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"Qingming snail, sai fat goose"
The snails in March are too thin, the snails in May have seeds, and the snails around the Qingming Festival are the fattest.
In the Jiangnan area, before and after the Qingming Dynasty, the sound of snails being fried in the streets and alleys rises and falls. There are so many shellfish food, why do people have a special love for snails?
Not to mention its deliciousness and crispness, even Zeng Gong, one of the eight masters of the Tang and Song Dynasties, even inscribed a poem: "Broken bottle to drink wine like water, white shoots and green snails on the plate." It can be seen that everyone's love for snail meat has risen since ancient times.
To this day, snails are still the darlings of the table. Old Keler likes to grab the most fat snails before the Qingming, the snails after the Qingming are not in sight, we pinch our fingers according to their schedule, there are only 2 days left before the fattening time, please eat as soon as possible! Therefore, Tao's kitchen specially offered snail cheats the day before the Qingming small holiday!
Among the many practices, stir-fried snails are particularly favored among 90% of the spoon holders. If stir-fried snails are the most decent recommendation of academic chefs. Today's plate of coriander with snail meat is slightly different.
Coriander mixed with snail meat
What a fairy eating method this is!
The so-called dish is like its people. Innovator: Chef Xu Ming'en's appearance is also unique in the chef world, with a bright brain and iconic pigtails, not at all like a chef. However, when talking to him about cooking, it is called an eyebrow flying dance, and when the conversation starts, the eyeballs are slightly prominent, the voice is enlarged, and it is impossible to stop.
Who would have thought that his grandfather was the first generation of the head chef of the famous Meilong Town Restaurant in Shanghai Beach, and under the teaching of his grandfather, he had engraved the word season on his heart since he was a child, and when to cook, he had his own unique recipe. This cold snail dish, skimmed off the thick oil and red sauce, definitely gives you a different seasonal taste.
Xu Ming'en is the person in charge of Duofu Garden
The fresh aroma of the snail meat itself, with the taste of coriander, the sweet and sour feeling, makes you feel as if you are immersed in the breath of spring.
Learn from Chef Xu
Make your snail flesh white and fat
Preparation of ingredients
TIPS：
It is recommended to buy live snails that do not tail to prevent the snail from deteriorating due to other reasons such as water quality. Cold mix pays more attention to the freshness of ingredients.
Snail spit sand
Place the snails in a stainless steel basin and spit sand naturally for two hours. If you use other containers, you need to add salt and sesame oil to the water, let the snails sit for 2 hours, and spit out the sediment.
Production steps
Step 1 – Boil the snails
Put the spit sand snail in cold water to ensure that the meat of the snail is firmer, more flexible, and the taste will not get old.
The nuts that are cooked to the snail can be easily peeled off and ready to go out.
Step 2 – Roll over, snail
Place the cooked snail meat in a stainless steel bowl,
Tumble, shake and let the little cap on the screw fall off.
Remove the mud sausage, leaving the snail meat.
Cold mix, higher requirements for ingredients
So the snail must have the following step
Step 3 – Wash the snail meat
Add aquatic flour to the snails,
Knead until the sediment on the surface of the snail is washed out,
Rinse with water three times after washing to be in place.
Before washing
After washing
Completely washed snail meat must be added to the aquatic flour kneading, to maximize the fat and umami taste of the snail meat.
Step 4 – Stir
Change the sea cucumber into small pieces,
The aim is to increase the taste and highlight the sense of layering.
Stir the chopped parsley together with the snails and sea cucumbers.
Step 5 – Prepare the sauce
Chop the chopped shallots and millet peppers,
Add 2 scoops of vinegar, 1 scoop of oyster sauce, 2 scoops of light soy sauce,
0.5 tbsp sugar and 3 tbsp sesame oil drizzled on the snail meat.
Such a soft and fragrant coriander mixed with snail meat is completed, and the sweet and sour sauce, accompanied by crisp coriander and snail meat, is the taste of spring.
Special thanks to Chef Xu Ming'en for his dedicated teaching
Restaurant information
Duo Fu Yuan
18 Tianshan West Road
Room 107, 1st Floor, Block B, Grand Hyatt 18 Plaza
Warm tips: although the snail is fresh, but it is not easy to digest when eating too much, remember not to be greedy!