What is the practice of roasting snails with salt?

Ingredients: 500g snail, 30g onion, 0g garlic10g coriander10g, 5g red pepper.

Accessories: 5 tbsp of waterlogged juice, 0.5 tbsp of oyster sauce, fresh soy sauce 1 tbsp, sugar 1 tbsp, spicy fresh 1 tbsp, and horseradish.

1, wash snails for later use.

2. Add a proper amount of water to the pot and cook in clean snail fire. Snail can't be cooked for too long, just boil the pot and turn off the heat.

3, onion shredded garlic, coriander, red pepper diced for use.

4. Add seasoning sauce, fresh soy sauce, oyster sauce, sugar, spicy and fresh, and horseradish.

5. Stir the seasoning evenly. If the smell is too strong, you can dilute it with a little water.

6. Drain the cooked snails and put them in a plate.

7. Pour the prepared sauce into the dish and serve.

Extended data:

Precautions:

1, can't eat dead snails. Dead snails are inedible. When the snail is alive, bacteria will not multiply, but once the snail dies, bacteria and viruses in it will multiply and release biotoxins.

In this state, as the snail dies longer and longer, the toxins released in the snail will also increase. When it accumulates to a certain amount, it will become qualitative change. At this time, people will have food poisoning such as nausea, vomiting, abdominal pain and diarrhea.

2, snails must be cooked before eating. Snails need to be sterilized at high temperature, that is, they must be cooked before they can be eaten.