How to make conch whiskers delicious, how to eat conch

Ingredients: 1000 grams of conch.

Excipients: appropriate amount of oil, 1 teaspoon of salt, teaspoon sugar, 1 teaspoon of flavored freshness, 1 teaspoon of oyster sauce, 1 teaspoon of cornstarch, a little sesame oil, 1 tablespoon of cooking wine, 15 grams of green onion, 10 grams of ginger, 20 grams of red pepper, 30 grams of parsley, 60 grams of snow peas.

Steps: 1. After blanching the conch, take out the snail meat, wash it and set aside.

2. Clean the side dishes and change the knife for later use.

3. Remove the oil from the pan and add the snow peas to stir-fry.

4. Add red pepper and parsley, fry until broken, and then set aside.

5. Remove the oil from the pan and add the snow peas to stir-fry.

6. Add red pepper and parsley, fry until broken, then set aside.

7. Continue to stir-fry the oil pan and stir-fry the green onion and ginger until fragrant.

8. Pour in the snail meat.

9. Dip and sprinkle cooking wine along the edge of the pot to remove the fishy smell and increase the fragrance.

10. Pour the side dishes into the pot.

11. Then pour the juice into the pot.

12. Put in the green onion segments.

13. Stir-fry evenly over high heat, and then you can get out of the pot.

Steamed conch. Material: Conch meat.

350 grams, rice wine, salt, chicken essence.

Light soy sauce, vinegar, ginger, green onion, sesame pepper, sesame oil, and white soup are appropriate.

Production method: 1. Rub and clean the conch meat repeatedly, cut it into two pieces from the opening of the conch meat, pat it flat with a knife, cut the oblique knife flower on both sides, and then cut it from the middle. Finely chop half of the ginger, pat half loose, and mix it with light soy sauce, vinegar, salt, and ginger foam to make a ginger sauce.

2. Put the conch meat on a plate and add cooking wine.

Chicken essence, green onions, ginger, sesame pepper and white soup, steam for 15 minutes, remove up and down, remove ginger, green onion and pepper, and pour in sesame oil. Take a separate dish of ginger sauce.

Characteristics: The texture of the meat is delicious, crisp and refreshing. Function: Conch meat has a variety of protein, body fat, a variety of minerals, a variety of nutrients, its Poria cocos.

The efficacy is flat, non-toxic, and has the effect of clearing heat and detoxifying.

Ingredients: Appropriate amount of leek moss, appropriate amount of conch.

Excipients: appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of garlic, appropriate amount of red pepper.

Steps for stir-fried snails with leek moss:

1. Main ingredients: leek moss, conch side ingredients: garlic, red pepper seasoning: salt, light soy sauce.

2. Put the conch in a steamer and steam it over high heat for 20 minutes.

3. After steaming for 20 minutes, after cooling, take out the meat and remove the black part of the tail; The conch is then cut into thin slices.

4. Wash the leek moss and cut it into 2 cm pieces, cut the red pepper into sections, and slice the garlic for later use.

5. Make oil in the pot, after the oil temperature is 7 hot, put the garlic slices into the pot and stir-fry the garlic slices until fragrant, and then put the leek moss into the pot and fry it over high heat.

6. Stir-fry the snails in a pot, add light soy sauce and salt to taste.

7. Finally, put the red pepper segments into the pot and fry for a while, then serve on a plate.

The conch can be boiled and eaten in soy sauce or vinegar.

The steps to cook a conch are as follows:

Raw materials required:

1. Ingredients: 500 grams of conch.

2. Accessories: half a green onion, an appropriate amount of cooking wine, a little salt, and a little peppercorn.

Step 1: Soak the conch in salt for 20 minutes to remove the sand.

Step 2: Then remove the conch and control the water.

Step 3: Add water, green onions, and peppercorns to the pot.

Step 4: Then put in the clean conch.

Step 5: Then bring to a boil over high heat.

Step 6: Bring to a boil and reduce the heat to simmer for 5 minutes.

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

It can be boiled. Here's how:

Ingredients: 6 small conchs, a large piece of ginger, salt, white pepper, white wine.

1. Prepare all kinds of ingredients and wash the conch;

2. Cut the ginger into large slices;

3. Spread the sliced ginger on the bottom of the pot.

4. Put the conch mouth facing down on the ginger slices;

5. Add water to the pot and reach a quarter of the height of the conch before the water level of the ginger slices;

6. Add an appropriate amount of salt and a small amount of white pepper;

7. Turn on high heat and cook for 12-15 minutes, at this time, the water in the pot is just dry and add a small amount of liquor;

8. Cover the pot and simmer for a few seconds to get out of the pot.

The conch bought back is soaked in salt water for a while to clean the sediment.

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

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

Take a little horseradish, add a little flavor and freshness, stir it slowly with chopsticks, and then add an appropriate amount of flavor and mix evenly.

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

The conch is the most delicious in this way, and it is chewy and fragrant, so refreshing.

Clean the conch, cook it in boiling water and eat it. Dip it in seasonings (soy sauce, vinegar, minced ginger, etc.) when eating.

If you boil it in water and add other things, you won't be able to taste the original taste of the conch

That's how we eat in our family.

Wash the conch, cut the potatoes into slices, put the conch in a pot, add water and ginger slices, boil for 15 minutes, adjust the soup, vinegar, chili oil, and pick out the meat after the conch is cooked and dip it in the freshly mixed soup.

Conch can be stir-fried, stir-fried with chili peppers, or steamed and eaten with dipping sauce.

The conch is fried and eatenHere's how:

Ingredients: conch, pepper, pepper, Pixian bean paste, green onion, ginger and garlic.

Steps: 1. Wash the conch, pour water into the pot and boil the conch for 5 minutes. Remove and let cool for later use.

2. Wait for the conch to cool and prepare green onions, ginger, garlic and chili peppers. Wash and shred.

3. Get the conch out.

4. This is the yellow of the conch, which can be eaten. Some people who don't eat seafood often will think of it as a conch poop.

5. Pour oil into a hot pan and put in the peppercorns.

<>7. Add the chopped conch slices and stir-fry for 1 minute, then add soy sauce, salt, and Daxi beef powder (chicken essence) and stir-fry evenly.

8. Finished products. <>

Here's how to make a delicious conch::Ingredients Tools: 800 grams of conch, 2 tablespoons of cooking wine, 1 slice of lead spine ginger, vinegar, light soy sauce, appropriate amount of water, sophora pot, spatula, toothpick.

1. Wash the conch.

2. Pour an appropriate amount of water into the pot and put the washed conch.

3. Add a small amount of cooking wine and a piece of ginger to a boil.

4. After boiling, cook for about 2 minutes, don't cook for a long time, the meat is not easy to pick out, if the conch you buy is larger, you can extend it for a few minutes, in short, the meat is cooked old, it is neither delicious nor easy to pick.

5. When eating, it is served with a plate of dipping sauce, vinegar and light soy sauce mixed well and eaten.

6. It's stupid to look at it, and it comes out with a toothpick, and it's too delicious to eat it in one bite with seasoning.

Summary. Step 1: Wash the conch: Wash the conch under running water, wash it several times, and put it in the soup pot.

Step 1: Wash the conch: Wash the conch under running water, wash it several times, and put it in the soup pot.

Step 2: Boil the conch: Add water to the soup pot, add the ginger slices and cooking wine, and cook for about 15 minutes.

Step 3: Prepare the dipping sauce: Crack the garlic seeds, don't foam, just grainy. Other condiments are also prepared.

Step 4: Prepare the dipping sauce: Heat the oil, add more oil, more than garlic granules. Add half of the garlic and stir-fry until fragrant.

Step 5: Prepare the dipping sauce: Turn off the heat, add the other half of the garlic, add the hoisin sauce, light soy sauce and sugar, and mix well.

Step 6: Serve the conch: When the time is up, remove the conch from the pan and serve. You can eat as much as you want, so that the conch doesn't taste good when it gets cold.

Step 7: Remove the conch from its shell with chopsticks, remove the gills, stomach and liver and gallbladder of the conch, and then dip it into the sauce. A simple and delicious conch is complete.

The delicious recipe for conch is as follows: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 I bought back into the basin first, I bought 3 catties today, I can't eat it all at once, you can cook it and put it in the freezer, and take it as you eat.

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.

Method 1: Snail slices with scallion oil.

In the first step, prepare conch, chives, garlic, coriander, ginger, oyster sauce, soy sauce, vinegar, salt, monosodium glutamate and peanut oil.

In the second step, the conch is washed with vinegar and sliced directly. Then boil in the pot.

Step 3: Finely chop the green onion, ginger and garlic, add part of the oyster sauce and soy sauce to make the sauce, prepare a bowl and add the conch meat, pour the sauce into it and stir.

Step 4: Add coriander and green onion and ginger, heat peanut oil in a pot and drizzle it.

Method 2: Stir-fried leeks with conch.

The first step is to prepare conch meat, leeks, ginger, cooking wine, MSG and salt.

In the second step, wash the conch meat, slice the ginger, and cut the leeks into sections for later use.

The third step is to prepare a pot with water, add ginger and cooking wine to boil, and remove the conch meat after boiling.

Step 5: After stir-frying, add salt and monosodium glutamate directly to taste.

Method 3: Fry the conch meat.

The first step is to prepare conch meat, fungus, lard, green onion, ginger and garlic, cooking wine, vinegar, salt, starch, chicken essence, sugar, and white pepper.

The second step is to add vinegar and salt to the conch meat, scrub it, slice it directly, and boil it in the pot. Prepare a bowl and stir into a sauce with salt, chicken vinegar, starch and sugar and stock.

Step 4: Add fungus, cooking wine and conch meat, then pour the sauce in and stir-fry before removing from the pan.

Stir-fried snail meat. Material.

100 grams of snail meat, 1 2 red peppers, 1 green onion, 3 garlic, 10 grams of nine-layer tarta, 1 tsp sugar, 1 tbsp rice wine, 1 tsp black vinegar, 1 tsp sesame oil, 1 tbsp soy sauce paste, 1 tsp sand tea sauce.

Method. 1.Wash the snail meat and fry it in 150 degrees hot oil.

2.Finely chopped red peppers; Cut the green onion into small pieces; Finely chop the garlic and set aside.

3.Leave a little oil in the pot of method 1, add the ingredients of method 2 and stir-fry until fragrant, then add the snail meat and all seasonings of method 1 and stir-fry evenly.

4.Finally, put it into the nine-story tower and stir-fry.

Spicy conch meat.

Material. 300 grams of conch meat, 1 coriander, 1 small piece of ginger, 8 dried chilies, 50 grams of cooking oil, 2 tsp soy sauce, 2 tsp cooking wine, 2 tsp sugar, 2 tsp refined salt.

Method. 1.Wash the snail meat; Wash and finely chop the coriander; Wash the ginger and cut into shreds;

2.Heat oil in a pot, stir-fry ginger and dried chili peppers, add snail meat and stir-fry over high heat until cooked, then add soy sauce, cooking wine, sugar, salt and stir-fry well, and finally add coriander and mix well.

Note. Spicy and tempting, crispy and delicious. The snail meat must be fresh, otherwise it will affect the taste.