Snail sauce and preparation method thereof
A technology of snail and snail meat, which is applied in the field of snail sauce and its preparation, can solve the problems of inconvenient storage, inconvenient to carry, and inability to eat immediately, and achieve the effect of good taste, complete and clear main ingredient particles, and delicious taste
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Embodiment 1
[0012] Put the fresh and live snails purchased in a large pond for temporary cultivation and spit out the sediment. The water surface of the mixed solution of salt, oil and water can be 3cm higher than the snails. The ratio of the mixed solution is: the ratio of water and oil is 1000: 1 edible rapeseed oil, water and salt ratio is 100:2. Temporarily raise for 2 hours, fish out, wash, cook and pick out the snail meat, wash away the intestinal gland impurities and set aside.
[0013] The preparation method of snail sauce will include the following components according to parts by weight: 1 part of garlic, 1 part of ginger, 1 part of green onion, 0.3 part of pepper, 0.3 part of pepper, 2 parts of salt, 0.1 part of sugar, 0.1 part of starch, salad oil The raw materials of 25 parts, 1.2 parts of cooking wine, 60 parts of snail meat, 2 parts of perilla juice and 7 parts of mineral water are mixed, stirred, stir-fried and boiled for 0.5 hours.
Embodiment 2
[0015] A kind of snail sauce made from fragrant snail (a kind of conch that grows in seawater tidal flats). The fresh and live snails purchased are placed in a large pond to temporarily raise and spit out the sediment, and temporarily raise the mixture of salt, oil and water. The water surface needs to be 4cm higher than the snails, and the mixture ratio is: edible rapeseed oil with a water-to-oil ratio of 1000:0.5, and a water-to-salt ratio of 100:3. Temporarily raise for 1.5 hours, fish out, wash and cook, pick out the snail meat, wash away the intestinal gland impurities, and chop the larger particles to a suitable size for later use.
[0016] The preparation method of snail sauce will include the following components according to parts by weight: 5 parts of garlic, 5 parts of ginger, 5 parts of green onion, 0.5 part of pepper, 0.5 part of pepper, 6 parts of salt, 0.3 part of sugar, 0.2 part of starch, salad oil The raw materials of 12 parts, 1.5 parts of cooking wine, 55 p...
Embodiment 3
[0018] A kind of snail sauce made from the meat of river snails (wild snails in the river ditch). The purchased fresh snails are placed in a large pond for temporary breeding to remove the sediment. The water surface of the mixture of salt, oil and water is higher than The snail is only 5 cm long, and the mixture ratio is: edible rapeseed oil with a water-to-oil ratio of 1000:1.2, and a water-to-salt ratio of 100:2.5. Temporarily raise for 2.5 hours, fish out, wash, cook and pick out (or take out mechanically) the snail meat, wash away the intestinal gland impurities and set aside.
[0019] The preparation method of snail sauce will include the following components in parts by weight: 7 parts of garlic, 7 parts of ginger, 7 parts of green onion, 1.2 parts of pepper, 1.5 parts of pepper, 8 parts of salt, 0.5 part of sugar, 0.3 part of starch, salad oil The raw materials of 8 parts, 2.5 parts of cooking wine, 50 parts of snail meat, 5 parts of perilla juice and 9 parts of minera...
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