Dare to cook

Chapter 246 French Baked Snails

In Yao Yu and Qin Ming's betting scene, not many spectators came here to watch the match.

Shen Qiuming flew back to Shencheng last night.

Both Wu Zhongliu and Ling Zhaochi knew that Yao Yu would definitely win, and they were not willing to run over to see him pretending to be aggressive.

Guan Shanyuan and other kitchen association bosses have a lot of work to do every day, so naturally they don't pay attention to this little gambling fight.

In the cooking class, besides Lu Chenyu, only Lin Jingxue, Ji Xun, and Yuan Peng came to watch the battle.

Today's Salize wore her blonde locks in an elegant bun.

This European and American woman who resembles Cypher also wears a pair of intellectual black-framed glasses, coupled with very business attire, and has the temperament of a bone spirit in the workplace.

Seeing that everyone was here, Shariz smiled and said, "Let's start quickly, let me see your strength."

The big bald Stanley who was in charge of writing the question also said:
"Yao Yu, Qin Ming, I have prepared three competition questions for you. One French meal, one Chinese pasta dish, and one pudding dessert."

"The main ingredient of French cuisine is French snails. This is also a dish that will definitely appear in international competitions. I look forward to your good performance."

"There are no restrictions on Huaxia noodle dishes and dessert puddings, you can use them yourself. However, Shariz and I hope to taste the authentic traditional Huaxia noodles."

"This duel will take two and a half hours."

"If you don't have an opinion, let's get started."

Yao Yu had no objection to the competition questions.Although Qin Ming would have some advantages if he tried to be a snail.

Because Qin Ming just came back from Italy after all.

Italian cuisine and French cuisine have the same origin, especially in northern Italy, where the local eating habits are almost the same as those in France.

But any chef who can master Italian food can cook French food well.

The ingredients for the competition have been prepared.

After Stanley explained the rules of the competition, Yao Yu and Qin Ming began to select ingredients and prepare to cook.

On the observation platform on the second floor of the cooking classroom, Ji Xun looked at Yao Yu who was picking snails, and said to Lu Chenyu, "Can Yao Yu make snails? To make this kind of food well, it is very important to remove the fishy smell."

Lu Chenyu shook his head and said:
"I haven't heard him say that. But snails are a common ingredient in French cuisine. He should know how to handle them."

It is not difficult to make French snails. There are two main types of methods.

One is to bake snails with red wine and butter, and the other is to mix truffles, mashed potatoes, and cheese and spread it on pizza for baking.

The practice of this second type of snail is more common in small towns in the south and east of France, and belongs to the cooking method of street food.It is less common in dinner occasions.

Yao Yu and Qin Ming wanted to use this dish to PK, so they could only choose the cooking method of baked snails.

Today, Stanley had someone prepare three kinds of edible snails for Yao and Yu to choose from.

Among these three kinds of snails, one is unique to France and is called the Burgundy snail.The other two are the white jade snail and the big cover snail.

Among them, the white jade snail is native to East Africa, and now, like the crayfish, it has become an invasive species all over the world.

The mantle snail is mainly distributed in Western and Eastern Europe.

Because most of them live in vineyards and feed on grape leaves, they are also called grape snails.

Stanley deliberately prepared three kinds of snails, which was also intended to test the eyesight of Yao and Yu.

He wondered if Yao Yu and the others could correctly select the Burgundy snails that are most suitable for making French snails.

There are actually historical reasons why the French eat snails.

Because France is the earliest and most developed country in the world to develop grape planting, and snails are one of the main pests that harm vines.

According to legend, in the Middle Ages, that is, between the 15th and 16th centuries.

At that time, per capita supplies in France were still very poor.

In order to effectively eliminate the pests in the vineyard, a chef had an idea and made a new dish with snails, shallots, parsley and cheese for the farmer to taste.

Then the farmer thought it was very delicious, so he promoted it vigorously.Over time, today's snail dishes have been derived and passed down.

The French baked snails that Yao Yu and Qin Ming are going to make today are also inseparable from parsley, shallots and other auxiliary ingredients.

Yao Yu did not study snails.

He just knows how to do it.

However, with the help of the system, he can still accurately select the best quality snails.

After picking out the snails, Yao Yu and Qin Ming both soaked them in water and rinsed them, then took them out and sprinkled them with half a bottle of wine.

"Pourging wine" into snails can sterilize and remove the smell.

This point is similar to being a drunk crab.

When filling the snails with wine, Qin Ming chose Burgundy rum with the highest alcohol concentration.

And Yao Yu used a highly mixed wine of brandy and vodka.

After marinating the snails in wine, Yao Yu chose half a head of garlic, two shallots and a small handful of parsley.

There are not many plantings of parsley in China, and it is difficult to see it in the market.

If parsley is not available, celery and cress can be used instead.

After Yao Yu selected the vegetables, he washed and chopped them all, then took a piece of cheese, a jar of butter, a jar of cream, and a loaf of French bread.

Then, heat the pan, scoop a few tablespoons of butter into it and melt it, then add the chopped parsley, shallots, and minced garlic.

Then quickly pour in the cream, stir well, and turn off the heat.

After turning off the heat, and when the mushy stuff in the pot is no longer so hot, you can pour it onto oil paper, roll it into a long strip, and put it in the refrigerator.

This kind of butter mixed with vegetables and cream is called compound butter (compound butter, also called vanilla butter).

Herb butter is widely used in Western food, and its status is the same as red oil in Sichuan cuisine.

Yao Yu mixed the vanilla butter, boiled a pot of water, poured the snails into the water and blanched them.

After blanching, the snails can be marinated in salt water for a while.

Then use special utensils to pick out the snail meat from the shell.

In Yao Yu's view, cooking snails is not much different from cooking snails.

After picking out all the snail meat, the herb butter in the refrigerator is almost solidified.

At this time, you can take out the herb butter, chop it and heat it together with the snail meat, stir well, then put the stirred snail meat back into the snail shell, put it in the oven and bake for 15 minutes.

Take out the baked snails and sprinkle some cheese to enhance the taste.

After the snails were baked, Yao Yu cut the mage's long loaf into several slices and placed them on the plate together with the snails.

In France, butter-baked snails are served with French bread.

After Yao Yu finished the dish, on the other side, Qin Ming also finished his dish.

After both of them finished the first dish, they brought the dishes to the judging table one after another.

The judges for this competition are only Stanley and Shariz.

During the judging, they will not communicate with each other, and will only show their respective scores after tasting.

In the end, the sum of their points is Yao Yu's and Qin Ming's dish points.

(End of this chapter)