The conch is delicious steamed or boiled

1 It is better to steam or boil the conch.

Conch can be steamed or boiled, both of which have their advantages.

1.Steamed conch: Steamed conch tastes more delicious and is not easy to lose nutrients.

2.Boiled conch.

The meat of the boiled conch is firmer and more tender, and when it is boiled, you can also add salt and ginger seasonings, so it will add more flavor, and after it is out of the pot, it is dipped in sauce and eaten, and the taste is very fragrant.

2 How long do conch simmer to kill parasites.

After boiling the water, the conch is boiled for about 5 minutes to kill the parasites inside.

Most of the parasites and bacteria are not resistant to high temperatures, but after the water is boiled, the temperature in the pot is above 100 degrees, and it continues to boil for about 5 minutes, which can kill the parasites and bacteria in the conch. In addition, conch meat.

In order to maintain the tender taste, it should not be boiled for too long, and the meat will be easy to become hard and chew after boiling for a long time, so it is better to cook for 5 minutes after boiling water.

3 Which part of the conch should not be eaten.

1. Conch brain. There are two things like small balls in the conch meat, which is not recommended to eat, it contains some substances secreted by the cranial nerves of the conch, which is easy to cause dizziness after the human body eats it.

Symptoms of nausea.

2. Conch gall. There is a dark blue strip on the back part of the conch.

or pink thread, also known as "bitter gall", which is the biliary tract and gallbladder part of the conch, in which more toxins are deposited, and the taste is very bitter, and it is generally not recommended to eat.

4 What to do if you get dizzy after eating a conch.

If you feel dizzy after eating a conch, if the symptoms are mild, you can drink some mung bean water.

Get a little more rest and it will soon be relieved.

However, if the symptoms are more severe, you may have an allergy or severe food poisoning.

It is recommended to go to the hospital for vomiting and medication**.

It is best to eat the conch steamed, and the nutritional taste will not be lost. Steam the big conch in the cage drawer for 15 minutes, and steam the small conch for 10 minutes. After steaming, cut the ginger foam, old vinegar, a little sugar, chicken essence.

There are many ways to eat conch, one is not to separate the snail meat and cook it; One is to separate the snail meat with a sharp tool such as a toothpick before cooking, and it is generally believed that the best taste is 10-15 minutes. There are many ways to make conch, which can be boiled, boiled, stir-fried, and cold.

The practice of conch:

1. The snail meat can be fried, fried, burned, boiled, marinated, or boiled with ginger, vinegar and soy sauce;

2. Edible snails should be boiled for more than 10 minutes to prevent bacterial and parasitic infection;

3. The substances secreted by the cranial nerve of the conch can cause food poisoning, and the head needs to be removed before eating.

How to make conch meat delicious.

Spicy conch meat.

Ingredients: 300 grams of conch meat, 1 coriander, 1 small piece of ginger, 8 dried chilies, 50 grams of cooking oil, 2 tsp soy sauce, 2 tsp cooking wine, 2 tsp sugar, 2 tsp refined salt.

Method:1Wash the snail meat; Wash and finely chop the coriander; Wash the ginger and cut into shreds;

2.Heat oil in a pot, stir-fry ginger and dried chili peppers, add snail meat and stir-fry over high heat until cooked, then add soy sauce, cooking wine, sugar, salt and stir-fry well, and finally add coriander and mix well.

Note: Spicy and tempting, crispy and delicious. The snail meat must be fresh, otherwise it will affect the taste.

Oil-fried conch. Material:

Ingredients: 400g large conch

Excipients: fungus 10g, lard, ginger, garlic, green onion, cooking wine, vinegar, salt, starch, chicken essence, sugar, white pepper, broth (can be replaced with water).

Method: 1. Crack the shell of the conch (it can be done by the vendor), rub out the mucus with salt and vinegar, wash it, and slice it. Rinse the water quickly, and rinse it with cool boiled water immediately after soaking.

2. Soak the fungus and cut it into fine blanching.

3. Use salt, chicken essence, vinegar, starch, pepper, sugar, and stock to mix the juice and set aside.

4. Put lard in the wok, and remove the conch slices from the pan with oil, quickly.

5. Change the peanut oil, stir-fry the ginger slices, garlic slices, green onions, fungus, cooking wine, conch slices, and the adjusted juice, and fry out of the pot over high heat.

Ginger ale conch. The ginger conch is characterized by the use of ginger and garlic, which not only have the function of removing fish, but also enhance the umami and texture of the conch.

1. Rinse the conch with running water and soak it in water with salt grains. 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.

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 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.

Steam on high heat for 10 minutes to be delicious. Here's how:

Preparation of steamed conch:

Ingredients: 1000 grams of conch.

Excipients: 6 grams of green onion, 5 grams of ginger, appropriate amount of water, appropriate amount of vinegar, appropriate amount of salt.

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 steam for 10 minutes.

7. Make a good conch.

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

9. Take out the steamed conch 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. Let's eat.

After boiling the conch water, cook for about 5 minutes. Generally, regular-sized conch shells should be boiled in a pot under cold water, first cook over high heat, turn to medium heat after boiling, and continue to cook for about 5 minutes.

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.

Habits: Like other animals, mollusks such as conchs have adapted to the ever-changing living environment. From rocks washed by the sea day and night to the dark and muddy depths of the sea, habitats of all forms have their own special mollusks.

Tides affect the characteristics and distribution of mollusks that grow near the sea, as do the characteristics of the geological surface on which they live. However, the food provided by sufficient sunlight is more important.

Molluscans are best suited to inhabit the tropics, so the variety of sea shells in this area is breathtaking. Coral is the home of brightly colored snails, treasure snails, and vortex snails; In the mangrove forests, oysters live and live on their roots, stinging snails like to cling to branches and leaves, and crab snails crawl quietly on the mudflats. Of course, the temperate sea will also be an eye-opener for collectors.

The beach is a haven for many bivalves and burrowing gastropods such as the snail. At the mouth of the river, mud and sand are mixed, creating an environment where food is abundant, and large numbers of birdtail clams are often found. The rocky shore is a great hunting ground for gastropods, which cling firmly to the rocks.

The above content refers to Encyclopedia - Conch.

Hello I have received your question, and I am sorting out the answer for you urgently, it takes about 3 to 5 minutes to type, don't worry, please rest assured, I will not reply to you

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.

1.If the answer is helpful to you, you can like and follow 2If you have any other questions, you can continue to consult me3If you are interested, you can also click on my avatar to repurchase Thank you for your support Finally, I wish you a happy Chinese New Year's Eve and an auspicious Year of the Tiger

This takes about 20 minutes, in fact, about 20 minutes its taste is relatively delicious, and at such a time is basically the best taste, so it is about 20 minutes, and during this period I think I should try to learn to control, or see the change of its color, and then you can also change the time and heat.

There are many ways to eat conch, you can eat it steamed and boiled, and the following is an introduction to the practice of boiling conch:

Prepare the ingredients: 1. Raise the conch in seawater for about 2 hours, let it spit out the sediment, and then use a brush to scrub the shell of the conch.

2. Add an appropriate amount of water to the pot, the amount of water can not pass the conch, add a little salt and ginger slices, and then add a few drops of sesame oil or balsamic vinegar after boiling.

3. Generally, the conch needs to be boiled for about 10 15 minutes after the water is boiled, and the small conch needs to be boiled for about 3 5 minutes, take out the conch, and pick out the conch meat with a toothpick.

4. Add an appropriate amount of balsamic vinegar with fresh ginger juice to make the dipping sauce.

5. The conch is cold, and it is not only delicious to eat it when dipped in ginger vinegar, but also just neutralizes the coldness of the conch.

Generally, blanch for 10 minutes and then pick it up.

The conch can be steamed, boiled, or stir-fried, depending on personal habits and preferences.

Cook for 10-15 minutes for large conchs and 3-5 minutes for medium and small conchs. Boiled conch.

The meat is tender and delicious, and it is a dish that everyone loves. Conch meat is a good ingredient that can be eaten with dumplings, steamed buns, and stir-fried, and it is seafood that can be eaten all year round.

If there is no seawater, you can soak the conch in salt water and spit sand, and you can also drop a few drops of sesame oil in the water. For those with a light taste, salt can be omitted. Boil the pot under water, strictly control the time to get out of the pot, and do not cook for a long time, otherwise the taste will be old and the meat snail meat is easy to break.

Ingredients: 500 grams of conch.

Excipients: 10g of shredded ginger.

1. Wash the conch with water many times until there are no impurities in the water.

2. Add a bowl of water to the pot and bring to a boil with shredded ginger.

3. Pour in the conch.

4. Cover and cook over medium heat for 5 minutes.

5. No need to add any seasoning.

6. Remove from the pot and put on a plate, and the delicious boiled conch is ready.

Is it better to steam or boil a conch? Personally, I think it's better to boil it. Suizhou thousands of good points! Dropped. Out of the food.

Conch can be steamed or boiled, but both methods have their own advantages and disadvantages.

Steam, you can keep the original flavor.

Personally, I think it's good to cook and eat. (1) The conch needs to be raised in seawater for about 2 hours, let it spit out the sediment, and then use a brush to clean the shell of the conch. (2) Add an appropriate amount of water to the pot, the water is enough to cover the conch, add a little salt and ginger slices, and add a few drops of sesame oil or balsamic vinegar after boiling.

3) Generally, the conch water is boiled for about 10 15 minutes, and the small conch water is boiled for about 3 5 minutes. Remove the conch and use a toothpick to pick out the meat of the conch.

It is best eaten steamed by conch so that it can preserve its maximum nutrients. After steaming, add light soy sauce, vinegar, millet spicy and sesame oil. Very tasty.

I think it's going to be boiled and eaten, because the flavor of the conch is stronger, you can add a little mushroom sauce or a little garlic sauce to make it more delicious.

1. It is okay to eat the conch steamed or boiled, mainly depending on the habits of various places and personal taste, if you like to eat steamed, then we will handle the conch, put it in the steamer and then squeeze the garlic, vermicelli and other ingredients to steam together, the taste is very delicious.

2. Boiling the conch is also very simple, first burn a pot of boiling water in the bridge shed, then put the conch in, add a small amount of salt to cook it together, so that the conch can be cooked faster, and you can eat it directly after boiling, and it will taste better when dipped in sauce.

Both steamed and boiled conch are edible.

The conch meat is rich, delicate and very delicious, known as the pearl of the dish, rich in a large number of protein eggs, vitamins, ammonia chain sunyl acid and trace elements necessary for the body. It is a typical high-protein, low-fat, high-calcium natural animal food, and eating some conch supplements in autumn can strengthen the body and enhance immunity.