The practice of popping snails with green onions, the practice of snails with scallion oil

Stir-fried snails with green onions. Ingredients: freshly peeled conch meat, shallots, garlic slices, dried chilies.

1.Wash the snail meat to remove debris and cut into thin slices.

2.The water is boiling, put it into the screw, and quickly roll it out. (Remember to be fast!) ）3.Put the bottom oil in the wok, stir-fry the ginger shreds, green onions, garlic slices, dried chilies, put in the snail slices that have been copied with water, stir-fry quickly, put in the seasoning, hook the thin thickener, and get out of the pot!

Blazing Orchid. Kale separates the young leaves and stalks at the top from the thick stalks below. Peel the thick rod and cut into slices. Boil water in a pot, pour in a small amount of oil, add a little salt, then throw the kale heads and kale slices into the pot of boiling water and boil, take them out when they are broken, and then pour hot oil and soy sauce on them.

The preparation of snail slices in scallion oil is as follows:Step 1 4 large conch, buy the largest in the market, must be live.

Step 2: When you buy it, ask the master to help smash and get the meat, such a big conch meat.

Step 3: Remove the tail of the conch meat.

Step 4: Add 2 tablespoons of salt, rub all the way to remove the mucus, and rinse off with water repeatedly.

Step 5 cut from the bottom, remove the white thing on both sides, this must not be eaten, the old people say that this is a conch brain, many outsiders come to Dalian to travel when eating conch, do not know to take out this thing, so after eating will be dizzy.

Step 6: Do your best to make the conch head into large, thin slices.

Step 7: Blanch the mung bean sprouts in hot water, about 3 minutes.

Step 8 Ginger and green onions, cut and set aside.

Step 9Blanch the mung bean sprouts, drain the water, and put on a plate.

Step 10 snail blanching, this is the most critical step, pour into hot water, row, immediately pour into the draining basin, a little more time, the snail slices will be blanched, then it is not delicious, the taste is nothing.

Step 11: Blanch the snails and spread them on top of the mung bean sprouts.

Step 12Spread the ginger and green onion with shredded ginger and sprinkle in the steamed fish soy sauce, sugar, salt, chicken essence, and a dried chili pepper and cut the shreds.

Step 13 Heat oil in a pot, boil until smoking, pour on the snail slices, and the dish is ready.

Summary. Hello dear, boil water in a pot, steam the conch in the pot, slice the green onion, shred the carrot, slice the dried chili, steam the conch and take it out, pick out the meat, remove the dirt and slice, put the steamed fish soy sauce, pepper and sugar in the bowl and stir well, put the shredded carrots and snail meat in the plate, pour in the sauce, put in the green onion slices, dried chili peppers, coriander, and pour hot oil.

Hello dear, boil water in a pot, steam the conch in the pot, slice the green onion, shred the carrot, slice the dried chili, steam the conch and take it out, pick out the meat, remove the dirt and slice, put the steamed fish soy sauce, pepper and sugar in the bowl and stir well, put the shredded carrots and snail meat in the plate, pour in the sauce, put in the green onion slices, dried chili peppers, coriander, and pour hot oil.

Hello dear, conch, it is found in the seas of the world. It is known as the "pearl in the plate" reputation, it is not only rich and delicate, delicious, and the nutritional value is very high, rich in protein eggs, vitamins and essential amino acids and trace elements, is a typical high protein, low fat, high calcium natural animal health food, with sobering, clear lungs, calcium and other effects.

Summary. The first is to deal with the conch, the raw conch is smashed open with a hammer, the conch meat is removed, and the internal organs are removed into 2 mm slices. Boil water, after the water is boiled, put it into the snail slices and take them out, and the snails can be fished out when they are cooked.

Put it on a plate and add a little to the bottom of the plate, so it's very fresh. Cut the green onion into large pieces and shreds, the ginger into shreds, and the dried chili peppers into small pieces. Put the chopped green onions, ginger, chili peppers, and a little white sesame seeds on the snails.

**, add a little peanut oil to the pot, add Sichuan pepper and green onion segments (green onions are a lot) to fry the scallion oil. Take out the green onion and take out the green onion and the peppercorn. Drizzle the remaining scallion oil over the shallots, ginger, and chili segments on top of the snails.

Finally, sprinkle a little salt and monosodium glutamate, and a plate of scallion oil snails is ready. If you want to look good, you can add shredded green peppers.

Main ingredients: 10 large conch side dishes: lettuce 1 shredded green onion, appropriate amount of shredded red pepper, appropriate amount of steamed fish soy sauce, appropriate amount of salt, 10 grams.

Precautions: The conch must be fresh, preferably largerThe thinner the slice, the better. Add the fruit slices and cut them thickly, just cook them for 10 seconds longer, don't cook them old.

The first is to deal with the conch, the raw conch is smashed open with a hammer, the conch meat is removed, and the internal organs are removed into 2 mm slices. Boil water, after the water is boiled, put it into the snail slices and take them out, and the snails can be fished out when they are cooked. Put it on a plate and add a little to the bottom of the plate, so it's very fresh.

Cut the green onion into large pieces and shreds, the ginger into shreds, and the dried chili peppers into small pieces. Put the chopped green onions, ginger, chili peppers, and a little white sesame seeds on the snails. **, add a little peanut oil to the pot, add Sichuan pepper and green onion segments (green onions are a lot) to fry the scallion oil.

Take out the green onion and take out the green onion and the peppercorn. Drizzle the remaining scallion oil over the shallots, ginger, and chili segments on top of the snails. Finally, sprinkle a little salt and monosodium glutamate, and a plate of scallion oil snails is ready.

If you want to look good, you can add shredded green peppers.

Ingredients: 500g snails, 25g magnolia slices, 25g fungus (shuifa), 35g rape

Excipients: Oyster sauce 50ml, soy sauce 25ml, monosodium glutamate 5g, starch (25g, shallots, 20g, salt, 10g, ginger, 15g, rice wine, 25ml, sesame oil, 10ml, appropriate amount.

Specific steps:1Peel off the shell of the incense snail, cut it in half from the notch, pat it flat with a knife in turn, and cut it into thick centimeter discs from top to bottom for later use; (Blanch the snail slices quickly, and soak them in cold water immediately after blanching to prevent the snail from becoming hard).

2.Wash the green onion and ginger, cut the green onion into sections, and mince the ginger for later use;

3.Wash the rape and wipe the blades for later use;

4.The fungus is soaked in advance, the fungus is removed, washed, and the large ones are cut for later use;

5.Soak the magnolia slices, wash them, and cut them into rectangular slices for later use;

6.Boil water in advance, blanch snails, magnolia slices, fungus, and rape with boiling water, remove them to control dryness, and set them aside for later use;

7.Heat the pot, add oyster sauce to the spoon to heat, use green onion and ginger to boil the pot, pour in the hot raw materials and stir-fry a few times, add seasonings, adjust the taste, and add sesame oil with starch sauce.

Tips: Snail meat should not be taken with traditional Chinese medicine clams and western medicine oxytetracycline; It should not be eaten with beef, mutton, broad beans, pork, clams, noodles, corn, winter melon, muskmelon, fungus and sugar; Do not drink ice water when eating snails, otherwise it will cause diarrhea.

Categories: Life >> Food Cooking.

Problem description: How to make snail slices with scallion oil.

Analysis: Snail slices with scallion oil.

Ingredients: 500 grams of conch, 3 cloves of garlic, 1 shallot, 1 small piece of ginger, 1 sprig of coriander.

Seasoning: 10 g of fresh oil, 2 tsp of oyster sauce, 2 tsp of soy sauce, 1 tsp of balsamic vinegar, 1 tsp of refined salt.

Sodium glutamate, teaspoon.

Method:1Crack the conch to remove the meat, wash the mucus with vinegar, slice the conch with a knife, blanch it in boiling water, and put it on a plate. Wash the parsley and cut into sections;

2.First, wash and smooth the green onions, ginger and garlic, then cut them into minced pieces, and mix them with oyster sauce and soy sauce to make juice; Then shred the remaining green onion and ginger for later use;

3.Pour the mixed juice on the snail slices, sprinkle with coriander segments, green onions, and ginger shreds, and pour hot oil.

Characteristics: The meat is tender and fragrant.

The chef knows the point: this dish can be eaten hot or cold. The conch meat must be blanched quickly, otherwise the meat will become old.

1. Ingredients: 5 conchs, 1 green onion, 2 red peppers, a pinch of salt, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, a little sugar, a little vegetable oil.

2. 5 conchs, let the conch seller help smash the shell, wash it when you get home, and remove the conch head and intestines.

3. Find a quick knife and cut the conch into thin slices.

4. One green onion, cut into thin strips, and two red peppers into shreds.

5. Bring half a pot of water to a boil, add half a spoon of salt, pour in the snail slices and cook for 5 seconds, quickly remove and drain the water.

6. Blanch two spoons of water for the snail slices, two spoons of seafood soy sauce, one spoonful of rice vinegar, a small amount of sugar and a small amount of salt, mix and boil, and mix in the snail slices; Arrange the green onion on the snail slices.

7. Put a small amount of oil in the pot, turn down the heat when it is slightly hot, add a few green onions and fry them slowly, turn off the heat, remove the green onions, add the red pepper shreds, and pour the hot oil onto the green onions.

Ingredients: conch, red pepper, carrot, lettuce.

Method: Adjust the sauce first, take a small bowl, put in half a spoon of oyster sauce, half a spoon of salt, a little bit of chicken essence, add water and stir until completely dissolved, and finally add a little starch, stir well and set aside. Cut the lettuce, carrots, and red pepper into diamond-shaped pieces.

Put the conch in a bag and smash the shell with a tanyan hammer or knife surface to remove the snail meat. Remove the internal organs and tail in the middle of the snail meat, take only the head of the conch, scratch and rub it with salt, rub out the hail mucus in the cavity, and then clean it with water. Use a kitchen paper towel or a clean towel to absorb moisture from the surface of the conch meat.

Hold down the snail meat with one hand and the snail blade with the other, and slice the snail into thin slices. Pour water into the pot, add a little green onion, ginger, cooking wine, white vinegar, and bring the water to a boil until the side of the pot bubbles, but not boiling.

Pour in the sliced snails, blanch for about 10 seconds, and remove the snail meat. Change the pot to water and bring to a boil. Pour in the chopped red peppers, carrots and lettuce, blanch for 20 seconds and remove.

Pour oil into the pot, stir-fry the ginger and garlic slices until fragrant, pour in the blanched carrots, lettuce, red pepper and conch slices, and stir-fry evenly. Pour in the prepared sauce and stir-fry evenly. Finally, drizzle a little sesame oil to enhance the fragrance and brighten, and you can get out of the pot.

Let the circle go.

Material. 2 large conchs.

Snow peas 150g

Red root flower 50g

Salt 3g chicken essence 3g

A pinch of green onion, ginger and garlic.

Method. 1. Take the meat from the raw conch, remove the internal organs, wash the black membrane and mucus, and set aside the slices of collapsed ears.

2. Boil water in a pot until it is 6 hot, blanch the conch slices and drain.

3. Blanch the snow peas until they are cooked and set aside.

4. Boil the oil in the pot until it is 7 hot, put the snail slices in, and quickly remove them.

5. Leave oil in the pot to fry chives, ginger and garlic, stir-fry the red root flowers and snow peas to taste, add snail slices, and stir well.

The homely recipe for scallion oil snails is as follows:Ingredients Tools: 500 grams of mud snails, a handful of green onions, two tablespoons of light soy sauce, a little cooking wine, a little garlic.

1. Use wine and light soy sauce to marinate the mud snails that have risen in the bright shed of the old people, no need to clean them, and serve them on a plate for later use.

2. Open the water with a little salt, blanch the mud snails, and don't need to put cooking wine, because the wine has been put when pickling, if you don't worry, you can add a little cooking wine.

3. Wait and source mud snails float.

4. Serve the plate. <>

5. Put garlic, green onions, light soy sauce, no need to put salt, because it has been pickled, so it has its own salty taste.

6. Drizzle with hot oil.

7. Mix and serve.