Picking up snails with three fingers means getting it. These snails are really easy to pick up and are easy to get. From the ditch of the seedlings on the seedling bed after Qingming Festival to the feet of rice trees that just tilled in early summer, they are calm and quiet under the shallow water of Qingming Festival, especially when the sun rises in the morning, which is as high as you can pick up half a basket after walking two or three ridges. Sometimes you can see two intimate and warm things that are together for a hundred years. It seems that even the snails can scratch the itchy spots. At that time, the fields were not made of pesticides, nor were they used for fertilizers, eels, loaches, small fish seedlings, green and yellow grasshoppers, and gray-brown small earth frogs with stripes that were as big as thumbs. They jumped lively and everywhere.

It is also easy to find snails in clear and flowing streams. Usually, the shells of these snails are covered with long green moss, which ripples with water, as if they are small green-haired turtles raised by people today. If the shells are light yellow and thin and bright, and the warehouse is round, it means that they are young snails of high quality. The snails are like people, young and active. Although they walk slowly, they can see some changes after all. Although the "cancele door cover" is also open, they are like an old monk who is dozing and meditating, telling the vicissitudes of life with a long time of motion, and telling the forbearance and difficulty of life.

At that time, the way to eat snails was very simple. Raise the snails in the water and spit out all the gray flocculents, then put them into boiling water to remove the "cangmen lid", remove the snail tail and gastrointestinal tract, pick out the meat, wash it, cut it into thin slices of coin thickness, scoop some beans on the soy sauce, grind the pepper and apply it, pour a few drops of sesame oil, and steam it on the rice cooker. Except for a little bit muddy, the taste was very good. My grandmother used to make slag powder snails, which was the same as steaming meat on the stew. She just had to use the back of a knife to loosen the snail meat in advance, otherwise the extremely tough foot muscles would be too hard to break and hard to steam.

Snails have long become a delicious food for food stalls and star-rated hotels. In fact, if you want to learn to learn apron, it is not difficult to make snails at home. The oil in the pot is hot, and the pepper, ginger, and garlic is added to the snails that have been cooked in advance and stir-fry for a few minutes. Add soy sauce, rice wine, sugar, and big fragrance and other seasonings, and finally simmer over low heat for a while, and finally add MSG and stir-fry for a few times. A dish of fresh and spicy, and the red and bright pleasure will come out. For example, if I am close to Shanghai and Zhejiang flavors, I will add less spicy ingredients and have more vivid sweet and sourness. As long as I don’t go too far, the snail meat is crispy and has a long aftertaste.

Nowadays, fried snails are very popular. Even on the streets of Beijing in summer, you often see Bangye diners holding beer cups to eat snails. The snails are originally a style in the south of the Yangtze River. Most of the snails in the north are artificially bred and are alienated. I have seen fried snails on the large snack stalls on the Jingsong ground in Guangmingqiao, Beijing. The snails were cut off one by one with vise pliers, clean them up, drain them, and hand them to the master to pour them into an oil pan, spray them with wine and stir-fry them.

, Add ginger, garlic, salt, sugar, red dried pepper, five-spice, MSG and a small amount of water, simmer for five or six minutes, then simmer with chopped green onion, and then serve with strong spicy flavor. The trick is to make the soup less and sticky, so that the snails can taste. However, some diners have strange ways to eat it. Use toothpicks to pick out the snails and dip them in the soup ingredients, then put them in their mouths and chew them carefully, then hold up the beer glass and drink it hard. You will imagine that it is a kind of free and easy food that cannot be experienced in star-rated hotels.

In the old city god temple in Shanghai, the snails are the most delicious. There are two types of snails. One is to pick out the clean meat and steam it with white slags; the other is to braise the snails with the shell. The taste is both loyal, thick and soft, and the rice wine cooked by the old ginger is the best. Last spring, my son came to Nanjing to attend an international conference. We rushed over. In the evening, we specially chose to eat by the colorful Qinhuai River. After the dishes came, my son ordered a bowl of bird's nest and snow clams for me and his mother. But what I was interested in was the crucible snail chicken. In fact, the rooster was cut into small diced snail meat, and then put the bottom soup into soup pot, and used enoki mushrooms and soybean sprouts as side dishes. The ginger and garlic were heavy, the soup was red and shiny, and the snail chicken was all tender and refreshing.

The snail stuffed meat can be regarded as a steamed dish. It is very delicious and has a unique and exquisite meaning. But I have never made it myself. I just read the introduction in a cooking book: Add fresh shrimps to the pork waist and snail meat to chop them into crumbs, put them in seasonings, and make the filling. Then stuff the crumbs into the snails and place them one by one in a deep dish with green onion slices, ginger slices, and cooking wine. Put them in the steamer and steam them for ten minutes. The book specifically points out that the snail meat is tender and you must not oversteam them.
Chapter completed!