How to Cook Snails Snails Cooking Methods
Stir-fry Chinese Field Snails Initially introduced from Shunde to Guangzhou, but people at the time did not know how to use Perilla leaves stir-fried with Chinese field snails. Although they tried using chili peppers, garlic,fermented black beans as seasonings for stir-fried Chinese field snails, they could never remove the earthy smell of the snails, leaving a feeling of incompleteness. Later, an farmer named Li Sisi in Panyang accidentally discovered that using Perilla leaves to stir-fry the snails could remove their earthy smell. This method quickly spread. Soon, people improved it: wash the snails with oil before adding them to the pan and then stir-frying with Perilla leaves, which brought out the freshness of the snails more. Thus, the "harmonious flavor" stir-fried Chinese field snails gradually became a favorite local delicacy among people in Guangzhou.
The way to stir-fry Chinese field snails
Method One:
Ingredients preparation:
Main ingredients: 500 grams of Chinese field snails
Seasonings: 4 grams of salt, 15 grams of garlic, 35 grams of fermented black beans, 3 grams of Perilla leaves, 25 grams of vegetable oil
Cooking process:
1. Place the snails in a basin and keep them in fresh water for three days, changing the water twice daily until thoroughly cleaned; trim off the tips;
2. Mix the fermented black beans, garlic, and Perilla leaves into a paste;
3. Heat a wok over high heat, add oil, then add the bean paste, garlic, and Perilla leaf mixture to stir-fry until fragrant, then remove from heat;4. Clean the pan, return it to high heat, add oil, and place the snails inside; pour the salt dissolved in water over the snails and cook while covered for about 3 minutes. Add back the bean paste, garlic, and Perilla leaf mixture for another stir-fry session, cover again for another 3 minutes until fully cooked. Method Two:
Ingredients preparation:Main ingredients: Chinese field snails Auxiliary ingredients: one red pepper, two slices of ginger, two spring onions, two garlic cloves, an appropriate amount of soy sauce, sugar, vinegar, and BBQ sauce
Cooking process:
1. Clean the snails thoroughly; trim off the tails.
2. Prepare all ingredients, including ginger slices.
3. Heat oil in a wok until it's hot, then add the prepared ingredients to stir-fry until fragrant. Add an appropriate amount of water, soy sauce, sugar, and salt.4. Place the cleaned snails into the savory liquid, cook for about 5 minutes. 5. Add vinegar and BBQ sauce; stir-fry before serving.Method Three: Ingredients preparation:Main ingredients: Chinese field snails Auxiliary ingredients: green onions, ginger, garlic, Sichuan peppercorns, star anise, bivalves Seasonings: soy sauce, dark soy sauce, doubanjiang (fermented broad bean paste), rice wine Cooking process:1. Clean the snails and remove their tails; boil them in water. 2. Heat oil in a wok, add ginger, garlic, Sichuan peppercorns, star anise, doubanjiang to stir-fry over low heat until fragrant.
3. Add water, put the boiled snails inside with some rice wine for de-odoration.
4. Add soy sauce and fresh juice; bring it to a boil then add bivalves.
5. Cook until the snails are tender.
Method Four:
Ingredients preparation:
Main ingredients: Chinese field snails Auxiliary ingredients: peanuts, salt, black pepper, cooking wine, light soy sauce, oyster sauce Cooking process:
1. Clean the snails in water for two days, changing the water several times and trimming off their tails.
2. Heat oil in a wok and sauté the ginger; add snails and stir-fry briefly before adding cooking wine.
3. Add water and cook on high heat for about 20 minutes until tender.
4. Season with pepper, light soy sauce, oyster sauce, and salt; cook for another 20 minutes.
Method Five:Ingredients preparation:Main ingredients: Chinese field snails Auxiliary ingredients: chili peppers, Sichuan peppercorns, doubanjiang (fermented broad bean paste)Seasonings: soy sauce, sugar, vinegar, white pepper, rice wine
Cooking process:1. Clean the snails and trim off their tails; blanch in boiling water. 2. In a heated wok, add oil and sauté ginger until fragrant.3. Add the snails, stir-fry briefly, then pour in rice wine for de-odoration. 4. Add soy sauce, sugar, vinegar, and pepper; cook on high heat for about 20 minutes until tender. Method Six:
Ingredients preparation:
Main ingredients: Chinese field snails
Auxiliary ingredients: peanuts, salt, white pepper, cooking wine, light soy sauce, oyster sauce
Seasonings: chili peppers, Sichuan peppercorns, doubanjiang (fermented broad bean paste)
Cooking process:
1. Clean the snails and trim off their tails.
2. In a wok, heat oil; sauté garlic, ginger, and Sichuan peppers until fragrant.3. Add salt, white pepper, light soy sauce, and oyster sauce; cook on high heat for about 15 minutes.
Method Seven:
Ingredients preparation:
Main ingredients: Chinese field snails
Auxiliary ingredients: peanuts, garlic, salt, black pepper, rice wine, cooking wine, light soy sauce, oyster sauce Seasonings: chili peppers, doubanjiang (fermented broad bean paste) Cooking process:1. Clean the snails in water for two days, trim off their tails. 2. In a wok, heat oil and sauté garlic until fragrant.
3. Add snails, stir-fry briefly; add rice wine to de-odorate.
4. Add salt, light soy sauce, oyster sauce, pepper, cook on high heat for about 15 minutes.
Beer Chinese Field Snails:
Ingredients preparation:
Main ingredients: 1000 grams of Chinese field snails
Seasonings: half a teaspoon of salt, 1 tablespoon of soy sauce, one piece of green onion, ginger, two cloves of garlic, one tea spoon of Sichuan peppercorns, two chili peppers, 1 table spoon of cooking wine, 1 bottle of beer, red pepper slices, and perilla leaves
Cooking process:
1. Clean the snails in water with a little oil, trim off their tails; wash them thoroughly.2. Prepare all ingredients including ginger, garlic, and chili peppers; slice green onions, perilla leaves, and red pepper slices. 3. Heat the wok with oil and sauté Sichuan peppercorns until fragrant; remove and discard.4. Stir-fry prepared ingredients in a low heat.5. Add snails, stir-fry briefly before pouring in cooking wine for de-odoration.
6. Pour beer over the snails, cook on medium-high heat until reduced by half; add salt to taste and continue cooking to reduce further.
7. Garnish with remaining perilla leaves and red pepper slices before serving.
Spice: chili peppers, Sichuan peppercorns, doubanjiang (fermented broad bean and chili paste), etc.
Process:
1 First, the center kitchen of receives freshwater snails. Small or dead snails are picked out, washed twice in clean water, then placed in a pool to feed on clean water for 24 hours. Afterward, the snails are blanched in boiling water until their shells pop open. These snails need to be washed three more times before being rinsed for five hours. Through this series of complex steps, the earthy taste is thoroughly removed, ensuring high-quality snails.
2 After washing, the snails should first be placed in a pot and cooked until fully done. They are then packed into storage boxes and sealed with plastic wrap for refrigeration at temperatures between -1 to 4 degrees Celsius to ensure they remain uncontaminated during production and transportation while maintaining their freshness and tender texture.The meat of the snails is fresh, with a crisp and delicate mouthfeel.
3 Cooked snails can be prepared immediately upon arrival at each store. Start by frying in a pot ingredients such as doubanjiang (fermented broad bean and chili paste), Sichuan peppercorns, chili peppers, sugar, vinegar, etc., to release their aroma. Then add the snails and stir-fry until they absorb the flavors, simmering on low heat for them to fully infuse with the spicy, numbing, and fragrant essence.
The preparation method of spiced freshwater snails
Spiced freshwater snails are simple in ingredients, easy to process, and require little time. They can be prepared by most families after purchasing from a market.
Preparation:
Main ingredient: freshwater snails
Accompaniments: 50 grams of Sichuan pepper mix, 20 grams of Sichuan fermented bean paste (doubanjiang), 20 grams of beer, 25 grams each of dried spring onions, dried chili peppers, ginger slices, garlic slices, rapeseed oil,MSG， chicken essence each 5 grams, Sichuan peppercorns, sandalwood fruits (xiangguo) each 2 grams,white cardamom 1 gram, rock sugar 15 grams, stock 500 grams, roasted sesame seeds in appropriate amount soy sauce light and dark, sufficient sesame seeds, sufficient：
1 Choose large and fresh snails. Place them in clean water for 12 hours, adding a few drops of cooking oil to help remove dirt quickly.
2 Wash the snails thoroughly after 600 grams have been blanched in boiling water and removed.
In a pot, heat the oil until it is hot. Add dried spring onions, garlic slices, ginger, Sichuan peppercorns, fennel seeds (xiangguo), doubanjiang, frying for five minutes on low heat while releasing beer aroma, then add stock, salt, chicken essence, and rock sugar, bringing to a boil before removing impurities. Add the snails and simmer over low heat for 15 minutes.3 Add Sichuan pepper mix and continue simmering for five minutes. Meanwhile, in another pot, lightly fry some pork fat and peanut oil until they turn slightly golden, then add enough red oil, and pour this mixture into the snails before serving, sprinkling with roasted sesame seeds on a plate.
Alternative method:
1 Minced garlic, ginger, and sliced red chilies are prepared.2 Freshwater snails bought should be placed in clean water mixed with salt and cooking oil for 24 hours to expel dirt. The tip of the tail can be trimmed off for better flavor penetration. 3 Snails are blanched in boiling water, then removed after a brief scalding.
4 In a pot, heat oil until it is hot and add ginger and red chili segments to stir-fry until fragrant.
5 Add two tablespoons of red bean paste (doubanjiang) and stir-fry until red oil forms.
6 Add one tablespoon of soy sauce for enhanced flavor.
7 Add the drained snails, stir-fry over high heat.8 Pour in water to cover the snails and boil on high heat, then reduce to low heat and simmer for 15 minutes.
9 Add minced garlic and quickly thicken by cooking until done. Remove from heat once ready.
Beer-braised freshwater snails
Eaten
beer duck
and beer chicken, but you have likely rarely enjoyed beer-braised freshwater snails. This dish combines the aroma of beer with the freshness and deliciousness of the snails.
Preparation:
Main ingredient: 1000 grams of freshwater snails
Seasonings: half a teaspoon of salt, one tablespoon of soy sauce, one piece of green onion, one piece of ginger, two cloves of garlic, one tea spoon of Sichuan peppercorns, two dried red chili peppers, one tablespoon of cooking wine, one can of beer, three slices of red chili peppers, three slices of basil leaves vegetable oil an appropriate amount
1 Wash the snails' shells and place them in water overnight. Add a bit of vegetable oil to the water; use tweezers to trim off the tail tips before draining.
2 Prepare green onion, ginger, garlic, dried red chili peppers, and cut the remaining fresh chilies into rings, wash basil leaves, keeping only the leaves.
3 In a pot, heat oil on low heat, then add Sichuan peppercorns to release their aroma. Turn off the fire and remove the peppercorns.
4 Sauté prepared ingredients such as green onion, ginger, garlic, and chili peppers in the same oil until fragrant. Add the snails and stir-fry over high heat.
5 Pour in cooking wine and soy sauce, continuing to stir-fry.6 Add half of the basil leaves, simmer with beer until it covers the snails halfway; add salt for seasoning when half the liquid has reduced.
Continue reducing the liquid on low heat. Serve in a dish, garnish with remaining basil and sliced red chilies.
3 Heat a wok and add some vegetable oil. Fry the dried chili peppers over low heat until fragrant, then turn off the heat and remove the pepper seeds.
4 Fry the prepared garlic, ginger, and chili pepper over low heat. Add the water snails and stir-fry vigorously. Pour in the cooking wine and soy sauce and stir-fry.
5 Add half of the basil leaves and stir-fry. Pour in enough beer to cover the snails and switch to medium heat. Reduce the sauce until it is half gone, then add salt for seasoning;Reduce the heat to simmer the sauce until it thickens, serve in a bowl, sprinkle with the remaining basil as a garnish.Red pepper Done.
