dmims Chapter 771 French Snail
Chapter 771 French Snail
Chapter 771 French Snail
After Yang Ming complained in his heart, he looked at the real feast, French snails.
French snail aliases: negative shell slug, sky snail, buffalo, round snail, sky snail lion, snail, belonging to the snail family.
The French snail is an edible snail.It is usually used as a first course in French cuisine.Snails, also known as buffaloes and nasal worms in some places, are a hermaphroditic amphibious mollusk.There are more than 2.2 species in the world, but there are mainly only a few kinds of edible snails that can be sold in the market, such as French snails, garden snails and agate snails.
Snails, shark fins, scallops, and abalones are listed as four famous dishes in the world, and they are high-protein, low-fat, and low-cholesterol first-class foods.
The French knew the delicacy of snails hundreds of years ago. Since then, they have eaten snails and made various dishes with snails as raw materials.Since there were so many wild snails that originally lived in the Burgundy region, snails were only a home-cooked dish on the table 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, and snails are becoming rarer and rarer, and the price has naturally risen with the market.
It is precisely because of the long history and the scarcity of raw materials that snails have become more and more valuable in France, and eventually become a delicacy that the rich can only enjoy on grand occasions, and have been upgraded to become the "national dish" of France.
The reason why the French snail is so rare is that its breeding environment is very harsh, requiring clean water, low-energy metal pollution, and the temperature is basically the same as that of the bulk snail.
After the French snail grows up, the average weight can reach 400 grams.The shell is spherical, with a height of 28 mm and a width of 60 mm.The shell is thick and solid, opaque, with 5 spiral layers, and the spiral part grows slowly and is low conical.The body whorl is enlarged, the mouth of the shell is not inclined downward, the surface of the shell is dark yellowish brown or yellowish brown, shiny, and there are many dark brown bands.The top of the shell is blunt, and the adult umbilicus is covered by the axis lip.The mouth of the shell is oval, with a sharp edge, the lips are folded outward, and the inner substance is light yellow or light brown.
Judging from the number of existing French snails and the breeding environment, it can't make it a nightmare for chefs.
You heard me right, cooking French snails is every low-level cook’s nightmare!
It is very difficult to cook French snails well.
There is one very important thing to pay attention to when choosing snails for cooking, which is to choose snails with hard shell edges.
In the last 6 months to 1 year of snail farming, they can't let them eat vegetables, but only let them eat flour. The French call it "Snail's Ramadan".If the edges of the snail shells are still easily broken, it means that the "Ramadan" process is not done well.
The meat of snails that do not eat flour will taste bitter. On the contrary, the meat of snails that have eaten flour will become very delicious.
The snail is a hermaphroditic mollusk with thick, soft meat and rich nutrition.The pure natural breeding of French snail makes it easier to digest and absorb, and helps 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, eating snails requires specific etiquette and kitchen utensils.
Many Chinese tourists frantically go to French restaurants, thinking that being rich is an uncle, but they don't know these things at all. They can only become nouveau riche in the eyes of foreigners, and they don't know how much face they lose.
French snails need to be equipped with pincers and double tines.When eating, hold the snail shell with the pliers with the right hand, and pick out the snail meat with the fork with the 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 tongs and forks skillfully, even shelled animals like snails can be eaten gracefully, like the exaggerated scene of snails flying out of Julia Roberts in the movie "Pretty Woman", in a French restaurant almost never occurs.
When eating snails, it is best to pair them with fine wines produced in the snails' producing areas. 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 Chardonnay wine that has not been aged in oak barrels like Burgundy, or the most famous Pinot Noir wine in Burgundy, which can stimulate the aroma of snail meat.On the contrary, those full-bodied wines will destroy the original umami taste 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 filled one-third of the goblet. Under the light, it reflects a magnificent color like a ruby.
Yang Ming first leaned forward and smelled the aroma of the wine. 50 years of aging, this glass of Burgundy wine has a trace of years of precipitation, as if it can pull people into a long history, and the fragrant breath blows , makes people intoxicated extraordinary.
Yang Ming took a small sip, the taste was sour and sweet, without the astringent taste of ordinary wine aged for too long, but very natural and delicious, it was very appetizing.
Looking at the snail on the silver plate in front of you, there is a green olive leaf on the bottom. The French snail, which is several times larger than the average snail, is lying quietly on it, and it is cut into finely chopped red peppers. Sprinkle it on for a nice smell.
Yang Ming has known for a long time that the French snails that want to be perfect have a brown outer layer and a soft and tender snail meat on the inner layer. It will bring the same feeling as the 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 them clean, and then put them in boiling water, use hot water Burn it again.
According to the etiquette, Yang Ming held the snail shell with the pliers in his right hand, and picked out the snail meat with a fork in his left hand, and put 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:
"The snail didn't emit the slightest peculiar smell, not even the slightest fishy smell of itself. Obviously, when it was placed in the water basin, it was soaked in a perfectly clean spring with no pollution or peculiar smell."
"What an amazing culinary skill!"
"The control of every detail of this job has reached the extreme. I really want to know which chef in the world of the spirit of the halberd made this."
"Unfortunately, why is Yuanyue Restaurant even more stingy than me? A serving of French snails only has three snails!"
(End of this chapter)