[stewed snails] - seafood is also eaten in brine

Stewed vegetables are hot and cold dishes. They are famous for their beautiful color, meat aroma and mellow taste. They have the characteristics of wide range of materials, many varieties, simple production and easy storage. With the continuous innovation and development of food, the bittern dishes have evolved continuously, and the customers are no longer satisfied with the traditional bittern flavor. The selection of raw materials has gradually developed from the sky and land to the water. In particular, in recent years, the seafood brine has become unstoppable and popular. Squid, abalone, prawns, conch, crab and shell can be used for stewing.Conch in brine is a classic seafood brine dish in Jiaodong. In the past, when the sea was rich in resources, there was no refrigeration equipment, and the quantity of conch salvaged was large. Conch, a kind of seafood, was expensive, and had high requirements for temperature. If the temperature was slightly higher, the conch meat would become sticky and deteriorated, which was very difficult to preserve. Therefore, it must be eaten while it was fresh. According to the characteristics of fragrant snails, people at the seaside invented the method of marinating seafood. The salvaged fragrant snails are marinated with marinated meat, which not only prolongs the shelf life of fragrant snails, but also solves the problem that the meat of fragrant snails is not thick and tasty. The marinated fragrant snails are not fishy when eaten cold. Because the meat of fragrant snails is thick, they are more tasty after being marinated. They taste very refreshing and snap their teeth. Dipping in minced garlic sauce or ginger juice is even more unique.Fragrant snails are also called Xiangluo and Jinsi snails. The shell is nearly rhombic, the shell is hard, the spiral layer is about 7 layers, and the suture is obvious. It is mainly distributed in Liaoning (Ocean island, Dalian), Shandong (Yantai, Weihai) and other places.

Main Ingredients

• Big fragrant snail 1000 grams

Auxiliary Ingredients

• red pepper appropriate amount
• ginger appropriate amount
• scallion A moderate amount of

1. The smell of fragrant snails is very heavy, so it is most important to stir fry them in oil before marinating, so it is easier to remove the smell;2. The size of the selected snails is relatively large, so I choose a pressure cooker for pressing. If the size of snails is small, I don't need to choose a pressure cooker;3. It is better to immerse the spiced snails in the brine for more than 10 hours, so they will taste more easily.