When I was in elementary school, my family's daily diet was more inclined to eat meat. The ones I ate the most were naturally pork, and then all kinds of fish. The ones that made people salivate were chicken, of course, various poultry, such as chicken, duck, etc. However, in that era, my mother seemed to prefer to buy various chicken wing roots, chicken wings, chicken legs, chicken feet and other parts sold in the vegetable market. Although she also ate whole chicken, she ate very little. In addition to the expensive price, it seemed that the family could not make roast chicken at that time.
In addition to the above mentioned, you will also eat some strange foods, such as: snail , crayfish, small fish and shrimp.
Let’s start with the little fish and shrimp. In the year when I was in elementary school, although every household liked to eat fish and shrimp, they looked down on very small fish and fish. The vegetable market was extremely cheap. The main reason was that before cooking in the pot, cleaning and handling of internal organs was an extremely troublesome thing. Often, at home, a large plate of fried small fish and shrimp were served on the dining table. My mother may take several hours to clean and deal with internal organs during the day.
In that era, eating crayfish was not accepted by the public. Although there were also sales in the vegetable market and some people were eating it, there were some sayings about crayfish being not very hygienic. Anyway, when my mother used crayfish to make braised shrimp balls for us, we were still children and had a simple mind. As long as we were eating happily, we didn’t care much about the rumors in society.
But eating snails is not the case. Naturally, I like to eat snails very much, but in my memory, my parents made snails very few times at home. Every time I cooked them for me to eat, my dad would remind my mom to clean them and cook them to avoid being infected with parasite diseases. My father talked a lot about snails. It seems that my family has only eaten them twice and never bought them again, which left me a very bad subjective influence.
After I started working, I basically didn’t eat snails. Later, my colleagues started eating snails and crayfish. I also refused to eat snails and crayfish on the excuse that I was not in good health. I basically didn’t eat crayfish and snails outside, and of course, they also included conchs.
Today I saw a topic in the background: Is the tail yellow or shit at the end? Can you eat it? I decided to take it and not suffer any losses, which reminds me of some childhood events. Today, I will tell you what I understand?
You can also leave a message in the comment area and interact with us to share your insights. Do you like to eat snails and conchs?
1. Briefly introduce conch? The difference between snails and conchs?
Conch is mollusks gastropods, with very few and rare. The edge profile of the conch shell is slightly square, large and thick, with a shell up to 10 cm high and a snail layer of 6 levels. Conch snails are slow to move, usually eat seaweed and microorganisms, and live in shallow sea areas. The meat of conch is eaten and the shell is for viewing. It is rich in protein , vitamins, iron and calcium and other trace elements. It is a natural animal food with high protein, low fat and high calcium.
snails and conchs we have also seen in some stores. They are common ingredients, not many in quantity, but the sales volume is quite good. The difference between them is still very big. The following is a brief introduction to the difference between snails and conchs:
1. Different appearances: snails are snails , the shell is relatively thin and spiral-shaped, the color of the shell is yellow-green to yellow-brown, the shell surface is smooth, the inner part is gray-white, and the shell mouth is oval; conch is Osteothelium snails , the edge profile of the shell is slightly square, large and thick, the shell is as high as 10 cm, the snail layer is 6 levels, the shell color is gray-yellow to brown, the inner part is red or gray-yellow, the shell surface is rough, and the mouth is wide.
2. Different growth environments: snails live in freshwater areas, have high water quality requirements and low yields, and generally grow in ponds; conchs generally live in shallow seas with low tide lines and broken coral bottoms of 1-30 meters.
3. Different breeding times: snails lay eggs in batches and start breeding from March to April every year. A female snail produces about 100 to 150 snails throughout the year; the birth period of conch is generally between May and August. During this period, the water temperature in the sea is relatively high, which is suitable for conch breeding.
2. Introduction to delicious conch varieties?
In addition to crayfish, the other type of conch is conch. They are all tight and chewy and very popular. However, there are many varieties of conch. I recommend several delicious conchs for everyone:
1, red wrinkled rock snail: also known as conch, pineapple snail and fake hunting snail. The shell is heavy, the screw tower is short, the body layer is enlarged, the umbilical pore is deep, and carnivorous shellfish. Distributed in China, Japan, Black Sea , Mediterranean . It can be steamed, cooked, or processed into dry and canned foods. It is nutritious, with a fat and tender meat and delicious.
2, perichnon: also known as spicy snail , bitter snail . It lives in the upper rock cracks in the middle tidal zone of the intertidal zone, and is distributed along the coasts across the country. The taste of lychee snail is spicy, and people who like spicy food like it very much, especially the area of Minnan .
3, Flat Jade Snail : The flat Jade Snail leaves traces behind crawling, making it easy for people to find it. The shells are spherical or gyro-shaped, and can be used for viewing or made into crafts. It is a common species along the coast of my country. It is more common in the north than in the south. It is often sold in Qingdao Vegetable Market.
4, square-spot Dongfeng snail : abbreviated as Dongfeng snail , commonly known as flower snail . It is mainly distributed in the coastal areas of Fujian, Guangdong, Guangxi and Hainan, which are located in the tropical and subtropical regions, and has a fast growth rate. Its meat is delicious, crispy and refreshing, and rich in nutrition. It is a new seafood delicacy at home and abroad in recent years.
5, snail : also known as snail , gold wire snail . It is mainly distributed in Guangdong, Fujian, Liaoning, Shandong and other regions. The main ways to eat are fried fragrant snails, abalone sauce, fried snails, and other fresh pepper snails, which are more expensive seafood at the banquet.
3. Is the tail of the conch "yellow" or "shit"?
The above article briefly introduces some concerns about making snails for me in my childhood. Later, because my colleagues often eat snails and conchs, I also have a certain understanding of this kind of delicacy. Let me tell you what I think below?
1. Conch mainly eats some rotten animal corpses. Relatively speaking, the taste of conch is quite delicious. After the conch is cooked, yellow things can be seen at the tail. In fact, there is indeed conch excrement at the tail. Of course, some diners will say that the excrement is green and also at the tail, regardless of the yellow conch. In my opinion, it doesn’t matter whether the conch is “yellow” or “shit” at the tail. In order to make my diet healthier, I choose not to eat it.
2. Of course, I have also seen this saying that the yellow part or green part is the excrement of conch snails. Without the saying that conch yellow is, people who eat conch at the beach will directly remove this part. Have you seen that the yellow part of that animal grows behind the butt?
3. In addition, at the tail of the conch, it is the internal organs of the conch, mainly the intestines of the conch. Simply understand, this is the discharge site of the conch, so it should not be removed.
4. Which parts of conch cannot be eaten?
Conch has extremely high nutritional value and a crispy, tender and fragrant taste. It is a delicious seafood variety. In addition to being unable to eat at the tail, there are also these parts that cannot be eaten. Be sure to pay attention to:
1. Conch brain: in the white spot on the top of the conch, pick it open and see a small white spherical shape. This thing will secrete some shellfish toxins, and you will feel dizzy and nauseous if you eat too much;
2. Conch bile: in the green place on the back of the conch, you will see the conch liver. The green bean-shaped object next to it is bitter gallbladder. Squeeze it out directly and don’t eat it, otherwise it tastes a bit bitter and will affect the taste and appetite.
3. In addition, at the tail of the conch, it is the internal organs of the conch, mainly the intestines of the conch. Simply understand, this is the excretion site of the conch, so it should be removed and cannot be eaten.
5. Conch selection and cooking skills?
If you want to eat delicious dishes, the first thing is to have fresh ingredients. Here are a few ways to choose fresh conch:
1. You can see that the meat is particularly close to the outside and bulging, which means that there is a lot of meat. You can directly see that the meat inside is fat and big.
2. Gently touch the conch with your hand. If the cap will retract, and there will be bubbles spit out of the conch on the edge of the cap, the conch will be very fresh; if the conch is spitting purple water, you can't buy it like this, it means you're about to die; if the conch has no reaction, don't buy it.
3. Smell the smell and smell it with your nose. If there is no odor, it is a live conch or a short time ago. If you don’t mind it, you can eat it. We should not buy conch with a odor.
4. Choose a conch of the right size. Each conch is about 120 grams-150 grams, which is better to about 3-4 per catty. Conchs that are too big are also heavy, and the meat may be older.
Let’s talk about the delicious conch. Here are some recommended cooking tips:
1. The purchased conch is first kept in light salt water for 2 hours, let the conch spit sand, and then rinse and wash it clean;
2. Add cold water to the pot, then add slices of ginger and salt, boil, add the washed conch, and cover. Cook the medium-sized conch for 5 minutes, and cook the larger ones for about ten minutes. Stew for 2-3 minutes and then lift the cover to ensure the tenderness of the conch meat.
at the end of the writing, I would like to say a few more words, what should I pay attention to when eating conch? These places must be removed, otherwise it will harm your health!
After reading our introduction today, do you feel that it would be great if there were pictures to indicate it? I think so, that would be clearer. Anyone may not be able to achieve 100% perfection. Please forgive me.
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