Fried snails in summer

Recently, due to physical reasons, I need to avoid eating, and the food every day is light and not decent. These days, I often think of the fried snails my grandmother made for me in the summer when I was a child.

Grandma's hometown is in the countryside. In summer, I feel delicious everywhere. Melons in vegetable fields, water chestnuts in paddy fields, water chestnuts in ponds and crayfish in ditches are all natural and pollution-free ingredients, and my favorite dish is the fried snail with endless aftertaste.

When summer comes, snails grow well in the clear pond.

Early in the morning, the shore of the pond was full of people washing clothes, and the shore was full of people. At this time, the snails that had been adsorbed for one night were basically driven out of the water. Grandma is used to going to vegetable fields in the morning when the sun is not very strong, fertilizing and watering, and settling down her own dishes. When the laundry people are almost gone, she will go to the pond to wash clothes. At this time, the snails at the bottom of the water will quietly climb to the rocks on the shore to rest.

Grandma went home with a dustpan and a straw hat and went to the pond to prepare for a "big fight" First pick up the snail on the shore and put it in the dustpan, then squat down on the shore and touch the stones in the water, and the snail in one hand is caught ashore. After I caught the shore, I was still not satisfied. I rolled up my trouser legs and stood directly under knee-deep water to pick up some visible snails. Soon, the dustpan was full and snails had a bumper harvest. Grandma went ashore, first picked out the little snail and set it free, then cleaned it up briefly and went home with a dustpan.

Grandma knows that I like to eat fried snails, so naturally she wants to catch as many as possible and make a big pot so that I can eat enough.

Take the snail home, put it in an old aluminum basin, add some oil and let it raise. Grandma went to the vegetable field to pick peppers, green onions and shallots, washed them and cut them. Start washing snails, first rub with your hands, remove the moss from the snails, wait until the snails are washed to reveal clean blue, take out the pliers prepared in advance, and cut off the "heads" of the snails one by one. Grandma did it neatly, and soon the snail was clean.

The water in the pond is very clear, and there are basically no impurities in the snails. You can cook with a simple treatment. When the old-fashioned firewood chafing dish is on fire, first pour the snails directly and stir-fry until the cover on the snails falls off, which is convenient for the taste. After a while, I scooped up cold water, poured oil into the pot, fried the onions, ginger and garlic prepared in advance, and then added the snails to stir fry together. At that time, there were no fancy seasonings such as hot pot materials. Add salt, monosodium glutamate, spicy fresh, soy sauce, cooking wine and other homemade seasonings when frying. Put some water and let the snail suck the juice slowly in the pot. A few sticks of wood burned out, and the snail came out of the pot, and the smell went straight to the nose.

The process of waiting for food is painful and happy. I sat on the concrete stairs leading to the second floor early, opened the door directly opposite, and the wind blew. Grandma smiled and brought me a pot of delicious snails and prepared a toothpick for me. I took the basin and picked up the snail that had just come out of the pot. It was too hot to eat. Straight to my mouth, and I smoked. Snail meat is delicious between my lips and teeth.

I still have that smell in my mind, as if it were right in front of me. That summer, the dish of fried snails was grandma's infinite love for her granddaughter.

Now grandma's hometown, the pond is dry, the water is gone, the snails can't see it, and there is no more delicious food. This smell, just like that, stayed in that summer and stayed in my memory.