Coriander is one of the most popular seafood because of its diverse processing method, sweet and creamy meat. However, to have a delicious fresh snail, the choice of ingredients is quite important.
Buying weak or dead snails not only reduces the quality of the food but also poses a potential risk to health.
One way to determine the freshness of the snails will tend to move, the cow squeezes in a pot or on a flat surface.
Housewives should check by lightly touching the snail's mouth. If the snail is still alive and healthy, the eyebrows (the hard scabies covering the snail's mouth) will immediately close and settle into the skin. Conversely, snails that do not react will often be weak or dead snails.
The snail broth also shows its delicious freshness. Fatty snails will have filling and close to the shell mouth. When holding the snails up, you can feel the weight and hold their arms tight.
Conversely, if the crab grows deep inside, this shows that the snail is thin or dead. These are snails that should not be chosen because the meat will be small, mushy and will no longer be crispy and sweet.
One of the best ways to choose snails is the smell of seawater, in which the gentle, occasional scent of the characteristic natural fish sauce will show that these snails are still delicious.
Avoid buying snails with an unpleasant odor because this is a clear sign that many of the snails are dead and have begun to decompose.
Snail shells are also a factor to consider before choosing to buy. You should choose children with golden skin, brown and purple patterns on the skin that are clearly visible and not broken.
The size of the snails does not determine the freshness, but choosing snails of the same size will help the dish when prepared look more beautiful and delicious.
