Chapter 698： There are conch but no girl? (2/2)
”Uh... uh... uh...”
Then Lin Chou began to prepare to kill the conch girl. Bah, it was to deal with the snail.
Before the cataclysm, it was often said that snails were another case of top-notch precious ingredients found after ”Swallow Wings and Abalones”. In fact, this is not true. The history of Chinese edible snails can be traced back to the Sui and Tang Dynasties. In some records, the common names ”hao snails, big blow snails, and Xin snails” that appeared many times in some records are all snails.
The oldest method of sounding snails is naturally charcoal burning sounding snails, which is very simple, but also extremely difficult.
Lin Chou took four snails, rinsed them and lit the charcoal stove, and adjusted another sauce.
Since there are always various seasonings in the store, the sauce has become very simple, mainly with pepper, lemongrass, ginger, shallots, diced pork, soy sauce, rice wine and other ingredients, and finally the above soup is blended.
The reason why diced fat is used here is that the snail meat is firm but lacks oil. The fat melted from the delicate pork fat can soften and smooth the snail meat and add some flavor.
Su Yourong, who had just arrived, had a little face in a daze.
”Why, what's the wet tiger!”
As soon as she finished the question, her hand sank, and she was so frightened that she almost threw the wet snails with small hard burrs directly on the ground.
”Don't throw it away, you won't have to eat it if you break it!”
The little girl hugged tightly, emmmmm, she was really in her arms, her face was brave and righteous.
Everyone gave out a tongs and a charcoal stove,
”Being a master for so long, I haven't taught you how to cook a dish. Let's start with cooking snails. In fact, it's relatively simple-even if you don't cook well, the things you make yourself are also very delicious, right?”
The little girl nodded excitedly,
”Hmm!”
Lin Chou said that he immersed the snails in a big pot of old hen soup.
”First, ”wash” the snails with old hen chicken soup, completely immerse them in the chicken soup, shake the snail shells evenly and forcefully, take them out immediately, reciprocate three times to control the moisture, and then pour the cooking juice into the snail shells and place them on the charcoal fire. See how I do it, you just follow along.”
”...”
Three faces are blank.
Speaking of this, Lin Chou's face couldn't help but flushed.
”Cough cough, don't look at the simple method, don't underestimate the burning snails, even if it is the same sauce, the taste of the snails will be different. Okay, let's get started.”
Burning snails pays attention to the martial arts and then the writing. First, use high fire to boil the sauce in the shell, and then take out the excess charcoal in the charcoal stove and cook it on a low temperature. The speed of switching between large and small fires should be fast. Time does not allow a slight sloppy.
The live sound snails squirmed vigorously in the shell, slowly dying, and the delicacy gradually arrived as the sound of the snails left.
The thick snail shell hinders the view. It is actually very difficult to judge the snail meat in the shell only by listening to the sound, looking at the color, and smelling when burning the snail.
However, the operations of Big Breast Sister You Rong and Wu Ke were quite orderly. Lin Chou would flip the snails as they did, and they would still be able to draw the gourd.
Lin Chou reminded,
”Don't let the cooking sauce boil, and don't spill it. The shell-filled cooking sauce should be completely absorbed by the snail meat until the end.”
The green burr on the snail shell made a crackling sound, and soon, there were slices of thin and broken layered snail shells falling apart from the snail shell.
At this time, the angle of burning the snails must be changed, and the shell of the snails will be burnt and leaked if you are not careful.
And each part of the snail body must be grilled evenly, and the time to burn this part should be judged according to the thickness and shape of the snail shell to ensure that the snail meat in the snail shell is evenly cooked.
A lot of bubbles came out of the boiling sauce, and the snail meat was trembling slightly, and the aroma had begun to invade all the way.
Wu Ke sucked his nose separately,
”Brother Chou, the scent is coming out, is it ripe?”
”It's still early.” Lin Chou glanced at him, ”Change the direction of roasting, your snails are almost burnt, so reduce the charcoal!”
”Oh... how did you know it was going to be burned...”
Lin Chou was speechless,
”You are here to tell him.”
Su Yourong was born crisply,
”Don’t you see that every time the wet tiger burns the snail shell to the surface, there will be crackling cracks and start to change positions? The snail shell is layered, and there is a noise that means that part is about to burn off a layer. ...”
Wu Ke was surprised,
”How did you know...”
”I can see it! Stupid! The shell of the snail is burnt to brown and it will move! Your one, the bottom is already burnt to black!”
Wu Ke stared at his snail over and over.
”Now it seems that some things really need some talent.”
”Learning mathematics, physics and chemistry, you are not afraid to travel all over the world,” Wu Ke took out a stopwatch, ”I still don't believe it, this researcher can't handle a small conch?”