How to cook braised conch? How to make the home cooked recipe of braised conch

Ingredients] 250 grams of fresh conch meat, 50 grams of green cabbage heart, 100 grams of winter bamboo shoots, 15 grams of shiitake mushrooms.

Excipients] 2 grams of garlic, 30 grams of water starch, 10 grams of chicken fat, 25 grams of green onion and soy sauce, 10 grams of sugar, 50 grams of vinegar, 15 grams of clear soup, 5 grams of cooking wine, 10 grams of refined salt, 500 grams of lard (about 100 grams).

Method] 1) Add salt (7 grams) and vinegar to the fresh conch meat and knead it, wash it twice with water, wash off impurities, divide it into two pieces, cut a cross knife every half a centimeter on the outside of the meat, and then cut it into pieces of 1 5 cm wide and 3 cm long, and add water starch (5 grams) to the bowl and soak evenly.

2) Cut the green onion into oblique blades, cut the garlic into thin slices, cut the bamboo shoots into slices about 3 cm long and 1 5 cm wide, and cut the green cabbage heart into 5 cm long segments.

3) Heat the wok, put the lard, cook until it is ripe, put the conch meat and fry it, that is, pour it into a colander and drain the oil.

4) Put 50 grams of lard in the wok, when it is six ripe, add green onions and garlic to fry the fragrance, add clear soup, sugar, soy sauce, salt (2 grams), mushrooms, winter bamboo shoots, conch meat, green cabbage heart, cooking wine, move to low heat for 3 minutes, and then thicken with water starch (25 grams), and drizzle with chicken fat.

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

250 grams of fresh conch meat, 25 grams of fungus, 20 grams of bamboo shoots, 8 grams of green onion and ginger, 2 grams of garlic, 16 grams of Shao wine, 8 grams of soy sauce, 25 grams of sugar, 3 grams of refined salt, 80 grams of raw oil, 20 grams of sesame oil.

Method. (1) Clean the conch meat, cut out the cross knife, rub the mucus with refined salt and vinegar, rinse with water, cut it into 2 cm square pieces, put it in a pot of boiling water, and drain the water. Cut the bamboo shoots into thin slices and set aside.

2) Put raw oil in the wok, and when the fire is hot, touch the oil on the conch meat, and quickly remove and drain the oil.

3) Leave the remaining oil in the pot, heat it over medium heat, stir-fry it slightly with green onions, ginger and garlic, add Shao wine, put in the winter bamboo shoot slices, fungus and stir-fry slightly, add clear soup, soy sauce, sugar, refined salt, conch, move to a slight fire and burn for 2 minutes, thicken with wet starch, drizzle with sesame oil, and put it on a plate.

A little cooking oil, an appropriate amount of green onion, ginger, garlic, Sichuan pepper, star anise, bay leaves, an appropriate amount of cinnamon, chili pepper according to your taste, 2 teaspoons of cooking wine

2 teaspoons of sugar and hot sauce can be added according to preference, more or less or no more.

1.Before cleaning the snails, drop 1 to 2 drops of oil in the water, and then rest for half a day to a day, which will spit out the dirt in the snails and things like small snails.

2.Fry the back tip of the snail with pliers or scissors, and rinse it with water several times until the water becomes clear.

3.Finely chop the green onion, ginger and garlic. Put oil in the pot, add green onion and ginger, Sichuan pepper, large ingredient petals, and stir-fry until fragrant.

4.Add chili sauce (add more or less or no according to personal preference) or add dried chili peppers to make it more fragrant.

5.Pour in the screws and stir-fry. Pour in to taste and add a little water. Cover and simmer for 3 minutes, cook cooking wine, and turn the lid to remove the odor.

6.Open the lid and add a little sugar, a little salt and pepper to taste, turn on high heat to reduce the juice color, put it on a plate, and sprinkle chives on it.

1.Cut the tail of the snail home and rinse it and drain it. Green onions, garlic, ginger, chili peppers are ready.

2.Slice the ginger and garlic, cut the green onion into white sections, and chop the rest into chopped green onions.

3.Sit in a pot and heat the oil, put the ginger slices and chili peppers in the pot. Put the green onion and garlic. Stir-fry the garlic flavor and the snails.

4.Stir-fry the snails evenly (the time is about 1 minute, almost), pour the rice wine, cover, and release the soy sauce and dark soy sauce until the aroma of the rice wine comes out. Stir-fry again evenly (also about 1 minute), put a small bowl of water, bring to a boil, turn to low heat, cover and simmer for 2-3 minutes.

5.When the lid is opened, the snail cover plate falls out, and the snail is cooked. Turn to high heat and put a little sugar and chopped green onions, stir-fry until the juice is basically dry.

Wash the conch and put light salt water to spit out the sand for 1 day. Let the water blanch for a while. Use a toothpick to pick out the snail meat, grab it with salt a few times, and wash it. Wash and chop the green onion, ginger and garlic.

Mix salt, sugar, cooking wine, pepper, freshly smoked soy sauce, dark soy sauce, vinegar, starch, and water into a sauce.

Heat the oil in a pot, add ginger, garlic and chili and stir-fry until fragrant. Put down the conch meat and stir-fry, add the sauce and cook for 3 minutes. When the juice thickens, add the green onion.

The conch recipe is as follows:1. Ginger conch.

1. Rinse the conch with running water and soak it in water with salt grains. After a while, the conch soaked in the water will slowly open the top lid and spit out the sand grains inside, so that the sand can be removed, and the taste will be better when eating, and there will be no more complaints such as eating sand.

2. Slice garlic and ginger, cut a little ginger, pour rice vinegar and set aside.

3. Add water to the pot, put in garlic slices and ginger slices, boil over medium heat until the water temperature is 60% hot, put the conch mouth facing up, heat it over medium heat, and turn it over with chopsticks at the same time, wait for the water in the pot to boil, and quickly take it out.

4. Put the conch on a plate, use chopsticks or toothpicks, and slowly pick out the conch meat.

5. Eat with minced ginger vinegar.

2. Warm conch.

1. Wash the conch, put it in the steamer and steam for 12 minutes, and take out the snail meat.

2. Remove the snail brain (purple part) and slice the snail meat.

3. Cut the green and red peppers and green onions into thin strips.

4. Put the snails, shredded green onions, and shredded green and red peppers into a plate, add aged vinegar, light soy sauce, sesame oil, white sugar and a little salt and mix well.

The practice of conch:Ingredients: 800 grams of conch, 2 tablespoons of cooking wine, 1 slice of ginger, appropriate amount of water.

Steps: 1. Wash the conch.

2. Pour an appropriate amount of water into the pot and put the washed conch.

3. Add a small amount of cooking wine and a piece of ginger to a boil.

4. After boiling, cook for about 2 minutes, don't cook for a long time, the meat is not easy to pick out, if the conch you buy is larger, you can extend it for a few minutes, in short, the meat is cooked old, it is neither delicious nor easy to pick.

5. When eating, it is served with a plate of dipping sauce, vinegar and light soy sauce mixed well and eaten.

6. It looks very picky, it comes out with a toothpick, and it is too delicious to eat it with seasoning.

1. Prepare the ingredients, conch, coriander, ginger, dried chili, oil, soy sauce, cooking wine, sugar, salt, etc.

2. Soak the conch bought back in salt water for a while to clean the sediment; Blanch the conch, take out the conch meat, and throw away the back part, leaving only the meat in front for later use.

3. Wash and mince the coriander, wash and shred the ginger; Add oil to the pan and when the oil is hot, pour the ginger and dried chili peppers into the pan and stir-fry until fragrant.

4. Add the snail meat and fry quickly over high heat until cooked, then add soy sauce, cooking wine, sugar, salt and stir well, add coriander, mix well and get out of the pot.

Conch is rich in protein eggs, vitamins and essential amino acids and trace elements, and is a typical high-protein, low-fat, high-calcium natural animal health food.

It is suitable for jaundice, edema, inability to urinate, hemorrhoids, blood in the stool, athlete's foot, thirst, wind, heat, eye redness, swelling and pain, and drunken people; Suitable for people with cancer and Sjögren's syndrome; It is also suitable for people with obesity, hyperlipidemia, coronary heart disease, arteriosclerosis, and fatty liver.

Ingredients: conch, salt, waterlogged juice, garlic. Buy a fresh conch and prepare to feast on the whole original taste, soak the conch in salted water for half an hour, wash and drain the water, add an appropriate amount of water to the pot, put the conch into the conch, sprinkle the appropriate amount of salt, and cook over high heat.

A little secret: If you want to eat a great taste, you must master the heat in place, and boil the pot for 3 to 4 minutes after boiling.

Mix the garlic into minced garlic, add waterlogging juice and mix well. The boiled conch is placed on a plate, and the conch is dipped in garlic sauce and tastes great.

The conch is a mollusk gastropod. It is produced in the shallow coastal seabed, mostly in Shandong, Liaoning and Hebei, and the production period is in May and August. The edge of the conch shell is slightly square in outline, large and thick, the shell is about 10 cm high, the snail layer is 6 grades, and the shell mouth is apricot red with a pearl luster.

The snail meat is plump and delicate, delicious in taste, and is known as the "pearl of the plate". It is rich in protein eggs, vitamins and essential amino acids and trace elements, and is a typical natural animal health food with high protein, low fat and high calcium.

For the kind of conch with tentacles or snail flesh exposed, it can be automatically retracted by touching it with your hand, which means that it is a live conch. For the conch shrunk in the shell, we have to smell it with our nose, if there is no peculiar smell is a live conch or a conch that has just died, the conch that has just died can also be eaten, if you buy a conch, smell the conch smells, then we had better not buy.

Although the conch is tender and nutritious, there are some parts of the conch that cannot be eaten. There are two things called conch brains in the head of fresh conch brains, which are two very small globular substances, and they should be thrown away directly after taking them out, because this is a substance with toxins, and if people eat conch brains, it will cause nausea, vomiting and dizziness.

The method of the conch old sue is as follows:Tools Ingredients: conch, leeks, ginger, cooking wine, monosodium glutamate, green onions, orange and wolfberry, salt.

1. Prepare conch, leeks, ginger, cooking wine, monosodium glutamate and salt.

2. Wash the conch, slice the ginger, and cut the leeks into sections for later use.

3. Prepare a pot with water, add ginger and cooking wine to boil, boil the eggplant dumplings and conch in the pot and remove the liquid.

<>5. After stir-frying, directly bury the Ming and add salt and monosodium glutamate to taste.

The conch is fried and eatenHere's how:

Ingredients: conch, pepper, pepper, Pixian bean paste, green onion, ginger and garlic.

Steps: 1. Wash the conch, pour water into the pot and boil the conch for 5 minutes. Remove and let cool for later use.

2. Wait for the conch to cool and prepare green onions, ginger, garlic and chili peppers. Wash and shred.

3. Get the conch out.

4. This is the yellow of the conch, which can be eaten. Some people who don't eat seafood often will think of it as a conch poop.

5. Pour oil into a hot pan and put in the peppercorns.

<>7. Add the chopped conch slices and stir-fry for 1 minute, then add soy sauce, salt, and Daxi beef powder (chicken essence) and stir-fry evenly.

8. Finished products.