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

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

The French snail is an edible snail. It is usually used as the first dish of French cuisine. The snail, also known in some places as buffalo and rhinogonorrhea, is a hermaphroditic amphibian 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 fin, scallops, and abalone, have become the world's four most famous dishes, and are high-protein, low-fat, and low-cholesterol foods.

The French knew about the delicacy of snails hundreds of years ago, and they began to eat them and use them as ingredients to make various dishes. Due to the abundance of wild snails that used to live in Burgundy, snails were just a home-cooked dish on the tables of French farmers at that time.

However, with the increase of people's food and the widespread use of pesticides in agriculture, almost all wild snails have been killed, snails are becoming more and more scarce, and prices have naturally risen 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 wealthy people on grand occasions, and upgraded to become the "national dish" of France.

The reason why the French snail is so valuable 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 snail.

When a French snail grows, it weighs an average of 400 grams. The shell is spherical in shape, with a height of 28 mm and a width of 60 mm. The chitinium is thick and solid, opaque, with 5 spiral layers, and the spiral grows slowly and is low-conical. The body snail layer is enlarged, the shell mouth is not inclined downward, and the shell surface is dark yellow-brown or yellowish-brown, shiny, and has multiple black-brown bands. The top of the shell is blunt, and the umbilical foramen of the adult body is obscured by the axial lip. The mouth of the shell is oval, the mouth margin is sharp, the lips are folded outward, and the endoplasm is pale yellow or light brown.

Judging by the existing population of French snails and the environment in which they are raised, it cannot be turned into a cook's nightmare.

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

If you want to cook a French snail well, it is very difficult.

One of the most important things to pay attention to when choosing a snail to be used in the dish is to choose a snail with a hard edge of the shell.

In the last 6 months to 1 year of snail farming, it is not allowed to eat vegetables, but only flour, which the French call "the Ramadan of snails". If the edges of the snail shell are still easily broken, it means that the process of "Ramadan" is not done well.

A snail that does not eat flour will have a bitter taste of the meat, on the contrary, a snail that has eaten flour will make the meat very tasty.

The snail is a hermaphroditic mollusk with a fat, soft flesh that is rich in nutrients. The pure natural breeding of the French snail 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-class chefs, they have also become a nightmare for middle- and lower-class customers!

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

Many Chinese tourists go to French restaurants in a hurry, thinking that being rich is an uncle, but they don't know these things at all, and can only become nouveau riche 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 with your left hand to eat.

It's best to eat snails hot, so that the snail meat will be easier to remove from the shell, otherwise it may take some effort. Of course, with the skillful use of pliers and forks, even shelled animals like snails can be eaten with the same grace, and the exaggerated scene of a snail flying out of the air as shown by Julia Roberts in the movie "Pretty Woman" is almost never seen in a French restaurant.

When eating snails, it is best to pair them with a fine wine from the place where the snail is produced, and Burgundy snails should be paired with Burgundy or a sparkling wine such as champagne. The key is to choose a very light and mild wine, 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 will bring out the aromas of snail meat. On the other hand, those full-bodied wines will destroy the original umami taste of the snails.

Yang Ming sat down on the ground, the beautiful waitress on the side was smiling, opened a bottle of 50-year-old Burgundy, the pale red wine was filled in a third of the goblet, Yang Ming held it with his hand and gently rippled, reflecting a magnificent color like a ruby in the light.

Yang Ming first leaned in and smelled the aroma of the wine, 50 years of aging, so that this glass of Burgundy wine with a trace of precipitation of the years, as if it can pull people into the long history, the fragrant smell comes to the face, making people intoxicated.

Yang Ming took a small sip, the entrance was sweet and sour, without the astringency of ordinary wine aged for too long, but very natural and delicious, which made people appetize.

The snail on the silver platter in front of me was covered with a green olive leaf, and the French snail, which was several circles larger than the average snail, was lying quietly on it, and the thinly chopped red pepper was sprinkled on it, bringing a good smell.

Yang Ming has long understood that the French snail that wants to be perfect has a brown outer layer and a soft and tender snail meat inside, which tastes fragrant and refreshing, and when eaten in the mouth, it is fragrant, delicious, and delicious, which will bring the same feeling as the triple heavens.

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 residue in the body, wash it cleanly, and then put it in boiling water and scald it again with hot water.

According to etiquette, Yang Ming held the snail shell with tongs in his right hand, and picked out the snail meat with a fork with 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 with emotion:

"The snail did not emit the slightest peculiar smell, not even the slightest fishy smell of its own, and it was evident that when it was placed in a basin of water, it was soaked in a clear spring that had no pollution or any peculiar smell but was perfectly clean. ”

"What an amazing cook!"

"The control of every detail of this has been done to the extreme, I really want to know, which chef in the world of the spirit of the halberd did it. ”

"It's a pity, why is the Far Moon Restaurant more slamming the door than me, a French snail, there are only three snails!"