How long does it take to steam a conch for a few minutes?

Steam for 20 minutes. The specific method of steaming conch is as follows:

The materials that need to be prepared in advance include: conch 1200g, vinegar and ginger.

1. The first step is to rinse the conch with water.

2. Then put water in the pot and boil, and put the conch on the grate.

3. Cover and steam for 20 minutes.

4. Use two toothpicks to pick out the meat that is very tender and fresh.

5. Then dip the conch meat in ginger vinaigrette, and it's done.

If the conch is too big, put it in a pot and steam it for 10 to 15 minutes.

15 minutes is enough. The conch belongs to the mollusk gastropod, phylum molluscs. There are more than 70,000 species of shellfish in the world, and the marine species can be commonly known as sea snails.

The conch shell edge is slightly square in outline, large and thick, the shell is about 10 cm high, and the spiral layer is 6 grades. It is rich in protein, vitamins and essential amino acids and trace elements, and is a typical high-protein, low-fat, high-calcium natural animal food.

15 minutes is enough. The conch belongs to the mollusk gastropod, phylum molluscs. There are more than 70,000 species of shellfish in the world, and the marine species can be commonly known as sea snails.

The conch shell edge is slightly square in outline, large and thick, the shell is about 10 cm high, and the spiral layer is 6 grades. It is rich in protein, vitamins and essential amino acids and trace elements, and is a typical high-protein, low-fat, high-calcium natural animal food.

Generally speaking, normal-sized conch needs to be boiled for more than 10 minutes, and the steaming time can be a little longer, taking about 12 minutes.

If the conch is particularly large, additional time is required as appropriate. Another method is to use a knife to cut off the shell of the tip of the conch's tail, which not only removes the digestive system and food residues that the conch cannot eat, but also makes it easier to cook and taste.

The meat of the conch is very delicious, and it is delicious without adding too many condiments. But because it has a hard shell for self-protection, it must be steamed for a sufficient time, first, to kill harmful ingredients such as parasites, and secondly, if the snail meat is not cooked, it will be difficult to eat.

The main parts that cannot be eaten by conch are the following:

1. The digestive system, there are still food residues in it.

These are usually located at the tip of the conch's tail, which looks darker in color than the snail's flesh and has a fishier smell. Some chefs will cut off the tip of the conch and use it without the shell, on the one hand, to facilitate the flavor, and on the other hand, to remove the digestive system that cannot be eaten.

So if you see that the tip of the conch is cut off with the shell in the dish served, it means that this part has been removed and can be eaten with confidence. If the conch is still intact, you need to deal with it yourself: use the tip of the chopsticks to stick to the mouth of the snail, rotate it between the shells, and the whole conch meat can be pulled out.

The last part that leaves the shell is the digestive system, and it is not allowed to be eaten.

2. Conch brain.

In the lower part of the conch head, there are two small spherical white objects, commonly known as conch brains. Paralytic shellfish toxins are stored in this area. Eating too much can cause dizziness and nausea. These two parts also need to be singled out, don't eat them.

3. Conch gall.

In the middle of the conch meat wrap, there are often green thread-like parts, which are the biliary tract and gallbladder of the conch, and they are also not edible.

Eating conch is all about being vigorous and fresh, but because it is an aquatic animal, we must heat it at a high temperature in order to kill harmful substances such as parasites. This is the answer about how long to steam the conch, before cooking, don't forget to put the live conch in water for a while, let them spit out the sediment, and then scrub the shell with a brush to taste better.

Steam for 20 minutes. The specific method of steaming conch is as follows:

Preparation: 1200g conch, appropriate amount of vinegar, appropriate amount of ginger.

1. The first step is to rinse the conch with water.

2. Then put water in the pot and bring to a boil, and put the conch on the grate.

3. Cover and steam for 20 minutes.

4. Use two toothpicks to pick out the meat that is very tender and fresh.

5. Then dip the conch meat in the ginger vinaigrette, and it's done.

Regular-sized conch shells generally need to be steamed for 5 to 10 minutes after the water is boiled, while slightly larger conch shells generally need to be steamed for 10 to 15 minutes after the water is boiled. It should be noted that the process of steaming the conch also needs to control the heat to ensure that the conch has a better taste after steaming.

Time to steam the conch

Depending on the size of the conch, the steaming time will vary. In general, regular-sized conch needs to be steamed for 5-10 minutes after the water is boiled. Larger conches generally need to be steamed for 10 to 15 minutes after the water is boiled to ensure that the conch is fully steamed.

When steaming conch, you need to control the steaming time and heat, if the steaming time is short or the heat is large, it may cause the steamed conch meat to become old, this kind of conch meat is not fresh to eat, and the meat is hard and chewable. At the same time, the steaming time should not be too short or the heat is too small, otherwise the conch will not be fully steamed.

Conch is a very nutritious and very delicious food, but it should be noted that spleen and stomach deficiency and cold, wind and cold, menstruating women, pregnant women are not suitable to eat conch, people with gout and people with seafood allergies are not suitable to eat conch, otherwise it will cause some damage to your health.

Steam in a steamer for about 12 minutes.

The changes in the tissue structure and rheological properties of the muscles of different parts of the conch during the process of fresh life and heating (100), and the texture profile analysis (TPA) was carried out, which provided a basis for the development of conch deep-processed products and the optimization of processing technology.

The results showed that the elastic modulus (E0, E1, E2) and breaking strength of the fresh conch foot muscles were significantly higher than those of the visceral muscles, while the stress relaxation time (1) of the foot muscles was slightly lower than that of the visceral muscles. Timely heat treatment of fresh conch results in greater stiffness and elasticity of foot muscles, better chewiness, and better adhesion and tenderness of visceral muscles.

Stir-fry the oil with green onions and garlic until fragrant, pour it in and turn it over, and cover the pot. After opening the shell, roll the lid slightly, add a little salt according to taste, and you can get out of the pot. Don't put MSG in seafood!! Because fresh seafood is fresher than MSG. The oil must be stir-fried, or it will be like boiling in plain water.

Specific method: Material: Conch.

Seasoning: green onion, ginger slices (a little can remove the faint fishy smell of the conch), ginger juice, white vinegar, mustard.

Method:1Brush the conch and put it in a pot under cold water (the water can be flooded over the conch).

2.Add green onions and ginger slices (if you don't care about the slightest fishiness, you can omit this step).

3.Once the water is boiling, cook the large sea conch for 10-15 minutes and the medium and medium sea conch for 3-5 minutes.

4.In the process of boiling the conch, two kinds of seasoning dipping sauces can be made.

Squeeze the juice with fresh ginger, then try to add white vinegar little by little, and taste it as you add it to suit your appetite.

It can also be mixed with white vinegar and mustard to make a seasoned dipping sauce, which is suitable for comrades with heavy tastes.

5.Serve the boiled conch and dipping sauce on a beautiful plate, and enjoy your meal!

Seasoning: green onion, ginger slices (a little can remove the faint fishy smell of the conch), ginger juice, white vinegar, mustard.

Method:1Brush the conch and put it in a pot under cold water (the water can be flooded over the conch).

2.Add green onions and ginger slices (if you don't care about the slightest fishiness, you can omit this step).

3.Once the water is boiling, cook the large sea conch for 10-15 minutes and the medium and medium sea conch for 3-5 minutes.

4.In the process of boiling the conch, two kinds of seasoning dipping sauces can be made.

Squeeze the juice with fresh ginger, then try to add white vinegar little by little, and taste it as you add it to suit your appetite.

It can also be mixed with white vinegar and mustard to make a seasoned dipping sauce, which is suitable for comrades with heavy tastes.

5.Serve the boiled conch and dipping sauce on a beautiful plate, and enjoy your meal! Thank you very much!

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Hello 1, conch Generally speaking, if you put it in the pot and steam it, the time is about fifteen minutes, and if it is ten minutes, the time is too little, and it is easy to cause the conch to be not fully cooked, so that there will be some microorganisms in the conch, which is unhealthy, unsafe and unhygienic. 2. Therefore, it is recommended to control the length of time at 15 minutes is the safest, and it is not recommended to take too long.

The time of steaming the conch should still be determined according to the size of the conch, if the conch is relatively large, we should cook it for about ten minutes, try not to exceed ten minutes. If it is a normal size, or a relatively small conch, it is okay to cook it for three minutes, not too long, it will cook his meat badly, the meat of the conch itself is relatively small, if it is cooked for too long, there may be no meat.

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Generally speaking, ordinary large and small conch needs to be boiled for more than 10 minutes, and the steaming time can be a little longer, about 12 minutes. If the conch is particularly large, additional time is required as appropriate. Another method is to use a knife to cut off the shell of the tip of the conch's tail, which not only removes the digestive system and food residues that the conch cannot eat, but also makes it easier to cook and absorb the flavor.

Selection: First: look at the shell, a good conch shell is the kind of regular skin that everyone often sees, with patterns, and then it is a little uneven, and the shape is also a regular conch shape, this kind of conch shell is relatively thin, so the taste and meat quality will be better, and the meat is also relatively large.

Second: look at the opening, the part of the mouth is a piece of meat exposed, when you look at the main look at the opening of this piece of meat, if the meat is more convex, bulging a little separated from the shell, it means that the meat of this conch is very full, but also fat, naturally this is worth buying.

How long the conch is steamed depends on the size of the conch, and it usually only takes 10 minutes to steam.

Ordinary conch size can be steamed for 10 minutes, if the conch is relatively large, we can steam it for a longer time, about ten minutes, try not to exceed fifteen minutes. If it is a relatively small conch, it can be steamed for five minutes, and the steaming time should not be too long, because the meat of the conch is relatively small, and if the steaming time is too long, the meat may be gone.

The conch is steamed in cold water to allow the conch to ripen as the water temperature rises, making the meat more delicious. If you choose to steam the conch with boiling water when steaming the conch, the water vapor in the pot is very large after the water is boiled, and the conch will shrink due to sudden contact with the heat after being put into the pot, shrinking its whole body to the tail of the snail, in this case, the steamed conch will have a very hard taste and a strong fishy smell. After the conch is steamed, add the seasoning, which will make it easier to eat.

How to buy a conch

1. Look at the shell, a good conch shell is the kind of regular skin that everyone often sees, with patterns, and then it is a little uneven, and the shape is also a regular conch shape, this kind of conch shell is relatively thin, the taste and meat quality will be better, and the meat is also relatively large. If the epidermis is very uneven, with obvious potholes and scars, try not to buy it.

2. Look at the opening, the opening part is a piece of flesh exposed, when you look at it, you mainly look at the opening of this piece of meat, if the meat is more convex, bulging a little separated from the shell, it means that the meat of this conch is very full, and it is also fat, naturally this is worth buying.

Under normal circumstances, our conch you are steaming for 15 minutes to 20 minutes can be cautious, open the book according to the size of the conch is different, this time when I steam the conch I generally steam the big conch, 20 minutes can be, if you steam for a long time, then the conch is not fresh and tender, so this kind of posture we steam for about 20 minutes.

The correct way to steam the conch is to steam for 10 minutes. Here's how:

Main ingredient Ranzhou: conch 1000g.

Excipients: appropriate amount of salt, appropriate amount of water, 5g of green onion, 5g of ginger, appropriate amount of vinegar.

1. Prepare conch, green onion and ginger.

2. Put the conch into a basin, add salt, add an appropriate amount of water, soak it for one night, and let the conch spit out the debris.

3. After soaking, prepare some water and brush the conches one by one with a toothbrush.

4. Put water in the pot, add the green onion and ginger slices.

5. Put on the grate, put in the conch, and put the mouth of the conch downward.

6. Cover the pot, bring to a boil over high heat, and cook for 10 minutes.

7. Make a good conch.

8. Prepare the dipping sauce after the branches, cut some minced ginger, put it in a bowl, pour in vinegar and mix well.

9. Steamed snail and take it out with a toothpick.

10. Remove the bitter gallbladder above.

11. Remove the yellow underneath, or you can not go, and eat it with dipping sauce.

12. a finished product.