Snails blanch cold water or boiling water in the pot

When blanching snails, you generally use boiling water in the pot.

This ensures that the temperature of the water is high enough to cook the meat of the snails quickly. At the same time, boiling water can also effectively sterilize and reduce the vitality of the bacteria, thus making the dish more hygienic.

However, there are some people who prefer to use cold water in the pot, which ensures that the meat of the snails does not become too flabby.

No matter which type of water is used to lower the pot, care should be taken to control the temperature of the water.

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