The meat end of the field snail is not edible. Stir-fried field snails is a Cantonese dish made from field snails, perilla and other ingredients. Unlike stone snails, field snails are characterized by their thin shells and thick flesh. Stir-fried in a wok with an aromatic herb called perilla, it produces a strange flavor that is spicy in its aroma and sweet in its spiciness.
It was first introduced to Guangzhou from Shunde, but at that time people did not know how to use perilla leaves to stir-fry snails. Although they tried to use chili pepper, garlic, black beans for the fried snails as a condiment, but always failed to remove the snails of the mud fishy flavor, it really makes people have a sense of beauty in the middle.
Later, a farmer named Li Xiaosu in Pantang inadvertently discovered the use of perilla leaves fried snails can remove the snail's own smell of mud, so this method was quickly spread. Soon, people then improve: in the snails in the pot before using oil to fish a little, and then under the perilla leaves fried, so more can bring out the fresh flavor of the snails. As a result, the Fried Whelk with Wagyu flavor has gradually become a specialty food loved by the people of Guangzhou.
Expanded InformationThe snail: snail meat should not be taken with the Chinese medicine mealybugs, Western medicine hyoscine; should not be eaten with beef, mutton, broad beans, pork, clams, noodles, corn, melon, melon, fungus, and sugar; eating snails can not drink ice water, otherwise it will lead to diarrhea.
The snail and melon are incompatible: the same food is detrimental to the stomach and intestines. From the analysis of the medicinal properties of food, snail cold, melon cold, and have a mild diarrhea effect, both of which are cool, the two eat with damage to the stomach and intestines. Therefore, eating snails should not eat melon immediately after, more should not be eaten together.
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