Chapter 771 French Snail

After Yang Ming complained in his mind, he looked at the real feast, French snails.

The French snail is also known as: slug with a negative shell, snail, buffalo, round snail, snail, snail, and is an animal of the family Snailidae.

French escargot is an edible snail. Usually used as a starter in French cuisine. Snail, also called buffalo and gonorrhea in some places, is a hermaphroditic amphibious mollusk. There are more than 22,000 species in the world, but there are only a few types of edible snails that can be sold on the market, such as French snails, garden snails, and agate snails.

Snails, along with shark's fin, scallops and abalone, are among the four most famous dishes in the world. They are high-quality foods with high protein, low fat and low cholesterol.

The French knew the delicacy of snails hundreds of years ago. Since then, they have begun to eat snails and make various dishes using them as raw materials. Because there were so many wild snails living in the Burgundy region, snails were only a common dish on the tables of French farmers at that time.

However, with the increase in people's food intake and the widespread use of pesticides in agriculture, almost all wild snails have been killed, making snails increasingly scarce, and the price has naturally increased along with the market.

Precisely because of its long history and scarce raw materials, snails have become more and more valuable in France, eventually becoming a delicacy only enjoyed by wealthy people on grand occasions, and upgraded to France's "national dish".

The reason why French snails are so valuable is that their breeding environment is very harsh, requiring clean water sources, low-energy metal pollution, and the temperature is basically the same as that of large snails.

When French snails grow up, their average weight can reach 400 grams. The shell is spherical in shape, with a height of 28 mm and a width of 60 mm. The shell is thick, solid, opaque, and has 5 spiral layers. The spiral part grows slowly and is low conical in shape. The body whorl layer is enlarged, the shell mouth does not tilt downward, and the shell surface is dark yellowish brown or yellowish brown, shiny, and has multiple dark brown bands. The top of the shell is blunt, and the umbilicus of the adult is covered by the axial lip. The shell mouth is oval, with sharp edges, folded lips, and the inner substance is light yellow or light brown.

Judging from the existing population of French snails and the breeding environment, they cannot become a nightmare for chefs.

You heard it right, cooking French snails is every mid-level and low-level cook’s nightmare!

It is very difficult to cook French escargots well.

One very important thing to note when choosing snails for cooking is to choose snails with a hard edge on the shell.

During the last 6 months to a year of breeding, snails cannot eat vegetables and can only eat flour. The French call it "Ramadan of snails". If the edges of the snail shell are still easily broken, it means that the "Ramadan" process was not done well.

The meat of snails that do not eat flour will taste bitter. On the contrary, the meat of snails that eat flour becomes very delicious.

The snail is a hermaphroditic mollusk with thick, soft flesh that is rich in nutrients. The pure natural breeding of French snails makes them easier to digest and absorb, helping the human body to increase vitality.

While French snails have become a nightmare for middle- and low-level chefs, they have also become a nightmare for middle- and lower-class customers!

As the national dish of France, eating French escargot requires specific etiquette and kitchen utensils.

Many Chinese tourists rush to French restaurants, thinking that being rich means being rich, but they don’t know these things at all. They can only become the nouveau riche in the eyes of foreigners, and they lose a lot of face.

French snails require tongs and a double-tine fork. When eating, hold the snail shell with the tongs in your right hand, and pick out the snail meat with a fork in your left hand.

It is best to eat snails while they are hot, so that the snail meat will be easier to remove from the shell, otherwise it may take some effort. Of course, as long as you are skilled in the use of tongs and forks, even shelled animals like snails can be eaten with grace, just like the exaggerated scene of the snail flying out performed by Julia Roberts in the movie "Pretty Woman", in a French restaurant Almost never appears in .

When eating snails, it is best to pair them with wine produced in the area where the snails are produced. Burgundy snails should be paired with Burgundy wine or sparkling wine such as champagne. The key is to choose a wine with a very light and mild taste. For example, Burgundy wine that has not been aged in oak barrels, such as Chardonnay wine, or Burgundy's most famous Pinot Noir wine, can stimulate the aroma of snail meat. On the other hand, those rich wines will destroy the original flavor of snails.

Yang Ming sat upright, and the beautiful waiter beside him opened a bottle of 50-year-old Burgundy wine with a smile on his face. The light red wine was filled with one-third of the goblet. Yang Ming held it with his hand and gently rippled it. The light reflects a magnificent ruby-like color.

Yang Ming first went up and smelled the aroma of the wine. The 50 years of aging gave this glass of Burgundy a hint of time, as if it could pull people into the long history, and the fragrant smell hit his face. , people are intoxicated and extraordinary.

Yang Ming took a small sip. It was sour and sweet in the mouth, without the astringency of ordinary wine that has been aged for too long. Instead, it was very natural and delicious, which was very appetizing.

Looking at the snails on the silver plate in front of me, there are green olive leaves spread underneath. The French snails, which are several times larger than the average snails, are lying quietly on the top with finely chopped red peppers. Sprinkle it over for a nice burst of flavor.

Yang Ming has long understood that if you want to make a perfect French snail, its outer layer is brown and the inner layer is soft and tender snail meat. It tastes fragrant and comfortable. When you eat it in your mouth, it is fresh, delicious and delicious. It will bring a feeling like the third heaven.

Generally speaking, when cooking French snails, you need to put the snails in a basin with water for a day and night, let the snails spit out all the residue in the body, wash them clean, and then put them into boiling water and use hot water to cook them. Iron it again.

Following etiquette, Yang Ming held the snail shell with pliers in his right hand, picked out the snail meat with a fork in his left hand, and placed it in front of the tip of his nose.

Smelling the faint fragrance of the snail meat in front of him, Yang Ming couldn't help but sigh:

"This snail does not emit any odor, not even the slightest fishy odor of its own. It is obvious that when it was placed in the basin, it was soaked in a perfectly clean spring with no pollution or odor."

"What an incredible cooking skill!"

"Every detail of this work has been controlled to the extreme. I really want to know which chef in the world of Shokiji Spirit made this."

"What a pity, why is Yuanyue Restaurant stingier than me? One serving of French snails only comes with three snails!"