evenly and set it aside to marinate for 10 minutes, which can eliminate the bacteria in the snail, and at the same time make the dirt in the snail more quickly discharged.

After a few minutes, rinse the snail under running water, then add the prepared ginger juice and stir it again, and then wash it again with water to remove the smell of the sea on the snail.

3. Add an appropriate amount of water to the pot, cool the washed snails in the pot, this step is very important, it must be cooled in the pot, so that the boiled snails do not have such a heavy fishy smell, and then cut two slices of old ginger together, and then pour in beer, peppercorns, and shallots, and then boil over high heat.

4. After the pot is boiled, skim off the foam on the surface, turn the heat to medium heat, and boil for about 2 minutes after the water boils.

5. After taking out, don't be in a hurry to put it on the plate, prepare a basin and add an appropriate amount of ice water, pour the blanched snail into the ice water and chill for about 5 minutes, so that the meat quality of the snail shrinks quickly, which can make the meat of the snail more chewy.

6. After 5 minutes of chilling, remove the moisture and put it on a plate, and then add some garlic sauce or mustard to your favorite when eating.

Summary points: the first point: before boiling the snail, you must soak it in liquor, because the snail body will inevitably have bacteria attached to it, and adding some liquor can play a role in sterilization, and at the same time, after the snail is washed, you must soak it with ginger juice first, mainly to remove the smell of sea and liquor on the snail.

The second point: when boiling snails, you must cook the snail in a pot under cold water, and add beer and pepper after the pot, this step is the most critical step, because beer and pepper can achieve the maximum effect of removing the smell and improving the freshness.

The third point: After cooking, the snails should be chilled with ice water, so that the meat of the snails will be tender and strong.

Boiled snails are boiled in cold water.

The snail itself has a certain fishy smell, so it is necessary to boil the snail in a pot under cold water, so that the boiled snail does not have such a heavy fishy smell. When boiling the snails, beer and peppercorns are also added, which is the most critical step, because beer and peppercorns can achieve maximum deodorization and freshness.

On the other hand, jujube snails cooked in a pot under cold water are more delicious and easier to eat. If the hot water is put into the pot, the snail meat is easy to stick to the shell, and the snail meat that sticks to the shell cannot be picked out with a toothpick, and the snail meat is heated in an instant and becomes hard, which affects the taste.

The time taken to cook the snail mainly depends on the size of the snail. Generally, medium-sized snails can be cooked for 5 to 6 minutes, and it is best not to exceed 10 minutes. Larger snails need to be boiled for a longer time, usually at least 15 minutes.

Tips for picking snails

1. The first thing to look at when selecting a snail is to see the vitality, first pick the snail with the head sticking out, the tentacles or the snail flesh is exposed, and it can be automatically retracted by gently touching it with your hand, indicating that it is a live snail.

2. In addition, it is best to smell the smell, the snail shrunk in the shell, smell the smell with your nose, the fresh snail has a faint smell of seawater, and the dead snail will have obvious peculiar smell and rancid smell.

3. The third step in selecting a snail is to judge whether its flesh is firm or not. A good flower rock snail should have firm flesh and elasticity. If you feel that the flesh of the snail is soft, it means that the snail is not fresh enough, and it is best not to buy it.

4. Finally, it is best to choose a larger snail to buy, because there will be less meat for small snails.

That's definitely a basin of cold water. Production Steps:

1.Pour the purchased snails into a basin, then add 1 tablespoon of salt, white wine, and a little water, stir well, and then set aside to marinate for 10 minutes. This destroys the bacteria in the snail's body, and also allows the dirt in the snail's body to be expelled faster.

After a few minutes, rinse the snail under running water, then add the adjusted ginger juice, stir it well, and then rinse it with water, and the smell of the sea on the snail can be removed.

3.Add an appropriate amount of water to the pot and put the washed snails in the pot and put them in cold water. This step is crucial.

Be sure to put it in a pot of cold water, so that the boiled snails will not have such a strong fishy smell. Then cut two slices of ginger and put them together. Then pour in the beer, peppers, shallots, and bring to a boil over high heat.

4.After boiling in a pot, skim off the surface foam, turn the heat to medium heat, and bring the water to a boil for about 2 minutes.

5.Once you take it out, you don't have to rush to put it on a plate. Prepare a basin and add an appropriate amount of ice water. Pour the boiled snails into ice water and chill them for about 5 minutes, so that the meat of the snails can shrink quickly, which can make the meat of the snails more chewy.

6.Chill for 5 minutes, then remove from water and serve. Add your favorite garlic sauce or wasabi to eat.

Summary points: The first point: Before boiling snails, be sure to soak them in liquor, because bacteria will inevitably be attached to the snails, and adding some liquor can kill bacteria. At the same time, after washing the snails, be sure to soak them in ginger juice first, mainly to remove the smell of sea and white wine on the snails.

Point 2: When boiling snails, be sure to put them in cold water, then add beer and pepper. This step is the most critical step, because the beer and pepper can maximize the deodorization and freshness effect.

Point 3: After cooking, the snails should be chilled with ice water, so that the meat of the snails will be tender and firm.

It mainly depends on the size of the snail. In general, medium-sized snails should be cooked for about 5 to 6 minutes, preferably no more than 10 minutes. Add water and boil over high heat, put the snails, keep the fire, and see that the snail meat is almost protruding.

Preparation of boiled snails:

Specific method: Material: Conch.

Seasoning: green onion, ginger slices (a little can remove the faint fishy smell of the conch), ginger juice, white vinegar, mustard.

Method:1Brush the conch and put it in a pot under cold water (the water can be flooded over the conch).

2.Add green onions and ginger slices (if you don't care about the slightest fishiness, you can omit this step).

3.Once the water is boiling, cook the large sea conch for 10-15 minutes and the medium and medium sea conch for 3-5 minutes.

4.In the process of boiling the conch, two kinds of seasoning dipping sauces can be made.

Squeeze the juice with fresh ginger, then try to add white vinegar little by little, and taste it as you add it to suit your appetite.

It can also be mixed with white vinegar and mustard to make a seasoned dipping sauce, which is suitable for comrades with heavy tastes.

5.Serve the boiled conch and dipping sauce on a beautiful plate and eat it beautifully.

Spicy wine boiled snails.

Ingredients: 750 grams of snails.

Excipients: peanut oil, liquor, soy sauce, salt; Chili pepper (pickled pepper is preferred), Sichuan pepper, ginger, garlic, tempeh (or bean paste), water starch.

Method:1Wash and drain the snails, cut the chili pepper and garlic, slice the ginger, and chop the tempeh;

2.Heat the peanut oil to medium temperature, stir-fry the chili, pepper, ginger, garlic and tempeh until fragrant, pour in the snails, fry until dry, add 50-100ml of white wine, flip, add soy sauce and salt. Simmer slightly.

3.Reduce the juice slightly and thicken with water starch. After serving, add a small amount of soup to the remaining juice in the pot, and after boiling, make up from the edge of the plate until the soup can penetrate into the snail meat.

If you cook it in a pot under cold water, the snail meat will get old. Whoever opens it and then puts it in the pot, I will keep that person fresh and tender.

The boiled snail is a pot under cold water, and the pot is easy to stick to the shell, and the snail meat is hard.

Ingredients: 500 grams of snails, 2 green onions, 1 piece of ginger, 2 teaspoons of rice wine.

Steps: 1 Prepare all the materials. 2. Wash the snails and drain the water.

3. Wash the green onions, cut them into sections and set aside. 4Peel the ginger and slice it for later use. 5. Wash the pot and put it on the stove to dry the water.

6. Heat the pan and add oil. 7After heating the oil, add the chopped green onion and ginger slices, and pour in the rice wine. 8. Add an appropriate amount of water.

9Cover the pot with a lid and bring the water to a boil over high heat. 10Pour in the snails, cover the pot, bring to a boil over high heat, and cook for about 3 minutes. 11Pour out and serve on a plate with your favorite sauce.

Nutritional value: The snail is rich in nutrients, it is rich in protein and vitamins, and can also supplement the body with rich trace elements; In addition, eating snails also has the effect of nourishing yin and brightening the eyes, softening and firmness, and dissolving phlegm, and the snails are also beneficial to moisturize the dirt. The snail meat is rich in vitamin A, protein, iron and calcium, and has a therapeutic effect on diseases such as eye redness, jaundice, athlete's foot, and hemorrhoids.

Boiled whelks are a very popular seafood dish that is popular in both homes and dining establishments. So, do you boil snails in cold or hot water?

In fact, hot water is required to boil snails. First of all, the snail is cleaned to remove sand and dirt from its surface. Next, put the water in the pot and heat it, generally speaking, wait for the water to boil before putting the snails in the pot, so as to ensure that the snails are fully heated.

In the process of boiling the snails, it is necessary to pay attention to the size and freshness of the snails. If the snail is too small or too long, it will cause the taste of the snail to deteriorate or even become very unbitten. The first poor freshness of the snail will also affect its taste and health.

In addition, in the process of boiling snails, you can add some seasonings to increase its texture and umami according to your own taste and preferences, such as ginger slices, green onions, coriander, and so on.

In short, boiling snails requires the use of hot water, pay attention to the size and freshness of the snails, and add the right amount of seasoning to increase their taste and umami. Of course, the most important thing is to cook the delicious snails with care, so that everyone can taste their unique flavor of fresh tanshan.