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Preparation
30 minutes
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Cooking
45 minutes
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Difficulty
Easy
On chilly days, enjoying a steaming bowl of porridge is truly ideal, filling your stomach while keeping your body warm. If the usual plain porridge is a bit boring for you, let’s switch it up with the delicious snail porridge from TasteVN! Let’s cook!
Ingredients for Snail Porridge For 2 people
Snails 500 gr Rice 1/2 cup (rice bowl) Lemongrass 2 stalks Turmeric 1 root Minced onion and garlic 1 tablespoon Fried onion a little Chives a little (chopped) Fish sauce 1 tablespoon Cooking oil a little Common spices a little (Salt/ sugar/ ground pepper/ monosodium glutamate/ seasoning powder)
How to choose fresh ingredients
How to choose fresh snails
- You should choose live snails by observing whether they move or by smelling them. If they are fresh, they will have a natural fishy smell.
- Avoid buying snails that have a rotten smell as these have died, which can affect health when consumed.
- Prioritize selecting snails with intact shells and no chips because if the shell is broken, the meat inside is more likely to spoil and the snails may no longer be alive.
How to choose fresh turmeric, ensuring quality
- When buying fresh turmeric, we need to choose those roots that have a bright yellow color (for regular turmeric) or an orange-yellow leaning towards red (for red turmeric).
- Choose turmeric with a thin skin and few wrinkles, and when pressed with the hand, it should have a certain firmness.
- In addition, regardless of regular or red turmeric, when scraping the flesh onto a piece of white paper or fabric, it should leave a bright yellow color rather than a dark one.
- Do not choose turmeric roots that have many black spots or are depressed as well as those that have sprouted.
How to Make Stone Snail Porridge
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Prepare the Ingredients
After purchasing the snails, you need to wash them briefly to remove dirt and sand. Then, soak the snails with chopped chili or rice water for about 2 hours to let them expel some slime and then rinse them clean.
Next, put the cleaned snails in a pot along with smashed lemongrass, 1/2 teaspoon of seasoning, 1/2 teaspoon of monosodium glutamate, and just enough water to cover the snails. Boil the snails for about 5 minutes.
Once boiled, use a toothpick to extract the snail meat into a bowl. For turmeric, peel, wash, and then pound it into small pieces.
Place a new pot on the stove, add a little cooking oil, minced onion and garlic, and sauté until fragrant. Then, add the pounded turmeric, snail meat, 1 tablespoon of fish sauce, and 1/2 teaspoon of monosodium glutamate.
Stir-fry the mixture over medium heat for about 5 – 7 minutes until the snail meat absorbs the seasoning.
Tips for Cleaning Snails of Dirt and Mud
- To clean the slime and mud from the snails, soak them in rice water for about 2 hours to expel all the dirt.
- To eliminate the fishy smell, you can add a little chili powder or crushed chili to the soaking water.
- Using vinegar mixed into the soaking water is also a way to help clean them.
- Soaking snails in rice water bought from the market for about 1 – 2 hours will cause the mud in the snails’ mouths to automatically expel and clump into slimy pieces; then you just need to rinse them with clean water and cook as usual.
See details: How to Soak Snails to Clean Mud
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Cooking snail porridge
Add 1/2 cup of rice and 600ml of water into a new pot and bring to a boil. When the water boils, turn off the heat and let the rice soak until it expands.
When the rice has expanded, add to the pot: the sautéed snails, 1 tablespoon of seasoning, 1/2 teaspoon of monosodium glutamate, and 1/2 teaspoon of sugar. Stir the porridge until it boils and taste to adjust the seasoning, then turn off the heat.
Finally, serve the porridge in a bowl, add a little chopped green onion, fried onion, and ground pepper on top.
Tip:
- You can use leftover rice to cook porridge.
- If the porridge is too thick, you can add a little boiling water and stir well!
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Finished Product
Hot stone snail porridge, served piping hot, has an eye-catching yellow color from turmeric. Tasting a bite, you can immediately feel the soft and fragrant texture, rich flavor of the porridge combined with the crunchy and sweet snail meat, with a hint of spiciness from pepper.
This dish is incredibly delicious on cold days!
So the stone snail porridge has been completed, how to cook stone snail porridge is really quick and simple, isn’t it? TasteVN wishes you success in making this nutritious and delicious porridge!
