How to eat a sharp billed snail, how to eat a large conch

Ha: I used a toothpick to get the conch meat

Ingredients: 500 grams of conch, 2 cucumbers, 60 grams of peanuts, 3 cloves of garlic, 1 coriander, 5 grams of homemade chili oil, 15 grams of rice vinegar, 10 grams of old vinegar, 8 grams of light soy sauce.

Excipients: a little salt, an appropriate amount of green onion and ginger, a little peanut oil.

1. Soak the conch in water for half an hour, and then rinse it with tap water repeatedly.

2. Rinse the conch, put it in a pot, pour in an appropriate amount of water, and add green onions, ginger and salt.

3. Cover the pot, press the hot pot button to bring to a boil, turn to low heat and cook for 15 minutes, then turn off the heat and simmer for 5 minutes.

4. Take out the cooked conch meat and cut it into pieces with a knife.

5. Pour a little peanut oil into the pot, stir-fry the peanuts until fragrant, and set aside.

6. After peeling the garlic, mash the garlic into garlic puree with a tool.

7. After the cucumber is washed, use a knife to crush and cut into pieces, and cut the coriander into sections.

8. Pour rice vinegar and old vinegar, light soy sauce and chili oil into a bowl, mix and stir well.

9. Take a larger container and put cucumbers, peanuts, conch, garlic and coriander into a pot.

10. At this time, pour in the prepared seasoning.

How to eat conchHave you ever known about conch? Some people may not know or necessarily, because usually everyone doesn't pay much attention, they will think that maybe the conch itself will not use, and there is no need to pay attention, but some people want to use it, and they don't know how to eat, and they generally think that what they usually eat has no effect. Some people will think that there is any use in eating conch?

If I don't use it well, will it have any effect on my body? I'll ask like this, but I don't know how to eat it. So how do you eat a conch?

How to eat conch1.Spicy conch meat.

First of all, you can wash the snail meat difference; Then wash the coriander and mince it; Wash the ginger again and cut into shreds; Then put oil in the pot, wait until it is hot, wait for the ginger to be fried, and the dried chili pepper, then pour in the snail meat and fry it quickly over high heat until cooked, then pour in soy sauce, cooking wine, sugar, salt and stir well, and finally pour in coriander and mix well.

2.Conch sauce.

First of all, put the conch in clean water to get rid of the sediment, then wash the shell, then steam it in a steamer, take it out, and take a shower. Then add water to the pot, pour in the sauce packet, monosodium glutamate, soy sauce, sugar, chicken powder, Xucang pepper and white wine to boil, then turn off the heat and let it cool. Then pour the cooked conch into the sauce, soak it for about 2 hours, and after removing it, pour some original juice on it.

1. Soak the conch in water for half an hour, then rinse it with tap water repeatedly, pour an appropriate amount of water into the pot, and add green onions, ginger and salt to the slag.

2. Cover the pot, turn to low heat and cook for 15 minutes, then turn off the heat and simmer for 5 minutes. Remove the cooked conch meat from the conch meat and cut it into cubes with a knife.

3. Pour a little peanut oil into the pot, stir-fry the peanuts until fragrant, and set aside. Once the garlic is peeled, mash the garlic with a tool. After washing the cucumber, pat it with a knife and cut it into pieces, and cut the coriander into sections.

4. Pour rice vinegar and old vinegar, light soy sauce and chili oil into a bowl, mix and stir well.

5. Take a larger container and put cucumbers, peanuts, conch and garlic, and fragrant vegetables into a pot. Pour in the prepared seasoning.

6. Mix all the ingredients and seasonings and stir well.

Conch: The conch belongs to the mollusk gastropod, the phylum molluscs. 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, vitamins and essential amino acids and trace elements, and is a typical high-protein, low-fat, high-calcium natural animal food.

First, 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.

2. 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, and it is delicious to eat!

1. Rinse the conch with running water and soak it in water with salt grains. After a while, 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, and there will be no more complaints such as eating sand.

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 it 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 out the forest socks.

4. Put the conch on a plate, use chopsticks or toothpicks, and slowly pick out the conch meat.

5. Eat with minced ginger vinegar.

3. Warm conch.

Warm conch is one of the four major conch dishes in Jiaodong, and it is a very classic cold dish. Raid which is also one of the coastal people's favorite dishes, 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 mature, usually using the method of scalding, and then add condiments, 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 fine 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.

Fourth, boiled conch.

As a delicious seafood dish, boiled conch is one of the easiest and most difficult to master.

1. Wash off the impurities on the surface of the conch with water and put it in a basin with water for 20 minutes (add a little salt to spit sand).

2. When boiling, boil the pot under cold water, turn to medium heat and cook for 5 minutes.

3. Turn off the heat and simmer for another 2 minutes when the time is up.

4. In the process of boiling conch, you can make two kinds of seasoning dipping sauce.

Squeeze the juice with fresh ginger, then try to add white vinegar little by little, and taste it as you add it to suit your appetite.

It can also be mixed with white vinegar and mustard to make a seasoned dipping sauce.

5. Serve the conch, and you can use a toothpick to remove the meat and dip it in the sauce.