The practice of snail soup, the practice of making soup with snail slices

Conch. The slice is a member of the conch family, a kind of snail, named for the delicious meat and high nutritional value, loved by people who love seafood, rich in protein and inorganic salts.

And a variety of vitamins and traditional Chinese medicine, Huaishan wolfberry with chicken pot snail soup, its smell is fragrant and delicious, the effect is to nourish yin, strengthen muscles and bones, is not only a family standing soup, but also an indispensable product for beauty and beauty.

Ingredients and details.

1.Soak the soup stock (except the snail slices) in clean water for 15-20 minutes, then filter the water and remove it for later use.

2.Ingredients: Flying water.

Soak the conch slices and ginger slices for 2 hours, rinse them well, put them in boiling water and cook them for 8-10 minutes;

3.Put the soup and main ingredients to be used into the soup pot, add 2 liters of water, boil over high heat, adjust to low heat and simmer for 90-120 minutes; Please add an appropriate amount of salt to taste 5 minutes before turning off the heat.

4.A fragrant, umami-savory and delicious soup from Guangdong.

The conch slices and jade bamboo and Huaiqi soup are cooked

1. Pork bones, white radish, snails, ginger slices, seasoning: salt.

2. Soak the dry snail pieces in advance to be soft.

3. Wash the soft snail slices and cut them into small pieces, peel the white radish and cut it thickly.

4. First put the pork bones, snails, and ginger into the voltage pot, add an appropriate amount of water, adjust the button to the soup position, if it is a casserole open flame pot, add more water, turn on the high heat and change the heat to low heat for more than 1 hour, and then continue to boil for 20 minutes under the radish pieces.

5. Cook the pork bone snail slices to bring out the flavor.

6. Add the white radish cubes and add an appropriate amount of salt to continue cooking.

7. Boil for 5 minutes and turn off the heat manually.

It is best to put pork and carrot soup with conch meat, sweet but not fatty, carrots will not be too bad when sweet, and conch slices are soft and smooth to eat.

The method of snail sliced pig soup is as follows:

Ingredients: 400 grams of pork meat, 1 carrot, 15 grams of dried snails.

Excipients: a little oil, 2000ml of water, 2 teaspoons of salt, 1 small piece of ginger, 1 soup packet.

Steps: 1. Wash the pork and boil it in boiling water for a few minutes, then remove it.

2. Soak the conch pieces for 2 hours in advance.

3. Put the pork pork, snail slices, soup packets, and ginger pieces into the pot.

4. Add water to the marking line of 2 liters.

5. Start the [Liang Tang Big Bone Broth Function], and the program will be executed automatically for 3 hours.

6. Add the carrot cubes when there is still 1 hour before the end.

7. Add 2 teaspoons of salt and a little oil when there are still 2 minutes left before the end.

8. After the program is over, it can be started when it is installed.

Conch. The method of making soup is to wash the pork bones and conch slices first, then cut the carrots and corn into pieces for later use, blanch the pork bones and conch slices in the pot, and then put all the ingredients into the casserole, add boiling water and stew for an hour, the specific steps are as follows:

1. Wash the pork bones and conch slices and set aside. Cut the carrots into hob cubes and cut the corn into sections.

2. Boil the pork bones and conch slices in a pot under cold water, and rinse them well after blanching.

3. Place pork bones, snail slices, carrots, corn, and cordyceps flowers.

Place the ginger slices in a casserole.

4. Add boiling water to cover the ingredients.

5. Bring to a boil over medium and low heat, and cook for 1 hour.

6. Add the pork bones and continue to boil for another hour, if the soup in the middle is not enough, you can add boiling water.

7. Add the wolfberries 15 minutes before cooking.

8. Blanching the pork bone snail slices and washing them will make the soup very clean, and the soup will taste rich and sweet.

Introduction to the conch blades

The conch is a member of the conch family, and fishermen often use its shell as a trumpet, and the sound is loud, so it is named the conch. The conch meat is plump and delicate, delicious in taste, and is known as the "pearl of the plate".

Ratting snail slices are put on conch meat.

Cut into slices and air-dried, it retains most of the nutrients in the fresh conch meat, and can be used to make soup or stir-fry after soaking it in water. The meat of the snail is delicate and compact, chewing more firm than abalone, and it has a faint aroma of seaweed, and the taste and color are very elegant.

Ingredients: 400 grams of pork pork, appropriate amount of carrots, 15 grams of dried snails, a little oil, 2000 ml of water, 2 teaspoons of salt, 1 small piece of ginger.

1. Wash the pork and blanch it.

2. Put the conch pieces into a container and soak 2 small fibers in water for later use.

3. Put the pork, snails, ginger and water into the pot.

4. Cover the pot with a lid, start the bone broth function and simmer for 3 hours.

5. After simmering for 2 hours, pause the program, put in the carrot cubes and then start the program.

6. Add salt and oil 2 minutes before cooking.

7. After the stew procedure is over, put the conch pork soup into the bowl of the ruizhou zhi and eat.

Take conch sliced pork rib soup as an example.

Ingredients: 250 grams of pork ribs; Huaishan 50 grams; 100 grams of conch slices; 3 red dates; 3 grams of goji berries; 2 slices of ginger.

The method is as follows: 1. Prepare the ribs;

2. Then the wolfberry and red dates will be washed and set aside;

3. Soak the snail pieces and cut them into pieces;

4. Wash and set aside Huaishan cut segments;

5. Wash the pork ribs and remove the blood;

6. Put all the ingredients into the soup pot and add water to the pot for 2 hours.

1. Dry clean the conch pieces, soak them in a bowl of hot water for half an hour, and keep the soaked water;

2., the lean meat is washed and boiled, and cut into cubes; Wash the wolfberries and red dates, and pat the red dates flat and remove the pits;

3.Wash the ginseng slices with warm water; If it is whole, it needs to be sliced, if it is too hard to cut, you can wrap it in a clean towel, put it on a cutting board and hammer it with a hammer, so it is best to ask the herb store to slice it for you when buying American ginseng.

4., boil water (together with the water of the snail slices), add all the ingredients, boil on high heat for 20 minutes, turn to low heat and boil for an hour and a half, add salt to taste and serve.

Efficacy: The soup is sweet and sweet, nourishes qi and nourishes yin, clears fire and generates Jin, and is a delicacy in the winter season.

Ringing snail: also known as fragrant snail, fragrant snail belongs to medium and large shellfish, the body is long, the shell is round and heavy, the whole is long and double-conical, there are about eight snail layers, the first at the top of the shell.

The snail layer is very small for the fetal shell, and the following gradually increases, and the body snail layer is the largest, and the length of the body snail layer is almost 2 3 with a large difference in the length of the shell. The longitudinal ribs are more clear in the 2nd to 5th spiral layers below the top of the shell, and there are 3-5 spiral spiral ribs arranged above the shoulder on the surface of each spiral layer, and there are thin spiral ribs between the spiral ribs, and there are 2 vertical spiral thick spiral ribs below the shoulder. The layers are distinguished by sutures, and the appearance of the spiral layer is barn-shaped, so the shoulder of the spiral layer is obvious, and it has multiple oblate triangle protrusions.

The shell is flesh-colored in color, and the surface has an earthy brown shell skin with a flannel-like feeling. The mouth of the shell is very large, and it is connected to the anterior water pipe groove, and the outer lip is thickened when the shell is 18 cm long and above.