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[How do fresh mud snails marinate?

】 _How to pickle_Pickling method

[How do fresh mud snails marinate?
】 _How to pickle_Pickling method

Friends who live in the areas of Jiangsu and Zhejiang must have eaten one of the local specialties-drunk mud snails. This kind of food can be described with unparalleled, especially the fresh mud snails, the meat is particularly tender, of course, some people use it more oftenappetizer.

If you can buy some fresh mud snails, the simplest way is not to fry or stew, but to pickle.

So how do you pickle fresh mud snails?

Step 1. Pick mud snails.

When choosing mud snails, choose large snails with thin shells, thick stomach and feet, no sand in the body, yellow mouth with red mouth, full belly with hidden meat, and mud snails without shells as processing raw materials.

Around mid-summer, when the snails are especially crisp and tender, it is the golden season for harvesting and processing.

Step 2. Go to the sand.

Salt leaching to remove the soil, put the selected mud snails into the bucket, add 20% -23% salt water (Baume degree is 24), quickly and evenly until foaming.

Then, let it stand for 3 hours-4 hours.

Step 3. Wash.

Rinse carefully, pick up the mud snails soaked in salt water, spread them on a sieve, rinse them with water, and dry them a little.

Step 4, proceed to pickling.

The washed mud snails are added to the bucket, and 20% -22% brine is added, and the mixture is stirred well.

The next day, cover the bamboo curtains and press the stones to prevent the mud snails from floating in the salt water.

The curing time is about half a month.

Mud snails are normally not fried. Generally, they are drunk with white wine to eat raw drunk mud snails.

There are ready-made mud snails in the market. One bottle and one bottle. When you eat, just take some of them and put a little ginger garlic in a small plate. It is very cold.Ginger garlic will be much better.

If you want to do it by yourself, the way of drunk mud snail is as follows: drunk mud snail is abbreviated as drunk snail, which is produced in Jiangsu, Zhejiang and other places.

Its flavor is sweet and crisp, it is fresh and salty, and has unique flavor.

The main methods of processing are: 1.

Material selection: The body is thin, the abdomen is thick, the body is free of sand, the foot is red, the mouth is yellow, the belly is covered with meat, and the shell-free mud snail is the processing raw material.

Around mid-summer, when the snails are especially crisp and tender, it is the golden season for harvesting and processing.

2.

Put the selected mud snails into the bucket by salt immersion, add 20%?
23% salt water (with a Baume degree of 24), stir quickly until foaming occurs.

Then, let it stand for 3 hours?
4 hours.

3.

Rinse the mud snails that have been soaked in salt water, spread them on a sieve, rinse them with water, and dry them slightly.

4.

Put the washed mud snails into the bucket and add 20%?
22% brine, stir well.

The next day, cover the bamboo curtains and press the stones to prevent the mud snails from floating in the salt water.
The curing time is about half a month.
5,

Grading Pick the pickled mud snails from the bucket, grade them according to specifications, and put them in different altars and jars.

On each altar, the cans cannot be overfilled, so they are halogenated.
6.

To make brine, pour the salted mud snails into a pot, add an appropriate amount of fennel, cinnamon, ginger slices, etc., boil for 10 minutes, cool, and filter to make a marinade.
7.

Add material to the mud snail altar, add marinade to the pot to submerge the mud snail, and add 5% rice wine with mud snail weight.

8.

After sealing, add the mud snail altar and the tank tightly and store it for 10 days, which is the finished product of drunk mud snail.