How to pick out the snail meat?

In real life, snail meat is a common delicacy and also a type of seafood. The meat of snail is hidden inside the shell, which makes it a bit troublesome to eat. There are many ways to pick out the snail meat, such as blowing air at the tail of the snail, picking it out with a toothpick or chopsticks, and adding some other side dishes to make it taste better.

How to pick out the snail meat?

How to pick out the meat of the screw:

1: Blow hard into the screw, then inhale quickly and it will come out.

2: Pick it out with a toothpick. This is also a common method, but it wastes time.

3: You can use hot water. Put the screws in a basin of hot water in advance and they will be ready in a short while.

How to make screw meat

Pan-fried Screw Chicken

Material

1 local hen (weighing about 1650 grams), 500 grams of Chongqing snails, and 80 grams of red Hangzhou pepper segments. Seasoning: 30 grams each of garlic rice and Jingsha bean paste, 10 grams of coriander, 25 grams of Jingsha hot sauce, 20 grams of spicy girl sauce, 15 grams of chicken essence, 20 grams of Sichuan pickled pepper, 500 grams of fresh soup, 5 grams each of star anise and cinnamon, 15 grams of dried chili section, 3 grams of thirteen spices, 5 grams of cumin powder, 15 grams of ginger, 10 grams each of pepper, amomum and oyster sauce, 20 grams each of sesame oil and lard, and 100 grams of peanut oil.

practice

1. Kill a native chicken, scald its feathers with hot water, then cut it open from the abdomen, take out the internal organs, wash them and cut them into 3 cm square pieces; put the snails into water in advance, add sesame oil to spit out the sand for 2 days, wash them, put them into boiling water and blanch them over high heat for 2 minutes, remove them and set aside.

2. Pour lard and peanut oil into the pot, heat it to 60%, then add chicken pieces and snails and stir-fry on low heat for 5 minutes. Add ginger, star anise, cinnamon, amomum, pepper and dried chili sections and stir-fry on medium heat for 3 minutes. Then add Jingsha bean paste, Jingsha hot sauce, spicy girl sauce, oyster sauce and Sichuan pickled pepper and stir-fry on low heat for 3 minutes until red oil comes out. Add fresh soup and bring to a boil, then remove from the pot. Put it into a pressure cooker and press on low heat for 10 minutes. Remove the spices and serve.

3. Put the pressed ingredients into a wok, add garlic rice, Hangzhou pepper, chicken essence, thirteen spices, and cumin powder, and simmer for 5 minutes. Put them into a flat pan and sprinkle with coriander for garnish.

Tips

Features

The meat is tender and has a spicy flavor.

Operation Key

1. The chicken pieces and snails must be stir-fried in advance, otherwise they will easily have a fishy smell.

2. When putting the pressed ingredients into the pot to cook, be sure to dry up the soup, otherwise the aroma will not be enough.

Finger-licking spicy screws

Material

Snails, onions, ginger, garlic, dried chili peppers

practice

Step 1: After buying the snails, soak them in water for more than 12 hours, preferably for a day. Add a small amount of sesame oil and a little salt to the water to allow the snails to spit out the mud. Change the water 3 to 4 times in the middle. Before eating, use pliers to remove the shell at the tail. Don't remove too much, so that you can easily suck it out after it's done. If you are worried that the snails are not clean enough, you can blanch them in boiling water again, then pick them out and drain them for later use.

Step 2: Slice the ginger and garlic (you can also cut into strips, depending on your preference), cut the green onion into sections, chop the dried chili peppers, heat the oil in a wok for 70%, add these ingredients and stir-fry until fragrant; then pour in the drained snails, add a few spoons of cooking wine (it’s better to add the cooking wine early so that the snails can absorb it better), and quickly stir-fry the snails for a few times.

Step 3: Then pour in enough water to cover the screws, add salt, sugar, and a little soy sauce. Don't cover the pot, just cook over high heat until the water is dried up and only a little soup is left. Haha, the fire was high for about eight minutes, and the soup was dried up. Some people would say that the snail meat would be overcooked if it was cooked too long, but if it is not cooked, then