How to cook conch deliciously, how to cook conch to make it delicious?

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.

1. Step 1 of the practice of washing and boiling the conch

2. Take a look at whether there is any sand in the practice of boiling the conch Step 23, put the conch and put it in the pot to boil the conch Step 3

4. Boil for 10 minutes on high heat and boil the conch Step 4

5. Step 5 of the practice of taking out the conch and boiling the conch

6. Step 6 of boiling conch in vinegar in a bowl

7. You can eat the boiled conch step 7

You don't need any seasonings, because the conch itself is delicious, so you should eat it as it is.

When cooking the conch, it is necessary to maintain its deliciousness, and not because of the worry about the doneness of the conch, it will be cooked, resulting in a rigid meat quality and loss of its delicious and juicy taste.

The conch is hidden in a hard shell, and it is necessary to control the heat and time according to the size, and it is generally believed that the best time to taste is 10-15 minutes.

The size of the conch is different, and when you encounter a large conch, the eating rules are more diverse, one is not to separate the snail meat and cook it; One is to separate the snail meat with a sharp tool such as a toothpick before cooking. There are many ways to make large conch, which can be boiled, boiled, stir-fried, and cold. Many friends can't get their hands on the ingredient "big conch", or they are not confident in their own methods.

In fact, the method of the big conch is very simple, the taste of the big sea conch is fresh but not fishy, you can follow the following practice to do it with confidence.

1.If there is no seawater, you can also soak it in cold water with a little sesame oil or salt for about 2 hours, let it spit out the sediment, and then use a brush to scrub the shell of the conch.

2.Add an appropriate amount of water to the pot, the amount of water is not over the conch, and then add a little salt and ginger slices (salt can enhance the flavor, ginger slices can remove the smell), and then do not boil, put the cleaned conch under cold water, and then drop a few drops of sesame oil or balsamic vinegar after boiling, so that after cooking, the snail meat will be particularly easy to pick out the seepage and crack.

The time to cook the conch depends on the size of the conch, because the conch meat is wrapped in a shell, and we can't observe the degree of cooking at all, so how long does it take for the conch to be cooked? Generally, the conch needs to be boiled for about 10 15 minutes after the water is boiled, and the small conch needs to be boiled for about 3 5 minutes after the water is boiled.

3.After the conch is cooked, add an appropriate amount of balsamic vinegar with fresh ginger congregation juice and dip it in the ginger vinegar juice to eat, it is particularly delicious, the conch is cold, it is dipped in ginger vinegar juice to eat, it is not only delicious, but also just Li dig to neutralize the cold of the conch.

Boiled conch must be boiled in a pot under cold water, because, if the water is boiled and then put in the conch, the conch will suddenly come into contact with the scorching water vapor, and the snail meat will quickly shrink to the tail of the conch, resulting in the boiled conch is relatively hard and not easy to pick out.

Thaw first and then cook, here's how to do it:

Ingredients: 800 grams of conch, 2 tablespoons of cooking wine, 1 slice of ginger, appropriate amount of water.

Production steps: 1. Wash the conch after thawing.

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

3. Add a small amount of cooking wine and bring 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, and the vinegar and light soy sauce are mixed and eaten to make it smooth.

6. It looks very easy to pick, and it comes out with a toothpick.