Recipes tagged "Big snail"

[Brined Spicy Snails]----Seafood can also be braised and eaten

Braised dishes are dishes that can be eaten hot or cold. They are famous for their beautiful color, aroma of meat, and mellow taste. They have the characteristics of using a wide range of ingredients, many varieties, simple preparation, and easy storage. With the continuous innovation and development of food, braised dishes have continued to evolve. Foodies are no longer satisfied with traditional braised dishes. The selection of raw materials has slowly evolved from the sky and land to the water. Especially in recent years, seafood brine has become unstoppable and widely popular. Squid, abalone, prawns, conches, crabs, shellfish, etc. can be brine for consumption. Braised snails are a classic seafood brine dish in the Jiaodong area. In the past, when the sea resources were abundant, there were no refrigeration equipment, so the amount of snails fished out was large. Sea snails are relatively expensive and have high temperature requirements. If the temperature is slightly higher, the snail meat will become sticky and deteriorate, which is very difficult to preserve, so it must be eaten while it is fresh. Based on the characteristics of the snails, seaside people invented the method of brining seafood. The fished snails are marinated with meat. This not only extends the shelf life of the snails, but also solves the problem of the thick meat of the snails. Xiangsnail is also known as ringing snail and golden snail. The shell is nearly rhombus-shaped, with a hard shell, about 7 spiral layers, and obvious sutures. Mainly distributed in Liaoning (Ocean Island, Dalian), Shandong (Yantai, Weihai) and other places.