Liu Yongtai's snail is a traditional "sea" product in Hakka mountainous areas. Snail meat is tender and crisp, delicious and unique, and is known as the "pearl in the plate". Li Shizhen's Compendium of Materia Medica said: Snails help to clear away damp heat, quench thirst and sober up, and facilitate urination and defecation; Treat beriberi and jaundice
Cooking method 1: put a little salt in clear water, soak snails in it for 3 days, so that snails spit out all the dirty things in their stomachs, pick them up and drain them, cut their tails and wash them. Cook the snail in boiling water, pick it up and pick out the snail meat with a toothpick. "Three bowls of snail bowl meat" is precious. Heat an oil pan, add Joe, ginger, garlic, perilla leaves, pepper and snail meat, add rice wine, salt and monosodium glutamate, stir-fry and serve. Do not pour the snail's water. It's a fairy soup with delicacies. Very delicious.
Cooking method 2: cut the snail tail, wash it, pour it into a hot pot, stir-fry with ginger, garlic and perilla leaves, add millet pepper, star anise and yellow wine, add potato powder, soy sauce, salt and monosodium glutamate, and stir-fry until the snail can be sucked out by mouth. Pick up the pot bag plate, collect the snails and pile up the tower. The top of the tower is decorated with fresh onions. If the live snails are upside down. The best beer is served in summer.
Text source "cool leaves"
Image source network
Author brief introduction Liu Yongtai, male, from Wuping County, Fujian Province, 1953.
Graduated from Chinese Department of Xiamen University 1976 and Party School of Fujian Provincial Party Committee 1978. He has long been engaged in education and teaching. 20 1 1 After leaving the army, he engaged in literary and artistic creation and published more than 0/00 articles in various newspapers and periodicals at the central, provincial, municipal and county levels. He is now a member of Wuping Writers Association and People's Association, a literary historian of CPPCC, and a member of Longyan Writers Association and People's Association.
Contributing contact:18039832196 @163.com.
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Editor of this issue | Wang Zhanwen