The efficacy and function of screw vegetable and the pickling method of screw vegetable

Snail vegetable is also called pagoda vegetable or grass silkworm. It is a herbaceous plant of the Lamiaceae family. It has a tuberous rhizome of the silkworm. It has a thick flesh and a crisp taste. It can be pickled or made into candied fruit. It tastes particularly good when eaten. It can supplement rich nutrition for the human body and also has certain health benefits. So what are the effects and functions of snail vegetable? The following editor will tell you in detail.

The efficacy and function of screw vegetable

1. Nutritional supplement

Eating more snails on a regular basis can supplement the human body with rich nutrition, because every 100 grams of snails contains 18 calories and more than 20 grams of carbohydrates. In addition, there are fat, protein, cellulose, vitamins and other nutrients. Snails are the most important thing. After people eat them, they can quickly absorb and utilize these nutrients to meet the body's metabolism needs for different nutrients.

2. Treatment and prevention of diseases

Treating and preventing diseases is also one of the important functions of snail vegetable. Snail vegetable has a mild nature, sweet taste, and is non-toxic. It can promote blood circulation and disperse dampness. It can be used for the prevention and treatment of common diseases such as human jaundice and urinary tract infections, as well as wind-heat colds. In addition, its ground substance can also reduce swelling and relieve pain. When people are bitten by poisonous snakes or have sores, swelling and pain, they can directly grind it and apply it externally, which can quickly relieve the symptoms of swelling and pain.

Pickling method

1. Snails taste especially good after being pickled. You need to prepare two kilograms of snails, soy sauce, vinegar, sugar and garlic in appropriate amounts. Finally, you also need to prepare a small amount of ginger, pepper, star anise and a clean pickle jar.

2. After cleaning the prepared snail vegetables, drain the water and put them into a jar. Then put the prepared soy sauce and vinegar in the pot, heat to a boil, then add the sugar, let the sugar dissolve completely, turn off the heat and cool down.

3. Add the prepared ginger, garlic, pepper, star anise and other seasonings into the snail dish. Finally, pour in the cooked sauce, let the sauce completely submerge the snail dish. Then seal the jar and marinate it for about half a month. The snail dish will be marinated and can be taken out and eaten directly when you want to eat it.