Eplasnilglar þarf þokkalega að selja þá helst á morgun
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Eplasnilglar þarf þokkalega að selja þá helst á morgun
Eplasniglar 7 saman á 1 þúsund vill losna við þessa ógeðslegu snigla og mæli ekki með þeim í búr hjá gúbbý þeirr borðuðu gúbbýana mina og rigsuguna mina.
Langar engum í eplasnigla vill losna við þá
Vill losna við eplasnigla ef einhvern vantar
Enda snöggir sniglar sem "elta" uppi fiska.Gætir étið þá
þú gætir alltaf bara haft þá í matinn hérna er uppskriftin
Chicharon "Golden" kuhol (apple snail) recipe
(Mr. M.S. dela Cruz and Dr. R.C. Joshi, Philippines)
(text and pictures not licenced under creative commons)
Ingredients:
4-6 kg apple snails with shell (yields 0.75-1.0 kg of apple snail flesh).
1 tsp. black pepper
¼ cup soy sauce
3 tablespoons vinegar
3 cloves garlic
1-2 red chilli
½ tsp. alum
1 cup vegetable cooking oil (for frying)
½ cup cornstarch or flour
1 egg
1. Collect large adults of apple snails ("golden" Kuhol) in the paddy, canals, and fishponds during early morning or late in the afternoon. Use attractants - gabi/ azolla/ banana leaves, or newspaper, to facilitate quick collection.
2. Soak the collected snails in water for 24 hours to remove undigested food. Remove the dead "golden" Kuhol.
3. Boil the snailsl in large container for 20-30 minutes. Boiling makes it easier to remove the flesh from the shell.
4. Clean flesh again while removing the stomach. Rinse the flesh with alum (Tawas) to remove the unpleasant odor.
5. Mix the following ingredients (1 tsp. black pepper, ¼ cup soy sauce, 3 tbsp. vinegar, 3 cloves garlic, and 1-2 red chilli) with the "golden" Kuhol. Marinade for 24 hours,
6. Sun dry the marinated snails for 2-3 days or place in the oven at 40°C for 48 hours.
7. Deep fry in vegetable cooking oil for 2 minutes.
8. Air-dry the prepared snails for 3 days. Such snails can be stored. Optional: Roll the snails in batter (cornstarch or flour with egg mixture) before final cooking.
9. For final cooking, deep fry again for 5 minutes or until the "golden" Kuhol is crispy. Let cool. Place in plastic bag and seal.
Based on the "Kibit" recipe of Mrs. Corazon M. Pasion, 124 Zamora St. Baler, Aurora
Modified by: M. S. dela Cruz and R. C. Joshi, Crop Protection Division, Department of Agriculture (DA)-Philippine Rice Research Institute (PhilRice), Maligaya, Muñoz, Nueva Ecija-3119. Tel.: 044-4560 285 Local 227 or E-mail: joshiravi@hotmail.com
Chicharon "Golden" kuhol (apple snail) recipe
(Mr. M.S. dela Cruz and Dr. R.C. Joshi, Philippines)
(text and pictures not licenced under creative commons)
Ingredients:
4-6 kg apple snails with shell (yields 0.75-1.0 kg of apple snail flesh).
1 tsp. black pepper
¼ cup soy sauce
3 tablespoons vinegar
3 cloves garlic
1-2 red chilli
½ tsp. alum
1 cup vegetable cooking oil (for frying)
½ cup cornstarch or flour
1 egg
1. Collect large adults of apple snails ("golden" Kuhol) in the paddy, canals, and fishponds during early morning or late in the afternoon. Use attractants - gabi/ azolla/ banana leaves, or newspaper, to facilitate quick collection.
2. Soak the collected snails in water for 24 hours to remove undigested food. Remove the dead "golden" Kuhol.
3. Boil the snailsl in large container for 20-30 minutes. Boiling makes it easier to remove the flesh from the shell.
4. Clean flesh again while removing the stomach. Rinse the flesh with alum (Tawas) to remove the unpleasant odor.
5. Mix the following ingredients (1 tsp. black pepper, ¼ cup soy sauce, 3 tbsp. vinegar, 3 cloves garlic, and 1-2 red chilli) with the "golden" Kuhol. Marinade for 24 hours,
6. Sun dry the marinated snails for 2-3 days or place in the oven at 40°C for 48 hours.
7. Deep fry in vegetable cooking oil for 2 minutes.
8. Air-dry the prepared snails for 3 days. Such snails can be stored. Optional: Roll the snails in batter (cornstarch or flour with egg mixture) before final cooking.
9. For final cooking, deep fry again for 5 minutes or until the "golden" Kuhol is crispy. Let cool. Place in plastic bag and seal.
Based on the "Kibit" recipe of Mrs. Corazon M. Pasion, 124 Zamora St. Baler, Aurora
Modified by: M. S. dela Cruz and R. C. Joshi, Crop Protection Division, Department of Agriculture (DA)-Philippine Rice Research Institute (PhilRice), Maligaya, Muñoz, Nueva Ecija-3119. Tel.: 044-4560 285 Local 227 or E-mail: joshiravi@hotmail.com
Einar24
Að sögn þeirra sem hafa prófað þá eru eplasniglar ólíkt öðrum sniglum ekki sérlega bragðgóðir.
Hér má finna mikin fróðleik um eplasnigla
http://www.applesnail.net/
Meðal annars þetta
Do apple snails eat fish or other creatures?
Apple snail aren't very selective when it comes to food and some meat is always welcome to them, but healthy fish are simply to fast for an apple snail to capture and to hold. However, if a fish has died the apple snails will certainly consume the remains quickly, sometimes giving the impression that a fish has disappeared and killed by the snails.
Hér má finna mikin fróðleik um eplasnigla
http://www.applesnail.net/
Meðal annars þetta
Do apple snails eat fish or other creatures?
Apple snail aren't very selective when it comes to food and some meat is always welcome to them, but healthy fish are simply to fast for an apple snail to capture and to hold. However, if a fish has died the apple snails will certainly consume the remains quickly, sometimes giving the impression that a fish has disappeared and killed by the snails.