How long does it take to cook a large sea snail, which is generally boiled for a few minutes

The conch is a mollusk gastropod, but it has a hard shell. 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. The heat of boiling the conch is very important, the time is too short, the meat will be too tender and unhygienic, and the taste will be hard after a long time.

It is generally accepted that the best time to taste is 10-15 minutes.

Friends who are more serious may want to know how many minutes and seconds it takes to cook, but the size of the conch is different, and the thickness of the shell will be different for different categories, so there is no accurate time to say when the conch will be fished out. The cooking time can be from long to short, for example, if you are old this time, cook for two minutes less next time, slowly summarize the experience, and cook better next time. 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.

The big conch also needs to be boiled in an underwater pot for 5 to 10 minutes, depending on how big the conch is.

So to judge whether it is cooked or not, we only need to take out one of the conch meat and look at it at the time.

The conch is steamed for a quarter of an hour. Be sure to boil the pot under water, so that the steamed meat is delicious.

It is recommended to cook the average size conch for about 10 minutes. In this way, you can ensure that the conch meat is completely cooked at the same time, retain the most umami, and the time should not be cooked too long or too short, the meat is too short to cook, the smell is very difficult to eat, and the meat will also be hard to bite if it is too long.

Before boiling the conch, you must remove the sand, you can first soak the conch in salted water or a few drops of sesame oil in the water for 2 hours, let it spit out the sand naturally, so that the conch will not eat the sand after cooking.

Boiling conch must be in a pot under cold water, do not boil in hot water:

The cold water pot has a good taste and a fresher taste. Boiling the conch in a pot under cold water, the conch is heated evenly and naturally, and the conch meat can be cooked completely together with the increase in water temperature, and the taste can be soft and soft, and the taste is more delicious and delicious; The hot water does not bite into the pot, and it is still very fishy. Boiling conch, because the conch is instantly exposed to high temperature, the outer layer of meat will be tightened, and at the same time, the outer layer of meat will be cooked too early at the same time because it is not resistant to high temperature, resulting in the fishy smell on the inner side of the conch cannot be cooked, and the inner meat is also difficult to cook, which eventually leads to the hard taste of the finished product.

Ingredients: 1000 grams of conch.

Excipients: 30 grams of yam, 20 grams of wolfberry, 250 grams of pork ribs (large ribs).

Seasoning: 10 grams of cooking wine, 10 grams of ginger, 3 grams of salt.

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1.Soak the conch in boiling water, remove the head cover and tail meat, remove and wash it and cut it into pieces

2.Wash the wolfberry, remove impurities, soak it in warm water and soften;

3.Pork ribs are washed and hammered;

4.Wash and peel the yam and cut it into small cubes

5.Peel the ginger and cut into slices;

6.Put the pork bones in a stew pot, add an appropriate amount of water to boil, add snail meat, yam and wolfberry and cook for 2 hours, add ginger slices, cooking wine, and refined salt.

150 grams of conch meat, 100 grams of chicken, 15 grams of canned bamboo shoots, 15 grams of water fungus, 15 grams of water mushrooms, 15 grams of rape heart, 10 grams of cooking wine, 10 grams of soy sauce, grams of monosodium glutamate, 400 ml of chicken broth, 3 grams of pepper noodles, 10 grams of refined salt, 15 grams of green onions, 1 gram of chili oil.

1. Cut the conch meat from the notch, pat it with a knife, and cut it into slices with a thickness of 3 cm

Canned bamboo shoots cut into small slices;After the mushrooms are watered, wash them and also cut them into small pieces;Wash the rape hearts and slice them;

Remove the root of the fungus, wash the sediment and tear it into small pieces.

2. Peel the green onions, ginger and garlic, wash them, and chop them into minced pieces.

3. Then soak the conch meat, bamboo shoots, fungus, mushrooms and rape slices with boiling water, remove them, control the water, put them into the soup basin, and sprinkle pepper noodles.

4. Pour the chicken broth into the pot, add cooking wine, soy sauce, monosodium glutamate, salt, minced green onion, minced ginger, etc

When the minced garlic and soup are boiling, adjust the taste, skim the foam, flush into the soup basin, and drizzle with chili oil.

Seasoning: refined salt, chicken essence, cooking wine, chicken broth, chicken fat.

Cooking method: 1. Wash the conch meat and cut it into slices, cut the cucumber into slices, blanch them in boiling water, put them in a utensil, and chop the fungus into pieces

2. Put in the chicken soup on the fire, put in the fungus after boiling, cooking wine, salt, chicken essence, skim off the foam after boiling, sprinkle with chopped coriander, and add chicken fat.

500 grams of conch meat, 300 grams of pork, 500 grams of Huaishan.

Seasoning: a few slices of ginger, 1 teaspoon of salt.

1. Rinse the snail meat with water and add 1 tablespoon of salt.

2. Rub the surface of the snail meat with your hands to remove the mucus on the snail meat. 3. Clean the snail meat with water, and then cut the snail meat into small slices.

4. Wash the lean pork and cut it into small pieces.

5. Peel and cut into pieces.

6. Put 5 bowls of water in the soup pot, and put the snail meat, lean meat, Huaishan and ginger slices together.

7. Turn on a high heat and bring to a boil, skimming off the foam on the upper layer.

8. Turn to medium-low heat and continue to cook for about 2 hours.

9. Add 1 teaspoon of salt 5 minutes before turning off the heat.

Hello, glad your question was answered as follows: How long to cook a conch depends on its size. The size of the conch is different, the general conventional size of the conch, turn to medium heat after boiling, continue to cook for about 5 minutes, if the size of the conch is larger, you can cook a little longer as appropriate, after the water is boiled, you need to cook for about 10-15 minutes, so as not to undercook the conch meat, but you must master the time, the time is too long to cook the old snail meat, resulting in the taste is not fresh and tender, and the meat is easy to break, hard, chewing. The practice of boiling conch 1, fresh conch in the sea water to spit out the sediment, no seawater, you can soak the conch in salt water to spit sand, you can also drop a few drops of sesame oil in the water.

2. Brush the conch and cook it under cold water. 3. Add the freshly submerged water to the washed conch, add the green onion and ginger slices. 4. Bring to a boil over high heat, after the water boils, cook the large sea conch for 10-15 minutes, and the medium and medium sea conch for 3-5 minutes.

5. Add a little salt to get out of the pot, and the salt can be omitted if the taste is light.

10-15 minutes. Brush the conch, pot under cold water, boil over high heat, after the water is boiled, the conch can be boiled for 10-15 minutes; The conch belongs to the mollusk gastropod, the shellfish is mainly divided into five outlines, there are more than 70,000 kinds in the world, the species of the sea can be commonly known as the conch, the edge outline of the conch shell is slightly square, large and thick, the shell is as high as about 10 cm, the snail layer is 6 levels, rich in protein, vitamins and amino acids and trace elements required by the human body. <

The conch is brushed clean, the pot under cold water, boiled over high heat, after the water is boiled, the conch is boiled for 10-15 minutes, the small and medium-sized conch can be boiled for 3-5 minutes, the conch is a mollusk gastropod, shellfish are mainly divided into five outlines, there are more than 70,000 kinds in the world, the species of sea can be commonly known as the conch, the edge of the conch shell is slightly square, large and thick, the shell is up to about 10 cm, the snail layer is 6 levels, it is rich in protein, vitamins and essential amino acids and trace elements.

The conch should be boiled for more than 10 minutes. Boiling a large conch seems simple, but it is not easy to grasp the heat, too short a time will not be cooked, too long will make the large conch old and not delicious. In this regard, experts said that in fact, the best time to cook a large conch is very easy to grasp.

Edible snails should be boiled for more than 10 minutes to prevent bacterial and parasitic infections.

Boil the conch in a pot under cold water.

1. The cold water pot has a good taste and a fresher taste. Boiling the conch in a pot under cold water, the conch is heated evenly and naturally, and the conch meat can be cooked completely together with the increase in water temperature, and the taste can be soft and soft, and the taste is more delicious and delicious;

2. The hot water can't be bitten, and it is still very fishy. Boiling conch, because the conch is instantly exposed to high temperature, the outer layer of meat will be tightened, and at the same time, the outer layer of meat will be cooked prematurely at the same time because it is not resistant to high temperature, resulting in the fishy smell on the inner side of the conch can not be cooked, and the inner meat is also difficult to cook, which eventually leads to the hard taste of the finished product, and the bite can not be moved, the fishy smell is obvious, and it cannot be eaten.

Generally, it is best to cook for more than 10 minutes before serving.

The boiled conch meat is tender and delicious. Conch meat is a great ingredient and is a seafood that can be eaten all year round. If there is no seawater, you can soak the conch in salt water and spit sand, and you can also drop a few drops of sesame oil in the water.

Boil the pot under water, strictly control the time to get out of the pot, and do not cook for a long time, otherwise the taste will be old and the meat snail meat is easy to break.

The practice of boiling conch.

First, the materials. Ingredients: 500 grams of conch.

Excipients: half a green onion, an appropriate amount of cooking wine, a little salt, a little peppercorns.

Second, the practice. 1. Soak the conch in salt for 20 minutes to remove the sand.

2. Water control. <>

3. Add a tablespoon of water, green onion and peppercorns.

4. Put in the clean conch.

5. Bring the fire to a boil.

6. Simmer for 10 minutes.

7. Remove from the pan and add garlic soy sauce and vinegar.

The large conch is boiled for 10 to 15 minutes, and the small conch is boiled for 3 to 5 minutes. The conch meat is tender and tasty, and it is a popular dish. Conch meat is a good food, dumplings, steamed buns, fried can be eaten, and it is also seafood that can be eaten all year round.

Without seawater, you can soak the sand in a saltwater conch or drop a few drops of sesame oil in the water. If the taste is light, don't add salt. Pour boiling water into the pot, strictly control the time of cooking, and do not cook for too long, otherwise the taste of snail meat will become old and the meat will be easy to crumble.

Method of boiling conch:

1. Soak the conch you bought in salt water for a while to clean the sediment.

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.

It is recommended that you generally cook the conch at home for 12 minutes, and the time can not be too short, because the conch has a large shell, which will cause the conch meat to be particularly difficult to cook, and if it is not cooked, it will be particularly unpalatable, so it generally needs to be cooked for about 12 minutes, and the time can be long but not short.

You're all wrong, let me, old osprey, tell you. Insert your finger into the large live conch and follow the inside of the shell to a piece of meat that is connected to the snail wall with force to separate the meat from the snail wall, so that the whole conch meat can be pulled out. Divide the pulled conch meat into three parts, the offal, the bitter gall, and the snail meat.

The bitter gall is the green part, discarded. Rub the mucus with fine salt for no more than 30 seconds, then quickly wash it with purified water with a little salt, cut it into thin slices, and add lemon or soy sauce wasabi when eating. As for the way to eat the internal organs of the conch, the last end can be cut off raw food, and the other parts must be cooked.

If it is boiled, the water should boil for 6-8 minutes, and the meat will get old after boiling for a long time.