What is the difference between live flower snails and dead flower snails?

Flower snails are also called Dongfeng snails, sea pig snails and southern wind snails. Their flesh is delicious, and they are a high-quality marine shellfish that has sold very well in domestic and international markets in recent years.So what is the difference between live flower snails and dead flower snails?

1. What is the difference between live flower snails and dead flower snails?

1. After live flower snails are soaked in clean water for a period of time, they will come out of their shells, while dead flower snails will not;

2. When a toothpick is used to pick out the meat of a live flower snail, it cannot be picked out, or it is very difficult to pick out, while the meat of a dead flower snail can be picked out easily with a toothpick;

3. The hard suction cup of a live flower snail has not fallen off, while the suction cup of a dead flower snail will fall off and expose the fresh flesh.

2. What are the effects and functions of flower snails?

The nutritional value of flower snails themselves is very high. Flower snails are rich in nutrients. Protein and vitamins are the most basic nutrients. In addition to these, flower snails are also very rich in trace elements, which can meet the human body's own needs for trace elements. Traditional Chinese medicine believes that flower snails also have the effect of moistening the lungs and tonifying the kidneys. The delicious taste of flower snails can promote people's appetite and increase food intake. In addition, traditional Chinese medicine also believes that eating flower snails can nourish yin in women, and for most people, eating flower snails can also improve eyesight, resolve phlegm, boost essence and moisten the organs. Snail meat is rich in vitamin A, protein, iron and calcium, and has a dietary therapeutic effect on diseases such as red eyes, jaundice, beriberi and hemorrhoids.

3. How are flower snails eaten?

1. Iced flower snails

Ingredients: 1 jin of flower snails; half a cucumber

Auxiliary ingredients: minced garlic, minced ginger, mustard, light soy sauce, ice cubes, cilantro

Method: Cut the cucumber into sections, cut the slender red chili into rings, add minced garlic and minced ginger, add an appropriate amount of salt, mix well and marinate for a while.

2. Flower snails boiled in spicy liquor

Ingredients: 500 grams of flower snails, 4 grams of salt, 1 small piece of ginger, 5 cloves of garlic, 2 star anise, 1 piece of cinnamon bark, half a spoon of light soy sauce, 2 red pointed chilies, 1 scallion, 1 spoon of fish sauce, a little pepper powder, 1 spoon of glutinous rice wine, 1 spoon of baijiu, 5 g of aged vinegar

For fresh flower snails, use a small brush to scrub the shells clean, soak them in salt water for 20 minutes, then drain the water and set aside; cut the ginger and garlic into minced pieces, cut the fresh red chili into small rings, and mix the sweet rice wine juice and baijiu into a wine juice at a ratio of 2:1; heat oil in a pot, and over low heat stir-fry the minced ginger, minced garlic and half of the red chili rings until fragrant. Then add a small bowl of water, add the star anise and cinnamon bark and bring to a boil, then simmer over low heat for 10 minutes; add the wine juice, fish sauce, aged vinegar and the remaining red chili rings and bring to a boil, then add the flower snails and cook for 4 or 5 minutes. Before removing from the pot, add salt, light soy sauce and pepper powder for seasoning, and sprinkle with chopped scallions.