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When you mention seafood, it is lobster, crab, king crab, sea cucumber, abalone, shark fin and so on. In fact, there are only so many kinds of seafood? In fact, there are 2.1 million species of creatures in the ocean, far more than we ordinary humans know, and there are more unknown creatures. Even human beings themselves have evolved from marine life, and each of us cannot do without the ocean.
Among the thousands of seafood that we humans often eat, there are dozens of snails, which are called "small seafood". These marine snails are not only delicious but also nutritious, and are typical foods with high protein and low calories. Today we will introduce 10 kinds of snails that are often eaten, as well as the usual price and eating method, so that everyone can know and taste when traveling to coastal areas. Please bookmark!
1. Conch
Conch, the most common type of snail, is also the most eaten snail. It lives on the bottom of a rocky, crushed coral substrate. Slow to move, protected by a hard shell that keeps itself from harm, feeding on seaweed and microbes on the ocean floor. The size of the conch sold in the market is large, the large one weighs one pound, and the small one weighs twenty or thirty. The taste of the conch meat is delicious and elastic, firm and elastic. There are many ways to eat conch, such as original flavor, sauce explosion, stir-frying, sashimi and so on.
Price: According to the size of the different 15 ~ 28 yuan / catty.
How to eat conch:
(1) Original taste. After washing, put the pan in cold water, add salt, and a few drops of cooking oil. After boiling the water, it depends on the size, 2 to 4 minutes. (Cooking oil acts as a lubricator and makes it easier to pick out meat.) ）
(2) Sauce explosion. Small conch is suitable for sauce frying, hot oil, onion ginger garlic, dried chili pepper stir-fry, put in a spoonful of watercress sauce and stir-fry, small conch poured stir-fry, add soy sauce, water. Bring to a boil for 3 minutes, season with chicken essence and water starch.
(3) Stir-fry screws. Break the shell of the conch, remove the snail meat and cut the conch head into thin slices. Heat oil, onion, ginger and garlic stir-fry, add hangzhou pepper, carrot slices, pour in the screw slices and stir-fry, add oyster sauce, salt, chicken essence to taste, and finally water starch can be contoured.
(4) Cold mix. After the conch is washed, put the pan in cold water, put salt and a few drops of cooking oil. Bring the water to a boil for 3 or 4 minutes. Pick out the snail meat, cut into slices, add shredded shallots or cucumber slices, add salt, chicken essence, very fresh soy sauce, vinegar and sesame oil, and mix well.
(5) Screw sashimi. Break up the fresh conch and remove the conch meat, just the conch head. Cut into thin slices and place on a plate (ice cubes on the bottom of the plate) and serve with the spices of horseradish and very fresh soy sauce.
2. Snails
Snails, endemic to China, live on the northern coast of China, with the largest number in Bohai Bay, Yellow Sea and East China Sea. The shell is light brown in color and lives on the ocean floor of a shallow sea, feeding on algae and microorganisms. The reason why the snail is called the snail, and the taste of its flesh is very sweet, although the taste is not as tough as the conch, but the taste is more tender, especially the yellow of the tail, it is really fragrant to eat. (Tip: All the yellow in the tail of the conch is edible, we seaside people have eaten it for thousands of years, and the video on the Internet is not the way seaside people eat it.) ）
Price: Varies from 10 to 25 yuan / kg according to the size.
How to eat snails:
(1) Original taste. After washing, put the pot under cold water, add salt, and a few drops of cooking oil (lubrication effect). After boiling, depending on the size, 2 to 3 minutes can be used.
(2), sauce frying: hot oil, onion ginger garlic, dried chili stir-fry, put a spoonful of watercress sauce and stir-fry, pour the snail into the stir-fry, add soy sauce and water. Bring to a boil over high heat, cook for about 5 minutes, add chicken essence to taste, water starch and serve.
3. Turn the snail
Turn snail, scientific name rust concave snail, commonly known as "partial belly wave snail". This snail is a conical body type and is very common on shallow shores. When the tide is low on the seashore, it can often be found under the reef and stones on the shore, and it is not large and belongs to the small snail class. The flesh of the snail is very delicate, the entrance has a slight elasticity, the more chewy it is, the more fragrant it is, and it is very tender and smooth.
Price: 15 ~ 20 yuan / catty.
How to eat the snail:
(1) Original juice. After washing, put the snail under the cold water, put salt and a few drops of cooking oil. Bring the water to a boil for 2 to 3 minutes.
(2) Sauce explosion. Stir-fry in hot oil, green onion, ginger, garlic, dried chili peppers, add a spoonful of bean paste (or Pixian watercress) and stir-fry until fragrant, pour in the snails and stir-fry, add water. Bring to a boil over high heat, cook for 3 minutes, season with chicken essence and season with water starch.
4. Spicy snail
Spicy snails, scientific name warty lychee snails, live on reefs in the shallow seas of temperate seas. Whenever the tide is low, there are traces of snails on the reef and under the stones. The tail of the spicy snail has spicy flavor, so it tastes a little spicy, so it is called spicy snail. The meat of the spicy snail is firm and elastic, slightly bitter and spicy, and the taste is very delicious. It is also one of the wild snails that you can pick up on your own at the seaside.
Price: 10 ~ 18 yuan / catty.
How to eat spicy snails:
Original juice. After washing the spicy snails, put the pan in cold water, add salt, and a few drops of cooking oil. Bring the water to a boil for 2 to 3 minutes.
5. Nail screws
Nail snails, a type of snail that looks like a large nail. This snail is eaten all over the country and is a dionysian artifact. Snails are mainly grown in the sea, but also freshwater cultured, the shell is very hard, the tail is very pointed. Before this snail is eaten, the tail of the snail needs to be cut off, and then cooked, and the meat can be sucked out when eating. The usual recipe is to burst the sauce, spicy, and the wine is very good.
Price: 10 ~ 12 yuan / catty.
How to eat the snails:
(1) Original taste. After the snails are washed, put cold water on the pot, add salt, and a few drops of cooking oil. Bring the water to a boil for 2 to 3 minutes.
(2) Sauce explosion. Stir-fry hot oil, green onion, ginger, garlic, dried chili peppers, add a spoonful of bean paste (or Pixian watercress) and stir-fry, pour the snails into the stir-fry, add soy sauce and water. Bring to a boil for 5 minutes, season with chicken essence and water starch.
6. Flower snail
Flower snails, a very beautiful type of snail, have dark brown spots on their hard shell. It is about the size of a snail, but it is not as round as a snail. The meat of the flower snail is very tender and elastic, and the tender snail meat, coupled with a beautiful shell, makes many people like it. It lives on reefs at the bottom of shallow seas and feeds on seaweed.
Price: 15 ~ 25 yuan / catty.
How to eat the snail:
(1) Original taste. First wash the snails, put cold water into the pot, put salt, and a few drops of cooking oil. Bring the water to a boil for 2 to 3 minutes.
(2) Sauce explosion. Stir-fry in hot oil, onion, ginger, garlic, dried chili pepper or chaotian pepper, add a spoonful of bean paste (or Pixian watercress) and stir-fry, pour the snails into the stir-fry, add a little soy sauce and add water. Bring to a boil for 5 minutes, season with chicken essence and water starch.
7. Short shore snail
Short-term snails, commonly known as pine snails, why is it called pine snails? The meaning of "" is also the meaning of "small", and children are also commonly known as children. At low tide along the northern coast, all reefs are full of short coastal snails. This snail reproduces very quickly, is not large, and is the most common and abundant snail on the seashore. Because of its small size, the market did not sell it, so I went to the beach to grab a big handful. Although the meat of the short snail is not large, it is very fragrant and fresh, and it is great for both wine and snacking.
Price: 0 yuan / catty, self-service picking by the sea.
How to eat short snails:
Flavor. After washing, put the short snail in cold water, add salt and drip a few drops of cooking oil. 2 minutes after the water boils.
8. Corolla small moon snail
Corolla small moon snail, the body of the snail is round, the screw mouth has a bulging cover. The other snails are thin pieces, but they are hard and thick like a semi-circular bulging hard cover. This snail is common in the coast of Qingdao. After low tide, there are many rocks on the reef and under the rocks. The meat is fragrant, slightly bitter, tender and elastic, and is a very tasty small snail.
Price: 12 ~ 15 yuan / catty.
How to eat corolla conch:
Flavor. After washing the corolla conch, put the pan in cold water, add salt, and add a few drops of cooking oil. 2 minutes after the water boils.
9. Sea melon seeds
Sea melon seeds, scientific name longitudinal ribbed weave snail, this snail is very small, as big as a melon seed, so it is commonly known as sea melon seeds. Small snails This snail is very small, the meat is not easy to pick out, when eating with the teeth to bite the part of the meat that is exposed, a drag of the meat will come out. This snail meat is firm and elastic, the more chewy the more fragrant, delicious and elastic, suitable for spicy stir-frying or sauce explosion.
Price: about 15 yuan / catty.
How to eat sea melon seeds:
(1) Original taste: After washing the sea melon seeds, put the pot under cold water, then put salt and a few drops of cooking oil. 2 minutes after the water boils.
(2), sauce burst: hot oil, green onion ginger garlic, dried chili pepper stir-fry, put a spoonful of watercress sauce and stir-fry, pour the sea melon seeds in, stir-fry on high heat, then add soy sauce, water, boil on high heat for 5 minutes, add chicken essence to taste, water starch is hooked.
10. Beach snail
Beach snail, commonly known as pine snail, suction pine snail. It is named after the need to suck the meat out when eating meat. The shape of the snail is the same as that of a nail snail, but it is small, the shell is very hard, and the tail is very pointed. When eating, you need to insert its tail into the hole in the tail of the key, use your hands to say goodbye, don't break it, and then you can suck the meat out of the head. The meat is tender and umami, and in the 770s and 1980s, it was a small snack for many seaside people.
Price: about 10 yuan / catty
How to eat the beach snail:
(1) Original taste. First wash the snails, put the pot in cold water, add salt, and a few drops of cooking oil. 2 minutes after the water boils.
(2) Spicy stir-fry. Stir-fry the hot oil, green onion, ginger, garlic and dried chili peppers, stir-fry the snails, add soy sauce and water. Bring to a boil for 5 minutes, season with chicken essence and water starch.
Well, the 10 kinds of snails that seaside people often eat introduce these. As the main force in small seafood, snail seafood adds a lot of delicious ingredients to the table of seaside people. These ingredients are delicious and inexpensive, nutritious and rich, do you like to eat them? Which kind of snail do you like, welcome to leave a message in the comment area to communicate together!