How to eat conch, how to eat conch

The experience of dialing the conch: Use a toothpick or needle, insert it into the head, follow the spiral direction of the conch shell, and gently turn the wrist to dial it out. If the heat is right, it's easy to dial it all out at once, and it's very rewarding.

Even if you dial the head straight, it doesn't matter, take the spiral midline of the conch as the direction, gently tap it in this direction with the palm of your hand, and the tail of the conch will come out in a few clicks.

Precautions when eating: The head of the conch, which is the "brain" as the Dalian people say, is characterized by two yellow rice grains, which should be taken out before the entrance. The method is to use your hands or teeth on the head, along a protrusion of the conch's head, on both sides of it.

Of course, if the conch is relatively small, you don't need to take it out, but if you eat a large amount, you still have to take it out, otherwise you will get dizzy.

Don't get dizzy!

Hello landlord. First of all, thank you for trusting me.

I think the method provided by the friends of Dumbo gy2 is very good.

The rest is not to cook it when you make it, and it is easy to get the meat off if it is tender.

I remember the first time I ate it in Beidaihe more than ten years ago, because I couldn't bite it for a long time because I was old, and I left half of the last big conch.

The conch is the most delicious in this way, and it is chewy and fragrant, so refreshing.

Ingredients: Appropriate amount of leek moss, appropriate amount of conch.

Excipients: appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of garlic, appropriate amount of red pepper.

Steps for stir-fried snails with leek moss:

1. Main ingredients: leek moss, conch side ingredients: garlic, red pepper seasoning: salt, light soy sauce.

2. Put the conch in a steamer and steam it over high heat for 20 minutes.

3. After steaming for 20 minutes, after cooling, take out the meat and remove the black part of the tail; The conch is then cut into thin slices.

4. Wash the leek moss and cut it into 2 cm pieces, cut the red pepper into sections, and slice the garlic for later use.

5. Make oil in the pot, after the oil temperature is 7 hot, put the garlic slices into the pot and stir-fry the garlic slices until fragrant, and then put the leek moss into the pot and fry it over high heat.

6. Stir-fry the snails in a pot, add light soy sauce and salt to taste.

7. Finally, put the red pepper segments into the pot and fry for a while, then serve on a plate.

The conch can be boiled and eaten in soy sauce or vinegar.

The steps to cook a conch are as follows:

Raw materials required:

1. Ingredients: 500 grams of conch.

2. Accessories: half a green onion, an appropriate amount of cooking wine, a little salt, and a little peppercorn.

Step 1: Soak the conch in salt for 20 minutes to remove the sand.

Step 2: Then remove the conch and control the water.

Step 3: Add water, green onions, and peppercorns to the pot.

Step 4: Then put in the clean conch.

Step 5: Then bring to a boil over high heat.

Step 6: Bring to a boil and reduce the heat to simmer for 5 minutes.

Step 7: Remove from the pan and add garlic, soy sauce and vinegar.

It can be boiled. Here's how:

Ingredients: 6 small conchs, a large piece of ginger, salt, white pepper, white wine.

1. Prepare all kinds of ingredients and wash the conch;

2. Cut the ginger into large slices;

3. Spread the sliced ginger on the bottom of the pot.

4. Put the conch mouth facing down on the ginger slices;

5. Add water to the pot and reach a quarter of the height of the conch before the water level of the ginger slices;

6. Add an appropriate amount of salt and a small amount of white pepper;

7. Turn on high heat and cook for 12-15 minutes, at this time, the water in the pot is just dry and add a small amount of liquor;

8. Cover the pot and simmer for a few seconds to get out of the pot.

The conch bought back is soaked in salt water for a while to clean the sediment.

Add water to the pot, add the conch and salt.

Bring to a boil over medium-low heat and cook for a few minutes after boiling.

Take a little horseradish, add a little flavor and freshness, stir it slowly with chopsticks, and then add an appropriate amount of flavor and mix evenly.

Insert the conch into the conch with chopsticks, pick out the conch meat, and dip it in horseradish juice to eat.

The conch is the most delicious in this way, and it is chewy and fragrant, so refreshing.

Clean the conch, cook it in boiling water and eat it. Dip it in seasonings (soy sauce, vinegar, minced ginger, etc.) when eating.

If you boil it in water and add other things, you won't be able to taste the original taste of the conch

That's how we eat in our family.

Wash the conch, cut the potatoes into slices, put the conch in a pot, add water and ginger slices, boil for 15 minutes, adjust the soup, vinegar, chili oil, and pick out the meat after the conch is cooked and dip it in the freshly mixed soup.

Conch can be stir-fried, stir-fried with chili peppers, or steamed and eaten with dipping sauce.

1. Soak the conch in water for half an hour, then rinse it with tap water repeatedly, pour an appropriate amount of water into the pot, and add green onions, ginger and salt.

2. Cover the pot, turn to low heat and cook for 15 minutes, then turn off the heat and simmer for 5 minutes. Remove the cooked conch meat from the conch meat and cut it into cubes with a knife.

3. Pour a little peanut oil into the pot, stir-fry the peanuts until fragrant, and set aside. Once the garlic is peeled, mash the garlic with a tool. After the cucumber is washed, pat it with a knife and cut it into pieces, and cut the coriander into sections.

4. Pour rice vinegar and old vinegar, light soy sauce and chili oil into a bowl, mix and stir well.

5. Take a larger container and put cucumbers, peanuts, conch, garlic and coriander into a pot. Pour in the prepared seasoning.

6. Mix all the ingredients and seasonings and stir well.

Conch: The conch is a mollusk gastropod, a phylum of mollusks. There are more than 70,000 species of shellfish in the world, and the marine species can be commonly known as sea snails.

The edge of the conch shell is slightly square, large and thick, the shell is about 10 cm high, and the snail layer is 6 levels. It is rich in protein, vitamins and essential amino acids and micro-mimetic elements, and is a typical natural animal food with high protein, low fat and high calcium.

How to eat conchHave you ever known about conch? Some people may not know or necessarily, because usually everyone doesn't pay much attention, they will think that maybe the conch itself will not use, and there is no need to pay attention, but some people want to use it, and they don't know how to eat, and they generally think that what they usually eat has no effect. Some people will think that there is any use in eating conch?

If I don't use it well, will it have any effect on my body? I'll ask like this, but I don't know how to eat it. So how do you eat a conch?

How to eat conch1.Spicy conch meat.

First of all, you can wash the snail meat difference; Then wash the coriander and mince it; Wash the ginger again and cut into shreds; Then put oil in the pot, wait until it is hot, wait for the ginger to be fried, and the dried chili pepper, then pour in the snail meat and fry it quickly over high heat until cooked, then pour in soy sauce, cooking wine, sugar, salt and stir well, and finally pour in coriander and mix well.

2.Conch sauce.

First of all, put the conch in clean water to get rid of the sediment, then wash the shell, then steam it in a steamer, take it out, and take a shower. Then add water to the pot, pour in the sauce packet, monosodium glutamate, soy sauce, sugar, chicken powder, Xucang pepper and white wine to boil, then turn off the heat and let it cool. Then pour the cooked conch into the sauce, soak it for about 2 hours, and after removing it, pour some original juice on it.

Brush the conch with a brush and put it in a pot, add cold water and an appropriate amount of salt. After cooking, add vinegar to minced ginger to make ginger juice, insert the conch with the tip of the chopsticks, take it out in a circle, remove the brain and bitter gall of the conch, and eat it directly with the sauce.

1. Brush the conch with a brush and put it in the pot, add cold water and an appropriate amount of salt. Bring to a boil over high heat, reduce heat to medium and cook for 3 minutes.

2. Cut the ginger into minced ginger.

3. Add minced ginger to vinegar to make minced ginger juice, or you can add salt, soy sauce and other seasonings according to your taste.

4. Put the boiled conch on a plate.

5. Insert the conch with the tip of the chopsticks and take it out in a circle.

6. Remove the brain and bitter gall of the conch and eat it directly with the sauce.

Notes:1. Insert the conch with the tip of the chopsticks not too hard, so as not to break the conch.

2. Add vinegar to minced ginger to make minced ginger juice, which can be changed appropriately according to different personal tastes.