Can you eat Fukushima snails? How to eat it?

1. Fukushou snail is edible, but the fukushou snail itself has a lot of parasites, so eat the fukushou snail should be sterilized by high temperature, that is to say, it should be boiled for half an hour in order to make sure to kill the parasites of the fukushou snail itself. Its meat is edible, but it tastes bad, so it is not liked. In addition, it is a feed for some valuable aquatic animals. Fukushou snail has the advantages of large size, wide eating habits, strong adaptability, fast growth and reproduction, high yield, etc. It is cultivated all over the country. Consumption of insufficiently heated snails may lead to infection with parasites such as the Guangzhou tubular nematode. Raw or insufficiently heated Fukushu snails can be infected and can cause symptoms such as headache, fever, sleepiness, and in severe cases, even dementia or even death. Therefore, when you eat Fukushu snails, you must pay attention to thoroughly heating and cooking.

2. Clean the mud and sand, if you buy Fukushu snails, it is best to raise them for a day by yourself. Add some sesame oil when you raise it to clean out the sediment in your stomach. Consumption of undercooked and thoroughly cooked Fukushima snails may cause infections of the Guangzhou tubular nematode and other parasites in the human body, so it is important to cook the snails and thoroughly cook them during the meal preparation process. Guangzhou tubular nematode infection is caused by a person eating raw or half-cooked Fukushu snails. However, cooked Fukushu snails are edible. Cooked Fukushu snails kill parasites and eggs through high temperature, so they can be eaten.

3. Stir-fry Fukushou snails, ingredients: Fukushou snails, salt, sugar, seafood soy sauce, cooking wine, vegetable oil, garlic, ginger, green onion, dried chili peppers, peppercorns, star anise, cinnamon, guinea fowl, fennel, licorice, nutmeg, ginger, cloves. Soak the bought Fukushu snails in water for half a day and put 3-4 drops of sesame oil in the water to make the snails spit out the sediment in their stomachs. After washing the fushou snails repeatedly, cut off the sharp end of the fushou snails and set aside in a bowl for more flavor. Lift the frying pan and toss the seasonings in the frying pan with the Fukushou snails, add the cooking wine, stir-fry for a few minutes, add the salt, soy sauce and spices and stir-fry for 3 minutes. Pour 500ml boiling water into the pan, cover and simmer over low heat for ten minutes. Add sugar, stir-fry over high heat and collect the water in the pot.