Which part of a conch should not be eaten? How can you easily dig out the meat inside?

Many people prefer to eat conch, but in fact, some parts of the body of the conch can not be eaten, there are two things similar to small balls on the head of the conch, these two things can not be eaten, if you eat too much, there will be nausea or dizziness. These two things that are similar to small balls are actually the cranial nerves of the conch, and the cranial nerves of the conch secrete some substances, which are easy to cause food poisoning if you eat too much. <>

In addition, if you eat red snails and conchs, then you should remove the green tendons on the meat before cooking, because often this green tendon is the part where some toxins accumulate, if you can't remove the green tendons, then eating too much will also cause dizziness and other uncomfortable symptoms. In addition, before cooking the conch, the internal organs and gonads of the conch cannot be eaten, because these parts will also secrete some harmful substances to the human body, and after eating too much, it will make people feel more confused. Although seafood shellfish is indeed relatively delicious, the internal organs of seafood shellfish do not have a particularly high ability to degrade harmful substances, so in principle, the internal organs of shellfish should not be eaten, and should be removed before cooking.

It is also very simple to take out the conch meat, if it is raw meat, then we first smash the shell of the conch, at this time we can see that the conch meat is very tender inside, we take out the conch meat, and remove the belly of the conch, and at the same time pinch off the plastic cover of the head of the conch. If you see a conch ring, you need to rinse it with water, and the texture of the conch meat taken out in this way is very tight. <>

If you want to get cooked conch meat, then we first clean the conch, then put it in a pot, add an appropriate amount of water, and boil it over high heat. When the conch meat and shell in the pot can be separated, we take it out and then use a bamboo skewer to pick the conch meat inside, and quickly rotate the conch lid, so that we can easily pick out the conch meat inside.

The tail of the conch cannot be eaten, and it is generally the excretory organ of the conch, which is very dirty. You can use chopsticks to stick the head of the conch and rotate it outwards to dig out the meat.

The yellow tail, brain, gall bladder, liver, mouth cover and other parts of the conch can not be eaten, and Tuhui imitates the opening of the specific as follows:

1. The yellow tail of a conch.

The yellow tail of the conch is the internal organs and excretory organs of the conch, which is equivalent to the large intestine and other abdominal organs of other higher animals. In addition to the excrement of the conch, there is also the large intestine and other internal organs of the conch.

2. The brain of a conch.

The brain of the conch is located in the white part of the lower top, which is picked with a toothpick, and it is two small white balls, which must not be eaten.

3. The gall of the conch.

The gall of the conch is a semi-circular distribution along the middle meat column, which has a certain bitter taste, especially if you eat a larger conch, this part is best removed.

4. The liver of a conch.

The second part of the conch's body is the slightly bulging piece of meat hidden behind the bitter gall, this does not look like it is fat before Jue, it is actually not edible, because it is the liver of the conch.

5. a conch mouth cover.

There is a lid in front of the conch, and when in danger, the conch can shrink its head and feet into the hard shell, and after it is retracted, the mouth cover will close the snail and the conch, which can play a protective role, and this mouth cover cannot be eaten directly.

The brain and gall bladder of the conch cannot be eaten. The conch brain is two ball-like things on the head of the conch, and in the snail meat, it is easy to get dizzy and nauseous if you eat too much. There is a green line on the snail meat, which is the bile tract and gallbladder of the conch, this part can not be eaten, to remove the green line of the conch, the conch meat will be more delicious.

Extended information: 1. Conch belongs to the mollusk gastropod and mollusc phylum. 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 is slightly square in outline, large and thick, with a shell of about 10 cm high and a spiral layer of 6 cm.

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.

2. Most of the conches belong to mollusk gastropods, which are extremely rare in number. It is more fertile in the coastal deep waters of Asia, Africa and the Americas, and began to flourish in the Middle and Late Cambrian, and a large number of radiation evolved in the Early Ordovician, and many new genera and species appeared, which were widely distributed in the coastal deep waters of Asia, Africa, America, Europe and Oceania.

Removing the conch meat is not partially edible. The rest is ready to eat.

The head of the conch, there are usually two things called conch brains, two small ball-shaped things, in the conch meat. If you eat too much, you will get dizzy and nausea.

Substances secreted by the cranial nerves of conches can cause food poisoning. During the incubation period (1-2 hours), there are symptoms such as nausea, vomiting, and dizziness, so the head of the conch should be removed when cooking. And the tail of the conch, you can't eat more, don't just eat the tail of the conch, that part of the food is not good for your health.

It is important to note that both the red snail and the sea conch are carnivorous shellfish, so when eating, remove the green and purple green tendons from the conch meat. To remove the white color from the brain of the red snail. The removal site is a long-term accumulation of toxins, and if not removed when eating, it is easy to cause dizziness, nausea and vomiting and other inappropriate symptoms.

The internal organs and gonads of the conch are not edible. If you eat too much, it can make you feel dizzy. The shells of conch shells, clams, and clams have no special taste.

Although seafood shellfish is delicious, their internal organs have a low ability to degrade harmful substances. In principle, shellfish offal should not be eaten too much.

Conch meat is a more common type of seafood in daily life, conch meat is not only delicate in texture, and in which the nutrients are rich and colorful, very popular with everyone, and the method of conch meat is simple, can be made into spicy conch meat is not only simple, and make people increase their appetite, and the way to make conch meat is varied, you can cut the conch shell to eat, you can also use chopsticks immediately.

How to make conch meat out?

1. Raw meat: smash the conch shell, remove the meat, pinch off the belly of the snail, tear off the hard rubber cover on the top of the snail, pick off the snail yellow, rub off the mucus with salt and vinegar, and wash it with cold water. The raw snail meat is light yellow in pink, the material is inseparable and crispy, and the meat yield is low.

2. Cooked meat: add the cleaned conch to the pot of water and boil until the water boils, scoop up the meat and the shell when it can be separated, turn it with bamboo chopsticks to pick out the snail head and snail crisp, tear off the snail cover, pick off the snail yellow, and wash it with cold water. Although the meat yield of boiling is high, the meat is pink and grayish-white, and the texture is soft.

The nutrients of the big sea snail are as follows:

1. Vitamin D and protein.

Snail meat is rich in vitamin D, protein, iron and calcium, and has a higher protein content than beef. It has a dietary effect on red eyes, jaundice, athlete's foot, hemorrhoids and other diseases.

2. Zinc. The conch also contains zinc, which is good for the physical and mental health of the hair** and hair.

3. Calcium, magnesium and selenium.

Conch meat contains a variety of calcium, magnesium and selenium ingredients, which have a certain preventive effect on arteriosclerosis and cardiovascular diseases. Children, children and the elderly often eat it to a certain extent to supplement the body's calcium deficiency.

4. Calcium bicarbonate.

The blood of the conch also contains a lot of calcium bicarbonate, which is the best product for calcium and zinc.

5. Carbohydrates, carbohydrate compounds.

The large sea snail contains more protein, carbohydrates and carbohydrate compounds, which can improve the body's immune function.

With a tool with a pointed hook, pick it out.

1. The live conch bought back should be cleaned with water and then boiled in a pot to congratulate the good spring.

2. Cool the boiled conch, be careful not to burn your hands.

3. Gently rotate the head of the conch meat with your hands, and rotate it in a directional way to make it easier to take it out.

4. The whole conch meat is spun out and set aside for later use.

5. The inside of the conch shell is empty, and it is done.

Raw sea snail meat can be removed by the following methods, the steps are as follows:

1. The live conch you bought should be washed with water and then put in a pot to boil.

2. The cooked conch should be cold, and be careful not to burn.

3. Gently rotate the head of the conch meat with a pure sock hand. The direction of rotation is clear and easy to remove.

4. Take out the conch meat and set aside.

5. The shell inside the shell is empty and complete.

1. You can't eat the black stuff in the conch.

2. In the part of the conch head, there are generally two things commonly known as conch brains, which are two small balls, and in the conch meat, if you eat too much, you will be dizzy and nauseous. Substances secreted by the cranial nerves of the conch can cause food poisoning.

3. The incubation period of food poisoning caused by conch is short (1 2 hours), and the symptoms are nausea, vomiting, and dizziness, so the head of the conch should be removed during the cooking process. There is also the tail of the conch, you can't eat too much, just don't support the tail of the conch, it is not beneficial to eat too much in that part.

4. It should be noted that the red snail and the conch are both carnivorous shellfish, so when eating, the snail should remove the greenish-purple green tendons on the meat, and the white brain on the meat should be removed from the red snail. The parts removed are all areas where toxins accumulate, and if you do not remove the above parts when eating, it is easy to cause dizziness and other uncomfortable symptoms.

5. The internal organs and gonads of the conch cannot be eaten, and if you eat too much, it will make people feel confused. The internal organs of shellfish such as conchs, clams, and cockles do not have a special taste in terms of taste. Although common seafood shellfish are delicious, their internal organs have a low ability to degrade harmful substances.

In principle, the offal of shellfish is not suitable for consumption.

The head, internal organs, and gonads of the conch should not be eaten. Preparation of warm conch: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.

Steps: 1. Put the conch you bought into the pot first.

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

3. Rinse the conch, put it in the Wanmu smart lifting hot pot, pour an appropriate amount of water into the pot, and add the green onion and ginger.

4. Add an appropriate amount of salt.

5. 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.

6. The delicious conch is out of the pot.

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

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

9. After peeling the garlic, mash the garlic into minced garlic with a tool.

10. After the cucumber is washed, pat it with a knife and cut it into pieces, and cut the coriander into sections.

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

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

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

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