What is the emphasis on snail suction in Foshan Mid-Autumn Festival? Why do you eat before and after the Mid-Autumn Festival?

Eating snails in the Mid-Autumn Festival is the main food for many Cantonese people. On the one hand, folklore believes that eating snails can improve eyesight, and it is said that eating snails on August 15th can make eyes "bright as autumn moon". Secondly, I feel that the snail's fat also means beauty; Third, snails have shells, and the meat in the shells is a sign of "eating heart (new) luck".

On the other hand, the word "snail" is homophonic with the word "snail" in Cantonese. As the saying goes, "If you have no food, ask the snail (Luo)". Eating snails on the night of Mid-Autumn Festival means a bumper harvest, which means a bumper harvest.

Around the Mid-Autumn Festival, snails and snails are popular. Eating snails on August 15 is also a popular custom for many years. "How was the Mid-Autumn Festival? Every family gives more cakes and bait. Say goodbye to the fairy and pour the moon. Sweet potatoes taste like snails. "

Folklore also has the view that snails can improve their eyesight. To put it bluntly, snail meat is rich in nutrition, and vitamin D contained in it is also the main chemical substance of melanin in both eyes. Then why do you have to eat it before and after the Mid-Autumn Festival? Because the snail is empty at this time and there is no snail in the abdominal cavity, the meat is particularly tender. This is the best season to eat snails.

Put the snails in a pot 1-2 days, then cook them, soak them in clear water, put them in a stainless steel spoon, and then pour in a small amount of cooking oil. The purpose of this is to make the snail feel sick and let it spit out the dirty things in the hole. In the process of soaking, it is necessary to change the water about 4-5 times, so as to make the snail clean and tidy, and you can also eat it yourself with confidence.

Cut off the snail's ass with a vise, put a pot of water in the pot, turn off the heat after boiling the water, and put the washed snail in and iron it. On the one hand, it will remove stains again according to boiling water. On the other hand, it will kill the sparganium in the snail's body and shell surface with boiling water, and then put it into Chinese cabbage and wash it with clear water. You will feel that some dirt will still be cleaned up.

Wash shallots, cut into strips, slice ginger, wash fried fish paste, star anise and dried Chili, pour cooking oil into a controlled drying pot, heat over low heat, pour Chili and star anise, stir-fry until fragrant, and discard. Add shallots and dried peppers and stir-fry, pour in 2 spoonfuls of Pixian bean paste and stir-fry, pour in snails and stir-fry evenly, stir-fry for about 3 minutes, and pour half a bowl of pure grain wine into the pot.

Stir-fry evenly, immediately cover and stew for 5 minutes, so that the mellow smell can burn into the snail body, which is refreshing and removing the fishy smell of the snail. After stewing, open the lid, add proper amount of salt, pour in soy sauce and stir well, then cover and stew for 8min, then open the lid and add monosodium glutamate and white pepper (not like it).

Look, a plate of spicy snails is ready. Whether as a snack, as a side dish for guests at home, or as a snack in tea time, you can't go wrong. The Mid-Autumn Festival is coming. Can you cook this delicious and delicious home-cooked snack? Do it as soon as possible, and the person you love will give you 100 likes after eating!