How to water dry conch meat, how to soak dried conch slices? How to cook?

You can soak the dried conch meat in warm water for half an hour, then pick and wash it to make conch meat and fried green peppers. Here's how:

Ingredients: 100g of conch jerky, 100g of green pepper.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of onion, appropriate amount of oyster sauce, appropriate amount of water starch, appropriate amount of cooking wine, appropriate amount of pepper.

1. Prepare ingredients such as green peppers, onions, and conch jerky for later use.

2. Add warm water to the conch jerky and soak for half an hour.

3. Clean and tidy up the soaked conch jerky and put it in a container.

4. Cut the green pepper into small square cubes.

5. Cut the onion into small cubes the size of green peppers and wait for later use.

6. Wait for the oil pan to heat up, add the chopped onion pieces and stir-fry until you smell the fragrance.

7. Add the green pepper cubes and stir-fry.

8. Add the cleaned conch meat and stir-fry evenly.

9. Add some oyster sauce and salt.

10. Thicken the water starch and pour it into the pot.

11. Stir-fry well.

Dried conch soup.

It definitely can't be found.

Take the fecal alkali according to the ratio of clean water 2, soak the dried conch directly after dissolving, change the water every day, and it can be sent after 3 days, bleached and eaten.

Soak the dried conch completely in clean water for 3 5 days until it softens, take it out, wash it with clean water and use it. Although this method takes a long time, the method of hair growth is safe and environmentally friendly, and the soaked dried conch has strong toughness, and it is more original when cooked.

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

People who eat snails.

It can be consumed by the general population.

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; At the same time, it is suitable for people with diabetes, cancer, Sjögren's syndrome, obesity, hyperlipidemia, coronary heart disease, arteriosclerosis, and fatty liver;

Contraindications: People with crumbs, spleen and stomach deficiency, loose stools and diarrhea should avoid eating; Due to the snail cold, it is forbidden to eat during the period of wind chill and cold, and it is forbidden to eat during women's menstruation and postpartum, and those who have known to have stomach cold disease should not eat.

The above content refers to People's Daily Online--The meat quality of snails in autumn is the fattest, and there are 5 points to pay attention to when eating.

Put the dried conch into 30-40 degrees of water until it softens, then take it out and wash it, then soak it with alkaline water, 500 grams of water and 8 grams of alkali, the method is as follows:

Ingredients: dried conch, chili, ginger, garlic.

1. Put the dried conch in 30-40 degree water until soft, then take it out and wash it.

Second, then alkaline water soaks, 500 grams of water and 8 grams of alkali.

3. Cut the chili pepper into small cubes, and shred the ginger and garlic.

4. Heat oil in a pot, add reeds and pepper and stir-fry until fragrant. Lift the hall.

5. Pour in the sliced conch slices and stir-fry over high heat.

6. Add soy sauce and stir-fry.

7. Pour in all the accessories and stir-fry together.

8. Add salt and stir-fry for two minutes.

9. Serve on a plate and serve.

Question 1: How to remove the meat from a live conch shell? Landlord, live conch can't get meat without breaking the shell.

If you want to keep the shell, you should cook it before taking the meat.

Cook the conch, but don't cook it for too long, it will easily cause it to be old, hard, and not easy to pick out. Stick a toothpick into the middle of the conch meat, and slowly rotate it with a toothpick in your hand to turn the conch meat out completely.

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Question 3: Is there a good way to get the meat out of the conch Pick it out with a toothpick, it's not easy to pick when it's raw, it's only when it's cooked, and the tail of the conch meat has internal organs that can't be eaten, and you have to get rid of it.

Question 4: How to take out the shell of the meat of the live conch and soak it in water with some cooking oil for half an hour The purpose is to remove some unclean things in the conch. Then use a knife to crush it directly, and then soak it in warm water to wash.

Stir it with warm water before cooking!

Question 5: How to take out the conch meat You are talking about the big conch, I used to get it, the shell is very hard, if you go to the meat, you can use the cone to change the live, you can smash the tail or not, insert it vertically and turn it out, when you are about to reach the tail, you should be a little slower, don't break it!

Individual ones can be made in the same way as in the water, and if it doesn't work, they have to smash the shell.

Question 6: How to take out the conch meat You are talking about the conch, the shell is very hard, if you go to the meat, you can use the cone to change the live, you can smash the tail or not, insert it vertically and turn it out, when you get to the tail, you should slow it down a little, don't break it!

Individual ones can be made in the same way as in the water, and if it doesn't work, they have to smash the shell.

Question 7: How to remove conch meat? , If you go to the meat, you can use the cone to change the live, you can smash the tail or not, insert it vertically and turn it out, when you get to the tail, you have to be a little slower, don't break it! Individual ones can be made in the same way as in the water, and if it doesn't work, they have to smash the shell.

Question 8: How to take out the live snail meat You put it in water and soak it, he will put it out after a while, and you can wring it out directly, if not, use a toothpick to dig it out.

Question 9: How to take the meat of the conch 1. Take the meat raw: smash the conch shell, take out the meat, pinch off the belly of the snail, remove the hard rubber cover on the head of the snail, pick off the snail yellow, rub the mucus with salt and vinegar, and wash it with water. The raw snail meat is light yellow in color, tight and crisp in texture, and the meat yield is low.

2. Cook the meat: put the washed conch in a pot of water and boil until the water boils, take out the meat and the shell when it can be separated, rotate the snail head and snail crisp with bamboo chopsticks, remove the snail cover, pick off the snail yellow, and wash it with water. Although the meat yield of cooked meat is high, the meat is gray in color and soft in texture.

Question 10: The meat in the conch has come out, is it alive or dead If it comes out and can't be retracted, it must be dead.

1. Take out an appropriate amount of dried conch. It takes a certain amount of time to soak the conch, so you must take it out in advance when you want to do it, otherwise it will not be so easy to soak it, and it is generally about the same to take one or two pieces.

2. Soak directly in clean water. If you want to eat a conch today, you should have soaked it in water last night to make the conch meat softer and taste better. Therefore, it is necessary to put the conch in water in advance and then soak it to make the conch meat more delicious.

3. Store the conch. After removing the appropriate conch meat, you may need to put the rest away so that the conch can be stored for a longer period of time. Try to find a sealed bag, if the weather is not very hot, directly store it at room temperature.

If the temperature is high, it would be better to store it in the refrigerator.

4. Put it in warm water and boil. If you are in a hurry to eat the conch, then you can only use hot water to soften it, so as to make the conch more delicious, put the conch directly into the pot, then boil, and slowly simmer the conch over warm fire until the meat becomes soft.

5. Choose a good conch meat. Generally, the conch meat is very large, so you must be careful when choosing the conch, so that you can choose the best conch.

6. Pinch with your hands. If you want to check whether the conch is soaked well, you should pinch it with your own hands a few times, so that you can fully understand whether the conch has been soaked well, which is very important and necessary.