How do you fry the water snails in the food stalls????

The practice of stir-frying snails.

The snail bought back must be raised with water in a pot for two days, drop a few drops of soybean oil in the pot, and 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 letting the flavor penetrate into the cooking. The snail meat is plump and delicate, delicious, light and refreshing. It has the effect of clearing heat and brightening the eye.

Ingredients: snails, perilla leaves, sand tea sauce, minced garlic, tempeh, etc.

Method: 1. Burn the red wok, put oil, pour the minced garlic, perilla leaves, sand tea sauce, black bean sauce, etc. into the wok, and stir-fry until fragrant. 2. Add the snails and stir-fry constantly, splash in boiling water, season with refined salt, and fry until cooked through. 3. Thicken and add tail oil, sesame oil and evenly dish.

2.Ingredients: Snail --- cut off the tail and wash it for later use.

Ginger, garlic --- sliced.

Cut the green onion into white ---.

Red peppers, dried peppers--- cut to the appropriate size.

One star anise ---.

Perilla leaves --- appropriate amount.

Salad oil, salt, soy sauce, chicken crystal, rice wine, balsamic vinegar, sugar to taste.

Method: After the pot is hot, don't put oil, and the snails go down to fry first, (in my hometown it is called a dry pot).

When the snail sucker falls off a lot, use a bowl to set aside, and when frying, you can put a little salt down, which is a good dry pot.

Wash the spare pan, heat it, pour in the appropriate amount of salad oil, and then put down a grain of star anise.

When the star anise is fragrant, add the chopped ginger, garlic, and dried chili peppers and stir-fry together.

Stir-fry five or six times, then add the chopped red peppers, and the white green onions, and sprinkle a little salt.

When you smell the fragrance, set aside.

Next, pour an appropriate amount of salad oil into the pot, put the snails in the pot, and put the previous star anise down and fry it together.

Add rice wine, soy sauce and a small amount of water, then pour the fried chili peppers on top of the snails, and simmer them with sake without moving.

When half of the water is received, add perilla leaves, chicken crystals, a little sugar, and a little balsamic vinegar and stir-fry together, about ten times or eight times, then you can smell the strong fragrance of the snails.

Material. Screw. Sliced ginger. Chili pepper. Star anise. Wine. Soy sauce. Essence of chicken. Salt. Oil. Shallot leaves.

Method. 1.Put oil in the pot before it is red, fry the ginger first to bring out the flavor.

2.Then pour in the screws, chili peppers, star anise and stir-fry together, until the water is dry, put cooking wine, soy sauce and fry again, then put water to simmer, leave a small amount of soup and add salt, green onion leaves and monosodium glutamate, mix well and get out of the pot.

Ingredients: 400 grams of screws.

Ingredients: appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of dried chili pepper, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of chicken essence.

The method is as follows: 1. Wash and drain the snails.

2. Wash and chop the ginger, garlic and dried chili peppers for later use.

3. Put cooking oil in the pot, add ginger, garlic and chili pepper and stir-fry after the oil is hot.

4. Then pour in the screws and pour in an appropriate amount of cooking wine, an appropriate amount of soy sauce and an appropriate amount of salt, and stir-fry evenly.

5. Pour an appropriate amount of water along the edge of the pot and boil for 1-2 minutes.

6. Finally, add the chicken essence and stir-fry evenly, and the screws can be completed.

The screws should pick the green shell screws, the meat head of the green shell screws is tender, and the fiber is tough. The large meat is old, it is difficult to taste, and the small one is not easy to suck out, and the medium size is the best.

Change the void 1, the main material: 6 conchs.

2. Auxiliary ingredients: 1 sharp pepper, 15 grams of green onion, 10 grams of ginger, 20 ml of cooking wine, a little pepper, 5 ml of soy sauce, a little salt, a little monosodium glutamate, 3 ml of sesame oil.

3. 5 large conch snails can be fried on a plate.

4. The conch does not need to be cooked, and the shell is smashed with a hammer when raw.

5. Take the meat and wash the sediment and broken shells.

6. This blue line is a bitter line, which is easy to use scissors.

7. Put the conch yellow alone, slice the snail meat, the thinner the better.

8. Put the sliced conch slices with cooking wine and light soy sauce and mix them.

9. Green onion ginger, sharp pepper and carrot.

10. Remove and throw away the peppercorns after frying.

11. Put the conch yellow in oil and put it in the chopped conch meat.

12. Green onion and ginger boiling pot.

13. Put the carrots first, then the peppers.

14. Put the conch yellow and the snail meat slices together, and put the first salt, monosodium glutamate, pepper and sesame oil.

The delicious stir-fry method of the sixtieth nail is as follows:Ingredients: 500g of flower nails, 6 dried red peppers, a little Sichuan pepper, an appropriate amount of coriander, 1 shallot, a little ginger, 2 cloves of garlic, 1 spoon of bean paste, 2 spoons of cooking wine, 1 spoon of oyster sauce, a little sugar, a little chicken essence, an appropriate amount of cooking oil.

Steps: 1. Wash and cut green onions, ginger and garlic for later use.

2. Soak the nails in salt water overnight in advance, wash them and set aside.

3. Put cold water into the pot, pour in a spoonful of cooking wine, two slices of ginger, put in the flower nails, bring to a boil over high heat, blanch to remove the fish.

4. Remove the blanched nails, wash them and drain them for later use.

5. Heat the oil, put in the peppercorns, dried chili peppers, minced garlic and ginger shreds in turn, fry the fragrance and then put in a spoonful of Pixian bean paste, a spoonful of oyster sauce, a spoonful of cooking wine, and fry the red oil.

6. Add two tablespoons of water, add the flower nails and stir-fry for a while.

7. Add a little sugar and chicken essence to taste before cooking, and finally sprinkle with chopped green onion and coriander, and stir-fry two or three times.

8. Remove from the pot and serve on a plate.

Cook the conch, peel and crush the cucumber, add salt, vinegar, monosodium glutamate, sesame oil and a little sugar, you can also add a little coriander, and mix cold. Super refreshing and super delicious. In addition, in my experience, the conch must be bought from the Yantai sea, and the snail cold salad is not delicious.

There is knowledge in boiling conch: after washing, put it in the pot, and the water should be submerged in the conch. Cook over high heat first, then simmer for 2 or 3 minutes.

Stir-fried conch with shredded chicken.

Dish name】 Stir-fried conch with shredded chicken 【Cuisine】 Korea 【Features】 The snail meat is delicate, the shredded chicken is fragrant, and the taste is spicy and refreshing 【Ingredients】 125 grams of conch meat, 100 grams of chicken, 15 grams of bamboo shoots (canned), 15 grams of mushrooms, 20 grams of green beans, 60 grams of peanut oil, 15 grams of cooking wine, 50 grams of monosodium glutamate, 50 grams of starch, half an egg white, 50 ml of chicken broth, 2 grams of chili noodles, 5 grams of green onions, 5 grams of garlic, 5 grams of ginger [Production process] 1. Cut the conch from the middle and take the meat, and pat it with a knife. Cut into 3 mm thick pieces from top to bottom; Chicken defascia, washed and cut into shreds 3 cm long and 2 mm thick; Bamboo shoots and mushrooms are cut into 3 cm long shreds, set aside 2, then put the conch slices into the pot of boiling water, blanch 3, put the shredded chicken into the porcelain bowl, add egg whites and mix evenly 4, heat the wok, put in the peanut oil, when it is hot, put in the shredded chicken, slide it with warm oil until the shredded chicken turns white, and when the eight are ripe, take out 5, add peanut oil to the wok, when the oil is hot, first put in the chili noodles, shredded green onions, shredded ginger, minced garlic and stir-fry to make the fragrance, then put in the shredded bamboo shoots, shredded mushrooms, green beans and sea screws, stir-fry evenly, add cooking wine and monosodium glutamate, chicken broth and salt, after the soup boils, add shredded chicken and stir-fry a few times, adjust the taste, add a little wet starch to thicken, you can.

The conch is the most delicious in this way, and it is chewy and fragrant, so refreshing.