A clean snail is better than a goose. The medicinal value of snails should not be underestimated. Chinese medicine believes that snail meat is sweet in taste and cold in nature, which can clear away heat, promote diuresis and improve eyesight, and can cure jaundice, edema, stranguria, thirst, dysentery, hemorrhoids and toxic swelling. "Herbal Yan Hui" said: "Snails are drugs for relieving alcoholic fever, eliminating jaundice, clearing fire eyes and benefiting the large intestine".
Snails can be eaten in many ways: first, drop some vegetable oil into clear water before eating, soak for/kloc-0 to 2 days, so that the dirt in the cheeks, stomach and intestines of snails is completely drained, and the earthy smell is removed, then the tail is cut, washed and fried with onion, ginger, soy sauce, cooking wine and sugar; You can also cook snails and pick out snail meat, which can be mixed, drunk, rotten and simmered. Or do dishes such as "steamed snail with bacon" and "stewed snail with hoof flower".
Spiced snail
This dish is made by cutting off the snail's tail and stewing it with spiced seasoning. After the dish is cooked, it is rich in spices and delicious, and it will be more delicious with wine and vegetables. Suitable for: patients with jaundice, edema, nausea and dysentery.
Ingredients: 600g of snail, 60g of salad oil, 20g of sugar, 35g of soy sauce, 35g of refined salt 1 g, 35g of cooking wine, 2g of chicken essence, 5g of onion 10, 5g of Jiang Mo, 2g of fennel, 5g of garlic cloves, 75g of fresh soup and pepper 1 0.
Cooking method: Boil white sugar, garlic cloves and fresh soup, then simmer for about 15 minutes on medium heat until the soup is almost exhausted, then add chicken essence and pepper, pour sesame oil on it, and put it in a deep dish.
1. Soak the snail in clear water for 3 days, then take it out, cut off 3 circles at the tail, rub it with clear water, rinse it off, add 5 grams of cooking wine and stir to remove the fishy smell.
2. Wash the pot and put it on the fire. When the salad oil is heated to 70%, add fennel, onion and Jiang Mo. When fragrant, add the snail and stir fry quickly. Cover with cooking wine and simmer over low heat. Then, uncover the lid and add soy sauce and refined salt.
Key:
1, snails must be soaked in clean water for 2 days to remove dirt.
2, the cooking time should not be too long, the cooking time is too long, its quality will become old, it is difficult to suck out.
Snail in milk soup
This dish is made by cutting off the snail's tail and cooking it with chicken soup, bamboo shoots and ham slices. After cooking, the snail meat is fresh and tender, the taste is mellow, and the soup is milky white. Suitable for: patients with jaundice, edema and acne rash.
Raw materials: 600g of snail, 40g of cooked bamboo shoots, sliced ham 1 5g, 25g of cooking wine, 5g of refined salt10g, 5g of chicken essence, 20g of onion, 5g of garlic slices, 5g of ginger slices, 75g of salad oil, 750g of chicken soup, and 50g of pepper1g.
Cooking method: 1. Soak the snail in clear water for 2 days, take it out, cut off 3 circles at the tail, and wash it with clear water.
2. Wash the pot and put it on medium heat. When the salad oil is heated to 70%, add the snail and stir fry. Add the wine cover and simmer slightly to make the fragrance penetrate into the snail and remove the fishy smell. Then open the lid, add chicken soup, onion, ginger, garlic, bamboo shoots and ham slices, bring to a boil over high fire, and cook for about 15 minutes over low heat. When the soup is as white as milk and snail meat can be sucked out, add chicken essence, remove onion and ginger, add pepper, pour sesame oil and put it into the soup bowl.
3. scald with boiling water to remove the fishy smell. When boiling, add enough hot water at a time. Adding water halfway will affect the mellow taste of the soup.
Key:
1, snails must be soaked in clean water for 2 days after they are bought to remove dirt.
2, the cooking time should be mastered, snail meat is too long to suck out. In addition, you can't add water halfway, otherwise it will affect the mellow taste of the soup.