Broken rice snail

Flavor characteristics: when I saw a huge snail when I was a child, I thought it was the incarnation of a snail girl in a fairy tale, but later I realized that the two were irrelevant. Snail grows in fields, ponds and streams. It is a low-fat and high-protein food, rich in calcium, phosphorus, iron and other trace elements. Compendium of Materia Medica states that it has the functions of clearing away heat, detoxicating, detumescence and relieving asthma, and can treat throat diseases, proctoptosis, epistaxis and other diseases, which is helpful to treat eye pain and otitis media. Jiang Mo and scallions are often used to stir-fry snails, while loofah and leeks that are afraid of spicy food are cooked into snails. Just use a bamboo brush to stir and wash repeatedly before simmering to remove the dirt from the shell, then put it in a basin and raise it with clear water, and add a few drops of vegetable oil, so it is easy to wash out the dirty saliva in the shell. After washing, discard the dead snails, and clamp off the snail excrement at the tail. On the one hand, it can ventilate both ends, which is convenient for eating. On the other hand, it can be sucked with the mouth when eating, and the soup with snail meat can be smoothly sucked into the mouth. The delicious snail meat is particularly smooth, tender, fresh and crisp after entering the mouth, which is called a must in Ganzhou. No matter how delicious the snail is, it seems that it can only be a patent for young people. I am afraid that elderly people are afraid to ask for it, because the function of clearing heat and detoxifying snail meat is greatly reduced when stewed with aniseed, and the added seasoning may also cause some stomach pains, hemorrhoids and other diseases. The broken rice snail that almost everyone in Ganzhou can cook is balanced in nutrition and suitable for all ages without losing its original flavor. The method is as follows: the peanuts are crushed, the cucumbers are diced, cooking wine, fresh soup, pepper, refined salt, white sugar, vinegar and wet starch are prepared and mixed into juice; Select a large snail, wash it, cut it into thick slices with a knife, squeeze the water into the juice, mix well, pour it into a wet oil pan and break it up until it is 80% ripe, pick it up and drain it; Heat the base oil in the pan, add chopped green onion, Jiang Mo and bean paste, stir-fry until fragrant, add diced cucumber, stir-fry the snail meat and peanuts for one minute, and pour in sesame oil to serve.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)