】 _How to do_How to do
[How does conch steam or cook?
】 _How to do_How to do
People at the seaside often eat delicious conch. The conch tastes delicious, and the nutrients contained in the conch are also very high. For the most part, conch is a very popular food. The practice of conch is alsoMany, some people like to stir-fry, while others like to cook and keep the original flavor. In fact, no matter how you eat the conch, it is good for your health.
How does conch steam or boil?
Conch is best eaten when steamed, and the nutritional taste will not be lost.
Steam the conch in the drawer for 15 minutes, and steam the small conch for 10 minutes.
After steaming, cut ginger foam, old vinegar, replace sugar, chicken essence.
There are many ways to eat conch. One is to cook the snail without separating it; the other is to snail it first with a sharp tool such as a toothpick and then cook. It is generally believed that the best taste is 10-15 minutes.
There are many ways to make conch. They can be boiled, simmered in soup, and stir-fried.
The practice of conch: 1. The snail meat can be explosive, fried, burned, braised in soup, marinated, or boiled and served with ginger, vinegar, and soy sauce. 2. The edible snails should be cooked for more than 10 minutes to prevent germs and bacteria.Parasitic infection; 3. Substances secreted by conch brain nerves can cause food poisoning, and the head must be removed before eating.
How to prepare conch meat Spicy conch meat Ingredients: 300 grams of conch meat, 1 cilantro, 1 small piece of ginger, 8 dried peppers, 50 grams of cooking oil, 2 teaspoons of soy sauce, 2 teaspoons of cooking wine, 2 teaspoons of sugar, 2 tablespoons of refined salt practice: 1.
Wash the snail meat; wash the coriander and chop; wash the ginger and shred; 2.
Heat the oil in the pot, stir-fry the ginger and dried chili, add the snail meat and stir-fry until cooked, then add soy sauce, cooking wine, sugar, salt and stir well, and finally add the coriander and mix well.
Note: Spicy and tempting, crispy and delicious.
The snail meat must be fresh, otherwise it will affect the taste.
Oil explosion conch materials: Main ingredients: Conch 400g Accessories: 10g fungus, lard, ginger, garlic, shallots, cooking wine, vinegar, salt, starch, chicken essence, sugar, white pepper powder, broth (can be replaced with water) Practice: 1, Conch shelled (shelled by food vendors), rub out the mucus with salt and vinegar, wash and slice.
Quickly simmer the water, rinse it immediately with cold water.
2, fungus bubble hair cut into thin water.
3. Use salt chicken essence vinegar starch pepper powder sugar broth to make a sauce.
4, put the lard in the wok, put the conch slices over the oil out of the pan, quickly.
5. Change the peanut oil, add ginger slices, garlic slices, scallion pan, add fungus, cooking wine, conch slices, tune the juice, and fry the pan quickly.
Ginger conch Ginger conch is characterized by the use of the auxiliary ingredients ginger and garlic. Ginger and garlic have the function of removing fishy smell, and can also enhance the umami taste and taste of the conch.
1. Rinse the purchased conch with running water and soak it in the salt water.
The conch soaking in the water will slowly open the top cover and spit out the sand particles inside, so that the sand can be removed and the taste is better when eating.
2, garlic slices, ginger slices, cut a little ginger, pour rice vinegar, set aside.
3, add water to the pot, add garlic slices, ginger slices, heat over medium heat until the water temperature is 60% hot, put the conch mouth upwards, heat over medium heat, turn it with chopsticks at the same time, wait for the water in the pot to boil, and quickly removeCome to 4, conch plate, use chopsticks or toothpicks, slowly pick out the conch meat 5, eat the warm conch with ginger vinegar sauce, warm conch is one of the four major jiaodong, is a very classic cold dish.
Warm mixing is an important method for making cold dishes in the Jiaodong area. The so-called warm mixing refers to the processing of raw materials, usually using the method of scalding, adding condiments, and mixing when serving.
1. Wash the conch thoroughly, put it in the steamer and steam for 12 minutes, remove the snail meat 2, remove the snail brain (purple part), slice the snail meat 3, cut red and green peppers and green onions into filaments 4, and slice the snails.Add the shallots, green and red peppers into the plate, add the vinegar, raw soy sauce, sesame oil, caster sugar and some salt and mix well.