A complete guide to cooking sea snails: easily create delicious flavors at home

Sea snails are gastropod mollusks, rich in protein, vitamins, essential amino acids and trace elements, with very high nutritional value. They are a typical natural animal-based health food that is high in protein, low in fat and high in calcium. There are many ways to eat them. Let's take a look at the complete guide to cooking sea snails below!

Sea Snail Slices in Scallion Oil

[Ingredients] 500 g sea snails, 3 cloves garlic, 1 sprig scallion, 1 small piece ginger, 1 sprig cilantro, 10 g peanut oil, 2 tsp oyster sauce, 2 tsp soy sauce, 1 tsp fragrant vinegar, 1 tsp refined salt, 0.5 tsp monosodium glutamate.

[Method] ① Crack open the sea snails and remove the meat, wash off the slime with vinegar, slice the sea snails thinly with a knife, blanch in boiling water, place on a plate, and wash and cut the cilantro into sections. ② First wash part of the scallion, ginger and garlic and cut into minced pieces, mix oyster sauce and soy sauce into a sauce, then cut the remaining scallion and ginger into shreds and set aside. ③ Pour the mixed sauce over the snail slices, sprinkle with cilantro sections and shredded scallion and ginger, and pour hot oil over them.

Sea Snails in Sauce

[Ingredients] 500 g sea snails, 200 g soy sauce, 15 g monosodium glutamate, 20 g white sugar, 15 g chicken powder, 15 g pepper powder, 50 g high-proof baijiu, 10 g star anise, 5 g bay leaves, 10 g cassia bark, 1 sprig scallion, 1 piece ginger.

[Method] ① Place the sea snails in clean water to purge the mud and sand, wash the shells, then put them in a steamer and steam until cooked, remove and rinse with cold water for later use. ② Set a pot over heat, add clean water, put in the sauce packet, monosodium glutamate, soy sauce, white sugar, chicken powder, pepper powder and baijiu, bring to a boil, then turn off the heat and let cool. ③ Put the cooked sea snails into the cooled sauce and marinate for about 2 hours, remove and pour over some of the original sauce, then serve.

Stir-Fried Sea Snails with Chives

[Ingredients] 300 g sea snail meat, 300 g chives, cooking wine, ginger slices, goji berries, salt, monosodium glutamate.

[Method] ① For the 300 g sea snail meat bought from the supermarket, blanch in boiling water with cooking wine and ginger slices for two to three minutes, remove and drain the water. ② Cut 300 g chives into sections and set aside. ③ Put an appropriate amount of oil in a wok, and when the oil is 70% hot, add minced garlic and shredded ginger and saute until fragrant. ④ Add the sea snails and stir-fry, then add the chives and goji berries and stir-fry. ⑤ Add salt and monosodium glutamate to season.

Spicy Sea Snail Meat

[Ingredients] 300 g sea snail meat, 1 sprig cilantro, 1 small piece ginger, 8 dried chilies, 50 g cooking oil, 2 tsp soy sauce, 2 tsp cooking wine, 2 tsp white sugar, 2 tsp refined salt.

[Method] ① Wash the snail meat, wash the cilantro and cut into minced pieces, wash the ginger and cut into shreds. ② Heat oil in a wok, saute the ginger and dried chilies until fragrant, add the snail meat and stir-fry quickly over high heat until cooked, then add soy sauce, cooking wine, sugar and salt and stir-fry evenly, and finally add the cilantro and mix well.

[Tip] The snail meat must be fresh, otherwise the texture will be affected.

Stir-Fried Sea Snails with Elm Fungus and Wood Ear

[Ingredients] 250 g cleaned sea snail meat, 100 g elm fungus, 100 g wood ear, a little red and green pepper slices, scallion sections and ginger, 1 tsp refined salt, 1/2 tsp chicken powder, 1 tbsp Shaoxing wine, appropriate amounts of salad oil and red oil.

[Method] ① Score the sea snail meat in a crosshatch pattern, blanch lightly in boiling water, and cut the elm fungus and wood ear into small pieces. ② Pour salad oil into a wok, add scallion sections, red and green pepper slices and ginger, saute over high heat until fragrant, then add the snail meat, elm fungus, wood ear and seasonings, stir-fry quickly over high heat, drizzle with red oil, and remove from the wok.

Quick-Fried Sea Snails in Oil

[Ingredients] 400 g large sea snails, 10 g wood ear, lard, ginger, garlic, scallion, cooking wine, vinegar, salt, starch, chicken essence, sugar, white pepper powder, stock (can be replaced with clean water).

[Method] ① Crack the shells of the large sea snails (a vendor can do this for you), rub out the slime with salt and vinegar, wash clean, slice, quickly blanch in water, and immediately rinse with cold boiled water after blanching. ② Soak the wood ear until rehydrated, cut finely and blanch. ③ Mix salt, chicken essence, vinegar, starch, pepper powder, sugar and stock into a sauce for later use. ④ Put lard in a wok, add the sea snail slices and pass through the oil, then remove from the wok; this must be quick. ⑤ Switch to peanut oil, add ginger slices, garlic slices and scallion and saute the wok, add the wood ear, cooking wine, sea snail slices and the mixed sauce, stir-fry quickly over high heat and remove from the wok.