Snails are Delicious, But Many Don't Know How to Stir-Fry Them, Master Chef Shares the Recipe

Snail, also known as field snail or yellow snail, is distributed throughout most of China. Snail is rich in protein, fat, vitamins A, B1, B2, D, niacin, calcium, phosphorus and iron. Snail has a sweet and salty taste and a cool nature. It can clear heat and relieve thirst, promote urination and drainage, brighten the eyes and dispel yellowing. It has an auxiliary therapeutic effect on diseases such as eye redness, jaundice, foot fungus and hemorrhoids. Eating snails can also eliminate edema and has a certain auxiliary effect on edema caused by various reasons. Snail can be steamed, boiled or stir-fried for consumption.

There is an ancient folk method that has been passed down for a long time. First, place the snail and snail shell in a basin with clean water, then insert knives, shovels and other non-stainless steel tools into the snail pile. The next day, you can find that these tools are covered with snails, not only does the bottom of the basin deposit a layer of snail slime, but the mother snails also lay a lot of snail offspring. If cleaned thoroughly and repeated, the snails will continue to excrete slime and spawn. This cleans the snails' stomachs.

How to stir-fry snails:

1. Place the snails in a basin and soak them in clean water for three days, changing the water twice or three times daily, then brush the snails clean and cut off the snail foot;

2. Mash dried bean curd, garlic and purple sage leaves together;

3. Heat a wok over high heat, add oil, and sauté dried bean curd, garlic and purple sage paste;

4. Wash the wok, heat it over high heat, add oil, pour in the snails, then stir-fry with salt diluted in water, cover for about 3 minutes, then add dried bean curd, garlic and purple sage paste and stir-fry again, cover for another 3 minutes, and stir-fry again until fully cooked.