[How does the conch taste delicious?

]_How to do_Practice Daquan

[How does the conch taste delicious?
]_How to do_Practice Daquan

The conch tastes delicious and has high therapeutic value. It is a good food to nourish the body. However, because the conch is a seafood product, you must cook it when you eat it.It is very important. If the heat is large, it will affect the taste and cause the conch meat to become old. There are many ways to eat conch. How can it be cooked and delicious?

How does the conch taste delicious?

Method 1 for conch congee, wash the conch with a brush, soak it in cold water with any sesame oil or salt for about 2 hours, and let it spit out the sediment in the intestines.

2. Shred the green and red peppers, green onions, and ginger to spare.

3, Conch put boiling water into the water, quickly pick up for use.

4, put the oil in the pot, when the oil temperature is 50% hot, add green onions, stir-fry the ginger, then add the sauce, stir-fry the sauce, and then stir-fry the conch.

5. Drain the cooking wine during the frying process. When the lid of the conch begins to open, add sugar, stir-fry the chicken essence, and put the green and red peppers before the pan.

Steamed conch selection: 350 grams of conch meat, cooking wine, refined salt, monosodium glutamate, soy sauce, vinegar, ginger, spring onion, pepper, sesame oil, and clear soup.

Method: 1. Rub the conch meat repeatedly and wash it, cut it into two consecutive pieces from the gap of the conch meat, pat it flat with a knife, scoop a diagonal knife on both sides, and cut it from the middle.

Ginger is cut in half and patted in half. Use soy sauce, vinegar, salt, and ginger to make a ginger-flavored sauce.

2. Place the conch meat in the plate, add cooking wine, monosodium glutamate, spring onion, ginger cubes, peppercorns and clear soup, steam out for about 15 minutes, remove ginger, spring onions, peppercorns and pour in sesame oil.

Serve with ginger sauce.

Features: The meat is delicious, crisp and tender.

Efficacy: Conch meat is rich in protein, trace amounts, a variety of minerals, and vitamins. Its sweet taste is cool, non-toxic, and it has the effect of clearing heat and clearing eyesight.

The practice of warm mixed conch The warm mixed conch is one of the four major mixes in Jiaodong, and it 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 the red pepper and green onion into filaments 4, and slice the snails.Add the shallots, green and red peppers to the plate, add the vinegar, soy sauce, sesame oil, caster sugar and some salt and mix well.

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