Question 2: Why is the meat in the fried conch so hard to buckle and can't be eaten? What can you do? We usually use toothpicks to eat fried screws. If you can't smoke, you won't eat meat.
Question 3: Can the meat come out after the conch is soaked? Take a look. If you are alive, you can eat it. If you die, don't eat it. If you die, there are many bacteria, and you are easy to get gastroenteritis.
Question 4: How to quickly freeze conch meat: pour water on the conch and put it on a plate, and freeze it. After an hour, pour the water again. After the water is frozen on the conch, seal it with plastic wrap and you can eat it in a month! This is how the hotel was preserved!
Question 5: After eating the conch, I want a shell, but how can I get the meat without removing the tail? As long as it is fried thoroughly, it can be easily picked out with a toothpick. I hope I can help you.
Question 6: How can this small conch be cooked to pull out the snail meat? Use a toothpick or mouth when eating.
Question 7: How to eat, thaw, clean and burn frozen conch meat? Here's a way:
Fried conch
[Main materials and auxiliary materials]
250g of fresh conch meat, 50g of clear soup, 50g of onion, 20g of vinegar, 25g of Chinese cabbage, 30g of pepper, 4g of refined salt 1 g, 4g of cooked lard (or vegetable oil), 50g of garlic, 0g of Shaoxing wine10g, 0g of wet starch15g and 25g of monosodium glutamate.
Gourmet: Shandong cuisine, Shandong cuisine
[Cooking method]
1. Rub out fresh conch meat with refined salt and vinegar, rinse it with clear water, cut it into 0. 1 cm thick slices with a blade, put it in boiling water and cook it forever, then take it out and control the water for later use.
2. Cut the onion into 1cm-long shreds, slice the garlic, blanch the auricularia auricula and Chinese cabbage with boiling water respectively, and prepare nourishing water with refined salt, monosodium glutamate, Shaoxing wine, vinegar, pepper, clear soup and wet starch for later use.
3. Add cooked lard to the wok. When the fire is 80% to 90% hot, put the conch meat into the oil and quickly pour it into the colander to control the net oil.
4. Leave the bottom oil in the wok, add the onion and ginger after frying, then pour in the conch meat, fungus, cabbage and mixed water, and quickly turn over the dish.
[Process key]
1. When fresh conch meat is kneaded with refined salt and vinegar, it should be kneaded gently, and the conch meat should not be crushed. After washing with clear water, conch meat can be soaked in clear water for a while to make it absorb water and expand.
2. blanching and oil contact time should be short to ensure the crispness of conch meat. If the time is too long, the meat will get old, and it is necessary to control the residual oil and moisture.
3. After the sauce is cooked, leave the fire mouth and paste it quickly.
[Flavor characteristics]
1. "Fried Conch" is a seafood dish popular in Dengzhou and Fushan during the Ming and Qing Dynasties. There are abundant conchs along the coast of Shandong Province, mainly the "sweet snails" produced along the coast of Pengcai.
2. "Fried conch" is a continuation of Shandong traditional famous dish, which is fried in oil. This dish is white in color, crisp and tender in texture, covered with fluorescent material, thickened with oil and made by strong frying. After eating, there is yuan soup on the plate, only some oil.
Excerpt from: Look at the fallen flowers.
Questioner evaluation
Thank you for your patient answers, so detailed.
Question 8: How to eat dried conch meat? Soak the dried conch meat in cold water and wash off the sediment. Add boiling water, scald slightly, remove to control moisture, and then cut along. Wash the tendons and cut them horizontally. Then put the hamstring meat into a frying spoon that is cooked to 70% maturity, fry until brown, and take out and drain the oil.
Stir-fry the ginger and onion of cypress with the bottom oil left by the original spoon, cook the cooking wine, chicken soup and soy sauce, and then add sugar, salt and monosodium glutamate to taste. Then put the hamstring meat and conch meat into the soup to boil, skim off the floating foam, and simmer for about 1.5 hours with slow fire to make the hamstring meat soft and rotten, and take it out.
Then put the conch meat on the gluten, pour the thickened starch into the original spoon and pour it on the meat.
Question 9: How to stir-fry conch, how to make conch well, and how to stir-fry conch screws.
1. Conch was soaked in clear water, and it was clean when I bought it back, so I simply soaked it for an hour.
2. Slice the onion and cut the parsley. I like coriander root very much, so I stayed.
3. Chop the onion, ginger and garlic, and cut the red pepper into small pieces.
4. Tell me about all kinds of sauces mixed together, and the proportion should be controlled according to your own taste.
5. Heat the water and blanch the conch. Don't bleach for too long. After a long time, the meat will shrink, which takes about three to five minutes.
6. Hot pot, put oil, I like the taste of pepper, so I put pepper oil, I don't like it.
7. After the oil is hot, put in all kinds of chopped powder and smell it.
8. After the fragrance explodes, add conch.
9. Stir well
10. After stirring well, add half of the sauce and continue to stir well.
1 1. Add chopped onion and coriander.
12. Add all the remaining sauce to the plate.
fire
14. Stir-fry evenly to get even taste. Tilting the spoon is a good way to taste evenly.
15. Stir-fry evenly over high fire, take out the pan, put on a plate and sprinkle with coriander.
Cooking tips
Don't let the conch soak for too long. When cooking, be sure to stir fry with great fire.
Question 10: How to prepare conch meat to eat spicy conch meat?
material
Conch meat 300g coriander 1 ginger 1 small pieces of dried chillies 8 edible oil 50g soy sauce 2 teaspoons cooking wine 2 teaspoons sugar 2 teaspoons refined salt 2 teaspoons.
working methods
1, wash snail meat; Wash coriander and cut into powder; Wash and shred ginger; 2. Heat oil in a pan, saute ginger and dried peppers, add snail meat and stir-fry until cooked, then add soy sauce, cooking wine, sugar and salt, and finally add coriander and mix well. Pay attention to spicy and attractive, crispy and delicious. Snail meat must be fresh, otherwise it will affect the taste.
Fried snail meat
material
Ingredients: spiral lions and mushrooms Ingredients: ginger, chives, Chili oil, oyster sauce.
working methods
1) Marinate the snail meat with cooking wine, ginger and starch 15-30 minutes, blanch the mushroom slices with boiling water, pick them up and dry them. 2) Take out the oil pan, add the chilies into the oil, and stir-fry the snail meat until the oil is hot. 3) Add the mushroom slices, stir-fry for a few minutes, and then add appropriate amount of oyster sauce, sugar and white pepper. 4) Before serving.
Malan mixed with snail meat
material
Malan, snail, cooking wine, shredded ginger, salt, salad oil, chicken essence.
working methods
1. Add a little salt to clean water, then drop a few drops of salad oil, and put snails in water for several hours to let them spit out dirt. Boil the water in the pot, add the cooking wine and shredded ginger, add the snail to cook until cooked, and take it out. 2. Malan picks old leaves and washes them clean. Boil water in a pot, put a spoonful of salt and a few drops of salad oil, blanch and remove Malan. 3. Drain the snail and Malan squeezes out the water. 4. Pick out the snail meat with a toothpick (this step takes some time and patience). 5. Squeeze out Malan and chop it. 6. Put chopped Malan into a large bowl, add salt and chicken essence, mix well, and then pour it on.
Garlic He Miao Luo rou
material
Snail, garlic sprout, cooking oil, salt, pepper, cooking wine, chicken essence.
working methods
1. snails with shells should be kept clean in clean water. 2. Add a little cooking wine to the cold water pot and add water to boil. 3. After the water is boiled, pick out the snail meat one by one with a toothpick. 4. After picking, rinse with clear water. Wash garlic seedlings and cut into sections. 5. Stir fry the garlic seedlings in a hot oil pan. When they are seven ripe, pour in snail meat and stir-fry for three minutes. Add salt and chicken essence to taste. Finally, sprinkle with pepper and mix well. Because there are small guests, peppers can't be put in the bowl. The red pepper in the bowl is purely for decoration. ).
skill
Tip: Although snails are delicious, they have a bad stomach and can't eat more. Raising snails and dropping a few drops of oil can completely remove the sludge accumulated in snails.
Taboos for eating conch meat
1. People with spleen and stomach deficiency and cold, and diarrhea in loose stool should not eat it. Because snails are afraid of cold, they should not eat during cold, women's menstrual period and postpartum, and those with stomach cold should not eat.
2, snail meat should not be eaten with Chinese medicine clams and western medicine oxytetracycline.
3. Not suitable for eating with beef and mutton, broad beans, pork, clams, noodles, corn, wax gourd, cantaloupe, fungus and sugar. Don't drink ice water when eating snails, otherwise it will lead to diarrhea.
4. In order to prevent the infection of germs and parasites, snails must be cooked, and it is best to cook for more than 10 minutes before eating.
5. Dead snails can't be eaten.
6. The substances secreted by conch brain can cause food poisoning. The incubation period of food poisoning caused by conch is short (1 ~ 2 hours), and the symptoms are nausea, vomiting and dizziness, so the conch head should be removed when cooking.