鮮,辣,爽(用一整瓶啤酒燒),不要用水.

材料: 青蔥12根或小洋蔥12個(gè)，蒜味橄欖油1?湯匙，瘦培根55克，橫切成細(xì)條，栗子或洋菇12個(gè)，雞肉4塊，如雞胸，每塊約170克，去皮，歐芹幾枝，把莖搗爛，新鮮百里香幾枝，月桂葉1片，雞湯150毫升，最好是自制的，濃郁紅葡萄酒（如勃艮第）360毫升，胡蘿卜300克，切成大塊，砂糖一撮，玉米粉1湯匙，鹽和胡椒，切碎的歐芹，裝飾用 做法: 1.將青蔥或洋蔥放在隔熱的碗里，倒入開(kāi)水淹過(guò)，放30秒后瀝開(kāi)。待涼到可以手拿時(shí)，剝皮備用。 2.在防火砂鍋里加熱1湯匙油。放入培根煎3分鐘左右，頻繁翻動(dòng)直到變脆。用漏勺瀝出備用。 3.把蔥放入砂鍋，中高火煎5分鐘，或直到全部變成褐色為止。用漏勺瀝出備用。 4.把蘑菇放入砂鍋，如果需要可以加余下的 ? 湯匙油，煎3-4分鐘，頻繁翻動(dòng)直到呈金黃色。 5.把一半培根和青蔥倒回砂鍋， 然后把雞肉放在上面，再撒上另一半培根和青蔥。把藥草束成一束放進(jìn)鍋里，加湯和葡萄酒，多放些胡椒調(diào)味。 6.把湯燒開(kāi)后調(diào)小火燉15分鐘。放胡蘿卜，繼續(xù)用小火燉30分鐘或直到雞肉熟透，而且胡蘿卜變脆嫩。 7.撈出雞肉擺放到一個(gè)加熱了的盤(pán)子里，把湯濾到一個(gè)平底鍋里，加培根、蘑菇、青蔥和胡蘿卜并保持溫度。 8.把那束藥草放回瀝出的湯里，加糖燒開(kāi)，直到湯汁收濃到大約360毫升。將玉米粉與一點(diǎn)水融合成柔滑的醬，倒進(jìn)湯里并攪拌，燉到濃稠。根據(jù)個(gè)人口味調(diào)味，丟棄那束藥草。用勺把醬汁澆到雞肉和蔬菜上，最后撒上歐芹即可上桌。

1.鹽2.味精3.白胡椒粉4.料酒、蔥姜之水（即用蔥和姜拍碎浸在盛清水的碗里就是）5.嫩肉粉6.肉桂末7.洋蔥末8.黃油9.香菜等等。 制法： 一、把鍋?zhàn)邮M水把它燒開(kāi)，然后再把活的蝸牛放入焯一下水即可以撈出沖涼待置。 二、用器具把蝸牛肉挑出放入蔥姜之水里腌制15分鐘，切記，蝸牛的屎是要去掉的。蝸牛的殼千萬(wàn)不要扔掉。 三、把洋蔥末和肉桂末混在一起切碎待用。 四、把腌制達(dá)15分鐘的蝸牛肉取出。放入適量的鹽、味精、白胡椒粉、嫩肉粉、料酒、切碎的洋蔥肉桂末（切碎的這個(gè)混合物最好能放在油鍋里炒一下，那樣更香）。不停的捏啊捏啊捏。等你捏的爽了，就開(kāi)始再腌制15分鐘。 五、把腌制好的蝸牛放進(jìn)蝸牛殼里。放完了之后呢，在把一小塊的黃油（小的程度：蓋沒(méi)殼口就可以了）封殼。別忘了最后把香菜的一片小葉子貼在殼口上，也就是黃油的上面。 六、放在微波爐里最大功率下轉(zhuǎn)5分鐘或放入烤廂里。

不知你是要菜的介紹還是蝸牛的介紹。1.法語(yǔ)中食用蝸牛的名稱：escargotescargot is a dish of cooked land snails, usually served as an appetizer in france and in french restaurants. the word is also sometimes applied to the living snails of those species which are commonly eaten in this way.2.法式焗蝸牛baked french snailthis dish is called gold and silver full house, in the daily dish card in, it is the french baked snails, is a world famous french cuisine.there is a house full of chinese gold and silver version, it is baked stuffed conch, is a rare dish, make loud luorou used, ham, mushrooms, chicken livers and other materials, with portugal juice stew boiled, put into the conch, the baked incense made, it is a decent taste dishes.besides french baked snails, its production is not complicated, this mostly canned snails, and its delicious meat, rich in protein.baked dish with garlic butter and vanilla-based, which even used herbs, is a common raw materials.western cooking, and occasionally a change in taste, or have unexpected results.materials: french snails (canned), snail shells (packaging), butter, garlic, dried onion pieces, even vanilla, curry powder, chicken broth, salt and pepper.approach: 1, the french ministry of snails remove the belly debris, wash, drain water, with butter, garlic, dried onion to saute, add chicken stock, with the right amount of salt, pepper, low heat cook until the tasty, spare; 2, then the right amount of garlic, dried onions, even vanilla, curry powder, salt, pepper and butter and stir into sauce, then put the pan into the snails and snail butter sauce stuffed crust, into the oven for hong will do.