How to make Vietnamese boiled snails delicious

Vietnam is a typical coastal country with a lot of seafood. In addition to boiling seafood, there is also a type of barbecue. Grill the large conch in the shell until the shell is almost cracked, and the meat inside will be cooked.

The meat that jumps out with a fork is delicious and has a smell of charcoal, which has a unique flavor. The snail was salvaged from the waters of Vietnam. Vietnamese people like to eat green lettuce raw, especially mint, this kind of flower chicken snail with fresh green mint, not only full of coolness, tooth and tooth fragrance, but also in line with modern nutrition point of view.

The dipping condiments of Vietnamese snacks are also a little particular, mainly fish sauce, sour vinegar, lemon juice, sweet and sour, shengjin and fire, which helps digestion and nutrient absorption... It turns out that it is only the size of a small fingernail, with shell lines and bends, and the markings are dotted, like a snail with a's tail pattern, which is a flower chicken snail. The method of the chicken snail is similar to other conchs, boiled in a small iron pot with a small half of water, with shredded ginger and special ingredients for boiling snails, after a few minutes, the water boils the snails and continues to steam, until the snails are fully cooked, then filter out the water and pour it out of the plate, with fresh Vietnamese mint leaves and tomato sauce, squeeze a few drops of fresh lemon juice, and a plate of fragrant Vietnamese snacks "flower chicken snails" comes out.

The first taste of "Flower Chicken Snail", crispy and smooth, the meat is sweet! Compared to other snail meat, the texture is more crispy, and with the help of the mint fragrance in the mouth, it has a weird and irresistible special taste. After sterilizing with ginger, the long needle picks out the snail meat and dips it in the adjusted tomato sauce, so that you can "have a lot of ears", here "big and happy ears" can only express a mood, but it can not represent speed.

Eating snails is a delicate and complicated effort, don't hook the pin into your mouth if you are in a hurry.

If it is alive, the best way is to boil it in plain and eat that umami. Add a little red wine to the cooking.

If you add too much seasoning and lose your umami, it will be meaningless.

There are also restaurants under my bee ecological park, and this kind of fragrant snail is also what we usually call a snail, which has a very refreshing taste and chewy, and is a better seafood variety.

If you want to make blanch, it must be fresh, and if it is frozen, it will not taste good. The method is very simple, after washing, boil the water in a pot, and put 2 slices of ginger and a little cooking wine at the same time (no cooking wine, white wine is fine). Add the snails and cook for 2 minutes.

Seasoning is more important, you can use garlic rice to cut into minced garlic, put minced garlic in a small bowl, and then add light soy sauce, a little vinegar, sugar, chicken essence, sesame oil and mix well, and prepare some pins, if you can't suck it out, you can come in handy. (The sauce can be mixed according to your taste).

In addition, I recommend that you try stir-frying with ginger and shallots, which is also a good way to eat it.

I haven't eaten it, and the common way to eat ordinary snails is to stir-fry, you can try it.

What flavors do you like?

The steps of the practice of the white boiled snail;

1.The snails are scrubbed under tap water to remove the surface dirt;

2.Pat a piece of ginger or cut into shreds;

3.Add a tablespoon of cooking wine to a pot and add water to boil, put in the fragrant snails and boil, then turn to medium heat and cook for about 2 minutes (according to the size, boil until the shell opens);

4.Pick the snails, remove the ginger, strain the water and put it on a plate;

5.Cut the garlic into minced garlic, put the garlic in a small bowl, and add the light soy sauce;

6.Add a little sugar, a little vinegar, a little chicken essence, sesame oil and mix well and dip (the sauce can be matched with your own taste).

Tips; 1. It is suitable for jaundice, edema, urination, hemorrhoids, blood in the stool, athlete's foot, thirst, redness and pain of wind and heat, and drunken people; Suitable for people with diabetes, cancer, and Sjögren's syndrome; It is also suitable for people with obesity, hyperlipidemia, coronary heart disease, arteriosclerosis, and fatty liver;

2. People with crumbs, spleen and stomach deficiency, loose stools and diarrhea should avoid eating; Due to the snail cold, it is forbidden to eat during the period of wind chill and cold, and it is forbidden to eat during women's menstruation and postpartum, and those who have known to have stomach cold disease should not eat.

Ingredients: 500 grams of snails, ginger and garlic, cooking wine with very fresh flavor, balsamic vinegar, mustard.

Method: 1. Scrub the snail under tap water to wash off the surface dirt;

2. Add water to the pot and add a slice of ginger, add a tablespoon of cooking wine to boil;

3. After putting in the fragrant snails and boiling, turn to medium heat and cook for about 2 minutes (adjust according to the size);

4. Pick the snails and remove the ginger, filter out the water, and put them on a plate.

Put a little water in the pot, add a little salt, green onion and ginger, cover the pot, turn to low heat and cook for five or six minutes after boiling, and dip it in seafood soy sauce (drizzle some sesame oil) when eating

Put the snails evenly on the plate, put water in the pot, wait for the water to boil, put it on the steaming rack, put it on the plate with the snails, and don't put anything in the ginger slices, so that it is authentic, the snails are not fishy, take them out when they are cooked, pick them with a toothpick, and dip them in soy sauce to eat.

Ingredients: snails.

500g of adjuncts, ginger slices, appropriate amount of salt.

Appropriate steps. 1.Boil water in a pot.

2.The snail should be soaked in water in advance to remove the soil, this kind of snail soil and sand are particularly abundant, so you can drop a drop of oil when soaking the soil.

3.After the water boils, pour in the snails and ginger slices together, and sprinkle a little salt 4Finally, serve with a bowl of soy sauce and vinegar sauce.

Tips: Guidance on how to practice snails:

1.The snail meat can be fried, fried, burned, boiled, marinated, or boiled with ginger, vinegar, and soy sauce;

2.Edible snails should be boiled for more than 10 minutes to prevent bacterial and parasitic infections;

3.The substances secreted by the cranial nerves of the conch can cause food poisoning, so the head needs to be removed before eating.

1.Wash the bitter snails.

2.Then soak the snails in water for 30 minutes.

3.Put water and ginger slices in a pot, and add bitter snails.

4.Add salt to taste.

5.Add an appropriate amount of cooking wine.

6.Add a small amount of vinegar and cook for 10 minutes, being careful not to secretly open the lid.

7.Scoop up the bitter snail and pour it with cold water to facilitate the picking out of the snail meat. Then you can use the garlic paste with soy sauce and vinegar to mix it with a 1:1 sauce.

8.Use a toothpick to pick out the bitter snail meat and dip it in some vinegar sauce, which is really delicious.

The guy tried the white boiled bitter snail for the first time, and the taste was very strange, and he regretted buying less when he swallowed it.

Snails can be boiled for 3 to 5 minutes. It also depends on the size of the fire, the number of snails, etc. The contents of the snail are easy to hide various germs and parasites, so be sure to blanch the snail for 3-5 minutes to ensure that it has been cooked and then fished out to prevent germs and parasites from infection

Cooking precautions for boiled snails

1. The snail must be spit out of the sediment and cleaned.

2. The tail of the snail is inedible, and the black and gray of the tail is excrement and sediment, which breeds more bacteria, so it is recommended not to eat.

3. The boiled snails can best lock in the original flavor and deliciousness of the food, and it is best to serve it with garlic chili sauce.

4. The snail can be washed off the surface dirt under tap water.

Appearance characteristics of the snail belongs to the medium and large shellfish, the body size is long, so that the shell is round and heavy, the whole is long and biconical, there are about eight spiral layers, the first spiral layer at the top of the shell is very small for the fetal shell, the following gradually increases, and the body snail layer is the largest, the length of the body snail layer is almost up to the full length of the shell 2 3.

The longitudinal ribs are more clear in the 2nd to 5th spiral layers below the top of the shell, and there are 3-5 spiral spiral ribs arranged above the shoulder on the surface of each spiral layer, and there are fine spiral ribs between the spiral ribs, and there are 2 spiral thicker spiral ribs below the shoulder. The layers are distinguished by sutures, and the appearance of the spiral layer is barn-shaped, so the shoulder of the spiral layer is obvious, and it has multiple oblate triangle protrusions.

The above content reference: Baiting Sharpness Encyclopedia - Xiangluo.

The snails are scrubbed under tap water to remove the surface dirt; Pat a piece of ginger or cut it into shreds, add a tablespoon of cooking wine to the pot, add water to boil, put in the snails and boil, then turn to medium heat and cook for about 2 minutes (according to the size, cook until the shell opens).

2.Pick the snails, remove the ginger, strain the water and put it on a plate; Cut the garlic into minced garlic, put the garlic in a small bowl, add light soy sauce, add a little sugar, a little vinegar, a little chicken essence, sesame oil and mix well and dip (the sauce can be matched with your own taste).

The method of boiling snails is: wash the snails after spitting out the sediment, put a few drops of cooking oil on the pot under cold water, and remove them immediately as soon as the pot is boiled. When eating, it can be accompanied by minced ginger and vinegar, ginger dispels cold, vinegar dispels fish. Add a little cooking oil before cooking to make the snail meat pick out smoothly.

The dish of drunken snails is seasoned with the main seasoning fragrant lees (white), which is particularly delicious.

Let's take a look at how this dish is made:

Drunken snails. Ingredients: Fresh snails.

Excipients: cooking wine, monosodium glutamate, refined salt.

Green onions, ginger slices, garlic slices, fragrant grains (white).

How to make:1Add cooking wine and salt to the main ingredient.

2.Add an appropriate amount of water, cooking wine, salt, and monosodium glutamate to the pot and cook it into a soup.

3.Pour in the main ingredient of good water, boil until ripe, add green onions, ginger slices, and garlic slices.

4.After removing from the pot, put it in a container, add an appropriate amount of fragrant lees (white), soak for 24 hours and then eat. zhejiang blog network-d%m2q,l

JM:i Dish features: The snail meat is fresh and tender, and the snail is mellow and fragrant.

Blached snails. Main ingredients and accessories: fresh snails, green onions, ginger, fresh millet peppers.

Seasoning: light soy sauce, salt, chicken essence, salad oil.

Production method: 1. Fresh snails (moderate size), clean the surface with hand rubbing or small brushes, soak the snails in water, add 2 drops of sesame oil to the water, and leave it for a period of time to spit out the sediment for later use.

2. Add water, a little salad oil, shredded ginger and green onion to the pot.

3. After the water is boiled, put in the cleaned snails, and remove them after the lid of the snails is opened!

How to dip the sauce:

Pour light soy sauce into a small bowl, cut the millet pepper into rings and put it in light soy sauce (if you don't eat spicy, you can also put some chive rings).

Fresh snails, shredded green onions, shredded ginger + millet peppers, and a dipping sauce made with light soy sauce = highlight the original taste of snails.

The taste characteristics of this shellfish: the meat of the snail is very q and chewy.