Practice?
1. Wash the conch, cook it in a pot, take it out and let it cool. ?
2. Wash the cucumber and cut it into pieces.
3. Insert the conch meat with chopsticks, pick out the snail meat and cut it into pieces.
4. Slice the cucumber into a clean basin, add conch slices, garlic paste, vinegar, soy sauce and salt and mix well. sabot
1. Take out the steamed conch meat, wash it, cut it into blocks with a knife, peel the cucumber and cut it into hob blocks, then put the conch meat and cucumber into a basin for later use.
2. Take a small bowl and add salt, monosodium glutamate, vinegar, sesame oil and scallion oil to make juice. Pour the prepared juice into a small pot with snail heads and cucumber slices, mix well and serve.
Materials Conch 6 (medium to large) cucumber 5 ginger 5 slices of salt and steamed fish sauce?
Proper amount of oil
working methods
1. The live conch was opened and shelled by the store, and the white brain and yellow tail (bitter material) were removed. Scalding with boiling water for 1 min, immediately cooling to make the meat firm and easy to cut; Peel the cucumber.
2. The conch is cut in half from beginning to end, and then squeezed and sliced; Shred cucumber, add salt and let stand for 3 minutes, then gently wring out excess water; Ginger is minced.
3. Stir all the ingredients and add salt, steamed fish sauce and oil. Try it, it's much more salty than cooking, and it's cooked just right. 4. When you wrap jiaozi, you should always stir the stuffing, otherwise the conch will sink to the bottom, and there will be many jiaozi conch in the bread behind. ?
5. Cook jiaozi. After the water is boiled, you can drink two bowls of water successively, and the conch will get old after a long time.
Ingredients: 200g conch.
Accessories: 50g cucumber, Auricularia auricula 15g (water hair).
Seasoning: 7 g of sesame oil, 5 g of soy sauce, 5 g of vinegar, 2 g of monosodium glutamate and 0/5 g of ginger/kloc.
1. Break the conch, remove the yellow to get the meat, wash it, cut it into thin slices, blanch it in a boiling water pot, take it out and put it in cold boiled water, soak it and put it in a plate.
2.？ Wash cucumber, slice and plate. Dice the auricularia auricula and plate it. Wash ginger, peel and cut into powder.
3. Mix Jiang Mo, soy sauce, vinegar, sesame oil, monosodium glutamate and yellow wine into juice, and pour it on conch slices and mix well.
Accessories: Jiang Mo 20g, cucumber fungus15g, soy sauce15g, vinegar10g, a little sesame oil and monosodium glutamate, and yellow wine10g.
prepare
1. Wash conch, cut it into thin slices, pour it into a boiling pot, blanch it, take it out and put it in cold water, let it cool and put it in a plate; Wash cucumber, slice it with a straight knife and put it on conch slices; The fungus is cut into small pieces with a straight knife and placed on cucumber slices.
2. Mix Jiang Mo, soy sauce, vinegar, sesame oil, monosodium glutamate and yellow wine into juice, and pour it on conch, cucumber and fungus and mix well.