In the days of Naruto Live

Chapter 1088

However, with the increase in food consumption and the widespread use of pesticides in agriculture, almost all wild snails have been killed, and snails are becoming rarer, and the price naturally rises with the market.

It is precisely because of its long history and scarce raw materials that snails are becoming more and more valuable in France, and eventually become a delicacy that the rich can enjoy on grand occasions, and are upgraded to the "national meal" of France.

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

French snails grow up to an average weight of 400 grams.The shell is spherical, 28mm high and 60mm wide.The shell is thick and solid, transparent, with five layers of spirals, the spirals grow slowly, and are in the shape of a low cone.The helical layer of the valve body is inflated, the shell mouth does not slope downward, and the shell surface is dark yellowish brown or yellowish brown, shiny, with 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, the edge of the mouth is sharp, the lips are folded, and the inner substance is yellowish brown or light brown.

Given the current numbers and breeding conditions of French snails, it cannot become a chef's nightmare.

You heard that right, cooking snails is every low to intermediate cook's nightmare!
It is difficult to cook French snails well.

One very important thing to keep in mind when choosing a snail for cooking is to choose a snail with a hard-edged shell.

During the past six months to one year of snail farming, it was forbidden to eat vegetables.It is allowed to eat flour alone, which the French call "Snail Ramadan".If the edges of the snail shells still snap easily, it means Ramadan is not doing well.

If you leave out the flour, the meat will taste bitter.On the contrary, if you have eaten flour, the meat will be very delicious.

The snail is a hermaphrodite mollusk with thick, soft and nutritious flesh.The pure natural breeding of French snail makes it easier to digest and absorb, which helps the human body to enhance vitality.

French snails have become a nightmare not only for lower-middle-class chefs, but also for lower-middle-class customers!
As a French national delicacy, tasting snails requires special etiquette and kitchen utensils.

Many Chinese tourists go to French restaurants, thinking that money is the master, but they don't know these things at all.In the eyes of foreigners, they can only become nouveau riche, and they don't know how much face they have lost.

French snails require pincers and two-pronged forks.When eating, the right hand picks up the pliers to clamp the snail shell, and the left hand picks out the snail meat with a fork.

It is best to eat the snails while they are warm so that the meat is easier to get out of the shell, otherwise it takes some effort.Of course, even shellfish like snails can be eaten with grace, as long as you're proficient with pincers and forks, and snails as ostentatious as Julia Roberts in the movie are almost never seen in French restaurants.

When eating snails, it is best to pair a good wine produced by snails, Burgundy cochlea with Burgundy, or sparkling wines such as champagne.The key is to choose wines that are light and mild on the palate, such as Burgundy, which is not aged in oak barrels, or Burgundy's most famous Pinot Noir, which stimulates the aromas of snail meat.On the contrary, those rich wines will destroy the original taste of snails.

Yu Zhibo sat down dangerously, with a big smile on his face, and opened a bottle of 50 bottles of Burgundy wine, with 1/3 of the light red wine in the glass, and Yu Zhibo gently waved it with his hands, reflecting the brilliant color of ruby.

Yu Zhiboyan picked it up for the first time and smelled the smell of the wine. 50 years of aging gave this glass of Burgundy wine a trace of time, as if it could draw people into a long history. People are intoxicated and extraordinary. ?
Yu Zhibo took a sip, the taste was sour and sweet, without the spicy taste of ordinary wine that had been aged for a long time, but it was natural and delicious, which made people happy.

In front of the snails on the silver plate, the top is covered with a green leaf. Compared with ordinary snails, several circles of French snails are lying quietly on it, and the rare peppers are cut into pieces 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 meat. It tastes fragrant and comfortable. When you eat it, it is fragrant and delicious. Come and feel the same for three days.

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

According to the rules of etiquette, use the right hand to hold the snail shell with the tongs, and use the left hand to pick out the snail meat with a fork and put it in front of the nose.

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

The snails gave off no smell, not even a trace of their own.Apparently, it was soaked 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 the French snails!"

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

Has anyone eaten snails?
French snails are a good western food.Delicious flavors are unabated, snails have no upper-class halls, still few lovers, like oysters, have temptations to love all living 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, and contains various minerals and vitamins.It is the first choice for dietary treatment of frail, malnourished and chronic disease patients.The enzyme eliminates stagnation, and glutamic acid and aspartic acid enhance the activity of human brain cells.Scientists believe that eating more snails has nutritional and cosmetic effects on the skin and hair.

French snails are made from:

Boiled snails generally take out the snail meat from the snail shell, cook it in boiling water, take out the visceral snail meat after washing, and then put it into the complete snail shell, add garlic, celery and cream at the same time, and coat the snail meat with a layer of cream , then the snail meat is mashed with onion, garlic, etc., mixed with butter and seasonings, ready, and roasted in a high temperature oven for a few minutes.

Generally speaking, restaurants that serve French snails have specially baked snail plates, with at least six round holes in the plate, and one snail in each hole.

The "improved" snails are put into a circular iron plate with six round holes, and then roasted on the fire.After the cream is baked, you can remove the snails and eat them.

The scented snail rice is mouthwatering when the plate full of snails comes out of the oven.

It is delicious served with baguette or garlic bread.

(End of this chapter)