The nutritional value of the snail is very high. According to analysis, each hundred grams of snail meat containing 18.2 grams of protein, 0.6 grams of fat, but also contains carbohydrates and calcium, phosphorus, iron, vitamins and other nutrients. Among them, the content of calcium is particularly high.
The snail is also a medicinal animal. According to records, the meat of the snail is sweet in flavor and cold in nature, and has the effect of clearing heat, brightening the eyes, diuretic, and clearing the flow of gonorrhea. The Compendium of Materia Medica says, "The snail is good for clearing dampness and heat, quenching thirst and sobering up wine, and facilitating urination and defecation; it is good for treating foot fungus and jaundice." Folk according to the snail has "clearing dampness and heat, facilitating urination" and other functions, often used in the treatment of urinary incontinence, jaundice, otitis media, hemorrhoids and other diseases. But because of the snail for the cold things, so people with cold spleen and stomach should not eat more.
In the Guangzhou market, usually only about 3 yuan per 500 grams, the Mid-Autumn Festival price is higher.
Buying snails, to pick a large, round body, shell thin, masking piece of complete contraction, snail shell is light green, shell without damage, no meat overflow, weighing the heavier feeling.
Female snails are especially fertile after being raised, so it is best to choose this good snail when buying. You can observe the antennae of female snails, the right and left antennae are of the same size and extend to the front, while the right antennae of male snails are thicker and shorter than the left antennae, with the end curving inward to the right.
Pay attention to the selection of live snails, the market supply of snails is inevitably a mixture of life and death, selection can be used to the tip of the pinky finger to the cover of the light pressure, elasticity is a live snail, otherwise it is a dead snail.
By the origin of the snail is different, the types of thin-shelled snails, saltwater snails, pond snails, snails and so on. Thin-shelled snails are particularly rich and delicate, with a delicious flavor, making them the best choice among snails.
★Cantonese tradition: field snails with shiso and sacha sauce
Ingredients: field snails, shiso leaves, sacha sauce, a small amount of minced garlic and edamame.
How to do: the wok burns red, put the oil fall wok, the garlic, shiso leaves, sacha sauce, edamame, etc. into the wok, burst incense, add the snails constantly stir fry, splash into the boiling water, seasoned with refined salt, stir fry until cooked, thickening plus packet of oil, sesame oil, and evenly on the plate.
★Western sauce with: black pepper black bean snail
Materials: snails, black pepper sauce, black beans, etc.
Practice: the same as above, only to add the black pepper sauce commonly used in Western food, adding the snail flavor.
★Guangxi flavor: five spice snails
Materials: snails, peppercorns, fennel, pepper, a small amount of sugar, vinegar, soy sauce, refined salt, yellow wine, ginger, green onion, garlic and so on.
Practice: 1, garlic granules fried in oil until golden yellow flavor. Perilla, false piper leaves washed and chopped. 2, frying pan oil, under the pepper, fennel stirred out the aroma, poured into the snail rapid fire frying, 2-3 minutes later, sprinkle sugar, salt, cooking vinegar, soy sauce, and add ginger, garlic stir-fry for a few moments, simmering for 15-20 minutes, from the pot. 3, on the plate after the onion to be sprinkled with chopped scallions, monosodium glutamate, pepper, to make it more delicious.
Snails, its meat is tender and delicious, delicate and smooth taste, high nutritional value, rich in a variety of amino acids and glycogen, enzymes and other beneficial substances, is doubly popular with consumers as a natural tonic.