Why does snail noodle stink? It is because it believes that many people have questions about why the smelly and spicy snail noodle has become a national online celebrity.
Luozhou rice noodle is a snack of Liuzhou, Guangxi, rich in spicy, cool, fresh, sour, hot unique flavor, fermented sour bamboo shoots, peanuts, fried bean curd, day lily, dried radish and other ingredients, boiled luozhou soup, and liuzhou rice noodles.
It is said that the history of river snail noodles can be traced back to the Tang Dynasty and even related to the great poet Liu Zongyuan. Although because of the long history of the sake of all have no research, but at least one point can be explained, but everyday snail and rice noodles in Liuzhou heritage long.
In spite of the spiral lions powder has a long history, but the real from the street snacks on the country, is actually in 2012, after being “on the tip of the tongue of China” broadcast triggered hot effect, the powder of snails inherent “smell” full of sex, let you at the same time, spiral lions powder acid, cool, hot and even can stimulate consumers’ taste buds, give a person a kind of endless aftertaste.
What are the ingredients of a bowl of snail noodles?
It is said that an authentic bowl of snail noodles must meet the requirements of “sour, spicy, fresh, cool and hot”, otherwise it cannot be called snail noodles. Some people will ask that since they are called snail noodles, where are the snails?
In fact, authentic river snail noodles do not contain river snail meat, because the taste of river snail has already been integrated into the soup. Snail noodle is delicious and inseparable from its soup. The flavor of noodles is based on the river snail soup. The soup must be cooked with snail and pig bones on a small fire until the top of the soup turns from clear to milky white. When the lid of the pot is lifted, the aroma of the snail and pig bones will spread out with the water vapor, and you can smell the moist aroma even from a distance. Snail to use field snail meat or river stone snail meat. If the snail needs to be alive, soak it in water for two days, and put a piece of iron into the water to promote the snail to vomit mud. At the same time, it can suppress the schistosoma parasitic on the snail body, which is feared by northerners. Only in this way can the snail meat be clean and sweet.
A bowl of rice soup with serious snails will leave a slightly sweet aftertaste, lingering for a long time. If the soup is cooked with additives, it will dry your mouth after eating.
Sour bamboo shoots are probably the soul. The sour taste produced by plant fermentation is more mellow than vinegar, and the taste is mild and not sharp. The crisp texture makes the bamboo shoot itself taste delicate, although it is very light.
Fried beancurd skin and peanuts can not be less, general rice noodles as long as the addition of fried things, appetitive ability will be doubled up. Because you can expect the oil to explode in your mouth. Sour bean, black fungus, day lily and water spinach will make the taste of the noodles more layers. After chewing the soft rice noodles, come to a bit of hard and elastic ear fungus day lily, which can make the tip of the tongue have a fresh feeling at any time.
Chili oil is the last stroke, especially the test of the boss’s skill. It can’t just be spicy, and it can’t just be spicy. A good chili oil can save a bowl of noodles, but it can be destroyed in a matter of minutes.
Some places also like to add marinated chicken feet, pig feet, chicken legs, duck legs, chicken eggs and other marinated river snail noodles. It is precisely these delicious stews that add a lot of flavor and interest to the snail noodles, and add a lot of soul to the snail noodles.
Where does the smell of snail noodles come from?
The unique “smell” of snail noodles makes unknown diners flinch, but for those who have eaten them, they are really delicious! Where did that strange smell come from?
It’s the taste of pickled sour bamboo shoots, the only fermented ingredient in snail noodles. Fermented foods have more or less a distinctive flavor. The taste of sour bamboo shoots is indeed sour and smelly, because the sour bamboo shoots in the process of fermentation inevitably produce this taste, which is also the characteristic of snail noodles. The production process of sour bamboo shoots is extensive, and the fermentation environment is not completely isolated from oxygen. Through the full cooperation of aerobic bacteria and anaerobic bacteria, the sugars and proteins in bamboo shoots are fermented and transformed into various amino acids, organic acids, aldehydes, alcohols and other substances. Cysteine and tryptophan are consumed in large quantities, resulting in the accumulation of hydrogen sulfide as the final product, resulting in a strong internal taste. Food fermented by microorganisms is easier to digest and absorb than the original food because the microorganisms have been “pre-digested” by the people. In the process of snail noodle processing, the combination of hot and spicy ingredients accelerates the volatilization of various odors, leaving people feeling tipsy for three days after eating.
Eating snail noodles must not be without sour bamboo shoots, which is the “soul” of snail noodles. Without sour bamboo shoots, snail noodles will become discolored and tasteless, so they are not called snail noodles anymore. To eat snail noodles, it is recommended to put less sour bamboo shoots in the first time, and gradually increase the amount. After a few times, you will fall in love with snail noodles.
Post time: Jun-29-2022