<h1 class="pgc-h-arrow-right" data-track="1" Why is the fried snail in > hotel so fragrant? The chef shared the detailed method, and the snails were fresh and tender and fishy</h1>
In the summer heat, restaurants seem to be becoming less and less popular, and people prefer to eat food stalls. Meet up with three or five friends, have a barbecue, drink a few bottles of beer, and it's not too much fun. Everyone goes to eat barbecue, what is the thing that must be ordered? Anyway, for me, the indispensable thing is to fry the field snail.
Fried field snails, which is the favorite of many people in the summer, especially for Cantonese people, it is indispensable on the table. A dish of perilla stir-fried field snails seems to be a classic dish in Guangdong, which is very distinctive. The snail meat is fresh and tender, and it comes off the shell in one word, and the more it is chewed, the more fragrant it is, which makes people love it.
However, if you fry the snail at home, you can't fry the taste of the restaurant and the food stall at all, and the meat you fry yourself is either very chai or fishy. So why is the fried snail in the restaurant so fragrant? Today, take a look at the detailed recipes shared by the chef, there are many small tricks, after learning you can also make a fresh and unfishy fried field snail.
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Ingredients: field snail, green onion, ginger, garlic, peppercorns, millet spicy, salt, sugar, watercress paste, soy sauce, oyster sauce, cooking wine, beer, cooking oil
1, the purchased snail, must not be directly edible, but need to be put into water, raised for 2 days. After raising a field snail, the sediment inside will be reduced, and the fishy smell will also be weakened.
2, after raising, we rinse it, and then cut off the tail of the snail with scissors, and then clean it again. Add water to the pot, put the snails in, then pour some cooking wine and prepare to blanch. After blanching, we take out the snails and rinse them with warm water.
3, let's prepare the other ingredients, cut the ginger and garlic into minced pieces, then cut the green onion into green onions, then prepare some peppercorns, prepare a few millet spicy, and cut the millet spicy slightly for later.
4: Heat the pot with cooking oil, then add a large spoonful of Pixian bean paste and fry it out of the red oil.
5: Then we put the ginger garlic and peppercorns in and stir-fry them to make them fragrant. Then pour the blanched snails in, add the right amount of soy sauce, oyster sauce, cooking wine, pour the chopped millet spicy, and then pour in a can of beer. Cover and simmer until the soup is strong.
6, finally we add salt, sugar, and then pour the green onion into it, turn on the high heat and stir-fry, after collecting the juice, you can turn off the heat and get out of the pot.
Cooking Tips:
1, after the snail is bought back, do not rush to cook, raising 2 days is the most critical, do not ignore this step.
2, be sure to cut off the tail of the snail, and then blanch the water this step is also essential, can effectively remove its fishy smell.
3, with beer to simmer, the aroma of the snail will be more intense, and can also play a certain fishy effect.