Before and after the Ching Ming period, the spring blossoms, the earth recovers, and snails dormant in the mud have climbed out of the earth. At this time, it is the best season for edible snails. After the Ching Ming Festival, the snails will produce seeds and they will be thinner. As the saying goes, "The Qingming Lo, having played with the geese", the green shell snail is not greasy but tough, old and uncontaminated, and is the top grade in snails. This statement came from people who were poor and could not afford to goose. Every time before and after the Ching Ming, they touched the river pond pond snails, raised it with fresh water for two days, and then clipped to the end, put some onions and ginger peppers cooked, and the fat snails were also plump. It is worth the taste of goose. Today we talk about the most classic sauce boil snail practice. First of all, to buy snails, we must choose those shells that are blue and have a certain degree of smoothness. Too much snail meat is rough and too small to eat. In general, the size of the shell is not too small. The color of the shell is a kind of snail with a yellow-green color in the brown. Buying snails is generally not busy. It is also necessary to raise them for a while and go mud. The snail was poured into the pot and the water was soaked. The snail slowly opened the black-brown scales to reveal the grayish tenderness, and the gray two thin tentacles protruded. If you touch the tentacles with a fine needle, the tentacles will soon be closed and the open scales will close. If a few drops of edible oil are sprinkled at this time, the snails will speed up the rhythm and the mud in the shell will spit out. After changing the water several times, the snails will be kept clean, and the water will be drained and fried. When it is time to fry the snail, first cut it with scissors. Don't put too much oil when frying the snails. When the oil heats up to eight minutes, add ginger and light blue, and then put in a tablespoon of bean paste and stir-fry the aroma. Then pour in the snails and stir fry together. After the wine is put into the stir fry, add in a little soy sauce and sugar and stir well. You can also add some water in the middle, so that the snails will be more tasty and the fried snails will be easy to pull out. Finally, sprinkle with green onion and pan. Some people asked, what did the snails know about? It was actually very simple. Regardless of the flavor of the frying method, it was always a time when the scales were almost detached. When the snails are under-fired, they are not good for the stomach and stomach, and they are over-stretched. The meat is not easy to suck out. In addition to this practice, snails can also be made into soup snail soup, made with chopped vegetables and minced meat. If you have enough time, you can also pick out the snail meat and stir-fry it with leeks. It is also a seasonal dish.
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