In the eyes of foreigners, Chinese omnipotent, many ingredients abandoned by foreigners, Chinese can also turn decay into magic, into mouth-watering delicacies, and eat hot scenes, such as crayfish, chicken claws, etc., so they call Chinese "foodies".
In fact, in this world, there is never a shortage of "foodies", far more than just Chinese. Chinese snails that are not eaten, but the French, who are known for their romance, eat them to the bone, regard them as "gold in the meat", and become the first dish of dinner, and French snails are called the "four famous dishes in the world" alongside shark fin, dried scallops and abalone.
It is said that France eats 60,000 tons of snail meat a year, equivalent to about 30,000 tons of snails. There are more than 500 shops specializing in snail food in the capital, Paris. Because there are too many French people who eat snails, they cannot meet the market demand and need to import from Poland and other countries.
Coincidentally, in addition to the French, Africans also have a special love for snails, especially Ghanaians, who treat snails as a national dish, and guests are warmly invited to taste them together, and are also regarded as an important source of protein for indigenous Africans. Africa is said to eat 15 million kilograms of snails a year, which is now becoming increasingly difficult to catch.
A snail is a hermaphroditic amphibian mollusk with two pairs of antennae on its head; short antennae have a sense of touch, long antennae that can be retracted and retractable, with eyes on top, and large, strong feet that secrete mucus, allowing it to move. Snails prefer a humid environment, fruits, vegetables, flowers, leaves and fungi are their food, at the same time, they also need to absorb some calcium substances to replenish calcium elements, promote the healthy growth of the shell.
In some parts of rural China, snails, also known as buffalo and nasal worms, have more than 20,000 varieties in the world, and there are not many types that can really be eaten. They are all snails, what is the difference between French snails and African snails? It turned out that the difference was so big that the knowledge increased.
First, the varieties are different
The French are very particular about the snails eaten, they will only eat burgundy snails, white line snails and scattered large snails 3 kinds, of which the Burgundy snails are the top product, the meat is delicious and elastic, known as the "national dish". The Burgundian snail is a wild snail native to southeastern Europe, also known as the "Roman snail" or "Roman snail", and the low survival rate of artificial breeding is particularly precious. Large white-lined snails and scattered large snails (small gray snails) have a large number of captive breeding, and the price is relatively close to the people.
Burgundian snails
The African snail, known as the brown cloud onyx snail, is known as the world's largest terrestrial snail, native to Tanzania and madagascar on the east coast of Africa. The African snail is an omnivorous animal that eats not only vegetables and fruits, but also paper and the corpses of its companions and even cement when hungry.
African snails
Second, the appearance and shape are different
French Gendi snail scientific name agate snail, the shell is oval, thick and opaque, there are many white and brown pinstripes distributed on it, there are 2 to 3 shades of wide brown or gray-white transverse bands, the flesh is mostly light gray or light brown, adult snails are 4 to 5 cm in diameter and weigh about 30 to 50 g. The large scattered snail has a spotted pattern, which is smaller than the French Gendi snail and darker than the white-lined large snail.
Scattered large snails
African snails are known for their large size, mostly wild, generally about 7 to 8 cm long, up to 20 cm long, and weigh up to 32 grams. The shell of the African snail is narrow, tapered and shiny, with a yellow or dark yellow background on the surface, with a burnt brown mist pattern. The aspect ratio is about 2:1, the spiral part is conical, the shell is apex, the suture line is deep, and the snail flesh is gray-brown.
Third, the cooking method is different
French snail methods are exquisite and complex, whether it is for ingredients or ingredients have strict requirements, to choose snails with a relatively hard edge of the snail shell, to avoid having broken shells fall into the meat, in addition to the snails in the week before cooking need to purify the stomach, only feed them water and flour, increase the delicious taste and remove residual toxins in the body.
White line large snail
The most classic recipe for French snails is French butter parsley baked snails. The snails are washed and blanched, hulled, offal soaked in salted cold water and then slowly cooked in broth, then chopped garlic, parsley and shallots mixed with butter, then salt and black pepper are added to make a seasoning mixed with butter, the snail is cooked and stuffed into the shell, then sealed with butter, baked in the oven, and served with light and fresh white wine. In addition, French snails also have red wine braised snails, cream bacon snails, French casserole snails, slippery egg snails, snail milk oil mushroom soup and snail braised pasta and other cooking methods.
Compared with French snails, African snails are cooked roughly and simply, in most cases, they are mainly barbecued, with a little salt, and then some peppers and garlic to fish, and directly grilled with shells. The snail shell is broken, the snail snail is washed and sliced, spices are added and stir-fried, and some with shells are boiled in a sauce made of tomato sauce, onions and garlic.
Fourth, the taste is different
French snails taste tender and smooth, especially delicious, almost no earthy taste, the entrance of the teeth, and the seafood in the scallops, conch or rainbow taste is relatively close, freshly baked snails soft and juicy, with the parsley fragrance, butter milk aroma and rich garlic aroma just right together, simply wonderful, after eating the snail, with bread strips dipped in the remaining soup, let people feast.
African snails are older than French snails, and they are more tough, in addition to the smooth Q bomb, they are also particularly chewy. Snail beef stir-fried taste is not bad, if the shell is grilled to eat, it will often have a fishy taste. Relevant health experts do not advocate eating African snails, because this snail is large, the shell is relatively thick, grows in the wild, hides more parasites and bacteria, and Africans do not clean the stomach of snails in advance like the French, and ordinary cooking methods cannot guarantee that they can completely kill the bacteria and parasites in snails.
The above is the introduction of French snails and African snails, if there is an omission, welcome netizens to add and share more related content in the comment area below.
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