"Light fragrant snail slices" is a unique dish in Fuzhou, but also a very test of knife skills in Fujian cuisine, in order to make the snail crisp and tender, the control of the heat is also extremely strict. This dish is also one of the criteria for testing whether the basic skills of Fujian chefs are solid.
Fragrant snail, also known as the sound snail, golden snail, is a kind of precious shellfish similar to abalone, the meat is delicious and crisp and tender. The light fragrant snail slices use Fuzhou's unique bad juice, with delicate knife work and exquisite cooking skills, so that the tooth yellow snails lightly reflect the red of the morning sun, and the full and plump petals stretch. Take a sip, the snail texture is crisp and fresh, and the bad aroma is mellow. It's a lot of color and smell.
The production process of the light scented snail piece is very elaborate. Live fragrant snail meat to remove the head and tail to remove the internal organs, only the essence of the snail meat is selected into thin slices. Slices are extremely challenging for knife work, must be thin and thick and uniform, the snail is too thick and not easy to fry, too thin is not crisp and easy to age. After slicing, the snails are blanched, and the scalding is also extremely testing the chef's control of the water temperature, the temperature is too high, the snail meat is too old, and the temperature is not enough, the snail meat is not broken, will determine the success or failure of this dish.
Add oil to the pan and simmer the sauce, add the snails to taste and stir-fry the cooked winter shoots and mushrooms over high heat for a while to get out of the pot and put into the plate decorated with blanched celery. The stir-frying time of the snail is also extremely testing the chef's mastery of the heat, and it is necessary to ensure that the snail is crisp and tender, so that such a light and fragrant snail is qualified.
When Nixon visited China that year, Zhou Enlai's second dish at a banquet was light fried snails. The snails are crisp and tender, the aroma is rich, this dish is rich in protein, iron and calcium, with the effect of clearing heat and eyesight, diaphragm and stomach, suitable for all kinds of people to eat.