Snails are one of the indispensable ingredients in major restaurants, and it is also one of the dishes that are often ordered at parties.
However, the common snails you may easily be able to say one, two or three, but there are about dozens of edible snail ingredients at present, do you know? Do you know where they come from, when and how they are cooked? Let's take a look at it with Xiaobian!
<h1>Red snail</h1>
▲ The flesh of the red snail (vein red snail, horn snail, conch, glass snail, false hunting snail) is thick, and it is also a good seafood food like abalone.
Origin: China's seas and the waters around Japan
Features: Red snail is a kind of large conch commonly found on our table, the flesh is thick, and the snail is tight and fragrant.
Cooking: can be fried, stir-fried, burned, soup, brine, or boiled with ginger, vinegar, soy sauce to eat, because of the relatively large size, especially suitable for making fried snail slices.
<h1>Flat jade snail</h1>
Commonly known as: snail, navel snail, navel, cockle tiger
Origin: It is also found off the coast of China, south of Hokkaido to Kyushu, the Korean Peninsula, the Philippines, Australia and the Gulf of Oman in the Indian Ocean.
Cooking: The general practice of flat jade snail is to burn and burst with sauce, and the sauce is to fry the snail with bean paste and sweet noodle sauce.
White flat jade snail has certain skills, if the heat is large or light, the snail meat is not easy to pick out, it is easy to break in the place of the snail yellow.
Eating season: Snails can be very fat from April to May
Note: This snail often secretes a slimy mucus, which should be rinsed before eating, in addition, because its habitat is the sand of the seabed, there will be sand in some of the body, and when buying, you have to buy "spit" sand.
Flower snails
▲ Flower snail (commonly known as: Dongfeng snail, south wind snail, sea pig snail) has relatively high water temperature requirements, so although there have been artificial breeding in recent years, it is still very rare in the northern market.
Origin: China's east and south coast, Fujian two Guangzhou is more common.
Features: The meat of the flower snail is relatively sweet and tender, the sea fishy taste is not so heavy, and it is a high-quality seafood shellfish that has been very popular in the domestic and foreign markets in recent years.
Cooking: The meat of the flower snail is delicious, crisp and refreshing, in addition to the general white burning, spicy stir-fry, sauce bursting, it can also be iced
(There is also a type of chilled snail, which is a white-boiled snail soaked in cold water and placed in cucumber strips, mustard and ice cubes.)
Season: Before the Qingming Dynasty
Snail
(Snails, lake snails, stone snails, bean snails, golden snails, snails)
▲In fresh water, there are chinese round field snails, Chinese round field snails and so on
Origin: Widely distributed, lakes can be found everywhere
Features: Field snails have high requirements for water quality, if the water quality is not good, it is easy to be polluted, especially when eating, if the stool in the snail is not drained clean, there will be many parasites.
Cooking: The edible part of the snail is mainly its fleshy feet.
Season: Summer and autumn
Although the field snail is classified as a snail every day, to be carefully investigated, most of the field snails we eat are not real snails. There is a genus of snails in the family Snailidae, which is only distributed in the highland lakes of Yunnan, and they are the snails of the Eight Classics. Regrettably, due to the pollution of many lakes in Yunnan, some endemic snail species are on the verge of extinction.