Mr. Cai Lan is a particularly interesting person, he loves food, is erudite, and I have read his food books, and I can always feel the love for life and the positive attitude towards life between the lines.
He was a truly dashing man.
alive.
Eating and drinking is also a kind of respect for life.
The following is the text of his old man, which I forwarded!
The nobles of the snail are of course a giant conch, and its shell can be used as a trumpet to blow, so it is called a conch, right? Will the conch ring on its own? At the bottom of the sea no one heard. Snails in the field will bark, and snails in the garden will also bark before it rains or at night.
The snail slices, soaked in oil, are the most advanced Teochew dishes. The offal of the snail is edible, because it is at the tip of the shell, so it is called "head". Teochew people call the snail to eat, if the restaurant does not get the head out, it will not pay.
Small rattle snails are also common in wet markets today, are not expensive, and may be cultivated in large quantities. Ask the vendor to remove the shell for you, add a piece of lean meat to stew, it is a very nourishing soup for the kidneys, and it is better to add two or three drops of brandy when drinking.
Many frozen snail meat imported from foreign countries has been shelled, which feels cheaper and is good for stewing soup.
Xiangluo's relative Dongfeng Snail, much cheaper, but also very delicious, depending on how you concoct, like spicy wine boiled Dongfeng snail is very special, has become a famous dish, this merit should be remembered in the year "Big Buddha Mouth Restaurant" owner Chen Qirong, he pioneered.
The cheaper snail is the field snail. Unlike other relatives, it grows in fresh water, and when someone cultivates the field, there are field snails to eat. Recently, this idea has also changed, sprinkling a lot of pesticides when planting grain, and even the snails have been extinct.
Add a lot of garlic and gold without changing the leaves to fry the snails, the best to eat. In the past, the snails fried by street vendors on Temple Street were also unforgettable, but when they encountered the season when the snails were born, they sucked the snail meat and ate it, and the mouth was full of small field shells, which was very annoying.
The new Shanghai vegetable meat stuffed field snail to correct this problem, the master fu removed the field snail and other internal organs, only the meat remained, and then added pork to chop, and finally stuffed into the field snail shell to fry, it is really a good dish to spend effort.
The field snails that the French eat look between Chinese field snails and snails, but everyone laughs at them for eating pot cattle, in fact, a kind of snail, growing in the garden, is also a freshwater species. Most of the French eat garlic is stuffed into the field snail and baked in the oven, but there is also the practice of digging meat to fry.
There is a snail in Japan, as big as an apple, called "salamander Sazae". Izu is the most common by the sea, roasted on charcoal, meat dug out to eat, sea water and snail juice as soup to drink, is a good dish to serve wine. As for the sliced snail meat, shiitake mushrooms and other vegetables stuffed into the shell and concocted," it is called "shell roasted Tsubuiaki", which is not as delicious as the original grain.