How to make it delicious, the home cooked practice of stir fried small conch meat with cucumber

Ingredients. Cucumber.

1 root. Accessories. Oil. Amount.

Salt. Amount. Small conch meat. Amount. Ginger. Amount.

Scallions. Amount. Coriander. Amount.

Essence of chicken. Amount. Garlic. Amount.

Chili pepper. Amount.

Steps. <>

1.Peel and wash the cucumbers.

2.Slice the cucumber and set aside.

3.Add water to a boil and pour the cucumbers into the water.

4.Remove and rinse thoroughly with cool water.

5.Control moisture and set aside.

6.Wash the conch meat and set aside.

7.Slice the garlic, chop the green onion and ginger.

8.Heat the oil in the pan, add the onion and garlic to the pot.

9.Pour the cucumbers into the stir-fry.

10.Pour in the conch meat and stir-fry, add ginger and salt.

11.Stir-fry the chopped coriander and green onion.

12.Pour in the chili chicken essence and stir well to taste.

The preparation of sautéed conch meat with cucumbers.

1.Peel and wash the cucumbers.

2.Slice the cucumber and set aside.

3.Add water to a boil and pour the cucumbers into the water.

4.Remove and rinse thoroughly with cool water.

5.Control moisture and set aside.

6.Wash the conch meat and set aside.

7.Slice the garlic, chop the green onion and ginger.

8.Heat the oil in the pan, add the onion and garlic to the pot.

9.Pour the cucumbers into the stir-fry.

10.Pour in the conch meat and stir-fry, add ginger and salt.

1.Cook the conch in clear water, and pick out the conch meat for later use.

2.Slice the conch meat.

3.Slice the carrots.

4.Wash the cucumbers, slice them and set aside.

5.Pour oil into a pan and sauté the carrot slices.

6.After that, add the cucumber and stir-fry for a while.

7.Finally, add the conch slices, add a little salt, and stir-fry for a while.

Big conch (be sure to buy it live), cucumber, garlic (mashed), vinegar, soy sauce, salt.

Method 1: Wash the conch and cook it in a pot, take it out and let it cool.

2. Wash the cucumber and cut it diagonally into slices.

3. Insert chopsticks into the conch meat to pick out the snail meat and cut it into slices.

4. Put the sliced cucumber into a clean basin, add the conch slices, garlic, vinegar, soy sauce and salt and mix well. Serve.

1. Take out the steamed conch meat and wash it, cut it into pieces with a knife, peel the cucumber and cut it into hob pieces, and then put the conch meat and cucumber into a pot for later use.

2. Take a small bowl and mix refined salt, monosodium glutamate, aged vinegar, sesame oil and scallion oil into the juice. Pour the mixture into a small bowl with the snail heads and cucumber pieces, mix well and serve.

Ingredients: 6 conch (medium to large), 5 cucumbers, 5 slices of ginger, salt, appropriate amount of steamed fish soy sauce.

Oil in moderation method.

1.Let the store smash open the live conch and remove the shell, remove the white brain and yellow tail (the feed is more bitter), blanch it with boiling water for 1 minute, and immediately pass the cold water to make the meat firm and easier to cut; Cucumber peeled.

2.The conch is cut in half from head to tail, and then the slice is pressed tightly; Cucumber grazing, add salt and let stand for 3 minutes, then twist gently to remove excess water; Finely chop the ginger.

3.Stir all the ingredients, add salt, steamed fish soy sauce and oil. To taste the taste, it is much more salty than stir-frying. 4.When making dumplings, pay attention to stirring the filling frequently, otherwise the conch will sink to the bottom, and there will be a lot of dumpling conch in the back bread.

5.Cook dumplings, after the water is boiled, you can pass two bowls of water successively, and the conch will get old after a long time.

Ingredients: 200 grams of conch.

Excipients: 50 grams of cucumber, 15 grams of fungus (water hair).

Seasoning: 7 grams of sesame oil, 5 grams of soy sauce, 5 grams of vinegar, 10 grams of rice wine, 2 grams of monosodium glutamate, 15 grams of ginger.

1.Smash the conch, remove the yellow and take the meat, wash it, cut it into thin slices, blanch it in a pot of boiling water, soak it in cold boiling water, and put it on a plate.

2.Wash the cucumbers, slice them and serve on a plate. Cut the fungus into cubes and put it on a plate. Wash the ginger, peel and finely chop.

3.Mix minced ginger, soy sauce, vinegar, sesame oil, monosodium glutamate, and rice wine into a juice, pour it on the conch slices, and mix well.

Excipients: 20 grams of minced ginger, 15 grams of cucumber fungus, 15 grams of soy sauce, 10 grams of vinegar, a little sesame oil, monosodium glutamate, 10 grams of rice wine.

The preparation method <>

1.Wash the conch first, cut it into thin slices, pour it into a pot of boiling water and blanch it, put it in cold water, and put it on a plate; Wash the cucumber and slice it with a straight knife and place it on the conch slices; Cut the fungus into small pieces with a straight knife and place them on top of the cucumber slices.

2.Mix minced ginger, soy sauce, vinegar, sesame oil, monosodium glutamate, and rice wine into juice, pour it on the conch, cucumber, and fungus and mix well.

The steps to fry a conch are as follows:Ingredients: conch, onion, shredded carrots, garlic sprouts, ginger and garlic, etc.

1. Shred the onion and carrot, cut the garlic sprouts into sections, and cut a small amount of ginger and garlic.

<>3. Add shredded onion, shredded carrot and garlic sprouts over medium heat and stir-fry for a while.

4. Pour in the conch over high heat and stir-fry.

5. Chun Heng plus steak shop into light soy sauce, monosodium glutamate, sugar and water stir-fry, stir-fry for about 2 3 minutes.

6. Remove from the pot and put on a plate, and the hail tank is completed.

Ingredients: 200 grams of conch.

Seasoning: 2 green and red peppers, 5 grams of green onions, 10 grams of ginger, 10 ml of sauce, 5 grams of salt, 10 ml of cooking wine, 2 grams of chicken essence.

Steps: 1. Clean the conch with a brush, soak it in cold water with a little sesame oil or salt for about 2 hours, and let it spit out the sediment in the intestines.

2. Shred green and red peppers, green onions, and ginger for later use.

3. Blanch the conch in boiling water and quickly pick it up for later use.

4. Put oil in the pot, and when the oil temperature is 5 hot, add green onions and ginger oranges and stir-fry until fragrant.

5. Add your favorite sauce, stir-fry the sauce until fragrant, then add the conch and stir-fry.

6. Stir-fry evenly.

7. During the stir-frying process, you can pour less cooking wine.

8. When the lid of the conch pants begins to open, add sugar and chicken essence and stir-fry, and add green and red peppers before cooking.

Stir-fry conch. Material.

400 grams of conch, 40 grams of carrots, 150 grams of shiitake mushrooms, 12 grams of ginger, 10 grams of light soy sauce, 60 grams of chili paste, 7 grams of seasoning vinegar, 40 grams of garlic, 2 grams of sugar, 15 grams of vegetable oil, 40 grams of corn starch, 1 gram of tender meat powder, etc.

Steps. 1. Slice the snail meat into slices, add cooking wine and ginger slices, mix well, and marinate. Add starch.

2. Wash the carrots and cut them into slices; Remove the stems of fresh shiitake mushrooms, cut them into slices, blanch them in water, and remove from the pot; Cut the garlic and ginger into cubes separately; Cut the green onion into white pieces.

3. Take a small bowl and add salt monosodium glutamate, cooking wine, light soy sauce, vinegar, sugar, and wet starch to the bowl to make a sauce.

4. Put the pot on the fire, add vegetable oil to heat, put in the conch meat slices, slide them apart, soak and fry them in the broken raw and remove them.

5. Leave a little bottom oil in the pot, cook until it is hot, add ginger, garlic, green onion and carrot slices and stir-fry until fragrant, add chili sauce and stir-fry slightly. Add sliced mushrooms and conch meat and stir-fry, add vegetable oil, remove from the pot and serve on a plate.

Appropriate amount of conch.

Cucumber to taste. Excipients garlic (to taste).

Coriander (to taste).

Table salt (to taste).

Vinegar (to taste) and sesame oil (to taste).

Cucumber tossed with conch preparation.

1. Wash the conch, control the dry water, put it in a plate, steam it in a pot of cold water, steam it over high heat until steamed, and turn to medium heat for a minute.

2. The steamed conch is slightly cool, pick out the meat with a toothpick, and cut off the lower part of the conch meat with a knife, leaving only the snail head for later use, and then change the knife to slice.

3. Wash the cucumber, pat it vigorously with a knife, pat the cucumber until it is broken, then change the knife into slices, add a little salt to the garlic and mash it with a garlic mortar, add vinegar to mix, wash the coriander and cut it into sections.

4In a basin, put cucumbers and conch, pour in vinegar garlic paste, add a little salt, and finally add 1 teaspoon of sesame oil, mix well, sprinkle coriander, and put on a plate.

Most people like to eat the conch steamed or boiled, one is because it is convenient, and the other is because they can eat the original taste of the conch meat itself.

Ingredients: conch, red pepper, carrot, lettuce.

Method: Adjust the sauce first, take a small bowl, put in half a spoon of oyster sauce, half a spoon of salt, a little bit of chicken essence, add water and stir until completely dissolved, and finally add a little starch, stir well and set aside.

Cut the lettuce, carrots, and red pepper into diamond-shaped pieces.

Put the conch in a bag and smash the shell with a hammer or knife to remove the snail meat.

To remove the internal organs and tail of the snail meat, we only take the head of the conch, scratch and rub it with salt to rub out the mucus, and then wash it with water.

Use a kitchen paper towel or a clean towel to absorb moisture from the surface of the conch meat. Hold down the snail meat with one hand and the snail blade with the other, and slice the snail into thin slices.

Pour water into the pot, add a little green onion, ginger, cooking wine, white vinegar, and bring the water to a boil until the side of the pot bubbles, but not boiling.

Pour in the sliced snails, blanch for about 10 seconds, and remove the snail meat.

Change the pot to water and bring to a boil. Pour in the chopped red peppers, carrots and lettuce, blanch for 20 seconds and remove.

Pour oil into the pot, stir-fry the ginger and garlic slices until fragrant, pour in the blanched carrots, lettuce, red pepper and conch slices, and stir-fry evenly.

Pour in the prepared sauce and stir-fry evenly. Finally, drizzle a little sesame oil to enhance the fragrance and brighten, and you can get out of the pot.

This stir-fried conch slice is ready, the meat is not old at all, crispy, tender and refreshing, and the taste is fresh.

Preparation of conch cucumbers.

1.Wash and slice the cucumbers.

2.Peel the conch and wash it.

3.Sliced conch meat.

4.Put the bottom oil in the pan, pour in the cucumber slices, and stir-fry over high heat.

5.Add an appropriate amount of homemade minced ginger.

6.Wait for the cucumber slices to change color, add the conch slices and stir-fry.

7.Add salt to taste.

8.Add chopped green onion and coriander before cooking.

9.Remove from heat and serve.

1.Wash and slice the cucumbers.

2.Peel the conch and wash it.

3.Sliced conch meat.

4.Put the bottom oil in the pan, pour in the cucumber slices, and stir-fry over high heat.

5.Add an appropriate amount of homemade minced ginger.

6.Wait for the cucumber slices to change color, add the conch slices and stir-fry.

7.Add salt to taste.

8.Add chopped green onion and coriander before cooking.

9.Remove from heat and serve.