Snails are a favorite snack of many people. Nutritionally, snails are low in fat, rich in protein and vitamins and minerals necessary for the body such as magnesium, selenium, vitamin E and phosphorus.
However, inside snails there are many parasites that can cause diseases for humans, such as strongyloidiasis, liver flukes (including small liver flukes and large liver flukes), intestinal flukes, flukes, etc.
Although delicious and nutritious, people with coughs or asthma, if eating snails, will make their condition worse.
4 groups of people should not eat snails
1. People with cough, asthma
According to research by scientists at Tokyo University - Japan, people with coughs or asthma who eat seafood such as snails, clams... will make their condition worse.
Therefore, to avoid making the condition worse, you should avoid eating seafood and snails, mussels, clams... to best protect your body.
2. People with allergies
For those who are allergic, if they want to eat crab or snails, they should consult a doctor about eating this food or should use a small amount to observe the body's signs. If after a few minutes or a few hours of eating snails, hives, itching, nausea appear... then they should stop eating this dish and go to the hospital for examination and treatment.
3. People with kidney disease, high blood pressure
Snails contain a lot of sodium, when the sodium content is high it will make diabetes, kidney disease and high blood pressure worse.
Therefore, people with these diseases should limit eating crabs and snails.
4. Pregnant women and breastfeeding women
According to Oriental medicine, snails are cold in nature and eating them can easily cause stomach cold, stomach ache, and diarrhea. Therefore, pregnant and breastfeeding women should limit their intake, especially those with weak stomachs.
Some delicious dishes from snails
Boiled snails
Ingredient
1.5 kg snails (rock snails, jackfruit optional)
6-8 kumquats, 3-4 lemon leaves, 3-4 cloves of garlic, 2 lemongrass stalks, 2 chili peppers, 1 piece of ginger
Seasoning: Fish sauce, salt, sugar, chili sauce
Leaves for boiling snails: Grapefruit leaves (or lemon), lemongrass.
Soak snails: Rice water, 1 egg (for fat snails, optional), chili
Making
Soak the snails in a metal basin/tub with a few slices of fresh chili for 1 hour to help the snails release all the dirt. Then rinse.
Continue to soak the snails in rice water and add 1 egg for 1-2 hours to help the snails become fatter. Then, wash them several times.
There are 2 ways to boil snails: without water and with water. Some people like the snails to have a strong flavor so they boil them without water because when boiled, the snails release a lot of water. Be sure to line the bottom of the pot with lemongrass, grapefruit leaves (or lemon leaves) and then put the snails in to boil until they open.
If you like to drink snail broth, boil some water, add a little salt, crushed lemongrass, lemon leaves and boil the snails. When the water boils, open the lid, stir for about 2-3 minutes or until the snails open their mouths, turn off the stove, cover to keep the heat, and scoop out as you eat.
Snail dipping sauce:
The ratio of sugar, fish sauce (30 - 40 protein levels), kumquat juice and filtered water is: 1:1:1:3 (50 gr sugar, 50 ml fish sauce, 50 ml kumquat juice, 150 ml filtered water).
Add water, sugar and 1 teaspoon of salt to the pot, bring to a boil, stir well to dissolve the sugar to help the dipping sauce thicken.
Put garlic, ginger, lemongrass (sliced), chili into mortar and pound with pestle. Slice kaffir lime leaves, squeeze to get kumquat juice.
When the sugar water cools, add 50ml fish sauce, 50ml lime juice, crushed garlic, ginger, lemongrass, chili and julienned lemon leaves, stir well to have a delicious and rich dipping sauce.
Finished product:
The snails are cooked just right, crispy and chewy, the snail dipping sauce is thick and rich, exuding the aroma of lemongrass, lime leaves, and chili.
If you like to drink snail water, add a little dipping sauce for a stronger flavor. The spicy and aromatic flavor helps dispel the cold of winter.
Snails cooked with banana and bean
Ingredient:
- Snails: 1kg
- Pork belly: 200g
- Tofu: 3 pieces
- Green bananas: 5, choose fresh bananas, green skin without bruises
- Betel leaves, perilla, green onions, 1 tomato cut into wedges, 1 turmeric root for yellow color if you like.
- 1/2 bowl of fermented rice
- 1/2 teaspoon shrimp paste
- Spices, cooking oil, peeled and chopped garlic and onion.
Making:
Step 1: Peel the green bananas, cut them into thin slices or pencils, soak them in salt water or diluted vinegar water for a while to prevent them from turning black. Put the bananas in a pot to boil briefly, remove them to a basket to drain.
Step 2: Soak the snails in rice water to release some of the slime. Use a knife to chop the snail, pry open the mouth and scoop out the intestines, using the tip of the knife to remove the dividing line on the side of the snail. Add a little salt and vinegar to the snails and squeeze to release the slime, wash, cut into small pieces and marinate with minced garlic and onion and spices.
Step 3: Cut the pork belly into small cubes or thin slices, marinate with spices and minced shallots. - Cut the tofu into squares or thin slices and fry until golden brown.
Step 4: Saute onion and garlic until fragrant, add snails and stir-fry until cooked, then return to the bowl. Crush fresh turmeric, filter to get the juice.
Step 5: Next, add the pork belly to the pan of oil and stir-fry until browned, add the tomatoes and bananas, season with a little more spices, then add filtered water mixed with shrimp paste and fresh turmeric water if you like the dish to have a yellow color, add more water until it covers the meat and bananas.
Bring to a boil, reduce heat until meat and banana are cooked, then add fried beans and cook for a while, then add snails, season to taste, wait for it to boil again, add herbs including green onions, perilla, and chopped betel leaves, mix well and remove from heat.
The snails are cooked just right, crispy but not tough. The bananas and beans are soft but not mushy, the broth is thick, rich in sweetness, the mild sourness of the rice vinegar mixed with the aroma of perilla and betel leaves is very appealing. Eaten hot with noodles or rice, both are delicious.
Snail noodle soup
Ingredient:
- Snails (stuffed snails, shell snails, screw snails): 1kg
- Pork bones: 500g
- Tomatoes: 3
- Vinegar or tamarind
- Herbs, green onions, perilla
- Dried onion
- White beans: 3 sheets
- Vermicelli: 500g
- Spices: Turmeric powder, salt, MSG, cooking oil.
Making:
Step 1: Soak the snails in rice water, cut a few slices of chili to remove dirt from the snails, wash them clean, put the snails in a pot to boil, scoop out the intestines and keep the water (do not boil the snails too long or they will become tough and not tasty).
Next, saute some white onion and green onion, add snail meat and stir-fry, add a little seasoning to make the snails more flavorful. Blanch pork bones in hot water, then wash, put in pressure cooker to simmer to get the broth.
Step 2: Wash tomatoes, green onions, and perilla. Cut tomatoes into wedges, chop perilla and green onions.
Step 3: Cut the tofu into bite-sized pieces and fry until golden brown. To give the tofu a nice color, add a little turmeric powder to the pan of oil. Remove the tofu to a plate.
Step 4: In the same pan, saute some shallots with cooking oil, add tomatoes and stir-fry briefly. Add a little turmeric powder and stir-fry together. Then prepare the pork bone broth with snail water and tomatoes, add a little vinegar and put on the stove to simmer. Season to taste.
Step 5: When the broth boils, reduce the heat, continue to stir the noodles in another pot and put the noodles in a bowl. Arrange the tofu on top, add a few spoons of snails, some green onions, perilla leaves and slowly pour in the broth. Snail noodles are great when eaten with split water spinach and dipped in spicy fish sauce.
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