How to fry the snail meat is not hard, and how to fry the snail slices not to be hard

The conch meat should be fried like this to be delicious.

The conch has a fatty meat and a taste similar to abalone, which is suitable for a variety of cooking methods.

Traditional Chinese medicine believes that it also has medical value, the meat of the snail is sweet, cool, can brighten the eyes, cure heart deficiency, heat and pain, have the effect of appetizing and stagnation, nourishing and nourishing the skin.

Let's stir-fry snail slices to test the knife skills and heat!

Ingredients: 8 snails.

Oyster sauce, soy sauce, salt, monosodium glutamate, sugar, vinegar, starch, appropriate amount, mix into juice.

Sliced ginger: a little.

Garlic slices: a little.

Shallots: A pinch

Chili pepper: 1 pc.

Celery: 5 sprigs.

Yam: 1 cut.

Production process:1Slice the snail meat, the thinner the cut, the better;

2.Wash the celery and cut into sections; Yam peeling and slicing;

3.After the oil is hot, quickly put the screw blades and pass the oil for ten seconds, which can keep the screw crisp;

4.Another pot of hot water, celery segments fly and break off; yam tablets are broken by water;

5.Get out of the pot, add green onions, ginger, garlic and chili peppers to stir-fry, stir-fry the snail slices, then add celery and yam slices, add some water and simmer properly, and adjust the juice to thicken.

Stir-fry the snail meat must be fried on high heat, so that the snail meat will be crispy, tender and delicious, and it can't be fried for too long, and the meat will be old and hard for a long time.

Stir-fried snails in white. Ingredients: 500 grams of snails, 4 slices of shiitake mushrooms, 75 grams of bamboo shoots.

Seasoning: cooking wine, vegetable oil, broth, water starch, green onion, edible salt.

How to make it: Step 1: First of all, let's think about it more, after knocking the shell open, take out the meat in it, remove the tail, and then clean it with water, take a small amount of salt and rub it, remove the mucus of the conch meat, clean it with water again, and then cut it into small slices, which will test your knife skills, the thinner the slices at this time, the better the taste will be, otherwise it will not feel so tender when eaten.

Step 2: Turn the heat to high first, put the pot on the fire, add cooking oil, then put the cut snail slices into the pot and stir-fry, and then pour out the dry oil.

Step 3: Take out another pot, put a small amount of oil in the pot to heat, then put the winter bamboo shoots, green onions, and mushroom slices into the pot together, fry for a while, then add cooking wine, edible salt, broth, and water starch to thicken, and then put the fried conch slices into the pot, quickly stir-fry a few times, you can serve this delicacy, and the white fried snails are ready.

The meat of the conch is fat and delicious, and its meat contains vitamin A, calcium, protein, iron, eating it is beneficial to our human body, this delicacy tastes very delicious, and the meat is tender.

Hello friends, how to fry the snail meat is not hard, please see the following method.

1.Cut the snail meat into thin slices, and cut the green and red peppers into shreds diagonally.

2.Pour a large bowl of boiling water into the pot, wait for the water to boil, throw the snail slices in, blanch it slightly, and immediately remove it and drain the water.

Note: As long as the conch is blanched a little in the boiling water, it must not be blanched, if you are afraid of not mastering it well, you can extinguish the fire after the water is boiling, and then throw the conch into the blanching.

3.Heat the oil in a pan, pour in the minced garlic and stir-fry until fragrant; Then pour in the green and red pepper shreds, add an appropriate amount of salt, and stir-fry for two minutes; Finally, pour in the conch slices, stir-fry for 10 seconds, and then you can get out of the pan.

Summary. Hello dear! How to fry snail slices without being hard:

After the snail slice is re-cut, do not go directly to the pot and stir-fry, so that after the frying will be as you said, the system is very hard and the taste is not good, the correct way is to blanch it with hot water first, take it out after about 5 minutes of cooking, and then fry it with ingredients, and fry it lightly, so that it can not only taste but also maintain the delicate taste of the conch.

Hello dear! How to fry the snail slices is not hard method: After the snail slices are recuted, do not go directly to the pot and stir-fry, so that after the hall hole is fried, it will be the same as you said, the system is very hard and the taste is not good, the correct way is to blanch it with hot boiling water, about 5 minutes after the ripe orange is taken out for later use, and then fried with ingredients, and fry it lightly, so that it can not only taste but also maintain the delicate taste of the conch.

Warm reminder of daily precautions: 1. Strengthening air circulation is an important means to effectively prevent respiratory infections in Paixin. Therefore, windows should be opened every day for proper ventilation; 2. Avoid going to crowded places and wear a mask when necessary, which can effectively reduce the risk of infection.

Avoid going to closed public places with poor air circulation, especially children, the elderly, pregnant women and people with underlying diseases; 3. Wash your hands frequently, scrub with soap and water for more than 20 seconds, use 75% alcohol for disinfection when conditions do not allow, and avoid sharing cups, tableware, towels, toothbrushes and other items with others.

Summary. Kiss will be happy to answer your <>

The reasons why the snail slices are not crispy are as follows: Insufficient sauté time: Insufficient sauté snail slices may result in the snail slices not being fully cooked or sautéed.

The snails need to be sautéed at high heat until they are firm and crispy. Make sure to adjust the temperature and time appropriately during sautéing until the screw blades are crispy. Insufficient oil temperature:

When frying snails, the oil temperature is too low to cause the snails to absorb oil instead of cooking quickly. Use the right oil temperature, usually in the medium-high heat range, to ensure that the snails are sautéed until golden brown and crispy. Screw quality and preparation:

The quality and preparation of the snail itself will also affect its taste. Choose fresh, tender snail slices and wash and handle them well before cooking. If the quality of the snails is poor, it is difficult to achieve the desired crispness, regardless of the time and temperature at which they are fried.

Stir-frying techniques and seasonings: When stir-frying snail slices, the stir-frying techniques and seasonings used can also affect the taste. Properly grasp the heat and stir-fry strength, so that the snail slices are evenly heated, and avoid being too greasy and soft.

Also, use the right amount of seasonings and seasonings, such as salt, pepper, chicken essence, etc., to increase the flavor of the snail slices. How to store and eat: The crispness of the snail chips may also be affected by the way they are stored and eaten.

If the snails are exposed to the air for too long after frying, it may cause them to soften. Try to eat the fried snails in a timely manner and store them properly when not eating them to maintain their crispness and texture.

Why are the fried snail slices soft and not crispy?

Kiss will be happy to answer your <>

The reasons why the snail slices are not crispy are as follows: Insufficient sauté time: Insufficient sauté snail slices may result in the snail slices not being fully cooked or sautéed.

The snails need to be sautéed at high heat until they are firm and crispy. Make sure to adjust the temperature and time appropriately during sautéing until the snails are crispy. Insufficient oil temperature:

When frying snails, the oil temperature is too low to cause the snails to absorb oil instead of cooking quickly. Use the right oil temperature, usually in the medium-high heat range, to ensure that the snails are sautéed until golden brown and crispy. Screw quality and preparation:

The quality and preparation of the snail itself will also affect its taste. Choose fresh, tender snails and wash and handle them thoroughly before cooking to destroy them. If the quality of the snail chips is poor, it is difficult to achieve the desired crispness regardless of the time and temperature of frying.

Stir-frying techniques and seasonings: When stir-frying snail slices, the stir-frying techniques and seasonings used can also affect the taste. Properly grasp the heat and stir-fry strength, so that the snail slices are evenly heated, and avoid being too greasy and soft.

Also, use the right amount of seasonings and seasonings, such as salt, pepper, chicken essence, etc., to increase the flavor of the snail slices. How to store and eat: The crispness of the snail chips may also be affected by the way they are stored and eaten.

If the snails are exposed to the air for too long after frying, it may cause them to soften. Try to eat the fried snails in a timely manner and store them properly when not eating them to maintain their crispness and texture.

Kiss to your expansion, mobile phone battery maintenance precautions: 1, but re-ignition guess charging, overcharging will accelerate the battery consumption. 2. Use the original charging head, the non-original charging head is very depleting of the battery.

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