Why does snail noodles smell bad?

Question 1: Why does the odor of snail rice noodles last so long? As a Liuzhou native (does anyone not know that snail noodles are Liuzhou snacks?), I first want to correct the statement that this is a special fragrance, not a smell. To me it's the taste of hometown.

This taste is that of sour bamboo shoots. Some outsiders are not used to it. Some say it is the smell of stinky tofu, and some say it is rancid. I told the boss not to put sour bamboo shoots in snail noodles... without sour bamboo shoots in snail noodles is equivalent to an owl without a cat head or butterfly. Did you know that the flowers are not butterfly-shaped? (Actually, snail noodles do not necessarily have snails, but they cannot be without sour bamboo shoots. The snail noodles in Beijing use a kind of shellfish instead of snails to cook the soup. I estimate that the most authentic ones can have 85.6% of the authentic snail noodles. If there are no sour bamboo shoots, it is 0%.) Sour bamboo shoots are fermented bamboo shoots. After the bamboo shoots are fermented through a certain process, they will have this flavor. If you know how to appreciate its connotation, you will know that it is fragrant but not rotten, appetizing when you smell it, salivating when you think about it, and rolling when you eat it.

An author named Qingsi published an article titled "The Taste of Sour Bamboo Shoots" in the "Beijing Youth Daily". The description is very detailed and vivid. An excerpt is as follows:

< p> Speaking of which, sour bamboo shoots can be regarded as something with a bit of history. Gu Linsong of the Ming Dynasty teased i team's shuo muscle points and added a new text about Xing Huan Wei's D series of sour bamboo shoots produced by lotus fiber: "The sour bamboo shoots are as big as an arm. Pick them up and soak them in boiling soup to get the bitter water. Then put them in cold well water and soak them for two or three days. , take it out, strands like silk, boil it with vinegar and eat it. If you bring it to Zhongzhou, it will become a rare thing..."

In the eighth chapter of "Dream of Red Mansions", Aunt Xue entertained Baoyu at home. After drinking, she specially She made sour bamboo shoots and chicken skin soup to relieve his hangover. As it was appetizing, Baoyu drank two bowls of it. It can be inferred from this plot that during the Qing Dynasty, hungry bamboo shoots were probably still a rare item on the dining tables of wealthy families. Sour bamboo shoots are now more common in the south, especially in Guangxi. Some local snacks in Bagui Land are indispensable with sour bamboo shoots, such as Nanning's Laoyou noodles, Liuzhou's snail noodles, Guilin rice noodles, Dong-style hot and sour soup, etc.

In addition, Vietnam, which is connected to the mountains and rivers of Guangxi, also likes to eat sour bamboo shoots and produces a kind of pickled bamboo shoots with mountain yellow skin and black bean paste. The area in northern Guangxi is surrounded by mountains and water, with lush forests and deep bamboos. Some of the bamboo shoots produced weigh more than ten kilograms, which has the natural conditions for making sour bamboo shoots.

When I was a child, my family lived by the Liujiang River. We could often see boats transporting sour bamboo shoots from Rongshui, Sanjiang and other places landing at the pier, and the sour bamboo shoots were packed in wooden barrels. With. I swam in the river and occasionally caught sour bamboo shoots from the water next to the boat. The method of making sour bamboo shoots is very simple. After shelling the bamboo shoots, cut them into sections and place them in a large earthenware jar. Add rice water to soak them, then seal the lid of the earthenware jar and let them soak for about half a month. However, during the brewing process, there should be no trace of oil on it, otherwise the rice water will foam and the sour bamboo shoots will deteriorate and stink.

Question 2: Why does snail noodles smell bad? The smell of snail noodles is due to the sour bamboo shoots added to it. The sour bamboo shoots are made after fermentation, so they smell stinky, but there is no stinky smell when you eat it. Zhenhuan Snail

Question 3: You don’t understand why snail noodles are so smelly and why so many people are addicted to them. Durian is also very smelly and many people eat it. Carrots and cabbage have their own characteristics. Beloved!

Question 4: Where does the odor of snail noodles come from? In fact, it can’t be said that it is a smell, but more importantly, the sour taste

There are some substances in snail noodles That kind of sour bamboo shoots, sour bamboo shoots will have a rancid smell, so...

Question 5: Why is Liuzhou snail noodles so smelly? Because there are screws in the snail noodle soup, it’s not smelly, it’s a mixture of the fishy smell of screws and spices haha

Question 6: Why is screw noodles called screw noodles? Why does it smell like screw noodles? Is it smelly but delicious? Snail noodles are also called snail noodles. A famous snack in Liuzhou, Guangxi, with a unique flavor of sour, spicy, fresh, refreshing and hot. It ranks first among Liuzhou snacks. It is made of Liuzhou's unique soft and refreshing rice noodles, plus sour bamboo shoots, fungus, peanuts and fried yuba. It is made of ingredients such as , day lily, fresh green vegetables, rich and moderate hot and sour flavor, and boiled snail soup. The unique and delicious snail soup makes people think twice about eating it. Liuzhou's snail noodles are famous far and wide and unique in China.

Snail noodles have a unique flavor of sour, spicy, fresh, refreshing and hot, ranking first among Liuzhou flavor snacks. It consists of Liuzhou's unique soft and refreshing rice noodles, plus sour bamboo shoots, fungus, peanuts, fried yuba, and day lily. , fresh green vegetables and other ingredients, a rich and moderate hot and sour flavor, and the soup of boiled snails. It often makes people sweat profusely after eating it, but because of the unique and delicious snail soup, it makes people want to stop. Liuzhou's snail noodles have a unique flavor of sour, spicy, fresh, refreshing and hot. It is made of Liuzhou's unique soft and refreshing rice noodles, with sour bamboo shoots, fungus, peanuts, fried yuba, day lily, fresh green vegetables and other ingredients and rich flavor. Moderate hot and sour flavor mixed with boiled snail soup. The snail is what we often call the field snail, which is fat and delicious. Add Guilin's special sour chili and seasonings such as onions, ginger, and Sanhua wine to stir-fry, then add chili pork bones and perilla leaves to stew. The taste is sour and spicy, especially appetizing. And sauerkraut. It is called "sour" in Liuzhou dialect. There is a saying that "Pedestrians are sad about sour wild stalls". "Sour Wild Stalls" uses locally produced papaya, radish, cucumber, lotus root, broccoli, pineapple and other Liuzhou fusilli noodles. In fact, when making fusilli noodles, you must first prepare rice noodles, not The kind of rice noodles on the northern market must be made from dry-cut powder. The cross-section diameter of the dry-cut powder is about 3 mm. Soak it in water (soak for more than an hour) and set aside. Rice noodles are the basis. Next, prepare the soup, which is screw soup. Real screw noodles do not have screws. The flavor of rice noodles basically comes from screw soup. First, soak the purchased screws in clean water for 2 days, if they are alive, and then put a piece of iron into the screw water to promote the screws to spit out the base. At the same time, it can inhibit the parasitic schistosomiasis in the screws that northerners are afraid of. In this way, the screws The meat is sweet. Suck the snail clean, take it out, and use an iron insert to cut off the tail of the screw. Silt is usually collected there, and it is also convenient for sucking when the screw is cooked. Drain the water from the screws, heat the oil in a pot, beat the garlic, ginger, garlic, dried red pepper, and perilla, stir-fry (add as many of these ingredients as possible) and stir-fry the screws, add salt, chicken essence, oyster sauce, and cooking wine. When cooked, add water and simmer for more than 2 hours. The key to soup lies in the ingredients added when adding water. Each family has its own secret recipe. Good soup recipes cost money, usually 1,000 to 2,000 yuan. If you make it at home, you don’t need to buy it. I use 13 The fragrance has been replaced, but it's not very tasty, but it's better than nothing. Once the soup is ready, place it on the stove and simmer slowly. The characteristics of the soup are that there should be enough oil, the chili pepper should be spicy enough, and the red chili oil should be visible on the top of the soup. Let’s talk about the side dishes, 1. Fried yuba 2. Pickled beans 3. Fried fungus and the famous sour bamboo shoots 4. Fried peanuts 5. Dried radish cut into small pieces 4. Pickled cabbage, called pickled cabbage in the north. After preparing these things, you can start making fusilli noodles. First, boil water in a pot, add vegetables, including green ones, such as water spinach, lettuce, and rapeseed (not grown north of the Yangtze River). After the vegetables are 8 minutes cooked, take them out and drizzle with a little oil. Then add the soaked rice noodles, cook them, take them out and put them on the dish, then add the side dishes, and finally pour in the snail soup

Question 7: How to remove the smell of snail noodles? The main sour bamboo shoots are Fermented food has a stronger taste. Zhenhuan snail noodles are pickled in Laotan and are smelly but not rotten. It is not harmful to the body and many people eat this kind of flavor. If you think it tastes too strong, it will be better if you can ventilate it

Question 8: Snail noodles: "stinky" deliciousness? Snail noodles: "stinking" delicious food?

2015.01.26? Monday? From Know Daily

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Crazy girl? Answer:

I heard that Liuzhou people once When I go to my hometown, I always look for a bowl of snail noodles as the first thing to relieve my homesickness. A friend who went to college in Guangxi told me that there was a small shop selling snail noodles every few steps near the school. It is like Stephen Chow's "nonsense" joke, it can be seen everywhere in the market and is readily available.

Snail noodles have a unique flavor of sour, spicy, fresh, refreshing and hot. It is made of Liuzhou’s unique soft and refreshing rice noodles, plus sour bamboo shoots, fungus, peanuts, fried yuba, day lily, It is made of fresh green vegetables and other ingredients, a rich and moderate hot and sour flavor, and boiled snail soup. It has a unique and delicious snail soup that makes people think twice about eating it.

?Snail noodles

Don’t be afraid of spicy food, don’t be afraid of spicy food

First look at its color, the red ones are a layer of chili oil floating on top, and the green ones are Seasonal green vegetables, delicious snail soup permeates every vermicelli. The chili oil in the snail noodles is different from ordinary spiciness. This kind has an aggressive spiciness.

People who like it are seduced by its ecstatic spiciness. Asa from the Hong Kong twins group once posted on Weibo and said, "I cooked the hot and sour snail noodles given to me by fans in Nanning the day before yesterday for lunch today! It's so spicy! Super delicious!" She is obviously a "hot girl", but like As someone who rarely eats spicy food, the first time I ate it, I was tortured by the burning spiciness in the soup, making my mouth full of smoke, tears streaming down my face, and sweating profusely.

The soup is unique and has a unique taste.

Savor the soup again, which is the most essential part of snail noodles. The soup of snail noodles is prepared from 13 kinds of natural spices such as snail meat, kaempferol, star anise, cinnamon, clove, chili, ginger, monosodium glutamate, sucrose, etc.

Among these raw materials, snail is the protagonist. Field snails are characterized by their thin shells and thick flesh. When stir-fried with an aromatic herb called perilla, they produce a spicy yet sweet flavor. This strange smell is not only liked by southerners, but also by northerners, compatriots from Hong Kong and Macao, and foreigners. They often taste it with relish at street food stalls around small wooden tables. When frying, add chili peppers, onions, garlic, etc. for better flavor.

The reason why snail noodles are called "snail noodles" is because its soup is made from snails. Outsiders may not be used to the spicy and fishy taste of snail noodle soup, but this is precisely the biggest feature of snail noodle soup. The carefully brewed snail soup has a unique flavor that is clear but not bland, numb but not dry, spicy but not hot, fragrant but not greasy.

The stench attracts diners

Those who hate snail noodles can’t stand the “stinky” smell of snail noodles to a large extent, but authentic Liuzhou snail noodles will bring It has a strong and strange "stinky" smell. This "stinky" smell comes from the sour bamboo shoots in the snail noodles. It is made from fresh bamboo shoots that are acidified after fermentation. Its smell makes many people "shun away". But those who know how to appreciate its connotation will know that it is fragrant but not rotten, appetizing when smelling it, salivating when thinking about it, and rolling when eating it.

The fame of snail noodles is as famous as its "stinky smell". It has its place not only in Guangxi, but also in the north. People who like it and people who hate it are very clear-cut, snail noodles are so willful!

Good ingredients are indispensable

The ingredients of snail noodles include sour bamboo shoots, yuba, fungus, peanuts, dried radish, etc. A good bowl of snail noodles is also indispensable with good ingredients. The sour bamboo shoots should not be too sour, the dried radish should not be too sweet, and the yuba and peanuts should be fried just right. Some noodle stalls also have sauerkraut, cabbage, scallions, etc. to choose from. Green vegetables are also indispensable for snail noodles. In summer, there are water spinach and Chinese cabbage; in winter, there are lettuce, lettuce, fungus, cauliflower, and pea sprouts. Generally, noodle stalls have several types of green vegetables to choose from. In recent years, some snail noodle shops have also added some snails to the soup in order to satisfy non-local customers' concerns about the word "snail" in the name of the snail noodle.

In addition to the traditional snail noodles, the delicious pork snail noodles modified by adding pork are also very popular. The pork belly is fried until golden brown, and is neatly spread on the snail noodles, and is served with extremely tender vegetables. , drizzle with sesame oil and chili oil, quickly pick up the chopsticks and take a bite, the meat is sweet and crispy, the snail noodles are rich in rice flavor, soft and refreshing, sour, spicy, fresh and hot all blend together in your mouth. After eating, my whole body felt warm and I had endless aftertaste.

By the way, the main ingredient of snail noodles is also very unique. It is dry rice noodles, which is different from rice noodles and rice noodles. It is usually made of Liuzhou’s unique soft and smooth rice noodles (dry-cut rice noodles). High-quality dry-cut rice noodles should be made from old rice, soaked in water to soften it, and then cooked. After being washed away by time, the old rice has a soft and tough end, which makes it... >>

Question 9: Why does Liuzhou snail noodle have a smelly smell? Because of the snail noodle soup There are screws in the ingredients. It’s not smelly. It’s a mixture of screws and spices.

Question 10: Is the smell of snail rice noodles harmful? That’s the smell of sour bamboo shoots in Guangxi. It’s from other places. People may find it difficult to accept, but after eating it a few times, you will gradually like it. Without any harm.