What is the difference between a living snail and a dead snail?

Flower snail, also known as Dongfeng snail, sea pig snail and Nanfeng snail, has delicious meat and is a very popular high-quality seafood shellfish in domestic and foreign markets in recent years. What is the difference between a living snail and a dead snail?

What is the difference between a live snail and a dead snail?

1. The living snail will come out of the shell after soaking in clean water for a period of time, while the dead snail will not.

two。 Live snails can not pick out meat with toothpicks, or it is very difficult to pick them out, while dead snails can be picked out with toothpicks.

3. The living snail hard sucker does not fall off, while the dead snail sucker will fall off and reveal fresh meat.

Second, what is the efficacy and function of the snail?

The nutritional value of the snail itself is very high, the snail itself is rich in nutrients, protein and vitamins are the most basic nutrients, in addition to these, the snail is also very rich in trace elements, which can meet the needs of the human body for trace elements. According to traditional Chinese medicine, snail also has the effect of moistening the lung and tonifying the kidney. The delicious taste of the snail can promote people's appetite and eat more. In addition, traditional Chinese medicine also believes that eating snails can nourish yin for women, and most people can clear eyes, resolve phlegm, replenish essence and moisten dirt. Snail meat is rich in vitamin A, protein, iron and calcium, which plays a role in dietotherapy for diseases such as red eyes, jaundice, beriberi and hemorrhoids.

Third, how to eat the snail?

1. Chilled flower snail

Materials: one jin of snail; half root of cucumber

Excipients: garlic, ginger, mustard, light soy sauce, ice, coriander

Practice: cut cucumbers, cut slender red peppers into rings, add minced garlic and ginger, add appropriate amount of salt, mix well and marinate for a while.

two。 Boiled snails with spicy wine

Materials: 500 grams of snail, 4 grams of salt, 1 small piece of ginger, 5 cloves of garlic, 2 star anise, 1 piece of cinnamon, 1 half spoon of light soy sauce, 2 red pepper, 1 spring onion, 1 spoon of fish sauce, a little pepper, 1 tablespoon of rice wine, 1 tablespoon of white wine, 5g aged vinegar

Fresh snails, brush the shell with a small brush, soak in salt water for 20 minutes, then drain; cut into small circles with ginger, chopped garlic and bright red peppers, sweet wine juice and white wine are combined with wine juice at 2:1; heat oil in a pan and stir-fry minced ginger, minced garlic and half of the red pepper rings over low heat. Then add a small bowl of water, then add star anise and cinnamon to bring to a boil over low heat for 10 minutes; add wine juice, fish sauce, aged vinegar and remaining red pepper rings to bring to the boil, then put in the snail and cook for four or five minutes. Season with salt, light soy sauce and pepper before coming out of the pot, sprinkle with chopped onions.