How to make the most delicious fried snails

Fried snails is a very popular snack and is commonly seen in the streets. A plate of fried snails paired with a bottle of cold beer is a divine enjoyment. Faced with this kind of delicacy, people will also like to make it at home. However, making fried snails at home is not always so satisfactory. In fact, there are some tricks to stir-frying snails. Here I will introduce how to stir-fry snails best.

How to cook fried snails

The snails you buy must be kept in a basin of clean water for two days. Add a few drops of soybean oil in the basin and cut off the pointed end of the snail shell or remove the snail cover. This will not only make it easier to suck out the snail meat when eating, but also allow the flavor to penetrate into the cooking process.

Ingredients: snails, perilla leaves, shacha sauce, minced garlic, fermented black beans, etc. in small amounts.

practice:

1. Heat a wok until red, add oil, pour minced garlic, perilla leaves, shacha sauce, fermented black beans, etc. into the wok and stir-fry until fragrant.

2. Add snails and stir-fry continuously, splash in boiling water, season with fine salt, and stir-fry until cooked through. 3. Thicken with cornstarch, add bagel oil and sesame oil, mix well and serve on a plate.

2. Materials:

Snails---cut off the tail and wash them for later use

Ginger, garlic -- sliced

Scallion - cut into sections

Red pepper, dried pepper - cut into appropriate size

Star anise -- one

Perilla leaves - appropriate amount

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

practice:

After the pan is heated, do not add oil, fry the snails first.

When a lot of the snails' suction cups have fallen off, put them in a bowl and set aside. You can add a little salt when frying. Wash the dry pot, heat it up, pour in a proper amount of salad oil, and then put in a star anise. When the star anise is fragrant, add the chopped ginger and garlic, and dry chili peppers, stir-fry for five or six times, then add the chopped red peppers and scallion segments, sprinkle a little salt, and put them aside after you smell the fragrance. Next, pour a proper amount of salad oil into the pot, put the snails in, put the star anise in and fry them together. Add rice wine, soy sauce and a small amount of water, and then pour the fried chili peppers on the snails. Don't move them, and simmer them with the wine.

When the water is reduced by half, add perilla leaves, chicken crystals, a little sugar, and a dash of balsamic vinegar and stir-fry for about ten or so times. Then you can smell the rich aroma of the snails.

Cantonese tradition: snails with basil shacha sauce

Ingredients: snails, perilla leaves, shacha sauce, minced garlic, fermented black beans, etc. in small amounts.

Preparation: Heat the wok until red, add oil, pour minced garlic, perilla leaves, shacha sauce, fermented black beans, etc. into the wok, sauté until fragrant, add snails and stir-fry continuously, splash in boiling water, season with fine salt, stir-fry until cooked through, thicken with cornstarch, add bagel oil and sesame oil, mix well and serve.

★ Use in Western sauce: Black pepper and black bean sauce snails

Ingredients: snails, black pepper sauce, fermented black beans, etc.

Method: Same as above, but add black pepper sauce commonly used in Western cuisine to enhance the flavor of snails.

★Guangxi flavor: Spiced snails

Ingredients: snails, peppercorns, fennel, pepper powder, sugar, vinegar, soy sauce, salt, rice wine, minced ginger, chopped green onions, minced garlic, etc. in small amounts.

practice:

1. Fry the garlic until golden and fragrant. Wash and chop perilla and beech leaves.

2. Add oil to a wok, add peppercorns and fennel, stir-fry until fragrant, then pour in the snails and stir-fry quickly over high heat. After 2-3 minutes, sprinkle in sugar and salt, add vinegar and soy sauce, and stir-fry with minced ginger and garlic for a while. Simmer for 15-20 minutes and remove from the pan.

3. After serving, sprinkle with chopped green onions, MSG and pepper to make it more delicious.