For partners who love to eat seafood, eat seafood in addition to fish, shrimp, crab, shellfish, conch is also a kind of delicious can not give up. There are many kinds of conch, the texture Q elastic chewy, tender and fat, very tasty. And it is very high in nutritional value, rich in vitamin A, protein, iron and calcium, etc., on the eye, jaundice, foot, hemorrhoids and other diseases have therapeutic effect. Today Xiao Er will introduce you to several common edible snails and eating methods.

1, flat jade snail

Flat jade snail, also known as navel snail, mainly distributed in the southern part of Japan Hokkaido to Kyushu, the Korean Peninsula, the Philippines, Australia's waters. Shell thick, hemispherical, overall flat and wide, the top of the shell is low, the spiral part is short, the shell surface is smooth without ribs, growth lines are obvious, the color is yellowish brown, the bottom is white, its biggest feature is the umbilical hole is large and deep. The general practice is to white burn or use bean paste, sweet noodle sauce to sauce burst.

2, red snail

Red snail is widely distributed in China and Japan around the sea, its shell is large and thick, brown or grayish-yellow, the top spiral is shorter, the surface has neatly arranged ribbed lines and fine grooves, the inner surface is smooth, orange-red or light yellow. The meat of the red snail, especially the muscles of the foot, is particularly fat, and can be used for stir-fry, brine, soup, etc. Because of its large size, it is particularly suitable for making sliced snails with scallions.

3, cone snail

Cone snail is distributed in the Philippines, China's southeastern coast, Taiwan, the coast south of Fujian, its shell is long, thin shell mouth, rounded, there are a number of main snail ribs and a number of fine snail ribs, the color of yellowish-brown or coffee color. Cone snails are usually cut off at the tail and then simply popped for a very tasty flavor. The conch is often confused with a freshwater snail called the nailsnail, which is an intermediate host for schistosome larvae and should never be eaten.

4, warts Lychee snail

Warts Lychee snail commonly known as spicy glass, bitter snail, because it will eat "spicy", some people feel bitter with sweet. The shell was spun cone, small but hard, the shell surface is gray-green or yellow-brown and warty black and gray protrusions, the inner surface of the yellow-white. It is suitable to be cooked in white and dipped in ginger vinegar and wasabi.

5, coconut snail

Coconut snail is also known as papaya snail, the shell is shaped like a papaya, yellow-brown, smooth surface, covered with black-brown spots. Its most well-known feature is that it will produce "pearls" - Melaleuca pearls, which can only be produced in nature, can not be artificially cultivated, so it is very precious. Although the coconut snail body size is very large, but generally used to eat only the gastropods, sliced and burned, stir-fried or boiled soup.