In Europe, snails have been on plates for a long time, and the Romans regarded snails as superior food. /kloc-In the 9th century, a chef brought snails to the French court and established the position of this dish in French cuisine. According to statistics, France eats more than 300 million snails a year, which shows the French preference for snails.
Snails are nutritious, high in protein and low in fat. They don't have much taste, but they have a very crisp taste. When the tray full of snails is taken out of the oven, the striking sweet aroma always makes people drool. Snails hidden under garlic butter are delicate and smooth, and each bite makes your lips and teeth fragrant.
Don't think that snails are the patent of western food. In fact, China had the habit of eating snails in some areas as early as the Ming Dynasty. Now there are also famous snail dishes in Chinese food, such as Kung Pao snail and stir-fried snail.
Stir-fried snails use white Chinese white jade snails.
Like many family practices, stir fry, add bean paste, Chili powder, soup and snail meat, collect the juice with slow fire and pour oyster sauce, and you can make a spicy white jade snail with good color and flavor.