A complete collection of field snail practices (video teaching of field snail practices)

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List of contents for this article:

• 1、Practice for frying field snails, a complete collection of field snails practices
• 2、Practice of field snails
• 3、A complete collection of methods for large river snail meat

Practice for frying field snails, a complete collection of field snails practices

Stir fry the river snails: Pour the blanched river snails into the pan, quickly sprinkle with cooking wine to remove the fishy smell and enhance the aroma, stir fry for a while, and add salt to taste.

Production steps Cleaning the river snail: Put the river snail in clear water, add 1 teaspoon of salt and a little cooking oil, stir well, and soak for 3 hours (to encourage the river snail to spit sand). Tail cutting: Cut off the tail of the river snail with scissors, rinse it with clean water, and soak for 1 hour (to further remove impurities). Prepare the ginger and slice it, dice the garlic, and divide the shallots into two parts: slice the green onion, cut the chopped green onion, and cut the dried peppers into sections.

Stir fry the field snails: Control the water and pour them into the pan, cook 10 grams of cooking wine, and stir fry quickly for 30 seconds.

Stir fry the field snails: Pour in the field snails and stir fry for 2 minutes over high heat, add 1 tablespoon of soy sauce, half a tablespoon of oyster sauce, and a little sugar to season.

Stir fry the field snails: Pour in the field snails and stir fry for 3 minutes over high heat, then add the sauce and continue to stir for 3 minutes.

Practice of field snails

Common practices for field snails are as follows: stir-fried field snails with garlic moss (spicy version) Ingredients preparation: field snails meat, garlic moss, pepper, cooking wine, sesame oil, edible oil, salt. Processing snail meat: If you buy shelled field snails, you need to clean them and pick out the snail meat; if you buy snail meat directly, you can omit this step. Soak the snail meat in clear water with a small amount of salt and cooking wine for 30 minutes to eliminate the fishy smell and sterilize it.

Cooking river snails Cooking river snails: Add appropriate amount of water to the pan, add the washed river snails, and then add salt, fragrant leaves, white wine and ginger slices. Cook the river snail over high heat. This step is to initially cook the river snails so that they are basically cooked. Stir fry field snails in hot oil: Remove the cooked field snails from the pan and pour out the water used to cook the field snails. Add appropriate amount of cooking oil to the pan. After the oil is hot, pour the field snails into the pan and stir-fry over high heat.

Spicy field snail ingredients: field snail, watercress, pepper, dried pepper, white sugar, cooking wine, ginger, garlic, garlic sprouts Practice: -Wash the field snail, place it in a pressure cooker, and boil it in salt water for two minutes, instead of boiling water blanching. - Prepare watercress, pepper, dried peppers, monosodium glutamate, salt, white sugar, cooking wine, ginger, garlic, garlic sprouts and other seasonings.

A complete collection of methods for large river snail meat

1. Saute field snail meat ingredients: 500 grams of field snail, chives, ginger, garlic cloves, red pepper, corn oil, salt, rice wine, soy sauce, chicken essence. Practice: Cook the river snail and pick out the river snail meat, add salt, rub and wash it, repeat several times until it is clean, and cut into thin slices. Chop red pepper, ginger, garlic cloves, and chives for later use. Heat the oil pan, add ginger, garlic, red pepper, and chopped green onion until fragrant.

2. Stewed big field snail meat: First, thoroughly clean the big field snail. Then, put it into the pan and add clear water and appropriate amount of ginger slices, green onion slices, cooking wine and other seasonings. Simmer slowly over low heat until the snail meat is soft and rotten. Add appropriate seasonings such as salt and chicken essence according to your taste. Stir fry the big field snail meat: Cut the big field snail meat into small pieces. Add appropriate amount of edible oil in a hot pan, add minced garlic, ginger slices, dried peppers and other seasonings, and stir-fry to create a fragrance.

3. The tips for the practice of extra-large river snail meat are as follows: Soak and remove impurities: Key steps: Soak the extra-large river snail meat in clear water for 23 hours to fully remove the sand and odor inside it. Tip: Change the right amount of water to ensure that the snail meat is soaked in a clean environment.