In the blink of an eye, in August, there are still 6 days to autumn, autumn this day if it is a rain that would be too good, as the old saying goes, "autumn rain kind of harvest," the wind and rain, after the autumn harvest will certainly be a big harvest. In addition, rain in the fall, but also a sign of the rest of the summer will be much more comfortable, at least a few degrees down at night. Such weather makes people's appetite gradually pick up, but rationalization is still the main theme of daily diet.

There is a kind of snail especially like to grow in shallow water in the rice paddies, Hunan people call it snail, snail is characterized by a large shell thin, every year in March began to conceive children until the end of July, this period of time, thin meat and children more taste greatly reduced, to be the end of the period of childbearing in August, inside the young children are all born out of the small snail, at this time of snail meat is increasingly plump, eat the most fertile after the autumn is the summer is not worth it! The most important thing to remember is that it's a good thing that you've got a lot of money to spend on your own.

The snail meat is rich and delicate, the flavor is very delicious, is a typical high-protein, low-fat natural health food. The snail and the common small abetting snail is not the same species, but sometimes processed into abetting food, but the general diners do not buy, not because of the taste is not good, but because of the snail shell is too thin, pincer butt tend to be easy to pincer a big mouth, snail meat all of a sudden out of the less fun to suck abetting.

In fact, The most delicious way to eat snails is Hunan rural specialties, leeks fried snails, thieves, countryside, the best wine dishes. Here we go to see the practice of this dish.

Ingredients 1000 grams of fresh snails, 150 grams of chives

Ingredients 50 grams of perilla leaves, 1 small piece of ginger, 4 garlic cloves, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, white vinegar, 6 red chili peppers, 1 gram of salt, sugar, a little

The best way to make this recipe is to make it a little easier for your family. strong> Specific method

1, remove the yellow old part of the leek under the tip, remove the remnants of the rhizome, and then cleaned, cut into 5 centimeters of the small section, green leaves and stalks are separated, perilla leaves cleaned, drained, ginger shaved and shredded, garlic cloves flattened and peeled and chopped, red chili peppers to remove the tip of the washed and cut into rings;

2, snails rinsed and placed on a board. With pliers will be the head of the snail smashed open, remove the meat inside, remove the viscera, take the meat to be careful when the broken shells cut hands, will be removed from the snail cover, cleaned, drained;

3, will be cut into pieces of snail meat, marinated in cooking wine, white vinegar and a small amount of salt for 30 minutes, there are lemons can be used in place of lemon juice white vinegar effect is better;

4, hot pan will be put into the snail meat, high heat quickly fry out the The water of the snail meat, the snail meat shoveled out, wash the iron pot, open fire to dry the iron pot water stains;

5, pour into the vegetable oil, oil to 6 into the heat, into the ginger and garlic, red chili peppers hot, pouring into the snail meat stir-fry over high heat, add leek white stems and perilla leaves continue to stir-fry over high heat;

6, stir-fried to the snail meat off the life of the leek green leaf, continue to stir fry for a few moments, in turn, add sugar, cooking wine, Soy sauce, oyster sauce, salt and mix well, you can pot to plate. Green leeks and bright red chili, the gray snail meat dressed up in a showy, clip a piece of snail meat inlet, crispy and spicy, good oil dishes.

① "March snails full of stomach, into the autumn snails most fat."





Must be cooked to prevent parasites, but not fried too much, otherwise the meat is old and hard.

② dead snails do not eat, one is a bacterial growth, the second is the entrance to the mouth of the unpleasant odor. The way to determine whether the snail is alive or not is very simple, put the snail into the water, the snail cover is open to prove that it is alive, the snail cover is concave down 100% is dead snail, to be decisively discarded.