With the arrival of summer, invite a few good friends, come to a few simple appetizers, push the cups and change the cups, and spend the hot time, both idle and relaxed. With a pot of wine, sip on the lotus wind. In the middle, the spicy small flower snail is a rare and delicious side dish. The stir-fried flower snails, wrapped in thick soup, are spicy and fragrant, the meat Q bomb is chewy, and with a glass of beer, it is definitely one of the best choices for friends to party and drink!
So what is "flower snail" that? Flower snail, also known as small wind snail, Dongfeng snail, sea pig snail, etc., is a common snail in Guangdong region of China, China's flower snail main species have three kinds, respectively, there are square spot Dongfeng snail, English babylonia areolata, mud Dongfeng snail, English name babylonia lutosa, as well as Taiwan Dongfeng snail, English name babylonia formosae. From its name, we can see the main feature of the snail, that is, its shell is a bit-like or rectangular purple-brown, reddish-brown spots, the real thing looks like this, it looks very good in the water.
The growth period of the snail is short, and it can produce two stubbles a year. Although it is two stubbles, its size is larger than that of the field snail, which means that its meat is more, and it can generally sell about 120 to 160 grains /kg in the market. This means that its protein content will be relatively high, in addition to rich in vitamin A, iron and calcium.
Although the snail is delicious, it is more difficult to clean, mainly because it grows in sandy soil, and the shell is easy to carry impurities and dirty things such as sediment. After buying the flower snail, put it in a shallow dish after arriving home, add the right amount of water, sprinkle a little edible salt, and wash out the dirty things in the flower snail belly with sodium ions, so that the flower snail is relatively clean and edible.
What should we do about this spicy little flower snail? After soaking the snail for a period of time, before cooking in the pot, use a brush to brush the shell on it again, put it under the water pipe, and scrub it several times repeatedly, which is mainly to ensure that the flower snail we eat is clean and free of impurities. Then start the pot, put the water, put the flower snails into the pot, bring to a boil on high heat, simmer slowly for a while, drain and set aside. Put the oil in a hot pot, stir-fry the onion, ginger and garlic prepared in advance, pour in the snails, dried peppers, stir-fry evenly, add beer, salt, stir-fry on high heat, and wait for the snails to be cooked thoroughly before they can be plated and eaten. Friendly reminder, it tastes better after cooling.
Although the flower snail is small, but it is a kind of seafood, since it is seafood, there is still a unified problem, that is, the flower snail contains a high purine. Gout patients are not recommended to eat too much purine, the body will produce a lot of uric acid, so that the disease worsens, endangering their own health.