SFS Chapter 170 Stir-fried Snails
Chapter 170 Stir-fried Snails
After a moment, Shen Linfeng put down his soup bowl and praised sincerely, "You are indeed a talent that even Yan Chuan wants to recruit. Both your craftsmanship and ingenuity are admirable. Today, I am also convinced."
He paused and then said with a hint of anticipation, "They say things never happen more than three times. Now that I've made two dishes, I'd like to ask you to make one last dish for me. You can be as creative as you want with this dish, as long as it's enjoyable to everyone."
Seeing that Shen Linfeng had given up the idea of making things difficult for her, Cheng Yuntao did not shirk her responsibility and readily agreed. She turned around again and walked quickly towards the kitchen.
If we talk about making people feel refreshed, among the five flavors of sour, sweet, bitter, spicy and salty, I am afraid that none is more suitable than spicy.
The root cause can be explored from both the physical and mental aspects.
Physically, spiciness is different from the usual sour, sweet, bitter, spicy, and salty flavors. Upon consuming it, it feels like a warm current coursing through the mouth and stomach, causing a slight tingling sensation. This heat triggers a strange reaction in the body, making one feel pleasurable and whetting their appetite.
From a psychological perspective, long-standing dietary preferences and customs have led people to believe that spicy food will definitely increase their appetite. The mere sight of spicy food makes them think it's delicious, and naturally, they crave it even more.
When you have no appetite, ordinary food will feel bland and tasteless, but spicy food can bring strong stimulation, giving the tongue and mouth a brand new feeling, which will immediately arouse your appetite.
Cheng Yuntao planned to make a dish that Shen Linfeng rarely came into contact with - stir-fried snails.
The powerful and wealthy often look down on snails for three reasons.
The shell of the river snail is rough and hard, and its appearance is plain, without any exquisiteness or elegance. When eating, the snail meat must be picked out with the hands or with the help of utensils. It is not a dignified way to eat it, and it goes against the strict dietary etiquette followed by the powerful and wealthy. Moreover, it grows in ordinary rivers, lakes and paddy fields, and is everywhere. It is of low value and it is difficult to show the honor of the powerful and wealthy.
For various reasons, snails are rarely served on the tables of the rich and powerful and are often neglected.
But this little snail, with just a little bit of cooking skills, can burst out with a unique flavor, making people want to eat it again and again, and linger on.
Selecting high-quality snails requires careful attention to detail. Look for intact, evenly colored, lustrous, and evenly colored snails. A greenish-brown or yellowish-brown shell is preferred; mottled or other colors indicate a poor quality. Also, check for vitality. Gently touch the tentacles and they retract nimbly, indicating freshness. Those that cling tightly to the sides of a container when placed in water are considered excellent. Those that float or sink are likely dead and should not be considered. Choose snails of medium size; those that are plump and uniform in shape are particularly delicious. Oversized snails are tough, while undersized ones are thin and undercooked.
Good snails often grow in quiet and tranquil environments. These are places with clear, unpolluted water and abundant dissolved oxygen, often found in rivers, lakes, ditches, and paddy fields. These areas have slow currents, thick sediment, and lush aquatic plants—the perfect habitat for snails. The water also needs a moderate temperature and an abundance of algae, plankton, and aquatic plant debris—these are the conditions that support the growth of snails.
As for cooking snails, there are also tricks.
Before cooking, place the snails in clean water with a few drops of sesame oil to allow them to spit out any sediment. Change the water repeatedly until the snails are clean. Then, use scissors to cut off the tails. This helps the snails absorb the flavor and makes it easier to extract the meat when eating. During cooking, add spices like ginger, garlic, chili peppers, cooking wine, and perilla to remove the fishy smell and enhance the flavor. When stir-frying, start with a high heat to lock in the juices, then reduce heat and simmer until cooked through. When boiling or stewing, the heat and cooking time must be precisely controlled to avoid overcooking, which can cause the meat to become tough and lose its tender texture.
……
In the kitchen, the fire was burning brightly and the water was boiling.
Cheng Yuntao gently lifted the carefully processed snails and poured them into the pot.
In order to remove the fishy smell, a shot of cooking wine was added at the right time. As the water temperature gradually rose, foam appeared on the water surface. Cheng Yuntao gently skimmed it off with a colander. After blanching was completed, the snails were drained out and placed in a bamboo basket, waiting for the next step.
In a flash, flames leaped from the stove, scorching the iron wok. Clear rapeseed oil was poured into the wok. Once the oil reached 60% heat, the ingredients—chopped garlic, fermented black beans, scallions, and ginger—were added one by one. Instantly, the hot oil and ingredients collided, sending a fragrant aroma wafting upwards, filling the entire kitchen in the blink of an eye.
The drained snails are swished into the wok with a clattering sound. The clash of the spatula and the iron pan creates a melodious stir-fry, while the rich aroma of the ingredients permeates every inch of the snail. At first, the snail's aroma seems a bit strange, but a few more sniffs reveal a rich, fresh fragrance.
To allow the broth to better absorb into the snails, Cheng Yuntao ladled in an appropriate amount of water, covered the pot, and simmered for three breaths. Then, chili peppers, perilla leaves, salt, cooking wine, and other seasonings were added to the pot one by one. Holding the spatula, Cheng Yuntao continued to stir-fry.
The perilla leaves are the finishing touch of stir-fried snails. They can cleverly remove the muddy smell of the snails and give them a unique fresh and fragrant flavor, making the flavor of this dish even better.
Finally, stir-fry over high heat, the snails tumbling and leaping in the wok, absorbing the broth and oil, while simultaneously collecting the liquid. Soon, their tails are saturated with the thick, salty, and delicious broth. The sautéed snails are then piled onto a pristine, jade-white porcelain plate, forming an alluring mountain.
To Shen Linfeng, who had never tasted snails before, these small, black creatures looked rather strange. However, their rich, tangy aroma, like an invisible hand, tickled his heart, making him want to find out more.
Looking at the stir-fried snails in front of him, Shen Linfeng seemed a little hesitant. He asked, "Is this really edible? Will I end up with a mouthful of sand?"
Compared with Shen Linfeng's doubts, Ji Yanchuan seemed very active. He ignored Shen Linfeng and picked up a snail and put it into his mouth to suck. With a "hiss", the soup was sucked into his mouth, and the snail meat was easily separated from the shell.
After eating a few in a row, perhaps because he felt that it was not satisfying enough, he didn't even use chopsticks, but just started eating. His movements were quick and decisive, and his face was full of enjoyment.
Shen Linfeng was stunned by the scene in front of him. He had never seen Ji Yanchuan behave so wildly before, and couldn't help but wonder, are these little snails really so delicious?
After hesitating for a long time, he picked up a snail and, imitating Ji Yanchuan's behavior, gently sucked the opening of the snail.
The thick soup tightly wraps the snail meat, and it also sparkles with the crystal light of chili oil. The rich and spicy aroma hits you in the face, and the freshness and spiciness are perfectly blended, as if all the delicacies in the world are condensed in this tiny snail meat.
With a gentle suck, the snail meat easily escapes from the shell, tender yet firm, offering an excellent texture. The rich, complex flavors instantly blossom between your lips and teeth, creating a delicious, spicy, and savory experience. A careful sip reveals a subtle sweet aftertaste.