Soaking Snails in Rice Water
To prepare delicious boiled snails, start by soaking them in a basin of rice water for about 1-2 hours. This process will cause the snails to expel any mud in their shells, which will then clump together into sticky masses.
After soaking, rinse the snails thoroughly with clean water. At this point, your snails are ready to be cooked into a variety of delicious dishes. Using rice water ensures that your snails are free of mud and slime, making your meal much more appealing.
Soaking Snails in a Vinegar, Fermented Rice, and Chili Mix
For an alternative cleaning method, mix a sufficient amount of fermented rice with vinegar and soak the snails for 1-2 hours. This will eliminate any mud and reduce the fishy smell. You can also soak the snails in a mixture of water, vinegar, and freshly chopped chilies for 2-3 hours. However, it’s best to cook the snails immediately after using this method to ensure freshness.
Additionally, you can use ingredients like vinegar, lemon, chili, or a combination of vinegar, lemon juice, and chili powder to achieve similar results.
These ingredients are effective in quickly removing mud and slime from the snails.
Tips for Soaking and Selecting Clean Snails
When choosing snails, there are a few tricks to ensure you get the best and cleanest ones. Gently touch the snail’s body; if it retracts slightly, it’s a sign of a healthy and fresh snail.
A snail with its body close to its mouth is likely well-fed and plump, while one with its body retracted deeply is thinner. Another test for freshness is to place the snails in water; dead snails will float with their mouths facing downward.
According to traditional wisdom, it’s best to avoid collecting snails during the new moon or full moon phases (around the 15th and 30th of the lunar month) as these are their breeding periods, resulting in smaller and leaner snails with less meat.
Lastly, avoid selecting snails with deeply retracted bodies that emit an unpleasant odor when lifted, as these snails are likely dead.
The Magic of a Cabbage Leaf: Clean Your Range Hood Without the Hassle of Disassembly
Cabbage is a versatile vegetable, often a household staple, and its outer leaves are usually discarded as they tend to be older and less appealing to eat. However, these discarded outer leaves of the cabbage can be your secret weapon in the kitchen! They can be used to effectively clean away grease and grime from your range hood, leaving it sparkling clean.