The snail is a kind of seafood produced in Guangdong. The meat is tender and delicious, and many people are attracted to eat. Conch is rich in rich protein and vitamins, but also can enrich the body with trace elements. We can properly eat in our lives. There are many ways of eating snails. Stir-fry and soup are good choices. Let's take a look at the nutritional value of snails.
Family is: Moth family, Dongfeng Locust
Origin: distributed in the east and south coasts of China, Southeast Asia and Japan are also distributed
Alias: Dongfeng Lo
First, the nutritional value of snails
The nutrients of the snail itself are very high. It is rich in protein and vitamins, and it can also supplement the body with abundant trace elements.
Second, the benefits of eating snails
1. Chinese medicine believes that snails have the effect of moistening the lungs and kidneys and are suitable for people with lung and kidney yin deficiency.
2. The snail meat is crisp, delicious, and has the effect of promoting appetite.
3. From the point of view of traditional Chinese medicine, eating flower snails have the effect of nourishing the eyesight, softness and phlegm.
Third, the medicinal effect of snails
Snail meat is rich in vitamin A, protein, iron and calcium, and has therapeutic effects on diseases such as red eyes, jaundice, athlete's foot, and acne.
How to buy snails
The snails must pick one up and live snails usually reveal their bodies and tentacles. When the finger touches, the snail will retract. Outside the shell is also slippery with a layer of liquid.
If the cooked snail meat is fresh, the meat will immediately protrude because of the high temperature without retracting. So the flower snails on the table can be seen only from the appearance of freshness. As long as the snail exposed its shell, the screw cap does not fall off. Use a toothpick to pick out the snail and even pull out the tail. This snail is fresh.
Spicy wine boiled conch accessories: peanut oil, white wine, soy sauce, salt; pepper (pickled pepper is preferred), pepper, ginger, garlic, soybean meal (or bean paste), water starch.
Practices: 1. Wash the snails, filter dry, pepper, garlic cutting, ginger slices, chopped lobster sauce; 2. Peanut oil heat to medium temperature, pepper, pepper, ginger, garlic, bean pods fragrant, pour into the snail, Scramble to dry, add 50-100 ml of white wine, turn, add soy sauce, salt. Slightly awkward. 3. Slightly juice, starch thicken with water. After the plate is placed, a small amount of soup water is added to the juice in the pot, and the boiled water can be infiltrated into the concocted meat after being boiled.
Baked snails: 1 tsp salt, 1â„2 tsp MSG, 1 tsp Shaw, a little sesame oil, and a proper amount of water starch.
Practice 1, remove the snail meat and chicken breast meat together into a mud, into the bowl and add green beans, ham, seasoning mix, spare. 2. Wash the spiral shell, stuff the stuffed stuffing into the spiral shell and steam into the steamer for 4 minutes.
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