"Cai Lan on Ingredients" of the snail

The conch, a kind of shellfish, digs up meat to eat, and the remaining shell can blow out the sound, so it is called the conch.

The English name is Whelk, and foreigners eat their smaller relatives, and they don't know how to concoct the big conch.

The Japanese call it tsubugai, which evolved from the pronunciation of tsubo and resembled a spout. It is two or three feet long, and the Tibetans take its shell as a snail, from Japan, also known as Ezo ezobora. Its shell is thicker and harder than that of ordinary snails, and the meat is more delicious. It's very hard to find today.

The general snail is used in Japan to eat sashimi, and Hokkaido is famous for producing many snails.

This dish of roasted snails is truly roasted. First, put the large snail on the charcoal, roast it half-cooked, and then use the extremely fast knife skill to cut the snail into thin slices.

This process is very important to the skill of the master, and it is necessary to turn the whole snail side to a piece in order to make a thin and large piece of snail meat. At this time, it can not be too long to take out the oil explosion, and it will be stirred up at once. When served, a dish of screws is not needed for any side dishes. Decades ago, a piece of screw was sold to one or two hundred pieces of Hong Kong, and the money was not only expensive for materials, but also the salary of the chef was also expensive.

Some people order oyster sauce to eat, this big violent thing, the snail itself is fresh and sweet, do not have to use oyster sauce, but it is not salty at all, it is not delicious, a little salt or a little soy sauce, are not as exciting as shrimp paste, Teochew people this way of eating has hundreds of years of history, must not believe it.

After eating the roasted snail meat, the last thing to serve is the "head" of the white burnt. The so-called head, is the internal organs at the tip of the snail shell, including the liver, the most delicious, and legend can make up for the body, a dish of burnt screw pieces on the table, if you can't see the snail, the guests will not pay.

In addition to roasted snails, Teochew eats baked, sour plum vegetables, celery stir-fried and olive stew. The green olives and screws work together very well, and the taste is sweet, bitter and sweet.

There are many small snails in the market, and the vendors will knock the shell open for you and take out the snail meat. Wash it after buying it home, add a piece of lean meat, then take it and stew it well, it is very sweet, and it is best to drink a small teaspoon of brandy when drinking soup, which is better.

If you can't buy live snails, frozen meat shops have Canadian snow frozen snails for sale, very large, cheap and stewed, although not as fresh, but also rich enough, is a good dish.