The conch can be cooked in a few minutes after steaming, and how long does it take for the conch to

Steaming is a kind of cooking art invented by our Chinese, steaming can often be seen in the production of home-cooked dishes, the advantage of using steaming is that the original taste of the ingredients can be better retained, so we often use steaming methods to process seafood, conch is a common snail, steaming method to process conch is the most suitable.

Preparation of steamed conch

Conch is a common seafood, there are many ways to make it, because the conch itself is very delicious, so no matter how fried, boiled, fried can make delicious.

Steamed conch meat is tender and delicious, and it is a dish that everyone loves. The following is an introduction to the method of steaming conch.

Ingredients: 350 grams of conch meat, cooking wine, refined salt, monosodium glutamate, soy sauce, vinegar, ginger, green onions, Sichuan pepper, sesame oil, and clear soup.

Method. 1. Rub and wash the conch meat repeatedly, cut it into two connected pieces from the notch of the conch meat, pat it flat with a knife, cut it with an oblique knife on both sides, and then cut it from the middle. Finely chop half of the ginger, pat half loose, and mix it with soy sauce, vinegar, refined salt, and minced ginger to make a ginger sauce.

2. Put the conch meat on the plate, add cooking wine, monosodium glutamate, green onions, ginger pieces, Sichuan pepper and clear soup, steam for about 15 minutes and take it out, pick out the ginger, green onion and Sichuan pepper, and pour in sesame oil. Serve with a dish of ginger sauce. FeaturesThe meat is delicious, crispy and delicious.

The above introduces the specific method of steaming conch, you can learn it.

Eating conch must be cooked. Conch shells tend to hide germs and parasites, so they should be boiled for more than 10 minutes before eating.

Pick the conch freshness

1. For the kind of conch whose tentacles or snail flesh is exposed, it can be automatically retracted by gently touching it with your hand, which means that it is a live conch.

2. For the conch shrunk in the shell, we have to smell it with our nose, if there is no peculiar smell, it is a live conch or a conch that has just died, and the conch that has just died can also be eaten.

In addition to judging how alive and dead and fresh the conch is, we also need to pay attention to distinguishing between the conch and the horn snail. Because the meat of the sea snail is fat, while the horn snail has less meat and a slightly bitter taste, they are also cooked differently. The conch tastes delicious when it is directly fried, while the horn snail usually needs to be fried in sauce to be delicious.

The meat of the conch is fatty all year round, and as long as it is cooked correctly, the large whelch and the small horned snail are just as delicious.

How long does it take for a goby to be steamed?

The conch can be eaten after steaming for 25 minutes after the water is boiled, the steamed conch is the most delicious, and then dipped in some seafood soy sauce is very delicious, and then put some fine slices when steaming, which can be used to remove some fishy smell.

After the water is boiled, it can be steamed for about half an hour, so that the umami can be retained to the greatest extent. I think it's pretty good.

Steamed conch retains its original flavor, and it takes about 15 minutes to steam after the water is boiled, because the shell of the conch is relatively thick, and it is cooked thoroughly.

If you want to figure out the case of the conch, it should be about 15 minutes, which is too long, and it will not affect the taste, and under normal circumstances, ten minutes is the best effect.

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The conch is steamed for about 10 minutes and cooked. The meat of the conch is relatively small, if it is boiled for too long, the conch meat will be boiled, the smaller conch will be boiled for about 5 minutes, the smaller conch will be boiled for 3 minutes, and the larger conch will need to be cooked for 10 minutes. But it is better to do it within 5 to 10 minutes, it is too short to be safe for the human body.

The conch is actually a kind of seafood, although it is very small, but we should not eat it raw, because the conch has parasites in it, don't think that the conch is very small, there will be no worms. Try to cook seafood as much as possible to ensure safety. Therefore, the conch can not be eaten raw, not only does it taste bad when eaten raw, but more importantly, it is not good for the human body, even if there are no parasites in the conch, but it also contains a lot of bacteria, if eaten raw, it may affect the bacterial community in our intestines.

When buying a conch, pay attention to choosing a fresh conch, if there is a peculiar smell or the color becomes particularly ugly, this kind of conch is not fresh, do not buy it, generally speaking, it is best to buy a live conch, you can use your hands to touch it to judge whether the conch is still alive, there is a lot of mud and other garbage in the shell of the conch, so you must wash it when eating the conch.

Precautions for eating conch:

1. Eat conch must be headed.

The cranial nerves of the conch secrete substances that can cause food poisoning, so the head needs to be removed before eating. Eating conch in the wrong way can cause food poisoning in humans, which has long been confirmed by epidemiological studies. However, the substance that causes food poisoning is not in the meat of the conch, which is secreted by the cranial nerves, so it is enough to remove the head of the conch during the cooking process.

2. Pay attention to foods that are compatible with conch.

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. These people should not eat conch.

Conch is cold, normal people should not eat too much, and people with cold constitution should not eat more. In addition, people with 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.

4. Other contraindications.

Conch meat should not be taken with traditional Chinese medicine clams and Western medicine oxytetracycline. Do not drink ice water when eating snails, otherwise it will cause diarrhea.

Boil over high heat and steam for 10 minutes to cook.

Ingredients: 1000g conch

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

Preparation of steamed conch

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 cook 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. a finished product.

How long it takes to cook a conch depends on the size of the snail, but a medium-sized snail can be cooked for about 5 to 6 minutes, preferably no more than 10 minutes. If it is a large conch, it is generally recommended to cook it for about 12-15 minutes. If you are not sure whether the conch is ripe or not, you can see if its shell is open, when the fresh conch is almost ripe, its shell will open, and after finding that the shell is opened, cook it for 3 minutes and it will be cooked.

It is not recommended to eat conch raw because it has parasites, and it is safer to eat it boiled or steamed. 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.

Nutritional value: 1. Snail meat is rich in vitamin A, protein, iron and calcium, and its protein content is higher than that of mutton. It has a therapeutic effect on diseases such as eye redness, jaundice, athlete's foot, and hemorrhoids.

2. Conch meat is rich in calcium, magnesium and selenium, which has a certain prevention and treatment effect on arteriosclerosis and cardiovascular diseases. Children and the elderly often eat to a certain extent to supplement the lack of calcium in the body.

3. Conch contains more protein, amino acids and carbohydrates, which can enhance the immune function of the human body.

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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.

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Boiling is generally a pot under cold water, and the water can be boiled for 5 minutes.

To steam, boil the water and put it in the steamer for 15 minutes.

It's easy to get old after a long time.

Steam on high heat for about 15 to 20 minutes, and adjust appropriately according to the size of the conch.

Steam on high heat for about 20 minutes!

The conch is steamed in the pot for 15 minutes and is already cooked, and it is very delicious, before steaming, the green onion and ginger cooking wine are marinated for 15 minutes and then steamed, so that the steamed conch is very refreshing.

Seafood is easy to cook, and it will not taste good after steaming for a long time. Boil the water over high heat and start steaming the conch for five minutes.

Edible snails should be steamed for more than 10 minutes to prevent bacterial and parasitic infections, the substances secreted by the cranial nerves of conches can cause food poisoning, and the head needs to be removed before eating.

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

The conch generally needs to be steamed for 10 to 15 minutes, depending on the size of the conch and the size of the fire.

The conch must be completely steamed before eating, the unripe conch will carry bacteria and other microorganisms, eating may cause discomfort to the body, but the steaming time can not be too long, the taste will become worse after a long time, generally steam for 10 15 minutes.

The conch is steamed in cold water to allow the conch to ripen as the water temperature rises, making the meat more delicious. The sea snail is a mollusk that lives in the shallow sea of broken coral substrate at a low tide line and a water depth of 1 30 meters, and they generally feed on seaweed and microscopic organisms, and it is also a very popular delicacy of humans, with a fresh and tender taste and rich in nutrients.

There are many ways to make conch, such as steaming, boiling, stir-frying, etc., and many people like to eat it steamed to retain its delicious taste. In general, it is best to steam the conch in cold water, because the conch can slowly mature with the rise of water temperature after the pot under cold water, which can make the conch meat more tender.

How to eat a conch:

1. Original flavor: After washing, put salt and a few drops of cooking oil in a pot under cold water. After the water is boiled, depending on the size, 2 to 4 minutes can be. (The role of cooking oil is to lubricate and make it easier to pick out the meat.) ）

2. Sauce explosion: small conch is suitable for sauce explosion, hot oil, green onion, ginger, garlic, dried chili pepper stir-fry, put in a spoonful of bean paste and stir-fry until fragrant, pour in the small conch and stir-fry, add soy sauce and water. Boil over high heat for 3 minutes, add chicken essence to taste, and thicken with water starch.

3. Stir-fry the snail slices: Break the shell of the conch, take out the snail meat, and cut the conch head into thin slices. Heat the oil, stir-fry the green onions, ginger and garlic until fragrant, add the Hangzhou pepper and carrot slices, pour in the snail slices and stir-fry on high heat, add pure Hengxiang oyster sauce, salt and chicken essence to taste, and finally thicken the water starch.

4. Cold dressing: After washing the big conch, put salt and a few drops of cooking oil in a pot under cold water. 3-4 minutes after the water boils. Pick out the snail meat, cut it into slices, add shredded green onions or cucumber slices, add salt, chicken essence, soy sauce, vinegar, sesame oil, and mix well.

4. Snail sashimi: Break the fresh conch and take out the conch meat, as long as the conch head. Thinly slice and place on a plate (with ice cubes on the bottom of the plate) and serve with horseradish and soy sauce.