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The practice of stir-fried field snails with spicy sauce

Materials: 300 grams of fresh snail meat, several red peppers, the right amount of ginger. Seasoning: refined salt, edible oil, light soy sauce, monosodium glutamate, thirteen incense. The snail meat bought home is washed with clean water, cut into chilli slices and shredded ginger. Heat oil in the pan, put in the snail meat, stir-fry constantly, stir-fry the water dry, and add the refined salt.

Ingredients are: snail 100 grams, dried pepper 30 grams, cooking wine 15 grams, ginger and garlic 5 grams, salt 2 grams, star anise 5 grams, incense leaf 2 grams, fennel 2 grams, beer 200 grams, millet spicy 10 grams, pepper 10 grams. Buy snails for 2 days to spit sand, change water halfway, wash 6 times, cut off the buttocks with scissors, wash 3 times, spare. Prepare star anise, fennel, incense leaves, sliced ginger and garlic. Dice dried chili and millet pepper.

Raw materials: snail, hot pot base, spring onions, garlic, ginger, pepper, dried pepper, green pepper, red pepper, beer, light soy sauce, soy sauce, oyster sauce, fragrant leaves, star anise, cinnamon. Soak the snail for a day, cut its tail, wash it, and set aside. Spices and hot pot base, or bean paste is fine. Heat oil in the pan, add spring onions, ginger, garlic and saute until fragrant. Add dried chili peppers and stir-fry.

Recommended recipe: spicy fried field snail main ingredients: field snail, spring onion, ginger and garlic, dried pepper, pepper, incense leaf specific practice: prepare some fresh field snail, put into the basin, add water, liquor and edible oil, soak for 30 minutes. Cut the green onions into horseshoe shape, slice the ginger, slice the garlic and set aside the pepper, dried pepper and fragrant leaves. After soaking for 30 minutes, clean the surface of the snail with a steel ball and cut off the head of the snail to facilitate taste and consumption.

How to make fried field snails with spicy sauce?

1. Materials: snail 1000g, Zanthoxylum bungeanum, dried spring onion, ginger and garlic, right amount of red pepper, right amount of minced pepper sauce, 5 tablespoons of soy sauce, 3 spoons of sweet noodle sauce, 2 pieces of fragrant leaves, 2 kernels, 1 nutmeg, a handful of cumin, about 2 cm long cinnamon, less soy sauce, appropriate amount of salt vegetable oil. Control the moisture content of the washed snails. Refuel in the pot, heat the oil and put in the pepper.

2. Ingredients are: snail 100 grams, dried pepper 30 grams, cooking wine 15 grams, ginger and garlic 5 grams, salt 2 grams, star anise 5 grams, incense leaf 2 grams, fennel 2 grams, beer 200 grams, millet spicy 10 grams, pepper 10 grams. Buy snails for 2 days to spit sand, change water halfway, wash 6 times, cut off the buttocks with scissors, wash 3 times, spare. Prepare star anise, fennel, incense leaves, sliced ginger and garlic. Dice dried chili and millet pepper.

3, raw materials: snail, hot pot base, spring onions, garlic, ginger, pepper, dried pepper, green pepper, red pepper, beer, light soy sauce, soy sauce, oyster sauce, incense leaves, star anise, cinnamon. Soak the snail for a day, cut its tail, wash it, and set aside. Spices and hot pot base, or bean paste is fine. Heat oil in the pan, add spring onions, ginger, garlic and saute until fragrant. Add dried chili peppers and stir-fry.

4. Materials: 300 grams of fresh snail meat, several red peppers and the right amount of ginger. Seasoning: refined salt, edible oil, light soy sauce, monosodium glutamate, thirteen incense. The snail meat bought home is washed with clean water, cut into chilli slices and shredded ginger. Heat oil in the pan, put in the snail meat, stir-fry constantly, stir-fry the water dry, and add the refined salt.

How to stir-fry the snail to taste

Cut off the snail tail: when dealing with the snail, be sure to cut off the snail tail, this part is the internal organs of the snail, gathered a lot of bacteria, and the snail cut off the snail will be easier to taste.

Pour the snails into the cooked sauce and cook, cover and cook for 5 minutes. Add some ketchup and white vinegar, stir-fry can be out of the pan, sweet and sour fried snails will be fine.

Stir-fry the snail over high fire for a while and lower the seasoning. For the sake of hygiene and safety, it must be covered and cooked thoroughly and taste more delicious at the same time. The snail is ripe and injected with sesame oil to increase fragrance. If you stir-fry the snail, you can turn off the fire and put it on the plate.

Gently break the tail of the snail with pliers or hammer to facilitate the penetration of seasoning. Pickling: marinate the cleaned snails with appropriate amount of salt, cooking wine and sliced ginger for 15-30 minutes to taste. Can add a small amount of light soy sauce, oyster sauce and other seasonings pickled in advance to increase the flavor. Prepare seasonings: according to your taste, prepare spices and seasonings such as minced garlic, minced ginger, chili, bean paste, pepper, star anise and cinnamon.

Ingredients and methods of fried field snail

Fried snail ingredients: snail, ginger, garlic, chili, spring onions, cooking wine, salt, chicken essence, light soy sauce, soy sauce, sugar, oil. Stir-fry snails: soak the snails in clear water for 1-2 hours to remove sediment and odor. Put the soaked snails into the pot, add water and sliced ginger, bring to a boil over high heat and simmer for 10 minutes. Remove and set aside. Add spring onions, ginger, garlic and chili and saute until fragrant. Add cooking wine and stir well.

Prepare raw materials: one jin of fresh snails. Seasoning: one red pepper, two ginger slices, two spring onions, two garlic cloves, the right amount of braised soy sauce, one spoon of sugar, two spoons of white vinegar, 10 grams of ketchup. Deal with the snail: remove the tail and wash it thoroughly. Prepare ingredients: cut the ginger into two pieces and the onions into small pieces. Heating oil pan: after the pan is hot, add ingredients (ginger, onions, garlic) and stir-fry until fragrance is released.

Fried snail ingredients: pepper, pepper, garlic, ginger, spring onions, salt, soy sauce and so on. The detailed explanation is as follows: fried field snail is a delicious Chinese food, and the choice of ingredients is very important to the taste. First of all, chili peppers are indispensable. You can choose the amount and types of chili peppers according to your personal taste, such as dried chili peppers, fresh chili peppers, etc., to add spice to the dishes.

Cut off the tail of the snail and scrub it again and again. Change the ingredients to the knife to deal with small pieces. Put the ginger, onion and garlic into the pan in an oil pan to give a fragrance. Add the snail to the pan and stir-fry. Pour in the liquor to remove the fishy flavor and add the right amount of oyster sauce to improve the freshness. Add half a spoonful of sugar, stir-fry over high heat for 6 minutes, pour in water when the pan is dry, and finally add the right amount of light soy sauce and salt. Add the green and red peppers to the heat and stir-fry until cooked.

Ingredients for fried field snails: ginger, garlic, cinnamon, star anise, pepper, fragrant leaves, chili, perilla. The practice of stir-frying snails is to cut off the tail of snails with pliers and scrub until the water is clear. Blanch the water in boiling water until part of the lid of the snail falls off, usually boil for two or three minutes after boiling. Fish out the snails, rinse and drain. Cut the ginger into thick slices.

What is the practice of frying field snails?

Wash the snail first, cut the tail with pliers and wash the internal organs. After washing the snail with a large amount of washing water, add salt to clean the sludge on the surface of the snail. Cut ginger, garlic and small red pepper and set aside. In the oil pan, put the chopped ginger and minced garlic into the pan and saute. Add the snail and stir-fry to make the flavor of ginger and garlic enter the snail. Add Douchi and continue to stir-fry for 2 minutes. Be sure to use high heat to make the flavor of the ingredients enter the snail.

Step 1 ingredients: 500 grams of snail, 10 grams of perilla, 5 millet peppers, 5 cloves of garlic, 3 grams of ginger seasoning: edible oil 10 grams, salt 1 grams, bean paste 1 grams, light soy sauce 2 grams, cooking wine 4 grams, pepper 1 grams, star anise 1 step 2 field snail wash, knock off snail tail. Step 3 slice millet pepper. Step 4 cut the garlic in half. Step 5 sliced ginger. Step 6 shred perilla.

Hot pot, add salad oil, smell perilla, ginger, garlic, chili and tempeh. Stir-fry the snail over high fire for a while and lower the seasoning. For the sake of hygiene and safety, it must be covered and cooked thoroughly and taste more delicious at the same time. The snail is ripe and injected with sesame oil to increase fragrance. If you stir-fry the snail, you can turn off the fire and put it on the plate.