Coconut snail is also known as coconut whirlpool snail, papaya snail, shell yellow-brown, like papaya, smooth and black-brown spots, carnivorous, preferring shellfish and benthic small animals, mainly in the warm zone sandy shallow sea.

Coconut snails in abalone sauce

Raw materials: 1000 grams of coconut snails with shells, 1 old chicken (about 1 kg), ham, pork chops 200 grams each, 100 grams of fine meat, broccoli, 50 grams of lettuce.

Seasonings: 50 grams of abalone juice, sugar, chicken powder 8 grams each, salt, monosodium glutamate 1 gram each, 5,000 grams of stock, 10 grams of soy sauce, oyster sauce, oil, wet corn starch 5 grams each.

Production:

1. The shell of the yellow snail into the boiling water in the fire for 2 minutes, removed with a toothpick to pick out the snail meat;

2. Lettuce cut into long 6-centimeter segments, put into the boiling water in the fire for 1 minute;

3. Will be picking out of the snail meat to remove the sandbags, washed into the pot, add the old chicken, ham, pork, pork, fine meat, broth on the high heat, and then change to the Small fire boil 8 hours, 0.5 hours before the pot into the salt, 10 minutes before the pot into the monosodium glutamate;

4. Boiled conch meat out, with a knife blade into a thick 0.2 cm slice, lettuce segments wrapped in conch slices put into the plate and boiled water after the broccoli garnish;

5. pot into the pot of conch meat in the soup 80 grams of boiling heat into the open abalone juice, dark soy sauce, sugar, chicken powder, oyster sauce and adjust the flavor of small Fire boil and adjust the taste, thickening with wet cornstarch, dripping with oil out of the pot, poured on the conch slices, and then the yellow conch shells placed on the side of the plate can be decorated.

Coconut Rice Dumplings

1. Take some coconut in a bowl

2.

6. Roll the rice balls in coconut to coat the surface

7. Heat oil in a wok

8. Fry the rice balls

9. Slowly fry over low heat until the surface is golden brown

10. Drain the oil, put in a bowl, and then squeeze some ketchup for dipping

Coconut snail's 'effects

1, brain: rich in carbohydrates, to maintain the brain function must be energy.

2, eyesight: rich in calcium, increase the elasticity of the eye wall, prevention and treatment of myopia and the development of myopia.

3, strengthen the spleen and stomach: for weak spleen and qi, transport and chemical weakness caused by distension and fullness in the epigastric region, loose stools, loss of appetite, tiredness and fatigue. Warms the stomach and treats gastric coldness.

4, laxative: fiber can promote peristalsis of the intestinal wall, help digestion and prevent dry stools.

5, skin care: rich in vitamin E, inhibit skin aging, prevent hyperpigmentation. Repel skin allergies or infections caused by dry skin and itching and other skin damage.

How to take meat from coconut snail ?

Coconut snails have hard shells and removing the meat can be tricky. Generally, the meat is removed by heating the snail in warm water and removing the meat with a needle, but the disadvantage of this method is that some of the original flavor of the snail will be lost after the warm water is heated. Some people simply use a hammer to break the shell of the coconut snail, and then take out the meat, but the disadvantage of this method is that the shell fragments are easy to stick in the meat, not easy to get clean.

Fuzhou people also created a "fire" method, that is, in the stove covered with a layer of cold ash, the end of the coconut snail inserted into the ash, the lower end of the coconut snail is heated, the head of the meat on the upward rush, you can follow the trend of all the meat rotating out.

After taking out the coconut snail meat, with boiling water for a while and fished out, and with the rotary knife flower method, the snail meat into thin slices. This is a special technique that requires a skilled chef to operate.