French baked snails (including treatment of live snails)

 

Specific production method :

1. White jade snails, add salt and white vinegar, soak in water for 20 minutes, after washing, boil in cold water and wash.

2. Use a bamboo stick to insert deeply, rotate and pull out the meat and intestines, separate the intestines, and wash the shells.

3. Pinch the meat with white vinegar to remove the mucus!

4. Add breadcrumbs and butter, mix well, remove parsley stems, chop and mix in, chop basil leaves, and mix in lemon zest.

5. Add lemon juice, sea salt, chopped black pepper, minced garlic, and mix well.

6. Stir-fry the processed snails with butter in a pan, spray brandy, fill in the shell, and then fill in the previous sauce.

7. Peel and slice the potatoes, add water and cook, drain and press the mud with a fork, stir in a suitable amount of hot milk and butter, use a flower mouth to mount a flower as a base, and press the snail shell.

8. Finally, bake in the oven at 150°C for 10 minutes.