The delicious snail on the tip of the tongue is tender and flavorful, and the meat is so good that it can be easily eaten without a toothpick
Snails (or snails), friends who have been to the south, especially friends in Shenzhen, Guangdong, should have eaten.
It is the most delicious dish for foodies supper, meet friends, go to the snack bar, fry a plate of snails,
A couple of beers again, it was so beautiful.
Cheap and nutritious, according to analysis, the amino acids that make up snail protein,
There are glutamic acid, inosylate, cysteine and other freshening substances, and its flesh is calcium
The content is more than 10 times that of cattle, sheep and pork, and the content of phosphorus, iron and vitamins is also
It is taller than chicken, duck, and goose, so it tastes delicious. Snail fat content is low,
It also contains a variety of vitamins, such as vitamin A, vitamin B1, vitamin B2, etc.,
It also contains a variety of inorganic salts such as calcium, magnesium, phosphorus, iron, selenium and so on. Therefore, people recognize
It is a high protein and low fat natural health supplement.
Snails are delicious, but you have to eat snails. Snails live in ditches, ponds and paddy fields,
The inside and outside of the shell are stained with impurities such as silt, such as cleaning is not clean, cooked and eaten,
It is easy to cause gastrointestinal diseases.
Want to eat snails, in fact, you can also do it at home, teach everyone a way,
When done, the snail meat is tender and flavorful, the meat is so good that it can be easily eaten without a toothpick.
Step 1: Slice the ginger,
Cut the green onion into slices.
Pat the garlic head and cut into foam.
Wash the parsley and cut into small pieces.
Wash the garlic seedlings and cut into small pieces.
Prepare some dried perilla leaves.
Step 2: Add oil to the pot, add rapeseed oil, add more oil,
Heat the oil to 50% heat and turn to low heat, add a handful of peppercorns and stir-fry,
Then add a spoonful of watercress sauce and sauté the red oil,
Add shallots, ginger and garlic, dried chili peppers and stir-fry until fragrant;
Add perilla leaves after stir-frying;
Then turn on the heat, raise the oil temperature and put in the snails.
(Before cooking, the snail should first be stored in fresh water, so that the dirt in the digestive tract is spit out, and the water is changed once a day.
After 3 consecutive changes, add appropriate table salt. Because there are often parasites in the snail, table salt can make the parasite precipitate quickly.
You can also drip some vegetable oil on the surface of the water to isolate the air and force the snail to spit out dirt and dirt. Then remove the tail with the pliers,
Wash and cook with shell. ）
After the snail is added, it is immediately drizzled into the high liquor frying pan, and the high liquor can be sterilized.
Sauté the various aromas at high temperature, stir-fry for 30 seconds, and then pour an appropriate amount of soy sauce along the edge of the pot.
Step 3: Stir-fry evenly, put the snails into the pressure cooker,
Add an appropriate amount of cooking oil, a little sugar to taste,
If the soup is less, add a little water,
Cover and air the pan and press for 6-7 minutes.
After 6-7 minutes, deflate, add pepper, cumin powder,
Pour in the parsley, garlic sprouts, mix well and then plate and enjoy the delicious taste.
Screws pressed in a pressure cooker are both flavorful and easy to suck,
Eating tips
The snail meat must be cooked thoroughly to avoid contracting hepatic fluke disease, as freshwater snails are the first intermediate hosts of hepatic fluke disease.
The snail meat is cold, and those with spleen and stomach deficiency should not eat more, or it is advisable to add ginger. The snail meat is hard and difficult to digest,
Therefore, people with stomach diseases and intestinal diseases should not eat it.