How to burn conch, how to cook conch

There are many ways to make conch, you can steam, you can boil, you can also fry and eat, steamed conch is delicious, the nutritional value is higher, nutrition is not easy to lose, the disadvantage is that steamed conch is easy to make the conch meat hard, seriously affect the tenderness, the taste is not good. Stir-fried conch is generally selected from some small conch, or the large conch that has been picked out by the snail meat, and after stir-frying with an appropriate amount of chili, the taste is spicy and chewy.

I think the most delicious way to cook conch is to boil it, so some people have to ask: should it be boiled in a cold water pot or a boiling water pot? Below, Xiaofeng will share the practice of our seaside people cooking conch:

1.If there is no seawater, you can also soak it in cold water with a little sesame oil or salt 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 is not over the conch, and then add a little salt and ginger slices (salt can enhance the flavor, ginger slices can remove the smell), and then do not boil, put the cleaned conch under cold water, and then drop a few drops of sesame oil or balsamic vinegar after boiling, so that after cooking, the snail meat will be particularly easy to pick out.

The time to cook the conch depends on the size of the conch, because the conch meat is wrapped in a shell, and we can't observe the degree of cooking at all, so how long does it take for the conch to be cooked? 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 after the water is boiled.

3.After the conch is cooked, add an appropriate amount of balsamic vinegar with fresh ginger juice and dip it in the ginger vinegar juice to eat, it is particularly delicious, the conch is cold, dipped in ginger vinegar juice to eat, not only delicious, but also just neutralizes the cold of the conch.

When boiling conch, use cold or hot water? I didn't pay attention to it before, no wonder the snail meat is fishy and hard and not delicious, and the boiled conch must be boiled in a pot under cold water, because, if the water is boiled and then put in the conch, the conch will suddenly come into contact with the scorching water vapor, and the snail meat will quickly shrink to the tail of the conch, resulting in the boiled conch is harder and not easy to pick out.

A few verbose words: 1When eating a conch, you should remove the yellow thing on the tail of the conch, which is the internal organs of the conch, mainly the intestines of the conch, that is, the excretory part of the conch.

2.The bitter gall of the conch, which is located in the green area of the back of the conch, will have a bitter taste if you don't remove this part and eat it.

3.There are two things commonly known as "conch brains" on the part of the conch head, like two small ball-shaped things, and if you eat too much, you will get dizzy and nauseous, so you must remove them when you eat them.

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

I like to pay attention to seafood.

Hello friends, the conch is simply boiled in salted water is the best, the conch, no oil, no need to fry, boiled in salted water, dipped in garlic sauce to eat delicious, <>

1.Prepare the ingredients, soak the conch after buying it home, add a small amount of salt to the water, put the conch in it and soak it for 15-30 minutes, and then use a small brush to brush the shell and suction cup clean, so as to remove some microorganisms.

2.Add two bowls of water to the pot, a conch pot under cold water, and add about 3 grams of salt.

3.Cover the pot and cook on high heat for about 15 minutes, the conch must be boiled for a while, the snail meat is not easy to pick out if the cooking time is short, and then the half-cooked food will also cause diarrhea, be sure to cook for about 15 minutes.

4.When boiling the conch, mash the garlic grains, add a small amount of soy sauce to mix, and stir into garlic sauce.

5.After the conch is boiled, you will see that there is some white sticky material at the head of the conch suction head, which is the mucus of the conch, which does not hinder the consumption, just wash it with puree water.

6.Use chopsticks to put the conch on a plate and eat it while it's hot. When the conch is cold, it doesn't taste good.

Note. 1.The substance secreted by the cranial nerve of the conch is located on the head, and when you gently peel off the meat of the head, you can see a yellow substance the size of a soybean grain, which is picked out with chopsticks to remove it, and the green tendons next to it are all removed together, and the spiral gland on the tail is also removed and not eaten.

Finally, the conch meat is dipped in garlic sauce and eaten, although it is a big conch, and there are few parts eaten at the end, but the unique flavor is irresistible to many people!

2.Conch should not be eaten with beef, mutton, broad beans, pork, clams, noodles, corn, winter melon, muskmelon, fungus and sugar. Therefore, such foods should be avoided within 2 hours before and after conch consumption.

3.Conch cold, gastrointestinal sweat to eat less or no food. 4.The sauce can also be mixed with light soy sauce and horseradish, or ginger and aged vinegar are also delicious

Stir-fry the conch meat.

Ingredients: 1000g conch

Excipients: appropriate amount of oil, appropriate amount of salt, 1 tablespoon of sugar, 1 tablespoon of flavored freshness, 1 tablespoon of oyster sauce, 1 tablespoon of cornstarch, 1 tablespoon of sesame oil, 1 tablespoon of cooking wine.

Green onion 15g ginger 10g red pepper 20g parsley 20g snow peas 60g Method: 1. After blanching the conch, take out the snail meat, wash it and set aside.

2. Clean the side dishes and change the knife for later use.

3. Remove the oil from the pan and add the snow peas to fry.

4. Add red pepper and parsley, fry until broken, and then set aside.

5. Remove the oil from the pan and add the snow peas to stir-fry.

6. Add red pepper and parsley, fry until broken, then set aside.

7. Continue to stir-fry the oil pan and stir-fry the green onion and ginger until fragrant.

8. Pour in the snail meat.

9. Dip and sprinkle cooking wine along the edge of the pot to remove the fishy smell and increase the fragrance.

10. Pour the side dishes into the pot.

11. Then pour the juice into the pot.

12. Put in the green onion segments.

13. Stir-fry evenly over high heat, and you can get out of the pot.

The above is the method and some details of this delicious stir-fried conch meat, in fact, the method of this dish is still very simple, it is a simple home-cooked dish, but it should be noted that when blanching the conch, do not blanch it for too long, so as not to make the meat too old and hard. In addition, when blanching the conch, you can add an appropriate amount of green onion and ginger water and cooking wine to the water to remove the fishy smell. In addition to being used for stir-frying, there are actually many ways to eat conch meat, which can not only taste the fresh flavor of snail meat, but also eat different flavors.

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

I like to pay attention to seafood.

The preparation of the saltwater conch is as follows:Ingredients: 9 conchs, 6 garlic granules, a little shallot, 2 green onions, 2 grams of salt, 15 grams of soy sauce, 15 grams of oyster sauce, 15 grams of rice vinegar.

Steps: 1. Prepare the ingredients, and buy fresh conch.

2. Let's pick a juice first, and put a spoonful of oyster teasing oil into a bowl.

3. A spoonful of soy sauce.

4. A spoonful of rice vinegar.

5. Chop the garlic into minced garlic.

6. Put the minced garlic in a bowl and stir with a little chopped green onion.

7. Put a little salt in a pot under cold water and cook for 20 minutes.

8. After cooking, take it out, stick the conch head with chopsticks, and gently rotate it to twist out.

9. The mountain acacia is dipped in garlic sauce and eaten.

It generally takes about ten to fifteen minutes to boil conch in cold waterIf it is a large conch, it is best to extend the cooking time, otherwise it is easy to undercook. Conch is a pure orange food that must be fully cooked before eating, and this food itself contains a lot of bacteria, which is difficult to eat without cooking.

Because the conch is seafood, it is easier to have a fishy smell, when this kind of food is steamed, the most round teaser is to put garlic, vermicelli, etc., the taste is delicious, and the nutrition is not easy to lose, in addition, boiled conch is generally put a little salt in the water, and it is dipped in sauce after it is out of the pot to eat, and the taste is also very fragrant.

Tips for picking conch

1. Smell the smell.

Generally, when buying seafood products, you need to pay attention to judging whether it is dead or alive, if it is not fresh and can not be eaten, you can smell it with your nose to see if there is a peculiar smell, no peculiar smell means that it is very fresh, and at the same time, you can use your hand to touch the shell mouth of the conch to judge its dead or alive.

2. Look at the color of the head.

The conch is big and the orange pants are sold small, which is related to **, and it is also related to its own color. There are many kinds of conch, generally the conch is large and the shell is thick, the surface of the shell is uneven and has neatly arranged spiral ribs and fine grooves, which are gray-brown and gray-yellow.

The conch is a mollusk gastropod. There are more than 70,000 species of shellfish in the world, and the marine species can be commonly known as sea snails. So, how do you cook conch to make it delicious? Let's find out with me!

Method

Wash the conch and boil it in hot water.

Slice the conch meat, prepare green onions, ginger, garlic, and dried red peppers.

After boiling, pour in the conch and stir-fry.

Pour in the onion and stir-fry.

Remove from pan and serve. Conch introduction

The sea conch is a warm marine species, mainly living in the shallow sea of crushed coral substrate at low tide line and water depth of 1-30 meters.

Like other animals, mollusks such as conch have adapted to a kaleidoscopic environment. From rocks washed by the sea day and night to dark and muddy. On the deep seabed, 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.

Conch snails are slow to move and feed on seaweed and microscopic organisms, and they generally inhabit shallow waters and eat echinoderms. The outer lip of the shell is extremely abducted, and the female snail is significantly larger than the male snail. The meat is edible, the shell is ornamental and can be used for carving.

Nocturnal activities. The foot is located on the ventral surface of the body, which is lumpy and muscular, making it suitable for crawling. Carnivorous.

It feeds mainly on echinoderms, etc. These molluscs typically live in shallow or flat muddy ground, and can be found in depths of up to 600 feet (200 m). Most conch conch is caught in traps or trawls, but they can also be incidental to other products.