Conch is also one of the commonly eaten seafood. When eating conch, you must pay attention to some places that are not edible. For example, can the tail of conch, which everyone is most worried about, be eaten? Let’s take a look at what everyone thinks. Can the tail of conch be eaten?

No. The tail of the conch is not meat, but the guts. There is sand and intestines in it. Many people in seaside cities do not eat the tail of the conch. In fact, the tail of the conch is the excretion part of the conch, which contains impurities and has relatively high cholesterol. The white part below the top of the conch, which is the conch brain, secretes paralyzing shellfish toxins, which are heat- and acid-resistant and difficult to destroy. Therefore, when eating conch, it is best to eat both parts.

Some people have eaten it, which is called "yellow". I have eaten it every time without any adverse reactions. It seems that everyone else eats it, and I haven't heard any problems from the elderly, and I haven't seen any reports saying that I can't eat it. That's the tastiest part. Large conchs have gall, so pick off the green parts before eating them. Generally, conchs cannot be eaten except for their brains. If you eat too much, take the brains. First, remove the tail and remove the green line on the back of the conch. Then, remove any hard objects like liver from the flesh and remove the yellow line that connects them. Only eat the head and the forehead. The middle of the tail is basically gone.

The incubation period of food poisoning caused by conch is short (1 to 2 hours), and the symptoms are nausea, vomiting, and dizziness, so the head of the conch should be removed during the cooking process. Also, don’t eat too much of the tail of the conch. Just don’t support the tail of the conch. Eating too much of that part will be useless.

It should be noted that both red snails and sea snails are carnivorous shellfish. Therefore, when eating, the green and purple veins on the meat of sweet snails must be removed, and the white veins on the meat of red snails must be removed. brain. The removed parts are where toxins accumulate. If the above parts are not removed when eating, it may easily cause dizziness and other uncomfortable symptoms.

The internal organs and gonads of conch cannot be eaten. If you eat too much, it will make people feel confused. The innards of shellfish such as conches, clams, and clams do not have a special taste. Although common seafood and shellfish are delicious, their internal organs have very low ability to degrade harmful substances. In principle, the internal organs of shellfish are not suitable for consumption.

Experts said that how long it takes for dead conch to deteriorate is related to the storage environment and other factors. The storage time in a low-temperature and cold environment is slightly longer. Shellfish and seafood such as conch will spoil quickly after death. People will suffer symptoms such as diarrhea, vomiting, and acute gastroenteritis after eating them, so try to buy fresh ones. When a living conch touches the head with your hand, it will automatically retract; otherwise, it is dead. Fresh conch has a faint smell of sea water, while dead conch has a distinct odor.

Places where conch is not edible

When eating conch fresh, you must first break the shell to get the meat, then soak it with fine salt and mix to remove the mucus, wash it with clean water, and use it before cooking. Blanch it in boiling water and cut it with a knife. Generally, eat more of the conch head. The rest of the conch part can also be eaten, but the yellow and white conch brain should be removed

In the conch head part, there are usually two commonly known as conches. The brain thing is two small ball-like things inside the conch meat. If you eat too much, you will feel dizzy and nauseous. Also, don’t eat too much of the tail of the conch. Just don’t support the tail of the conch. Eating too much of that part will be useless.

Is conch delicious?

Conch is delicious, but you can’t eat too much, and you still have a little bit of trouble when you eat it.

1. There are many ways to cook conch, including boiled, steamed and fried. Personally, I prefer the steamed version because it keeps the original flavor and is easy to peel off the shell.

2 Tips on pulling out conches: Use a toothpick or needle to insert into the head of the conch, follow the spiral direction of the conch shell, and gently turn your wrist to pull it out. If the heat is right, it's easy to cook them all at once, which gives you a sense of accomplishment. Even if you pull the head straight out, it doesn't matter. Use the center line of the conch's spiral as the direction, tap gently in this direction with your palm, and the tail of the conch will come out after a few taps.

3 Things to note when eating: The head of the conch is what Dalian people say is the "brain". It is characterized by two yellow rice grains, which should be taken out before entering the mouth. The method is to use your hands or teeth on the head to follow a protrusion on the head of the conch, which is located on both sides of the conch. Of course, if the conch is relatively small, there is no need to take it out, but if you eat a large amount, you still have to take it out, otherwise you will easily get dizzy, which is "taking your brain" in Dalian dialect.

How to make fried conches

Yesterday, I saw JJ at home giving advice on the life of the poor and busy people. Every word seemed to describe my current chaotic and busy life. . After receiving the red book, the real new life of living in a new house has not yet begun, but life has become extremely busy. With him in my life, the hard work of being a housewife has become increasingly apparent. Even if I don't do anything big, I feel that the pace of life is much faster these days than before, and I am a little tired.

Dinner these days is freshly cooked after returning home from work. He was just a nuisance in the kitchen (he was barely qualified as a dishwasher), so I simply sent him back to his room to wait. However, knowing that he was hungry, I was so impatient that I was most afraid of people waiting eagerly, so I could only adopt a short and quick way of fighting, making dinner hastily and eating it all in a hurry. Looking at him with his full stomach, I felt a little sad, for fear that he might not have eaten well! Hey, why am I so kind? ! Last night, he worked overtime and I went home alone. Without him watching, I wouldn't be in a hurry. Prepare the ingredients slowly, cook with care, then clean up the kitchen and wait for him to come home. After he came back, the two of us slowly and tepidly tasted our favorite seafood stir-fry - fried conches in sauce. Taste little by little until you are full, it’s so comfortable!

Ingredients: small conch, green onion, ginger, garlic, peppercorns, dried chili, salt, light soy sauce, sugar

How to cook conch in sauce

1. Wash the small conch, use a brush to clean the impurities on the shell, soak it in light salt water for 20 minutes, then remove it, rinse it again with clean water, drain it and set aside

2. 2 green onions , peel and wash, roll into onion knots, set aside

3. Wash the ginger, pat loose and cut into large pieces, take 6 slices and set aside

4. Peel the garlic, slice into pieces, set aside

5. Wash the dried chili peppers, dry them with kitchen paper, break them into 2 sections, and set aside.

6. Put a little oil in the pot, heat it slightly, and add the green onions. , ginger slices, garlic slices, Sichuan peppercorns and dried chili segments, sauté until fragrant, then add conch and stir-fry until the shell changes color, then cook in light soy sauce and a little sugar, add 2 bowls of water, bring to a boil over high heat, then reduce to low heat. When the soup thickens, stir well and serve.

Tips: I really don’t know what this conch is called. I remember seeing it on Sleepy JJ’s blog before. I went back and went crazy Searched, but couldn't find it. I hope Sleepy Eyes JJ can show me what kind it is and tell me. This sauce-fried conch takes a very short time from preparing the ingredients to finally cooking it and serving it to the table. It can be done within 20 minutes. It will definitely not delay the taste of the greedy and busy people with anxious mouths. Whether it is served with rice or a pot of wine, slowly pick out the snail meat with a toothpick and taste it carefully! It's enough for people to put down their busy pace and enjoy a slow-paced time.

How to make spicy fried conch

Ingredients: appropriate amount of conch, half onion, 4 green chili peppers, appropriate amount of dried chili pepper, appropriate amount of chili powder, appropriate amount of oil consumption, 4 light soy sauce spoon, a little sugar

How to make spicy fried conch

1. Sift the sand from the conch, add cooking wine and soak it with a little salt.

2. Heat oil, sauté onion, ginger, garlic and pepper until fragrant. Put the conch into the pan and stir-fry, add star anise

3. Cut the green pepper and onion into sections and stir-fry.

4. Add dried chili, tempeh, and chili noodles into the pot and stir-fry. Add light soy sauce, oil and sugar to taste

5. Add coriander according to personal preference. Cover the pot and simmer for 5 minutes, then remove from the pot