What ingredients do you need to fry conch slices?

Ingredients: conch, red pepper, carrot, lettuce.

Method: Adjust the sauce first, take a small bowl, put in half a spoon of oyster sauce, half a spoon of salt, a little bit of chicken essence, add water and stir until completely dissolved, and finally add a little starch, stir well and set aside.

Cut the lettuce, carrots, and red pepper into diamond-shaped pieces.

Put the conch in a bag and smash the shell with a hammer or knife to remove the snail meat.

To remove the internal organs and tail in the middle of the snail meat, we only take the head of the conch, scratch and rub it with salt to rub out the mucus, and then wash it with clean water.

Use a kitchen paper towel or a clean towel to absorb moisture from the surface of the conch meat. Hold down the snail meat with one hand and the snail blade with the other, and slice the snail into thin slices.

Pour water into the pot, add a little green onion, ginger, cooking wine, white vinegar, and bring the water to a boil until the side of the pot bubbles, but not boiling.

Pour in the sliced snails, blanch for about 10 seconds, and remove the snail meat.

Change the pot to water and bring to a boil. Pour in the chopped red peppers, carrots and lettuce, blanch for 20 seconds and remove.

Pour oil into the pot, stir-fry the ginger and garlic slices until fragrant, pour in the blanched carrots, lettuce, red pepper and conch slices, and stir-fry evenly.

Pour in the prepared sauce and stir-fry evenly. Finally, drizzle a little sesame oil to enhance the fragrance and brighten, and you can get out of the pot.

This stir-fried conch slice is ready, the meat is not old at all, crispy, tender and refreshing, and the taste is fresh.

Ingredients: conch, red pepper, carrot, lettuce.

Method: Adjust the sauce first, take a small bowl, put in half a spoon of oyster sauce, half a spoon of salt, a little bit of chicken essence, add water and stir until completely dissolved, and finally add a little starch, stir well and set aside.

Cut the lettuce, carrots, and red pepper into diamond-shaped pieces.

Put the conch in a bag and smash the shell with a hammer or knife to remove the snail meat.

To remove the internal organs and tail of the snail meat, we only take the head of the conch, scratch and rub it with salt to rub out the mucus, and then wash it with water.

Use a kitchen paper towel or a clean towel to absorb moisture from the surface of the conch meat. Hold down the snail meat with one hand and the snail blade with the other, and slice the snail into thin slices.

Pour water into the pot, add a little green onion, ginger, cooking wine, white vinegar, and bring the water to a boil until the side of the pot bubbles, but not boiling.

Pour in the sliced snails, blanch for about 10 seconds, and remove the snail meat.

Change the pot to water and bring to a boil. Pour in the chopped red peppers, carrots and lettuce, blanch for 20 seconds and remove.

Pour oil into the pot, stir-fry the ginger and garlic slices until fragrant, pour in the blanched carrots, lettuce, red pepper and conch slices, and stir-fry evenly.

Pour in the prepared sauce and stir-fry evenly. Finally, drizzle a little sesame oil to enhance the fragrance and brighten, and you can get out of the pot.

This stir-fried conch slice is ready, the meat is not old at all, crispy, tender and refreshing, and the taste is fresh.

It's good when the seafood is stir-fried one by one.

Pickled chili, ginger, garlic, must have.

The rest depends on personal preference.

Look at what hobbies and what to add.

Summer is the season when a lot of seafood is on the market, for foodies, seafood such as conch is very popular in normal times, conch is a standard high protein, fat content is very low in a food, conch in daily life is a lot of ways to eat, but the most common way to do conch is to stir-fry conch, the taste is very delicious, when stir-fried conch can be matched with a lot of ingredients.

How do you fry conch?

Stir-fried leeks with conch.

Ingredients 1, 300 grams of conch meat, 300 grams of leeks, cooking wine;

2. Sliced ginger, wolfberry, salt, monosodium glutamate.

Method 1300 grams of conch meat bought in the supermarket, boil in boiling water with cooking wine and ginger slices for two or three minutes, remove and drench the water.

2.300 grams of leeks cut off and set aside.

3.Put an appropriate amount of oil in a wok, and when the oil is hot, add garlic foam and ginger shreds and stir-fry until fragrant.

4.Add the conch and stir-fry, then add the leeks and goji berries and stir-fry.

5.Add salt and monosodium glutamate to taste.

Oil-fried conch. Ingredients: 400g of large conch.

Excipients: fungus 10g, lard, ginger, garlic, green onion, cooking wine, vinegar, salt, starch, chicken essence, sugar, white pepper, broth (can be replaced with water).

Method 1: Crack the shell of the big conch (it can be done by the vendor), rub out the mucus with salt and vinegar, wash it, and slice it. Rinse the water quickly, and rinse it with cool boiled water immediately after soaking.

2. Soak the fungus and cut it into fine blanching.

3. Use salt, chicken essence, vinegar, starch, pepper, sugar, and stock to mix the juice and set aside.

4. Put lard in the wok, and remove the conch slices from the pan with oil, quickly.

5. Change the peanut oil, stir-fry the ginger slices, garlic slices, green onions, fungus, cooking wine, conch slices, and the adjusted juice, and fry out of the pot over high heat.

How to wash the conch is the fastest and cleanest.

1. When cleaning the conch, you should first put it under running water, rinse it repeatedly, rinse the sediment on the surface with clean water, then use a toothbrush to scrub the surface one by one, and then put it into light salt water to soak.

2. The conch should be changed frequently during the soaking process, and the soaking time should be about three days, until the final water becomes very clear, and there will be no sand at the bottom of the water, and the next step of treatment can be carried out.

3. After soaking the conch in water, use a special tool to cut off the tail of the conch, and then rinse it under clean water several times, which can rinse all the sediment in its back shell, and also help to taste it when cooking in the future.

4. After the conch is rinsed, put it in boiling water and blanch it, and then cook it according to your own needs after taking it out, so that the washed conch is particularly clean, and the cooked conch is tender and delicious.

5. The conch is a kind of marine creature, it takes a long time to clean it, if you want to eat the conch, you must start preparing in advance, if you want to clean the conch in a short time, you must soak the conch in sea salt water for 2 to 3 hours, and then directly remove the conch tail and rinse it repeatedly with running water.

6. After people buy conch, they must clean it before they can use it, because there is not only sediment in the body of the conch, but also some parasites and harmful substances, after people eat unclean conch, it will cause damage to the spleen and stomach, and it will make people have abdominal pain and diarrhea and other adverse symptoms, which is very bad for human health.

Ingredients: 3 conch and 1 kohlrabi.

Appropriate amount of ginger and shallots for accessories.

Stir-fried kohlrabi with conch slices Step 1When buying fresh conch, ask the vegetable seller to take out the meat, come back and keep the yellow, and put the snail meat in the refrigerator.

2.Soak the kohlrabi in water for a while.

3.Take out the refrigerated snail meat and slice it. Refrigerated snail meat for easy slicing4Stir-fry. Add oyster sauce to taste.

5.Remove from the pan and serve.

I feel like a lot of liars are good at making snail noodles, and I can only get some of those small greens, like Jiaoyi vegetables or something.

Step 11After blanching the conch, remove the meat and wash it for later use.

Step 22 of the method of stir-frying conch meatClean the rest of the side dishes and set aside.

Step 33 of the practice of stir-frying conch meatRemove the oil from the pan and sauté the snow peas.

Step 44 of the practice of stir-frying conch meatThen add the red pepper and parsley, stir-fry until broken, and then set aside.

Step 55 of the method of stir-frying conch meatContinue to stir-fry the green onion and ginger until fragrant.

Step 66 of the practice of stir-frying conch meatPour in the snail meat.

Step 77 of the practice of stir-frying conch meatDip cooking wine along the edge of the pot to remove the fishy smell and increase the flavor.

Step 88 of the practice of stir-frying conch meatThen pour the pre-fried side dishes into the pan.

Step 99 of the method of stir-frying conch meatThen pour the juice into the pot.

Step 1010 of the practice of stir-frying conch meatAdd the green onion pieces.

Step 1111Stir-fry evenly over high heat and can be removed from the pan.

Conch meat is fried like this:

1.After blanching the conch, remove the meat and wash it for later use. 2.

Clean the garnish and set aside. 3.Remove the oil from the pan and sauté the snow peas.

4.Add red pepper and parsley, stir-fry until raw, then set aside. 5.

Remove the oil from the pan and sauté the snow peas. 6.Add red pepper and parsley, stir-fry until raw, then set aside.

7.Continue to stir-fry the green onion and ginger until fragrant. 8.

Dip cooking wine along the edge of the pot to remove the fishy smell and increase the flavor. 10.Pour the garnish into the pan.

11.Then pour the juice into the pot. 12.

Add the green onion pieces. Stir-fry evenly over high heat, and you can get out of the pan. Hairu Xunluo snail meat is a kind of aquatic food for daily consumption, not only the meat is white and delicious, but also has the effect of nourishing and nourishing the slag hole with trembling or excellent slag hole, and is a natural animal food with high protein, low fat and high calcium.

Sweet taste, cool nature, return to the liver meridian, with the effect of strengthening bones, protecting eyesight, sobering up and detoxifying.

Ingredients: 6 conch, 1 pepper, 15 grams of green onion, 10 grams of ginger, 20 ml of cooking wine, a little pepper, 5 ml of soy sauce, a little salt, a little monosodium glutamate, 3 ml of sesame oil. The conch does not need to be cooked, and the raw one is smashed with a hammer to get the meat, and the mud and sand are washed and the shell is broken.

The blue one is the bitter thread, cut it off with scissors. Put the conch yellow alone, slice the snail meat, the thinner the better. Mix the sliced conch slices with cooking wine and light soy sauce.

Ingredients: 6 conch, 1 pepper, 15 grams of green onion, 10 grams of ginger, 20 ml of cooking wine, a little pepper, 5 ml of soy sauce, a little salt, a little monosodium glutamate, 3 ml of sesame oil. Method: 1. The conch does not need to be cooked, and the raw shell is smashed with a hammer.

2. Take the meat and wash the mud and sand shells.

3. The blue one is the bitter line, cut it off with scissors.

4. Put the conch yellow alone, slice the snail meat, the thinner the better.

5. Put the sliced conch slices in cooking wine and light soy sauce and mix them.

6. Slice green onions, ginger, peppers and carrots.

7. Remove and throw away the peppercorns after frying.

8. Put the conch yellow in oil and put it in the cut conch meat.

9. Green onion and ginger boiling pot.

10. Put the carrots first, then the peppers.

11. Put the conch yellow and snail slices together, add salt, monosodium glutamate, pepper and sesame oil.

12. Stir-fry for a few minutes, then turn off the heat and remove from the pot.

Ingredients: Conch 300g.

Excipients: 40g carrot 150g shiitake mushroom.

Seasoning: 30 grams of chili paste, 20 grams of garlic, 12 grams of ginger, 10 grams of light soy sauce, 7 grams of vinegar, 2 grams of sugar, 15 grams of vegetable oil, 40 grams of starch (corn), 1 gram of tender meat powder, appropriate amount of each.

How to fry conch slices:

1.Wash the fresh conch meat with sediment, slice it into slices, put it in a basin, add cooking wine and ginger slices, mix well, marinate, put in loose meat powder and starch and grasp it well;

2.Wash the carrots and cut them into slices; Remove the stems of fresh shiitake mushrooms, cut them into slices, blanch them in water, and remove from the pot; Cut the garlic and ginger into cubes separately; Cut the green onion into white sections;

3.Add salt monosodium glutamate, cooking wine, light soy sauce, vinegar, sugar, and wet starch to the bowl to make a sauce;

4.Put the pot on the fire, add vegetable oil to heat, put in the conch meat slices, slide apart, soak and fry in the broken raw and remove it;

5.Leave a little bottom oil in the pot, burn until it is hot, put in ginger, garlic, green onion white segments, soaked carrot slices and fry until fragrant, add spicy sauce (chili sauce) and fry slightly, add mushroom slices and conch meat slices and fry well, put vegetable oil and tail oil, and put it on the plate.

Stir-fry the oil with green onions and garlic until fragrant, pour it in and turn it over, and cover the pot. After opening the shell, roll the lid slightly, add a little salt according to taste, and you can get out of the pot. Don't put MSG in seafood!! Because fresh seafood is fresher than MSG. The oil must be stir-fried, or it will be like boiling in plain water.

Specific method: Material: Conch.

Seasoning: green onions, ginger slices (a little can remove the faint fishy smell of the conch), ginger juice, white vinegar, mustard Method: 1

Brush the conch and pot under cold water (the water can overflow the conch) 2Add green onions and ginger slices (if you don't care about the slightest fishy, you can omit this step) 3Once the water is boiling, cook the large sea conch for 10-15 minutes and the medium and medium sea conch for 3-5 minutes.

4.In the process of boiling the conch, two kinds of seasoning dipping sauces can be made.

Squeeze the juice with fresh ginger, then try to add white vinegar little by little, and taste it as you add it to suit your appetite.

It can also be mixed with white vinegar and mustard to make a seasoned dipping sauce, which is suitable for comrades with heavy tastes5Serve the boiled conch and dipping sauce on a beautiful plate, and enjoy your meal!