How to pickle yellow mud snails, how to pickle fresh mud snails will not shrink

In spring, it is the season when a large number of aquatic products are on the market, jellyfish, razor clams, mud snails, these common aquatic products have also begun to dominate the aquatic product stalls, many foodies like to eat mud snails, but do not know how to pickle, let's learn about the pickling method of mud snails!

The first step is to select mud snails, and select mud snails with large shells and thin shells, thick stomach and feet, no sand in the body, red feet and yellow mouths, full of hidden meat, and no broken shells as raw materials for processing.

In the second step, put the selected mud snails into the bucket, add 20%-23% salt water (Baumé is 24), and stir quickly until foam is formed. Then, let it sit for 3 hours - 4 hours.

The third step is to rinse carefully, scoop up the mud snails soaked in salt water, spread them on a sieve, rinse them with clean water, and dry them slightly.

The fourth step is to start pickling, and then put the washed mud snails into the bucket, add 20%-22% salt water, and stir well. The next day, a bamboo curtain was covered and stones were pressed to prevent the snails from floating in the salt water. The marinating time is about half a month.

The method of yellow mud snail is very simple:

The newly caught mud snails are washed with seawater, put into the container and stir quickly after adding salt, let stand for a certain time, remove the water, add salt and wine, seal the mouth of the container, and can be eaten after a week, the taste is smooth, the meat is tender, fresh and crispy, fragrant and fragrant, and the fragrance is tangy.

However, some experts pointed out:

Yellow mud snails contain photosensitizers, which will increase the sensitivity of the human body to ultraviolet rays, and suffer more damage from ultraviolet rays.

Therefore, those who are often outdoors should eat as little as possible.

1.Material selection The mud snail with a large shell and thin shell, thick stomach and feet, no sand in the body, red feet and yellow mouth, full of hidden meat and no broken shell is selected as the raw materials for processing. Around midsummer, when the mud snails are particularly crispy, tender and plump, it is the best season for harvesting and processing.

2.Salt immersion Put the selected mud snails in a human bucket, add 20% 23% brine (Baumé is 24), and stir quickly until foam is formed. Then, let it sit for 3 hours - 4 hours.

3.Rinse Scoop up the mud snails soaked in salt water, spread them on a sieve, rinse them with clean water, and dry them slightly. 4.

Marinate Put the washed mud snails in a bucket, add 20% 22% salt water, and stir well. The next day, a bamboo curtain was covered and stones were pressed to prevent the snails from floating in the salt water. The marinating time is about half a month.

The mud snails cannot be washed with fresh water, because once washed, they will not have that crunchy texture.

Materials

10 kg of fresh yellow mud snails, a large piece of ginger, 500 grams of sugar, 500 grams of light soy sauce, 500 grams of steamed fish soy sauce

500 grams of Huadiao wine, a handful of dried chilies, a handful of Sichuan peppercorns, a few garlic heads, a little salt, and a few bay leaves.

Steps

The yellow mud snail that was just delivered. Never wash. With a pinch of salt, sprinkle lightly and stir gently with your hands.

Don't use too much force, because the shell of the snail is very tender and fragile. As soon as the salt is put in, the snail can be seen to move immediately and become smaller. Don't touch it at this time, because the tongue of the mud snail will slowly stick out again.

Why with a little salt just can't marinate it all at once. If you pickle that tongue and don't come out, it's not delicious!

About an hour later, I saw that the tongue of the mud snail was basically out, and poured it into a vegetable blue, but it still couldn't be washed with water, just like this, and kept brushing. You can see a lot of mucus coming down;

The same operation should be done 3 times, and none of them can be washed with fresh water. After 3 times, you can see that when the salt is put in, the mud snail is basically not moving, which means that the mud snail is basically pickled, and it can be cleaned with water at this time. Enlarge the basin after washing. I bought 20 catties of live mud snails for tens of millions, so many finished products;

After washing, the mud snails can be mixed together, and all the prepared ingredients can be mixed. While waiting for the saccharification to boil, the bottles and cans are washed and dried. I usually shake the bottles and cans with cheaper liquor;

Pour in the mud snails and marinate for an hour.

The same marinade marinated prawns, crabs are also delicious.

Tips: Every year only in July and August the mud snails are the fattest. After marinating, put it in the freezer with water to freeze it. When you want to eat, take a bottle and put it in the refrigerator to refrigerate, and you can eat it for 2 days.

1.Put the yellow mud snail into a deep bottom pot, add an appropriate amount of water, heat until boiling, and then turn to low heat and cook for about 10 minutes until the yellow mud snail becomes soft.

2.Put the yellow mud snails into a deep bottom pot, add an appropriate amount of water, add a little soy sauce, heat until boiling, and then turn to low heat and cook for about 10 minutes until the yellow mud snails become soft.

3.Put the yellow mud snail into a deep bottom pot, add an appropriate amount of water, add a little sugar, heat until boiling, and then turn to low heat and cook for about 10 minutes until the yellow mud snail becomes soft.

4.Put the yellow mud snail into a deep bottom pot, add an appropriate amount of water, add a little vinegar, heat until boiling, and then turn to low heat and cook for about 10 minutes until the yellow mud snail becomes soft.

1. Clean the mud snails first.

2. Put water in a pot and bring to a boil.

3. Shred the ginger and shallots, and chop the green onions.

4. Put in the mud snail after the water boils.

5. Turn off the heat immediately after boiling until bubbling.

6. Then remove the mud snail and drain the water.

7. Put the mud snails into the saucer and put the green onion and ginger on top.

8. Add an appropriate amount of salt, cooking wine and oyster sauce.

9. Pour oil into another pot and heat to about 180 degrees.

10. Then pour the oil into the mud snail, and there will be a loud sound.

11. Then mix well.