Although foie gras once caused controversy about whether foie gras should continue to be consumed, it has caused quite a stir in France, but compared to the other kind of food, the public opinion is much smaller, and that is precisely the purpose of Sikong Yao, that is the French term, baked snails.

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.

Although the French baked snails are famous, it is said that the first people to use snails were the Catonians of Spain. Legend has it that when Napoleon attacked Spain, the Spanish soldiers, who had been cut off from the food routes, discovered that thousands of snails would emerge from the mountains after heavy rains, so snails became the main source of food for the Spanish army. After the end of the war, the Spaniards began to breed snails in large quantities, even adding them to Christmas dinners. The French did not conquer Spain, but took with them the method of raising and cooking snails. Years later, baked snails became a world famous dish among all kinds of French cuisine, and shined at state dinners. According to statistics, the French eat 60,000 tons of snails every year, and there are more than 500 snail restaurants and shops in Paris.

So far, the French have started to raise snails in captivity, but the supply of snails is still in short supply. Statistics show that the French eat 300,000 tons of fresh snails a year. Snail farming in the country simply does not meet the needs of the French. Therefore, 90% of edible snails rely on imports.

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.

Although some people feel disgusted by eating snails, in fact, it is similar to the baked snails in Chinese cuisine, but because they are not often exposed to it and have never eaten it, they will feel disgusting, but if you dare to try it. Only then will you know the deliciousness.

Edible snails are generally farm-raised. It is raised on vines in the dark, and it needs to be large enough to be harvested. The Burgundy region is the same French wine region as Bordeaux and is therefore the best place to breed French snails. In addition to France, other places in the world can buy canned snails and then process them. The same is true for our country's state dinners. When my husband and I went to France to play, we didn't even think about eating snails. I imagined that it must be a valuable ingredient equivalent to that of Chinese ginseng and abalone wings. Afterward. It was only when I saw the introduction of my friend Xiaojie that I realized that this world-famous dish can actually buy materials and make it yourself, which is not far away, and it is very simple to make. The price is also not expensive.

The fact is that French snails are very common among the French people, and they are no longer considered a very expensive dish, but a common thing, and there are also semi-finished snails in French supermarkets that can be eaten at home and baked.

After carefully calculating the three appetizers, Sikong Yao finally waited for the most anticipated main course, although there are many restaurants serving snails in France, but to sell this French national dish at the Paris Food Festival, the restaurant has to go through a very strict assessment, this time among the 126 restaurants exhibited, only two restaurants have obtained the qualification, Sikong Yao found this one, is a century-old restaurant with three-star Michelin qualifications, and you can see a cartoon snail sign hanging in front of the stall from a distance, Under the neon lights, there is already a long queue of customers, and it seems that even the dishes that are often eaten are still willing to be enjoyed by the French at the food festival.

Perhaps it is worried that the squirming of the snail will make some tourists feel uncomfortable, so this restaurant is very intimate, not to bloom the ingredients, but to reserve in the back kitchen, and the guests get their hands on the baked snails that have been cooked and are full of aroma, and they can be eaten with special utensils.

Sikong Yao couldn't see how they cooked, so Roman Monet also briefly introduced, the most common method is to cut the pretreated snail meat into dices, and then cut the mushrooms, bamboo shoots, mushrooms, and ham into dices, and beat the eggs into egg bubble paste for later use, in addition to cheese, you can also bake snails according to different taste needs, inject cooking oil into the hot pan, push in the above-mentioned diced raw materials, fry and put the snail shell inside, seal it with egg bubble paste, steam it for about a minute between the wine, take it out and put it on the plate.

To eat snails, it is best to pair them with a wine from the place where the snails are produced, and Burgundy snails should be accompanied by Burgundy wine, or a sparkling wine such as champagne. The key is to choose a very light and mild wine, Chardonnay that has not been aged in oak barrels or the most famous Pinot Noir of 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.

Snails need to be equipped with pliers and double-toothed forks. 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.

Although there are many dining etiquettes in Western food, there is no special etiquette for eating snails, mainly because it is best to eat them hot, so that the snail meat will be easier to take out of the shell, otherwise it may take some effort.

Of course, as long as you are proficient in the use of pliers and forks, even shelled animals like snails can eat with the same elegant posture, Romain Monet, a native of France, used his utensils that gave Sikong Yao a headache, and there was an indescribable beauty, and he took the snail meat out of the shell in a few back and forth, which made Sikong Yao so envious.

However, looking at the pliers and double-toothed forks in his hands, he really couldn't find a way to start anyway, so in desperation, he simply used pliers to break the shell of the snail, and then used the fork to break the pieces.

Contrary to the imagination that there will be some sticky and soft taste, Sikong Yao didn't expect that the baked snail would be so crisp and refreshing, the crispy snail meat roasted outside is very refreshing, and there is a feeling of barbecue, but when you eat it inside, there is a delicate taste of fish, the fibers are broken layer by layer, as if the fish meat gradually melts away, and the taste of mushrooms and ham is also very attractive. If you don't tell people that it's a snail, you'll be mistaken for just a strange-shaped fish.

There are six roasted snails, one is about two fingers wide, plus the three appetizers eaten before, it already makes people feel full, Roman Monet has not eaten the French food of his hometown for a long time, compared to Sikong Yao, who tried it, has an indescribable warm feeling, but he found that Sikong Yao still has the strength to run around, and he can't wait to eat more.

Roman Monet said helplessly: "Forget it, I can't eat anymore, I'm about to lose my breath." ”

In fact, Sikong Yao was already seven points full when she ate the third appetizer, but she still insisted on delaying time, because she was afraid that once she finished eating the main course, Roman Monet would remember to go to Bai Xia to fight again, so she kept delaying time.

Sikong Yao endured her already full stomach, but still smiled and said, "But there are still desserts to eat." ”

Roman Monet shook his head and said: "I can't do it, don't eat desserts, you can't eat too many sweet and greasy things when you're old, if you like it, you can go by yourself." ”

As soon as he heard Roman Monet's words, Sikong Yao was overjoyed, and hurriedly said, "That feeling is good, you really don't want to eat?" ”

Roman Monet said resolutely: "If you don't eat it, you won't eat it." ”

Sikong Yao smiled and said, "Then I'll go by myself?" ”

"Go, go, don't buy my share." Roman Monet sent Sikong Yao away.

"Then you wait for me here, don't run around, lest I turn around and I won't find you." After finishing speaking, Sikong Yao immediately ran away, and walked around the food festival venue for most of the circle, but he didn't see silver coral, so it must be on the other side of the venue, Sikong Yao had to find Bai Xia quickly.

Sikong Yao carefully searched each shop along the way, trying to find Bai Xia's figure inside, because she didn't know the French text, so she could only pay extra attention to the chef in charge, but the more carefully she looked, the more she was attracted by the dishes they had at hand, one after another glamorous French cuisine kept changing in front of her, all kinds of never-before-seen superb skills and ways of handling ingredients, so that Sikong Yao feasted his eyes, and his pace couldn't help but slow down several times, but he told himself to find Bai Xia quickly, With mixed emotions, Sikong Yao stopped and went several times along the way, and was almost about to stop to buy one.

There are hundreds of restaurants participating in the competition at the venue, and the circle formed is also very wide, Sikong Yao walked for a long time and didn't find Bai Xia, but he unexpectedly met an acquaintance, it turned out to be Yao Xiaoyu?

At first, it was Yao Xiaoyu who discovered Sikong Yao first, and shouted her name from afar, Sikong Yao looked up, and found her at the stall of a restaurant, and couldn't help but be a little surprised, why did she also serve as a restaurant chef in France, and Sikong Yao looked at it again, and became even more excited, sure enough, what she was in charge of was dessert, and the name of the restaurant was an incomparable coincidence, it was silver coral, and the food Yao Xiaoyu had on hand turned out to be a jewelry pudding? (To be continued......)