Kaihua Green Snail [Zhejiang Kaihua Specialty]

What is Kaihua Qingsi? Authentic Zhejiang Kaihua Specialty: Kaihua Green Snail

Summary:Do you want to know what Kaihua Green Snail is? This article is a detailed introduction toZhejiang Kaihua specialty - Kaihua Green Snail. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Kaihua Green Snail. The full text takes about 7 minutes to read, mainly including the basic introduction of Kaihua Green Snail and its nutritional value? How did the history of Kaihua Qingsi come about? The production method of Kaihua green snails, etc.

Basic Introduction to Kaihua Green Snail

Kaihua Green Snail, also known as Qingshui Snail, is a traditional Han ethnic delicacy in Kaihua County, Zhejiang Province. It is different from ordinary snails, with a black and slender shell and a gray green fresh meat inside. Snails growing in the streams and other living water in the Kaihua area at the source of Qianjiang River are called clear water snails by the locals due to the lack of clean mud. What is the nutritional value of Kaihua green snails?

Kaihua Qingsi is a traditional aquatic product in China, known as the pearl in the dish due to its fresh and delicious meat, unique flavor, and rich nutrition.. According to analysis, every 100 grams of snail meat contains 13 grams of protein, and the amino acids that make up snail meat protein include various freshness enhancing substances such as glutamic acid, inosinic acid, cysteine, etc., so its taste is delicious; Snail meat has a low fat content of only 0.7 grams, and it also contains various vitamins such as vitamin A, B1, B2, as well as various inorganic salts such as calcium, magnesium, phosphorus, iron, selenium, etc. Therefore, people consider it a natural health supplement with high protein and low fat. Traditional medicine records that snails are sweet, salty, non-toxic, and have the functions of clearing away heat, promoting dampness, diminishing jaundice, detumescence, and nourishing the liver. Therefore, snails have the dual functions of delicious Tonic Diet.

How did the history of Kaihua Qingsi come about?

? It is understood that green snails can be tasted all year round in Kaihua, and they are sold almost every day in the vegetable market. In winter, villagers would hold rafts and use specialized tools to salvage in the river. Some would also put on waterproof clothing and search in shallow streams. At this time, the green snails would also hide, resulting in lower yields. In summer, in the small streams of Kaihua, one can see groups of villagers bending over and searching in the water everywhere. Everyone is holding vegetable baskets, buckets, or plastic bags, focusing on touching the green snails! Children living by the river often take advantage of the opportunity to take a bath in the river and pick up some to go home. The mother only needs to cut off the buttocks of the green snails, wash them clean, and then put them in the pot. Then, she adds some ginger, scallions, garlic, perilla, chili and other ingredients, adds water, and sprays a small amount of yellow wine. After 5 minutes, a delicious and meaty dish is served. The water temperature, quality, and surrounding environment have a significant impact on green snails. In general, green snails like to sit on rocks in the river and under the mountains. When the sun is shining, hide under the rocks and in the crevices of the mountains. In the evening, they all climb onto the stones. In summer, when the sun is at its highest at noon, throw a handful of willow branches in a shallow area of the stream. In the evening, when you go back, the willow branches are covered in green snails. In addition to Kaihua, there are many rivers in Changshan, and several tributaries upstream of Furong Reservoir produce green snails.

Method of making Kaihua Green Snail

Raw Materials:

Main Ingredients: Kaihua Green Snail

Auxiliary Ingredients: Perilla Leaf Seasoning: Garlic, Ginger, Scallion, Chili, Cooking Wine, White Sugar

Cooking Steps:

Step 1: If you are impatient, you may not be able to eat hot tofu. After picking up the green snails, preparation work is essential before processing. It needs to be soaked in clean water for a day and night, with one or two water changes in between, in order to clean it thoroughly. Let me tell you a little secret, drop a few drops of vegetable oil every time you change the water, so that the green snails won't die and the mud can be spit out very cleanly. Step 2: After spitting out the sediment, use pliers to roll off a small section of the green snail tail.

Step 3: Then rinse the green snail multiple times until the moss, debris, and mud on the shell are no longer visible. Only then can it be scooped up and placed in a draining container for later use.

Step 4: Next, prepare to stir fry on fire. Whether the green snails are delicious or not depends on the skill of the stir fry.

Step 5: While stir frying, evenly pour some cooking wine and sugar into the pot. Afterwards, adding perilla leaves as a seasoning, perilla not only helps to remove the mud and fishy smell, but also neutralizes the cold nature of green snails, making the oil juice thick, bright, mellow, and fragrant in taste.

Step 6: After stir frying until the snail meat changes color and the lid on the snail mouth is removed, add salt and a small amount of water, and then add a little soy sauce.

Step 7: Cover the pot and simmer over low heat until the soup boils. Open the pot cover and add a little MSG. Stir fry twice, sprinkle with chopped green onions or pepper, and you're ready to serve. The green snails stir fried in this way have a refreshing and flavorful taste, and are incredibly delicious.