Today to a restaurant for dinner, the fourth course, eyeballs! This is stunned.jpg dropped the beads in the dish, do not shiver. Originally, this was called the eye snail, which was used as a trade name for the salamander family (Latin Turbinidae) salamander (Latin Turbo) shellfish. Most of the snails seen on the market are from the cat's eye salamander snail and the golden salamander turbo chrysostomus, which are shelled but have a cover plate (called "three"), so it is often mistaken for this kind of conch without a shell, and it is also named because the appearance of the snail resembles an eyeball.
Stunned my eyeballs
Sir Miss your eyeballs are coming
There are more than 40,000 varieties of snails in the world, which are divided into ornamental snails and edible snails. This eyeball is actually a Hainan eye snail, a peculiar kind of conch, which is unique to Wenchang Wengtian Town in Hainan, growing on a large rock by the sea, which is a very rare ingredient.
The shell of the eye snail is not outside the body, but on the side of the body, and the slender and soft flesh is grown next to the shell, and the shell is solid. The snail flesh of the eye snail Wenchang is tightly glued to a semicircular object, the finger-sized "little guy" is very hard, the spherical surface has green dots and white crystals, which are very similar to the eyes, so it is named "eye snail".
The eye snail meat is refreshing and fresh, and it tastes even more delicious when stir-fried with chili peppers. It may be that the snail gravy is very delicious, just on the table can smell the snail meat has the umami taste of seafood, pick up one into the mouth, bite the snail meat is very delicious, and very tough, also very biting head. The snail part of the eye snail is not much different from the snail in Guangdong, but the meat quality and taste are more fresh and sweet, refreshing. Maybe it's the reason it grows by the sea, there's no muddy smell.
The eyeball fell into the spoon
Classic dishes
In the traditional practice, the eye snail is often fried with sauce, and the four-carob bean is often drizzled in oil, if the two specialties are fried together, it is very novel and very Hainanese. The sweetness of the carobs, coupled with the tender flavor of the eye snails, is really a rare Hainan specialty.
Will you have the opportunity to taste this dish at hainan specialties restaurant?