The three ways to eat conch are actually extremely simple! The cost is low, the operation is not complicated, and the taste is delicious, so it can be regarded as a holiday recipe! Especially when the season changes, men, women, and children at home eat three portions of conch, which is nutritious and delicious. It’s strange why so many people don’t like to eat three portions of conch? Later I realized it was because they didn’t master the method properly when making three conches! There are many ways to make three-eating conch, and only with the correct method can you make delicious three-eating conch! The best way to eat conch three times is to make it neither oily nor greasy. Only in this way will the conch taste delicious, and you don’t have to worry about gaining weight! If you don’t believe me, try it!

1. Wash 750 grams of live conch, dice 150 grams, and mix with peeled cucumber elephant eyes and watermelon elephant eyes to make double-melon stir-fried snails; remove 35 grams of green onions and leave the whites for later use. ; Chop the rest of the onion and ginger into mince.

2. Cut 300 grams of conch into four pieces with a cross-cut knife (knife depth 2/3), lightly marinate with cooking wine, salt, and MSG, dip in flour, and stir-fry twice with hot oil to clear the fried conch. Flowers, eat with pepper and salt.

3. Cook 300 grams of conch meat and conch yellow, cut into thin slices and add green onions together with salt, MSG, a little vinegar and sesame oil to make warm conch.

4. Heat the base oil in a spoon, add the snail slices to promote the release. Leave the base oil in the spoon and heat it. Add the onion and ginger and stir-fry until fragrant. Then add the diced cucumber and stir-fry. Add salt and MSG to stir-fry. , then add diced watermelon and stir-fry for a while, thicken with water starch, add diced snails and toss a few times, drizzle with peppercorn oil to serve as fried diced snails with double melons.

5. Divide the stir-fried diced snails with double melons, warm mixed conches, and fried snails into three discs, and place them together on a large disc. Put pepper and salt on the side of the fried snails. The small plate is decorated with flowers and leaves in the gaps between the three discs.

Preparation tips: Due to the frying process, about 500 grams of vegetable oil needs to be prepared.