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How to make snail soup tastes good

Materials: 150 grams of snail, 25 grams of bacon, 75 grams of spring shoots, 2 teaspoons of peanut oil, 2 slices of ginger, 1 teaspoon of cooking wine, 1 spring onion, 1 teaspoon of chicken essence, 1 teaspoon of refined salt. Clean the snails and remove them for backup. Cut bamboo shoots and bacon. In a frying pan, saute shredded ginger. Stir-fry the snails. Then stir-fry the bamboo shoots and bacon slices together. Add some cooking wine and stir-fry for a while. Add the right amount of water.

2. Production process: soak the snail for about 5 hours, spit out the mud, wash it and get it, scald it with boiling water and pick out the meat with a needle. Add Amoy rice water to the soup that boils the snail to make the sauce and chili sauce and then boil it. Add 3cm-sized chives, sunflower and shredded onions to cook. Cook for a while, dip a layer of flour in the taro soup and cook it in the soup. Add chili noodles, chopped onions and mashed garlic.

3. Wash the snail, put it in boiling water and bring it to a boil. Remove and drain. Pick out the snail meat with a small bamboo stick, take the part of the snail head, go to the tail end, and then blow the snail meat in a wok with salt. Pour the water into the pot and boil the dried peel. Put the snail meat, pork and melons into the boiling water and boil for about an hour and a half.

The practice of making soup with snails

1. 1 cup snail, 5 tablespoons of sauce, 2 tablespoons of chili sauce, 150g sunflower, 250g leeks, 1 tablespoon of chili noodles, 2 tablespoons of flour, 2 tablespoons of chopped onions and 2 tablespoons of mashed garlic. Production process: soak the snail for about 5 hours, spit out the mud, wash it and get it, scald it with boiling water and pick out the meat with a needle. Add Amoy rice water to the soup that boils the snail to make the sauce and chili sauce and then boil it.

2. Practice: after raising the water for three days, the field snails that spit out the sediment are clamped off with pliers and cleaned with brushes. Pour the chicken into the hot oil pan, smash the ginger and stir-fry together, add cooking wine, salt and stir-fry for two minutes, then pour into the casserole, add snails and various ingredients to add the right amount of water cooker, and then add Chinese wolfberry in the last half hour. The chicken will taste much better after stir-frying and making soup. After the fire boils, turn to simmer for two hours.

3. Tian Luo meat: the right amount of ginger slices: the right amount of onions: the right amount of cooking wine: the right amount of salt: the right amount of pepper: the right amount of water: the right amount of steps: wash the snails, soak them in clean water for 30 minutes, and remove impurities. Add water to the pan, add slices of ginger and onions, and heat until the water boils. Blanch the snail in boiling water, cook until the meat changes color, remove and set aside.

4.-proper amount of edible oil: wash the snail, brush the sediment off the surface with a brush, soak in clean water for 1 hour, and then rinse with clean water for several times. Boil the soaked snail in boiling water for 1 minute, remove the supercooled water, and then use a brush to remove impurities from the snail shell. Heat the right amount of cooking oil in the pan, cut the sliced ginger and garlic and stir-fry, then add red pepper and olive vegetables and stir well.

How to make snail cooker delicious and simple?

Ingredients: field snail 1 jin. Seasoning: soy sauce, light soy sauce, seasoning, bean paste, rice wine. Accessories: spring onions, garlic, ginger, pepper, star anise, cinnamon, Flammulina velutipes. Wash the snails, cut off the buttocks and scald the water. Put onion, ginger, garlic, pepper, star anise, cinnamon and bean paste in a hot pot to give a fragrance. Add water, put in the scald field snail, put some yellow wine to deodorize. Boil with soy sauce, put Flammulina velutipes, cook and serve.

Ingredients: chicken, field snail, spring bamboo shoots, celery, lettuce, carrot field snail with water for two days, let the field snail spit out the sand (two drops of oil in the water will spit faster), brush clean before burning, and then cut off the tail with pliers. Boil the spring bamboo shoots in light salt water to remove the astringent taste.

Wash the snail, brush the sediment off the surface with a brush, soak it in clean water for 1 hour, then rinse with clean water several times. Boil the soaked snail in boiling water for 1 minute, remove the supercooled water, and then use a brush to remove impurities from the snail shell. Heat the right amount of cooking oil in the pan, cut the sliced ginger and garlic and stir-fry, then add red pepper and olive vegetables and stir well. Pour in the clear soup, bring to the boil, add the snail and continue to cook for 2 minutes.

Wash the snail, put it in boiling water and roll, remove and drain. Pick out the snail meat with a small bamboo stick, take the part of the snail head, go to the tail end, and then blow the snail meat in a wok with salt. Pour the water into the pan and bring to the boil. Put the snail meat, pork and melon (peeled) into the boiling water and boil for about an hour and a half.