Fried Mud Snails

by Xuefenger

5.0 (1)
Favorite
6

Difficulty

Easy

Time

15m

Serving

3

Although it’s not far from the beach, I really don’t know about mud snails. I didn’t know that the specialty of the Yellow River Mouth also includes mud snails until I accidentally watched a TV show. There were a lot of them. There were a lot of mud snails on the ground just after the low tide was looking for food, so I picked up some at random and came back to fry a small plate, which was not bad. Popularize the knowledge of bullacta snails: (from Sogou) bullacta snails belong to the genus Bullacta snails in the Adiidae family, also called "spitting iron". Bullacta snails are oval shells, thin and brittle, with a large mouth and a smooth surface; body fat is slightly yellow, not all retracted into the shell, and the skin is slightly transparent; the edges on both sides of the stomach and feet are folded to cover part of the shell. Distributed in Japan, North Korea and the coastal areas of mainland China, it is a temperate species. It often lives on the muddy sand bottom in the intertidal zone and low-tide zone. It has the functions of invigorating the liver and kidney, moisturizing the lungs, improving eyesight and promoting body fluids. There is also the practice of taking alcoholic beverages to prevent and treat pharyngitis and tuberculosis.

Fried Mud Snails

1. Wash the picked mud snails, add salt to the water, stir and soak for 2-3 hours, change the water several times, let the mud snails spit out the sand

2. Cut green onion, ginger and chili into sections for later use

3. Boil water in a pot, put mud snails in the water and boil

4. Fish out for spare

5. Put oil in the pot, add green onion, ginger, chili, and Chinese pepper to fragrant

6. Pour the processed mud snails

7. Stir-fry for a while, add salt to taste

8. Simple method, delicious taste. . .

Tips:

Mucus secreted by mud snails, must be blanched with boiling water.

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