Who shouldn't eat boiled snails, a favorite winter snack?

Snails are a favorite snack for many people. Nutritionally, snails are low in fat, rich in protein, and contain essential vitamins and minerals such as magnesium, selenium, vitamin E, and phosphorus.

However, snails harbor many parasites that can cause disease in humans, such as roundworm infection, liver flukes (including small and large liver flukes), intestinal flukes, and flukes.

Although delicious and nutritious, eating snails can worsen the condition of people with coughs or asthma.

4 groups of people who should not eat snails

1. People who are coughing or have asthma.

According to research by scientists at the University of Tokyo, Japan, people with coughs or asthma who eat seafood such as snails and clams will experience a worsening of their condition.

Therefore, to avoid worsening the condition, it is advisable to avoid eating seafood and shellfish such as snails, clams, and mussels... to best protect the body.

2. People who are currently experiencing allergies.

For those prone to allergies, if you want to eat crab or shellfish, you should consult a doctor or consume a small amount to observe your body's reaction. If you experience hives, itching, nausea, etc., a few minutes or hours after eating shellfish, you should stop eating this dish and go to the hospital for examination and treatment.

3. People with kidney disease or high blood pressure

Snails contain a lot of sodium, and high sodium levels can worsen conditions such as diabetes, kidney disease, and high blood pressure.

Therefore, people with these conditions should limit their consumption of crab and shellfish.

4. Pregnant women and breastfeeding women

According to Traditional Chinese Medicine, snails are considered "cold" in nature, and consuming them can easily cause stomach chills, abdominal pain, and diarrhea. Therefore, pregnant and breastfeeding women should limit their consumption, especially those with sensitive stomachs.

Some delicious dishes made from snails.

Boiled snails

Ingredient

1.5 kg of snails (rock snails or other types of snails, optional)

6-8 kumquats, 3-4 lime leaves, 3-4 cloves of garlic, 2 stalks of lemongrass, 2 chili peppers, 1 piece of ginger.

Seasonings: Fish sauce, salt, sugar, chili sauce

Leaves for boiling snails: Pomelo (or lemon) leaves, lemongrass.

Soaking the snails: Rice water, 1 egg (optional, for fatter snails), chili peppers.

Making

Soak the snails in a metal basin with a few slices of fresh chili for an hour to help them release any dirt. Then rinse them thoroughly.

Continue soaking the snails in rice water and add one chicken egg for 1-2 hours to make them fatter. Then, rinse them thoroughly several times.

There are two ways to boil snails: without water and with water. Some people prefer a stronger flavor, so they boil them without water because snails release a lot of water when boiled. Remember to line the bottom of the pot with a layer of lemongrass and pomelo leaves (or lime leaves) before adding the snails and boiling them until they open their shells.

If you like drinking snail broth, boil some water, add a little salt, crushed lemongrass, lime leaves, and then add the snails. When the water boils vigorously, open the lid, stir well for about 2-3 minutes or until the snails open their shells, turn off the heat, cover to keep warm, and ladle out as you eat.

Prepare the dipping sauce for the snails:

The ratio of sugar, fish sauce (30-40% protein), lime juice, and water is: 1:1:1:3 (50g sugar, 50ml fish sauce, 50ml lime juice, 150ml water).

Add filtered water, sugar, and 1 teaspoon of salt to a pot and bring to a boil, stirring constantly until the sugar dissolves to thicken the sauce.

Put garlic, ginger, lemongrass (sliced), and chili peppers into a mortar and pestle and grind until smooth. Finely chop lime leaves and squeeze out the juice from the kumquats.

Once the sugar syrup has cooled, add 50ml fish sauce, 50ml lime juice, minced garlic, ginger, lemongrass, and chili peppers, along with finely chopped kaffir lime leaves. Stir well to create a delicious and flavorful dipping sauce.

Finished product:

The snails are cooked to perfection, with a crispy yet chewy texture, and the dipping sauce is thick, flavorful, and fragrant with lemongrass, lime leaves, and chili peppers.

If you enjoy drinking snail broth, add some dipping sauce for extra flavor; the spicy, aromatic taste helps ward off the winter chill.

Snails cooked with banana and beans

Ingredient:

- Stuffed snails: 1kg

- Pork belly: 200g

- Tofu: 3 blocks

- Green bananas: 5 bananas, choose fresh bananas with green peels and no blemishes.

- Betel leaves, perilla leaves, green onions, 1 tomato sliced ​​into wedges, 1 turmeric root for yellow color if you like.

- 1/2 small bowl of fermented rice paste

- 1/2 teaspoon shrimp paste

- Spices, cooking oil, peeled and finely chopped dried onions and garlic.

Making:

Step 1: Peel the green bananas, slice them thinly or into sticks, and soak them in salt water or diluted rice water for a while to prevent browning. Briefly boil the bananas in a pot, then remove them and drain in a colander.

Step 2: Soak the purchased snails in rice water to remove excess slime. Use a knife to cut off the bottom of the snail shell, pry open the shell, and remove the meat. Use the tip of the knife to scrape away the digestive tract along the side of the snail. Add a little salt and vinegar to the snails and squeeze to release the slime. Rinse thoroughly, cut into small, bite-sized pieces, and marinate with finely chopped dried onions and garlic along with other seasonings.

Step 3: Cut the pork belly into thin strips or slices, marinate with spices and finely chopped dried onions. - Cut the tofu into square pieces or strips and fry until golden brown.

Step 4: Sauté the onions and garlic until fragrant, then add the snails and stir-fry until cooked. Return them to the bowl. Crush the fresh turmeric and strain to extract the juice.

Step 5: Next, add the pork belly to the pan with oil and stir-fry until browned. Add the tomatoes and bananas and stir-fry together. Season with a little salt and pepper, then add the fermented rice water mixed with shrimp paste and fresh turmeric juice if you like the dish to have a yellow color. Add enough water to just cover the meat and bananas.

Bring to a boil, then reduce heat until the meat and bananas are cooked through. Add the fried tofu and cook for a little longer, then add the snails. Season to taste, bring to a boil again, then add the chopped herbs including scallions, perilla leaves, and betel leaves, mix well, and remove from heat.

The snails are cooked perfectly, crispy but not chewy. The bananas and beans are soft but not mushy. The broth is thick, with a rich sweetness, a mild sourness from the fermented rice, and the fragrant aroma of perilla and betel leaves, making it very appealing. It tastes delicious served hot with vermicelli or rice.

Snail noodle soup

Ingredient:

- Snails (all types: apple snails, apple snails, spiral snails): 1kg

- Pork bones: 500g

- Tomatoes: 3

- Rice vinegar or tamarind

- Herbs, spring onions, perilla leaves

- Dried onions

- White beans: 3 blocks

- Rice noodles (to be served): 500g

- Seasonings: Turmeric powder, bouillon powder, MSG, cooking oil.

Making:

Step 1: Soak the snails in rice water, add a few slices of chili peppers to help them release dirt, rinse them thoroughly, put them in a pot and boil them, remove the meat and keep the broth (do not overcook the snails as they will become tough and not taste good).

Next, sauté a little white onion and green onion until fragrant, then add the snail meat and stir-fry, adding a little seasoning to enhance the flavor. For the pork bones, blanch them briefly in hot water, rinse them clean, and simmer them in a pressure cooker to make broth.

Step 2: Wash the tomatoes, scallions, and perilla leaves. Cut the tomatoes into wedges, and finely chop the perilla leaves and scallions.

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 oil in the pan. Remove the tofu from the pan and place it on a plate.

Step 4: In the same pan, sauté some chopped shallots in oil until fragrant, then add the tomatoes and stir-fry briefly. Add a little turmeric powder and stir-fry together. Then, combine the pork bone broth with the snail broth and tomatoes, add a little fermented vinegar, and simmer over low heat. Season to taste.

Step 5: Once the broth boils, reduce the heat, continue boiling the noodles in another pot, then transfer the noodles to a bowl. Arrange the tofu on top, add a few spoonfuls of snails, some chopped scallions and perilla leaves, then slowly pour in the broth. Snail noodle soup is delicious served with shredded water spinach dipped in spicy fish sauce.

Source: https://www.baogiaothong.vn/ai-khong-nen-an-oc-luoc-mon-qua-vat-khoai-khau-mua-dong-192231121225831365.htm