Naruto: Big Foodie

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

French snail aliases: negative shell slug, sky snail, water buffalo, round snail, sky snail lion, snail, for the snail family.

The French snail is an edible snail. It is usually used as a starter in French cuisine. The snail, also known in some places as the buffalo and the rhinoceros, is a hermaphroditic amphibious mollusk. There are more than 22,000 species in the world, but there are only a few edible snails that can be sold in the market, such as French snails, garden snails and agate snails.

Snails, along with shark fins, scallops, and abalone, have become the world's four most famous dishes. They are high-protein, low-fat, and low-cholesterol foods.

The French have known the delicacy of snails hundreds of years ago, and they have been eating snails since then and making various dishes with snails as raw materials. Since there were so many wild snails that originally lived in Burgundy, snails were just a home-cooked dish on the table of French farmers at that time.

However, with the increase of people's food intake and the widespread use of pesticides in agriculture, almost all wild snails have been killed, snails are becoming more and more scarce, and prices naturally rise with the market.

It is precisely because of the long history and scarcity of raw materials that snails have become more and more valuable in France, and eventually become a delicacy that can only be enjoyed by the rich on grand occasions, and upgraded to become the "national dish" of France.

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 the adaptation limit of large snails.

After the French snail grows, the average weight can reach 400 grams. The shell is spherical, with a shell height of 28 mm and a width of 60 mm. The crust is thick and solid, opaque, with 5 spiral layers, the spiral part grows slowly, and it is low conical. The body spiral layer is enlarged, the shell mouth is not inclined downward, the shell surface is dark yellowish brown or yellowish brown, shiny, and has many dark brown bands. The apex of the shell is blunt, and the adult umbilicus is covered by the axial lip. The mouth of the shell is oval, the mouth is sharp, the lips are folded outward, and the inner substance is light yellow or light brown.

Judging from the existing number of French snails and the breeding environment, it can't make it a nightmare for chefs.

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

It is very difficult to cook French snails well.

One very important thing to pay attention to when choosing snails into dishes is to choose a snail with a hard edge of the shell.

In the last 6 months to 1 year of snail farming, it can't let it eat vegetables, just let it eat flour, the French call it "the Ramadan of snails". If the edges of the snail shells still break easily, the Ramadan process is not well done.

Snails that do not eat flour will taste bitter in the meat. On the contrary, snails that have eaten flour will make the meat very delicious.

Snail is a hermaphroditic mollusk, its flesh is thick and soft, rich in nutrients. The pure natural breeding of French snails makes it 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-level customers!

As the national dish of France, tasting French snails requires certain etiquette and kitchen utensils.

Many Chinese tourists go to the French restaurant, thinking that the rich is the uncle, but they don't know these things at all. They can only become upstarts in the eyes of foreigners, and they don't know how much face they have lost.

French snails need to be equipped with pliers and a double-toothed fork. When eating, hold the snail shell with 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 use pliers and forks proficiently, even shelled animals like snails can eat with graceful posture, like the exaggerated scene of snails flying out of Julia Roberts in the movie Pretty Woman, in the French restaurant. almost never appeared.

When eating snails, it is best to pair them with fine wines from where the snails originate. 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, such as a Chardonnay wine that has not been aged in oak barrels such as Burgundy, or the most famous Pinot Noir wine in Burgundy, which can stimulate the aroma of snail meat. On the contrary, those rich wines will destroy the original umami of snails.

Yang Ming sat up in a precarious position. The beautiful waiter on the side was smiling and opened a bottle of 50-year-old Burgundy. The light red wine was placed in a third of the goblet. The light reflects a magnificent ruby-like color.

Yang Ming first leaned up and smelled the aroma of the wine. The 50-year aging gave this glass of Burgundy a trace of years of precipitation. , makes people intoxicated extraordinary.

Yang Ming took a small sip, and the mouth was sweet and sour. It didn't have the astringency of ordinary wine that has been aged for too long. Instead, it was very natural and delicious, making it very appetizing.

Looking at the snail on the silver plate in front of me, there is a leaf of olive leaves washed green under it. The French snail, which is several circles larger than ordinary snails, is lying quietly on top of it, and the red peppers are cut into pieces. Sprinkle on it for a nice smell.

Yang Ming has long known that to achieve perfect French snails, the outer layer is brown, and the inner layer is soft and tender snail meat. www.readwn.com~ will bring the feeling of triple heaven.

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

According to etiquette, Yang Ming held the snail shell with a pair of pliers in his right hand, and 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 didn't give off the slightest odor, not even the slightest odor of its own. Obviously, when it was placed in the water basin, it was soaked in a clean spring that was clean, pollution-free, smell-free."

"Really amazing cooking!"

"The control of every detail has reached the extreme. I really want to know which chef in the Spirit of Halberd Food World did it."

"Unfortunately, why is Yuanyue Restaurant more stingy than me? For a French snail, there are only three snails!"