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Chapter 1088

However, with the increase in food consumption and the widespread use of pesticides in agriculture, almost all wild snails have been killed, snails are becoming scarcer and scarce, and prices will naturally rise as the market rises.

It is precisely because of the long history and scarce raw materials that snails have become more and more valuable in France, and eventually become a delicacy that rich people can enjoy on grand occasions, and are upgraded to France’s “national food”.

The reason why French snails are so expensive is that their breeding environment is very harsh, requires clean water sources, low-energy metal pollution, and the temperature is basically the same as the adaptation limit of scattered snails.

When French snails grow up, their average weight can reach 400 grams. The shell is spherical, 28 mm high and 60 mm wide. The shell is thick, solid, transparent, with five layers of spirals, and the spirals grow slowly and have a low cone shape. The spiral layer of the valve body expands, the mouth of the shell is not inclined downward, and the shell surface is dark yellow-brown or yellow-brown, shiny, with many black-brown bands. The top of the shell is blunt, and the adult umbilical hole is covered by the axial lip. The mouth of the shell is oval, the edges of the mouth are sharp, the lips are folded, and the inner substance is yellowish brown or light brown.

In terms of the current population and breeding environment of French snails, it cannot become a chef’s nightmare.

You’re right, cooking French snails is a nightmare for every middle and low-level chef!

It is difficult to cook French snails well.

When choosing a snail for cooking, there is a very important thing to pay attention to, that is, choose a snail with a hard edge of the shell.

During the past six months to one year of snail breeding, it was forbidden to eat vegetables. It is allowed to eat flour alone, and the French call it “Snail Ramadan”. If the edge of the snail shell still breaks easily, it means that Ramadan is not well done.

If you don’t eat flour, the taste of the meat will be very bitter. On the contrary, if you have eaten flour, the meat will become very delicious.

Snail is a kind of bisexual mollusk, its flesh is thick, soft and rich in nutrition. The natural reproduction of French snails makes it easier to digest and absorb, which helps the human body to enhance vitality.

French snails have not only become a nightmare for middle- and lower-class chefs, but also for middle- and lower-class customers!

As a French national cuisine, tasting French snails requires special etiquette and kitchen utensils.

Many Chinese tourists go to French restaurants thinking that money is the owner, but they don’t know these things at all. In the eyes of foreigners, they can only become upstarts, not knowing how much face they have lost.

French snails need pliers and double prongs. When eating, take the tongs in the right hand to clamp the snail shell, and the fork in the left hand to pick out the snail meat.

It is best to eat the snails while they are hot, so that the snails can be taken out of the shell more easily, otherwise some effort will be required. Of course, as long as you are proficient in pliers and forks, even shellfish like snails can eat elegantly, and the exaggerated snails like Julia Roberts in the movie are almost never seen in French restaurants.(Read more @ wuxiax.com)

When eating snails, it is best to pair the good wine produced by the snails, burgundy cochlea with burgundy, or sparkling wine such as champagne. The key is to choose a light and mild wine, such as Burgundy wine, which is not aged in oak barrels, or Burgundy’s most famous Pinot Noir wine, which can stimulate the aroma of snails. On the contrary, those rich wines will destroy the original taste of snails.

Yu Zhibo sat down dangerously with a smile on his face, and opened a bottle of 50 bottles of Burgundy, with a touch of red wine in the glass. Yu Zhibo gently rippled with his hands, reflecting the brilliant ruby-like colors.

Yu Zhiboyan picked it up for the first time and smelled the scent of wine. 50 years of aging has given this glass of Burgundy a trace of precipitation, as if it can draw people into the long history. The fragrance on the face makes People are intoxicated and extraordinary. ?

Yu Zhibo took a sip. The taste was sour and sweet, without the spicy taste of long-aged ordinary wine, but it was natural and delicious, which made people happy.

In front of the silver plate snail, it was covered with a green leaf. Compared with ordinary snails, a few circles of French snails were lying quietly on it, cut into rare peppers and sprinkled on it, bringing a fragrance.

Yu Zhibang has known for a long time that if you want to make perfect French snails, the outer layer is brown, and the inner layer is soft and tender snail beef. The taste is fragrant and comfortable. It will be delicious when eaten in the mouth, and it will be delicious and delicious. The same feeling for three days.

Generally speaking, when making French snails, you have to put the snails in a basin, one day and one night, let the snails spit out the residue in the body, wash them, put them in boiling water, and then burn them with hot water.

According to the rules of etiquette, take the snail shell with the pliers in your right hand, and pick out the snail meat with a fork in your left hand and place it in front of your nose.

Smelling the fragrance of snail beef in front of him, Yu Zhibo couldn’t help feeling:

The snail did not emit any smell, not even a trace of its own smell. Obviously, it was immersed in a clean spring, no pollution, no smell, but very clean.

“What a great chef!”

“Every detail of this control has reached the extreme. I really want to know that this is made by the spirit of Euphorbia.”

“Unfortunately, why is Yuanyue restaurant more stingy than me? There are only three snails in French snails!”

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“Unfortunately, why is Yuanyue restaurant more stingy than me? There are only three snails in French snails!”

Has anyone eaten snails?

French snails are a good western food. The delicious taste keeps increasing. The snail has no upper hallway, and there are still not many lovers. Like an oyster, it has the temptation to fall in love with all sentient beings.

Of course, it is not only edible, but also has high nutritional value! The protein content of French snails is higher than that of cattle, sheep and pork, but the fat content is much lower than that of cattle, sheep and pork. It contains various minerals and vitamins. It is the first choice for diet therapy for patients with frailty, malnutrition and chronic diseases. The enzyme can eliminate stagnation, and glutamate and aspartate can enhance the activity of human brain cells. Scientists believe that eating more snails has nourishing and beautifying effects on skin and hair.

French snails are made by:

Boiled snails generally take the snail meat from the snail shell and cook it in boiling water. After washing, remove the entrails of the snail shell and put it in the complete snail shell. At the same time, add garlic, celery and cream, and coat the snail with a layer of cream. , Then mash the snail beef with onion, garlic, etc., mix it with butter and seasonings, prepare it, and bake it in a high-temperature oven for a few minutes.

Generally speaking, French snail restaurants have special roasted snail dishes. There are at least six round holes in the plate and one snail in each hole.

Put the “improved” snails in a round iron plate with six round holes and roast them on the fire. After the butter is baked, you can take out the snails and eat.

When the plate full of snails is taken out of the oven, the fragrant snail rice will be mouth-watering.

If paired with French loaf or garlic bread, it tastes very delicious.