I can t suck out my fried snails, why? What s the solution?

When cooking snails, it is suitable to be paired with some ingredients with strong flavor, such as chili, garlic, ginger, and bean paste.

And so on, this can well suppress the peculiar smell of the snail itself, and it can also enrich the taste of the snail, so every time I fry the snail at home, I will match it with a variety of ingredients, and we can find a problem, that is, many people's fried snails are always not easy to suck out, and they need to be eaten with a toothpick, which is more troublesome, but the fried snails bought in the night market are gently sucked out, why is this? In fact, it is because you have not mastered the method well, which will cause this problem, and this time I want to share with you is the skills of stir-frying snails, so that you can eat snails and suck them out lightly, which is particularly simple and convenient.

How to stir-fry snails:

Ingredients: 400 grams of snails, 1 piece of ginger, 5 cloves of garlic, 2 green peppers, 2 red peppers, 1 spoon of light soy sauce, 1 spoon of bean paste;

Production process: In the first step, prepare an appropriate amount of snails, put them in clean water, and drop a few drops of cooking oil.

After raising it, let it spit out the sediment quickly, scrub it carefully, and then use pliers.

Remove the tail of the snail and rinse it again;

The second step is to add water to the pot, after the water is boiled, put in the snail blanching water, about 2 minutes, you can take the snail out of the pot, control the moisture in it, and prepare an appropriate amount of garlic peeling;

The third step is to cut the garlic into slices, remove the root of the green pepper and red pepper and cut it into rings after removing the roots, cut it into minced ginger with a piece of ginger, put the wok on the fire and heat it, and put in a little cooking oil;

In the fourth step, put the cold oil into the bean paste and fry the red oil, then put the garlic cloves and minced ginger into the stir-fry for a while, put in the snails that have been blanched in advance and stir-fry evenly, and add a large spoon of cooking wine.

and a little light soy sauce;

The fifth step is to stir-fry evenly, add the water that has not passed the snail, add the lid of the pot and simmer for a while, after the soup becomes less, reduce the juice on high heat, add a little salt to taste, stir-fry evenly, add the chili pepper and stir-fry it well.

Summary: Although the snail sold in the night market is more delicious, but because the snail itself grows in a very good environment, and not doing it yourself will always make people question whether the production process is clean and hygienic, so it is better to learn to do it yourself, eat at least will be more assured, the meat of the snail is particularly fresh and tender, it is easy to be digested and absorbed by the human body, and the appropriate eating of the snail is helpful to the eyes, clear the heat, etc., eat has a better effect, the cooking method of the snail is more, spicy snail, snail soup, Boiled snails are a good choice, and every time I make snails, I always use a little trick, so that I can come out with a light suck, and it will be very convenient for my family to eat.

It may be that the tail of the snail is not cut off. Before frying the snail, you must cut off a section of the snail's tail, otherwise you won't be able to suck it out when you eat it.

Maybe it's because the snail is too small or you can't do it well, but you can use a toothpick and hook it out, so you can eat the snail meat.

Hello, the reasons why the fried snails can't be sucked out may be as follows:1The snail is fried for too long, which causes the snail shell to become hard and the straw cannot penetrate.

When cooking snails, you should master the heat and don't overdo it. 2.The snails are undercooked, making the straw impenetrable.

When cooking snails, they should be cooked so that the straw can penetrate smoothly. 3.The straw of the snail has been cut.

When cooking snails, care should be taken and the straw should not be cut off. In addition to the above points, there are some possible reasons, such as the variety, size, freshness of the snail, etc., which may affect the taste of the snail and the condition of the straw. In short, when cooking snails, you should pay attention to the heat and processing method so that you can make delicious snails.

Summary. Dear, hello, I am happy to serve you, here for you to inquire: it may be due to the snail fried for too long, resulting in the snail shell hardening, and the suction can not penetrate.

When cooking snails, you should control the heat and do not over-fry the straw. There are also some possible reasons, such as the variety, size, freshness of the snail, etc., which may affect the taste of the snail and the condition of the straw.

Why is my fried snail not good to suck?

Dear, hello, I am happy to serve you, here for you to inquire: may be due to the snail fried for too long, resulting in the snail shell hardening, suction can not penetrate. When cooking snails, you should be sure to master the heat and do not over-fry the straw.

There are also some possible reasons, such as the variety, size, freshness of the snail, etc., which may affect the taste of the snail and the condition of the straw.

There are two original causes that can not be sucked out of the fried field bai snail:

First, the soup is not enough.

zhi, the snail meat is shrunk after being fried, and the dao soup is not enough to form a piston state, and the air has been leaking when sucking, so it can't be sucked out;

Second, the heat is not enough, the snail meat and the snail shell are too sticky, the piston state is too tight, and the person with small suction in the mouth can't suck it out, hehe.

The specific trick is: before frying, use boiling water to blanch for a minute or two (over water) to remove the snail saliva.

When frying snails, most people skip this 1 step, old man: No wonder it's not flavorful and hard to suck!

The practice of stir-frying snails - ingredients.

1 kg of snails, appropriate amount of sweet noodle sauce, a little star anise, a little ginger, a little green onion, and a little red pepper.

The practice of stir-frying snails.

1. Put the bought snails in a pot and raise them with water for two days, and drip a few drops of soybean oil in the pot, which is done to make the snails spit out the sediment.

2. Cut off the tip and tail end of the snail shell or remove the snail cover, which is not only conducive to sipping out the snail meat when eating, but also conducive to cooking and flavoring.

3. Put an appropriate amount of oil in the pot and heat it, add star anise and ginger slices to fry the fragrance, then add the sweet noodle sauce and soy sauce to fry the fragrance, then put in the snail and stir-fry for 2 minutes, then add an appropriate amount of water and simmer for 15 minutes, and finally add the red pepper and stir-fry twice to get out of the pot and put it on the plate.

Ingredients for stir-fried snails:

Ingredients: 500 grams of snails.

Seasoning: 35 grams of tempeh, 15 grams of garlic (white skin), 4 grams of salt, 3 grams of perilla leaves, 25 grams of vegetable oil.

Features of fried snails:

The snail juice is fragrant, and the snail meat is soft and delicious.

Teach you how to make fried snails and how to make them delicious.

1.Put the snail in a pot and soak it in water for three days, and change the water every day.

Two or three times, finally brush and wash the snail and chop off the screw;

2.Mash the tempeh, garlic and perilla leaves together into a puree;

3.Heat a wok over a high heat, add oil, add tempeh, garlic and perilla mushrooms and stir-fry until fragrant;

4.Wash the wok, heat it over a high fire, add oil, pour in the snails, then stir the refined salt with water, pour it into the pot and fry well, cover for about 3 minutes, put the tempeh, garlic and perilla puree and fry once, cover for about 3 minutes, and fry again until it is fully cooked.