What is the perfect dipping sauce for boiled conch?

The most perfect dipping sauce is as follows: 1. Prepare chopped green onion and garlic and put it in a bowl, add a little chili flake to 2 bowls, 3. Heat oil and pour it into a bowl, 4. Add soy sauce, vinegar and oil and stir well.

How to dip the boiled conch: minced garlic, chopped green onion, millet spicy, oyster sauce, rice vinegar, seafood soy sauce, stir the above ingredients evenly, pour hot oil, sprinkle some coriander.

The dipping sauce of boiled conch is, of course, inseparable from our all-purpose cold sauce; Salt, sesame oil, light soy sauce, millet spicy, oyster sauce, a little sugar, minced garlic, white vinegar, mix the soup and then dip it and eat.

Ingredients: 500g conch

Excipients: appropriate amount of salt, appropriate amount of horseradish, appropriate amount of fresh flavor.

Preparation of boiled conch.

1. Soak the conch you bought in salt water for a while to clean the sediment. As shown in the figure below:

2. Add water to the pot, add conch and salt.

3. Bring to a boil over medium-low heat, and cook for a few minutes after boiling.

4. Take a little horseradish, add a little flavor and freshness, and slowly stir well with chopsticks.

5. Add an appropriate amount of flavor and freshness to mix evenly.

6. Insert the conch into the conch with chopsticks, pick out the conch meat, and dip it in horseradish juice to eat.

The conch is more perfect with the dipping sauce, how to make the dipping sauce of the boiled conch, chop a little ginger and then put a little vinegar on it, the conch is cold, the ginger is hot to help balance the cold nature of the conch, it is helpful for people with a bad spleen and stomach to eat the conch, and the dipping sauce is usedCoriander, ginger, green onion, millet spicy, garlic, coriander, etc., plus a variety of seasoningsHowever, everyone's taste is different, so adjust it according to your own taste. Use a bowl to prepare garlic paste, chopped green onions, salt, spicy sauce, I use Fuyun spicy sauce, if you don't have it, you can use chili powder instead; One is horseradish, which is very simple, first of all, the ginger juice is made by peeling and mincing the ginger, putting it in a bowl, adding light soy sauce, aged vinegar, sugar, monosodium glutamate, a little sesame oil, and stirring well.

<> an appropriate amount of coriander stalks minced and put the above in a bowl. Add an appropriate amount of Mijixian soy sauce to the bowl, add an appropriate amount of pure rice vinegar, add a little sugar, a little monosodium glutamate, a little sesame oil, a few drops of mustard ginger, a little chopped green onion, one and a half spoons of vinegar, half a spoon of oyster sauce, a spoonful of Maggi fresh soy sauce, half a spoon of sugar, two drops of sesame oil, 1 spoon of chili oil, and a little oil from horseradish.

Steaming is to put less seasoning and then maintain the original flavor of the seafood, so we generally have to eat it with dipping sauce when we eat. Now I recommend a very simple production method of all-purpose seafood dipping sauce to you, suitable for boiled, white chopping, slashing, fried and grilled shrimp, crab, fish, squid, shellfish and even sea duck and other seafood dishes of dipping sauce, according to the saltiness of the soy sauce and the acidity of Zhejiang vinegar and personal taste can increase and decrease, if you add a little garlic, green onion white, green and red pepper rings, it is more OK, light soy sauce, garlic, sesame oil, coriander powder, salt, like spicy can add some old godmother and the like! Steamed words:

Heat the oil in a pot, put minced garlic, light soy sauce, chopped ginger, sesame oil, and the local seafood dipping sauce in Dalian is generally ginger juice, dipped in crabs, shrimps, and shellfish. Because seafood is cold, ginger juice is used to ward off cold and dehumidify.

Ingredients: ginger, chives, millet pepper, purple garlic, coriander, light soy sauce, balsamic vinegar, sugar, sesame oil, cooked sesame seeds, green mustard, white radish, dried seaweed, perilla leaves. Method:

2 taels of ginger cut into shreds, 2 taels of chives cut into chopped green onions, 1 tael of fresh millet pepper chopped, 2 taels of purple garlic peeled and chopped into minced pieces, 2 taels of coriander chopped for later use. Rub the white radish with a fine rub to puree the radish, and add the prepared ginger, chopped green onion, millet pepper, minced garlic and coriander. According to the taste of you and your family, add a small amount of light soy sauce, balsamic vinegar, sugar, then 2-3 drops of sesame oil, sprinkle in cooked sesame seeds and chopped seaweed, and add 3-4 shiso leaves!

1. Wash and cut the garlic and chili peppers separately. 2. Cut the garlic into cubes and cut the peppers into rings. 3. Add sugar, chicken powder, light soy sauce and hot cooked oil and mix evenly. 4. You can dip as much as you need and serve it in a small dipping saucer.

It is essential to eat conch dipping sauce, add an appropriate amount of oyster sauce, light soy sauce, dark soy sauce, minced ginger, minced garlic, chicken essence, and a little salt, this dipping sauce is particularly delicious.

The dipping sauce for boiled conch should be made with light soy sauce, oyster sauce, salt, monosodium glutamate, chili oil, garlic, and chopped chili peppers. Such a dipping sauce is very tasty.

There are many, many of them, so you can put soy sauce, light soy sauce, oyster sauce, mirin, and fish sauce in them and boil them with boiling water.

Method steps.

Peel off the skin of the garlic cloves, wash and chop the garlic into minced pieces, and wash the millet peppers, cut them into small pieces, and set them aside for later use.

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Next, we clean the green peppers and cut them into small pieces, along with the millet pepper segments and minced garlic on a plate.

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Find a bowl, add sugar, chicken powder, light soy sauce, oil, and hot cooking oil to the bowl and mix well, and the sauce is ready.

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Finally, we stir the millet pepper, green pepper, and minced garlic well, and then use the conch to dip it in the sauce we have prepared and eat.

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Summary:

1.Garlic cloves, chili peppers, and green chilies cut into sections.

2.Find a bowl and add sugar, chicken powder, light soy sauce, oil, and hot cooking oil to the bowl and mix well.

3.Add millet pepper, green pepper and minced garlic and stir well.

3.Red oil garlic paste: First fry the red oil with Sichuan hot sauce, then add a little sugar, light soy sauce, vinegar, monosodium glutamate, raw garlic paste, and then stir it together, this sauce is spicy and fragrant.

4.Strange flavoring: first cut the red pepper finely, then add vegetable oil to the pot, burn until nine layers of heat, then put in the chili pepper finely fried until thorough, and then pour in the red oil hot sauce, ginger and garlic, sugar, vinegar, soy sauce, pepper powder, monosodium glutamate, etc.

5.Milk curd juice: first crush the red milk curd, then add a little cold boiled water and mix it into a thin paste, then drain the slag with clean gauze, put it in a pot and boil, then add a little sugar, monosodium glutamate, liquor, salt, and stir well.

Ingredients. Sichuan pepper (to taste).

Garlic (to taste).

Spicy sauce (to taste).

Green onions (to taste).

Accessories. Cooked sesame seeds (to taste).

Cool boiled water (to taste).

Kitchen. Other, boiling pot.

Classify. Homemade ingredients, slightly spicy, mixed for 10 minutes, easy difficulty.

1. Use a bowl to prepare garlic paste, chopped green onions, salt, spicy sauce, I use Fuyun spicy sauce, if you don't have it, you can use chili powder instead;

2. Fry the peppercorns until fragrant, then take out the peppercorns and throw them away, and pour the oil in the bowl;

3. Add sugar, cooked sesame seeds, light soy sauce, sesame oil, and cold boiled water in turn and mix well;

If you like hot and sour vinegar, after boiling the vinegar, pour it into a bowl, and the boiled vinegar will taste softer.

Ingredients: 3-5 cloves of garlic, 1-2 small red peppers, half a green pepper, a little sugar, a little chicken powder, 2 tablespoons of light soy sauce.

1 teaspoon hot cooked oil.

Method: 1. Wash and cut the garlic and chili pepper separately.

2. Cut the garlic into cubes and cut the peppers into rings.

3. Add sugar, chicken powder, light soy sauce and hot cooked oil and mix evenly.

4. You can dip as much as you need and serve it in a small dipping saucer.

Ingredients: 3-5 cloves of garlic, 1-2 small red peppers, half a green pepper, a little sugar, a little chicken powder, 2 tablespoons of light soy sauce.

1 teaspoon hot cooked oil.

Method: 1. Wash and cut the garlic and chili pepper separately.

2. Cut the garlic into cubes and cut the peppers into rings.

3. Add sugar, chicken powder, light soy sauce and hot cooked oil and mix evenly.

4. You can dip as much as you need and serve it in a small dipping saucer.

Ingredients: 3-5 cloves of garlic, 1-2 small red peppers, half a green pepper, a little sugar, a little chicken powder, 2 tablespoons of light soy sauce.

1 teaspoon hot cooked oil.

Method: 1. Wash and cut the garlic and chili pepper separately.

2. Cut the garlic into cubes and cut the peppers into rings.

3. Add sugar, chicken powder, light soy sauce and hot cooked oil and mix evenly.

4. You can dip as much as you need and serve it in a small dipping saucer.

1. Tools and materials.

2 tablespoons of bean paste, 10 grams of ginger, 1 garlic, 1 teaspoon dark soy sauce, 1 2 teaspoons of Sichuan pepper powder, 2 grams of monosodium glutamate, dinner plate.

Second, the method steps.

1. Finely chop the ginger and garlic and set aside.

2. Heat the oil, pour the minced ginger and garlic into the pot and stir-fry until fragrant.

3. Stir-fry until fragrant and add the bean paste.

4. Add the dark soy sauce.

5. Add a little peppercorn powder.

6. Add an appropriate amount of monosodium glutamate and stir well.

7. Remove from the pot and serve on a plate.

Ingredients: 3-5 cloves of garlic, 1-2 small red peppers, half a green pepper, a little sugar, a little chicken powder, 2 tablespoons of light soy sauce.

1 teaspoon hot cooked oil.

Method: 1. Wash and cut the garlic and chili pepper separately.

2. Cut the garlic into cubes and cut the peppers into rings.

3. Add sugar, chicken powder, light soy sauce and hot cooked oil and mix evenly.

4. You can dip as much as you need and serve it in a small dipping saucer.

vinegar, sesame oil, minced ginger or horseradish.

Ingredients: 600 grams of conch, balsamic vinegar, sugar, ginger to taste.

Wash the ginger, scrape the skin, cut into foam and slices.

Put the ginger foam and sugar on a plate, add balsamic vinegar and mix well, and the sugar melts.

Wash the conch with salt water.

Brush the surface with a brush.

Place in a steamer with a few slices of ginger in the middle.

Bring to a boil for 3 minutes.

Don't steam for too long to prevent the snail meat from becoming hard and taste bad, and it is served with ginger vinegar for a delicious taste.

Food introduction: Conch is a mollusc, gastropod, produced in the coastal shallow seabed, Shandong is the most important production area of conch. It is rich in protein eggs, vitamins and essential amino acids and trace elements, and is a typical high-protein, low-fat, high-calcium natural animal health food.