Many things in life have two names, one official name and one common name. For example, the sparrow that often flies in the yard, in fact, its official name is the tree sparrow, and the snail that many people will eat in the summer, they also belong to the field snail family, people like to call it "field snail".
Regarding the snail mentioned in the folklore "Field Snail Girl", it should have originally referred to the conch, not the field snail. Because the snail family is a freshwater snail, there are 9 genera. Among them, the most qualified to be called snail official names are only 3 genera such as Yunnan snail genus, but they have long been listed as national second-level protected animals. So what are the snails we eat at the barbecue stalls?
The snails we eat on weekdays are actually the common names of round field snails and ishida snails of the field snail family. These two snails are very reproductive, and can produce 60-70 larvae per litter, so they are not protected animals and eat endlessly.
<h1 class="pgc-h-arrow-right" > snail</h1>
Snails belong to the field snail family, snail genus, the shell surface pattern is relatively rough, there are many similar thorns, pimples of the line protrusion. This snail is only distributed in yunnan dianchi, Erhai, Fuxian Lake and other plateau lakes. At present, there are only 4 species, as well as 4 fossil species, which are also endemic to China's snail population. Because it can only produce a maximum of 1-5 larvae per litter, it is also one of the main reasons why it is endangered.
<h1 class="pgc-h-arrow-right" > round field snail</h1>
Round field snail belongs to the field snail family, round field snail genus, commonly known as field snail, incense snail and so on. Its size is relatively large, mainly distributed in major freshwater rivers and lakes. The two most common varieties are: the Chinese round field snail and the Chinese round field snail. As for what is different, I can't see it. There is also a "Fushou snail" that looks like them and is even larger, which is a foreign snail that has been listed by The State Environmental Protection Administration of China as a major dangerous agricultural invasive alien organism. Because it carries a lot of germs, it is rarely consumed (it is recommended not to eat).
< h1 class="pgc-h-arrow-right" > Ishida</h1>
Ishida snail belongs to the field snail family, Ishida snail genus, smaller than round field snail. Many people like to eat Guangxi Liuzhou snail powder, using is the Stone Field snail. The best of the snails mentioned in the famous food program "China on the Tip of the Tongue 2" is the Ishida snail.
<h1 class="pgc-h-arrow-right" > can the "tail" of the snail be eaten? </h1>
The snail meat is actually a snail foot, and the tail behind it is mainly its internal organs. Because the "ass" of the field snail is closed, the G door and mouth of the field snail are in front, so you think that there is no field snail S in the tail of the field snail. However, because the internal organs of the snail may contain shellfish toxins, it is best not to eat it for health.
Field snail is a frequent customer on many people's summer tables, and its practice is also various, what sauce burst field snail, five spice field snail, etc., and today to share is also a very popular "spicy fried field snail".
<h1 class="pgc-h-arrow-right" > [spicy stir-fried snail].</h1>
Ingredients: 500 g snails
Ingredients: green pepper, ginger, millet pepper, garlic, dried red pepper, green peppercorn, cooking oil
Juice: star anise powder, water starch
Seasoning: salt, monosodium glutamate, pepper, soy sauce, cooking wine
Specifics
(1) Put 500 grams of field snails into the basin and add an appropriate amount of water. Prepare another pot, start processing the snail, and use pliers to cut it off at section 3 of the tail of the snail, after which it is still in the pot.
Note: Be careful when operating this step to avoid getting caught in your hands.
Tips: The larger the tail of the snail, the better, mainly to eat more hygienic and easy to smoke. The tail of the snail is the part where the internal organs, snail eggs and bacteria are concentrated, the taste is poor and it is not recommended to eat, cutting the tail can not only remove the safety hazard, but also make the snail eat conveniently, directly with the mouth can suck out the snail meat.
(2) Add an appropriate amount of water to the cut snail basin, and rub it with your hands until the water becomes turbid and then change the water again.
Note: Be careful during scrubbing to avoid scratching your hands.
Tips: Repeated scrubbing is to remove the residual sediment and snail cover from the tail.
(3) Wait until the cleaning water becomes not very turbid, add a little less water to the basin, you can not pass the snail, add a little more salt to continue to grasp the washing.
Tips: Salt has a bactericidal effect, so the purpose of grabbing and washing with salt again is to remove parasites from the snail.
(4) Change the water several times to clean until the water becomes no longer turbid, and then fish out the control dry water for later use.
(5) Add water to the pot, blanch the treated snails in the pot, then pour the cooking wine to remove the fish, and bring to a boil over high heat.
(6) After boiling on high heat, skim off the foam on it, then fish it out and put it in cool water to clean it several times, and remove the dried water for later.
(7) Next, start to prepare the accessories, green pepper to taste, dried red pepper cut into small pieces, garlic cut into small pieces for later.
(8) Cut the green pepper into small pieces, chop the ginger and millet pepper and set aside.
Tips: Try to chop the ginger and millet pepper a little, which is more conducive to the absorption of the aroma of the snail.
(9) Mix a sauce, add a little star anise powder to the water starch (if not, you can use thirteen spices instead), stir well.
(10) Start stir-frying below, pour in the appropriate amount of cooking oil when the pan is hot, add dried red pepper segments, garlic grains, green peppercorns, minced ginger, millet peppercorns, and stir-fry over low heat to create the aroma.
(11) After that, pour in the snails and stir-fry on medium-low heat for 1 minute. Then add an appropriate amount of water, cover the pot and simmer for 3 minutes.
Tips: Low heat slow frying is mainly to allow the snail to fully absorb the aroma of the accessories. The same goes for the lid.
(12) After 3 minutes, start seasoning, add salt, monosodium glutamate, pepper, and soy sauce to the pot and stir-fry evenly, then pour in the prepared sauce.
(13) Wait until the soup becomes less and a little thicker, pour a small amount of open oil and stir-fry a few times, pour the cut green pepper into the pot before leaving the pot, stir-fry until 7 mature, and then put it on the plate.
Tips: Dishes are drizzled with bright oil after hooking, part of the oil is emulsified under the action of high temperature, and it is fused with the sauce to increase the transparency of the juice and reduce the absorption of light by the juice, while most of the oil will be adsorbed on the surface of the juice, forming a thin layer of grease, making the dish bright and clear, improving the perception and enhancing people's appetite.
A spicy and addictive "spicy stir-fried snail" is made, spicy with a little hemp, very into the taste, eating feel more than crayfish, your wine table is not another appetizer? Try this! #上新了美味 #
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