How to make a conch boiled, how to make a sea screw Boiled?

Materials. Sea screws.

800 grams. Ginger.

Amount. Segments of green onions. Amount. Salt.

Amount. Method.

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1 4 Cut off the head of the sea screw, wash it and set it aside (wash it several times until the water in the basin is no longer cloudy).

2 4 Slice the ginger and cut the green onion into sections for later use.

3 4 Bring water to a boil in a pot, add ginger slices and green onions, salt, and finally pour the cleaned sea screws into the pot and cook over high heat for five minutes.

4 4 After the finished product, remove the ginger slices and green onion from the pot.

There are many ways to eat large conch, the most common way is to stir-fry and salad, not only can you eat the fresh aroma of snail meat, but also can eat different flavors. Cooking and eating is the easiest way to eat a conch, and it can also be said to be the easiest way to eat a large conch, because boiling and eating can well maintain the original taste of the conch, and it tastes full of seafood flavor, especially for people who like to eat a strong seafood flavor, and it is a very good choice for many people who don't like to spend a lot of effort in the kitchen and are short of time.

The size and type of conch are different, which will lead to different thickness of the shell, so we don't have the exact time to take it out when we cook it. So it's up to us to judge by experience. If we want to prevent germs and parasites, we must cook the conch thoroughly, usually for more than 10 minutes.

The substances secreted by the cranial nerves of the conch can cause food poisoning, so everyone should remove the head of the conch in the process of making, if it is boiled conch, you can boil it over medium-low heat, and then cook it for a few minutes after boiling.

Boiled conch is the most delicious to eat in its original flavor, and the preparation of the sauce is the key!

If you want to ask how to cook the best shellfish seafood? 80% of fishermen will definitely say that it can be boiled directly, the original taste is the most delicious, the preparation of the sauce is particularly important, the following is the recipe recommended by the chef of the restaurant, which is very suitable for the taste of the public, ingredients: conch, salt, ginger, green onion, chili, coriander, seafood soy sauce, edible oil.

Production process: 1. Clean the conch first, put it in the pot under cold water, then add green onions, ginger and a little salt, cover the pot and cook for 10 minutes, these two ingredients can remove most of the fishy smell.

2. Prepare the sauce for dipping the conch again, put shredded ginger, shredded green onion, chopped coriander and shredded chili pepper in a bowl, then pour in an appropriate amount of seafood soy sauce, and then pour in the hot oil to fully stimulate their fragrance.

3. When eating, remove the snail meat with a toothpick, dip it in the sauce and eat, shellfish seafood is most suitable for boiling or steaming.

2. The larger conch does not need to knock off its tail before cooking, the meat shrinks very much after cooking, and it can be easily picked out with a toothpick.

3. When eating conch, the meat close to the shell of the snail is the firmest, and the black part of the tail is inedible, which contains all kinds of impurities and dirt.

4. Boiled conch must be put into the pot with cold water, and the cooking time should not exceed 10 minutes, otherwise the meat is easy to get old and the taste is not good.

5. The configuration of the sauce, the simplest is to use white vinegar and light soy sauce, the above picture is introduced to the method is more suitable for the taste of the public, is the recipe recommended by the restaurant chef.

Method (1) Prepare salt, water, and conch, clean the conch, add water to the pot and boil, add a little salt to it, put the conch in and boil over low heat, then take it out, pick out the conch meat with a toothpick, dip it in some aged vinegar, and the soy sauce can be eaten.

Method (2) Prepare some rice wine, salt, ginger, garlic, dried chili, sea screws, first put the sea screws in water and soak them for 60 minutes, let it spit out the sand inside, clean it and set it aside, mince the ginger and garlic, shred the dried chili peppers, add water to the pot and boil, put the sea screws in and blanch it, you need to add ginger, some rice wine, salt in the process, and then take it out, drain the water and set aside, add an appropriate amount of oil to the pot, put the dried chili peppers in and stir-fry until fragrant, when it is about to change color, Put the garlic and ginger in it and stir-fry it to make it fragrant, then add sea screws, an appropriate amount of salt and rice wine and stir-fry constantly, during which you need to add an appropriate amount of water, and then you can put it out of the pot and put it on a plate.

Spicy fried sea screws Prepare sea screws, Lao Gan Ma, Haitian hoisin sauce, dried chili, oyster sauce, sugar, coriander, cooking wine, garlic, ginger and green onions, put the sea screws in the water and blanch, wait until the water boils in the pot under cold water, take it out, prepare the ingredients, cut the coriander, crush the garlic, cut the dried chili peppers, shred the ginger, cut the green onions into segments with green onions, and then heat the pot and add oil, use low heat, the oil temperature does not need to be too high, put the green onions, ginger and garlic into the stir-fry, add some dry chili peppers and stir-fry a few times, the color change and push aside, Put Lao Gan Ma, sugar, oyster sauce, hoisin sauce into it, stir-fry with green onions, ginger, garlic, and chili peppers, then pour in sea screws and stir-fry evenly, sprinkle some cooking wine, stir-fry over high heat, add some coriander, continue to stir-fry evenly over high heat, and you can serve it out and eat it after the coriander is soft. Spicy sea screws Prepare soy sauce, pepper, garlic, ginger, liquor, salt, sugar, sea screws, clean the sea screws, garlic, ginger wash, add an appropriate amount of oil to the pot, add some Pixian bean paste, pepper, garlic, ginger slices, stir-fry over low heat, fry out red oil, add some white wine, salt, sugar, soy sauce, screws, stir-fry over low heat for a while, add boiling water and simmer for 10 minutes.

Ingredients: 500 grams of sea screws, two small pieces of green onions, four slices of ginger, an appropriate amount of cooking wine, and an appropriate amount of salt.

Steps: Bring the water to a boil, add ginger, green onions, sea screws, cooking wine, salt, and water to boil.

Cooking tips for boiled sea screwsBlanch it with water first, and then it's good to do it.

How to cook sea screws.

You can prepare some rice wine, salt, ginger, garlic, dried chili, sea screws, first put the sea screws in the water and soak for 60 minutes, let it spit out the sand inside, clean it and set it aside, mince the ginger and garlic, shred the dried chili peppers, add water to the pot and boil, put the sea screws in and blanch it, you need to add ginger, some rice wine, salt, and then take it out, drain the water and set aside, add an appropriate amount of oil to the pot, put the dried chili peppers in and stir-fry until fragrant, when it is about to change color, Put the garlic and ginger in it and stir-fry it to make it fragrant, then add sea screws, an appropriate amount of salt and rice wine and stir-fry constantly, during which you need to add an appropriate amount of water, and then you can put it out of the pot and put it on a plate.

Nutritional value of sea screws.

Sea screws are very rich in protein, including carbohydrates, unsaturated fatty acids, vitamins, minerals, vitamins, sodium, phosphorus, calcium, amino acids, nitrogen and lysine.

Eating some sea screws properly can supplement the nutrients needed by the body, because it has a high protein content and contains a lot of unsaturated fatty acids, vitamins, and trace elements, which are essential nutrients for the human body, which can make the body grow and develop better, and can also maintain normal physiological functions.

Eating some sea screws properly can also enhance the physique, the zinc content in it is very high, which can make the activity of metabolic enzymes stronger, so that the growth of muscles can be promoted, the content of protein can make the body muscle synthesis provide raw materials, but also contains phosphorus, magnesium, calcium, so that bone development is stronger.

Wash the sea screws, cut the coriander into sections, chop the green onion, mince the garlic, cut the ginger into shredded ginger, and cut the dried chili pepper into sections. Remove from the pot, pour water into the pot and add a little salt, cooking wine, a little vinegar, and peppercorns. Cook the sea screws.

Load into plates. In another pot, add oil to the pan, add a little chopped green onion, and save some minced green onion. Then add ginger and garlic, Sichuan pepper and dried chili pepper, stir-fry to create a fragrance and add cooking wine to consume oil and sugar, the taste is very fresh, a little vinegar, sea screws.

Then stir-fry quickly. The fire must be strong, and the better the taste will be when the fire is stir-fried. Finally, add the coriander segments, chopped green onions, and a little MSG.

Stir-fry a few times and you're ready to go.

1.The conch is washed to remove moisture.

2.Onions, ginger, garlic, and dried chili peppers are processed into slices and segments respectively.

3.Heat oil in a wok and stir-fry peppercorns until fragrant.

4.Add the processed green onions, ginger and garlic to stir-fry until fragrant.

5.Immediately pour the water-controlled conch into the pan and stir-fry.

6.When the conch is evenly coated, add a little light soy sauce and continue to stir-fry for about 2-3 minutes.

7.Add an appropriate amount of water to a boil and then add a little salt.

8.Continue to stir-fry and cook for about 4-5 minutes, and see that the snail mouth is open and the snail meat sticks out of the shell, and it can be easily peeled off and then out of the pot.

If you want the boiled seafood to taste fresh and tender, and the meat is not old, the correct way is to cook it in a pot under cold water, except for some clams, most seafood must be boiled in cold water!

Seafood such as conch, scallops, clams, etc., don't boil it directly, add some ingredients to the water first, 1;Sichuan peppercorns, for freshness, 2;Green onion and ginger, remove the fishy smell, 3;Cooking wine, remove the smell and improve the freshness. Add the above 3 kinds of seasonings, and then pay attention to the cooking time to ensure that the cooked conch or other seafood is fresh and tender, and there is no fishy smell.

Teach you a side dish, the method is very simple, whether it is used to entertain guests or eat by yourself, it can definitely hold up the scene, let's take a look!

Ingredients: Fresh conch, shallots, red pepper, light soy sauce, oyster sauce, white vinegar, sugar, Sichuan pepper oil.

Method, 1: Add water to the pot, then put a few peppercorns, green onion and ginger pieces, cooking wine, put in the conch, boil for 3-4 minutes after boiling, and remove it.

2: Then pick out the conch meat, remove the black part of the root, then cut the meat into thick and even slices, wash it with warm water after cutting, and dry the water.

3) Wash the shallots, cut them into inches, and cut the red peppers into thin strips.

4) Mix a sauce, add light soy sauce, oyster sauce, sugar, white vinegar and peppercorn oil in a small bowl and stir well.

5) Mix the conch, shallots and chili peppers, pour in the seasoned sauce, gently grasp and mix well, and serve.

Summary of technical essentials:

1: Don't cook the conch for old, as long as you can easily pick out the snail meat with chopsticks, it must be cooked, don't cook it again. Generally speaking, 3-4 minutes for smaller conches and 7-8 minutes for larger ones.

2: This dish [warm conch], the most important thing is not to lack pepper oil and white vinegar, especially if the pepper oil is less, it is not the right taste at all, and then the use of white vinegar, not too much, if you mix a conch, add about 3 grams of white vinegar to remove the fishy taste.

3: Because you add light soy sauce and oyster sauce, don't add any more salt to avoid being too salty to eat! Most importantly, don't add MSG or other heavy color condiments, remember!

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.

Other dish recommendations: ginger 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.

Other dish recommendations: warm conch.

Warm conch is one of the four major conch dishes in Jiaodong, and it is a very classic cold dish. Warm mix is an important means of making cold dishes in Jiaodong area, the so-called warm mix refers to the processing of raw materials to mature, usually using the method of blanching, and then add condiments, and mix well when served.

1. Wash the conch, put it in the steamer and steam for 12 minutes, and take out the snail meat.

2. Remove the snail brain (purple part) and slice the snail meat.

3. Cut the green and red peppers and green onions into thin strips.

4. Put the snails, shredded green onions, and shredded green and red peppers into a plate, add aged vinegar, light soy sauce, sesame oil, white sugar and a little salt and mix well.

The nutritional value of the conch.

Conch is a mollusk gastropod, produced in the coastal shallow seabed, mostly in Shandong, Liaoning, Hebei, the production period is in May and August. The edge of the conch shell is slightly square in outline, large and thick, the shell is about 10 cm high, the snail layer is 6 grades, and the shell mouth is apricot red with a pearl luster. The snail meat is plump and delicate, delicious, known as the "pearl in the plate" reputation, it is rich in nutritional value, rich in protein, vitamins and essential amino acids and trace elements, is a typical high protein, low fat, high calcium natural animal health food.

In terms of efficacy, snail meat is rich in vitamin A, protein, iron and calcium and other nutrients. It has a significant therapeutic effect on diseases such as eye redness, jaundice, beriberi, hemorrhoids, etc., and has a certain effect on abdominal fever, lung heat, lung dryness, dizziness and other diseases.