Spicy conch meat
Ingredients: 300g conch meat, coriander 1, ginger 1, 8 dried peppers, 50g cooking oil, 2 tsps soy sauce, 2 tsps cooking wine, 2 tsps sugar and 2 tsps refined salt.
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, crisp and delicious. Snail meat must be fresh, otherwise it will affect the taste.
Conch fork
Ingredients: 3 conchs and 2 colored peppers.
working methods
1. 1. Wash conch, dig out conch meat, wash and cut into sections for later use.
2.2. Wash conch shells.
3.3. Stir-fry the conch meat with colored pepper and stuff it in the conch shell.
Fried snail meat
Ingredients: snail meat, black fungus, mushrooms.
Ingredients: ginger, leek, 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 the oil pan, add the oil pepper, turn on the fire until the oil is hot, and stir-fry the snail meat until fragrant.
3) Add diced black fungus and mushroom slices, stir-fry for a few minutes, and then add appropriate amount of oyster sauce, sugar and white pepper.
4) Sprinkle with chopped green onion and stir fry.
Fried conch
Ingredients: conch, salt, garlic, onion, oil, dried pepper, cooking wine, a little vinegar, pepper, aniseed.
working methods
1. Buy fresh small conch, put it in a slightly larger basin and pour in light salt water.
2. Garlic, cut into large pieces; Peel the onion, wash it and cut it into large pieces. Wash dried chilies with clear water and cut into sections.
3. The pot is on fire. When the oil is hot, add onion, garlic slices and dried Chili and stir-fry together.
4. Pour the small conch that spits out the sediment into the pot, stir with a shovel to make it heated evenly, and add cooking wine and a little vinegar.
5. Pour a little boiling water into the conch, add salt to the water, add pepper and aniseed, cook for about 5 minutes until the water is basically dry, and take out the small conch and serve.
Conch salad
Food preparation
Conch, a little green pepper, soy sauce, pepper and oil.
Method step
1. Cook conch in water and shred green and red pepper for later use;
2. Take out the cooked conch and pick out the meat with toothpicks or other tools;
3. Remove the yellow-green part of the picked meat and slice it on the plate;
4. Shred the green and red peppers on the conch, drizzle with soy sauce and sprinkle with pepper;
5, then burn a spoonful of hot oil, pour it on it and mix well.
Sauced conch
Material: 500g conch. 200g of seasoning soy sauce, 20g of monosodium glutamate15g, 20g of sugar, 0g of chicken powder15g, 0g of pepper15g and 50g of high-alcohol liquor. The sauce includes star anise 1 0g, fragrant leaves 5g, cinnamon 1 0g, onion10g and ginger10g.
working methods
1, put the conch into clean water to spit out the sediment, wash off the shell, then steam it in a steamer, take it out and take a bath for later use.
2. Add water to a pot, add sauce, monosodium glutamate, soy sauce, sugar, chicken powder, pepper and white wine to boil, then turn off the fire and let it cool.
3. Put the cooked conch into the cold juice, marinate for about 2 hours, take it out and pour some raw juice to eat.
The making method of sauce conch is simple and easy to learn. And very delicious. Have you learned such a simple routine?
Braised conch with heart-protecting meat
material
Heart-protecting meat, conch, green garlic, oil consumption, soy sauce, soy sauce, salt, monosodium glutamate, sugar, garlic and thirteen spices.
working methods
1, press the heart-protecting meat in the pressure cooker for 15 minutes;
2. Cook the 15 small conch, take out the snail meat and divide it into two parts, and cut the cooked lake meat into cubes for later use.
3. Leave the bottom oil in the wok, add garlic slices and thirteen spices, and then add oil consumption, soy sauce, soy sauce, salt, monosodium glutamate and sugar.
4, then add 30 grams of water to boil, add heart-protecting meat and conch to stew for 3 minutes, sprinkle with green garlic and serve.
Conch sushi
Materials:
3 teaspoons of sushi vinegar, 2 bowls of rice, soy sauce, mustard and seasoned conch meat.
Exercise:
1. Cook the rice first, break it up and dissipate heat.
2. Pack two bowls of rice, add 3 teaspoons of sushi vinegar and mix well.
3. Put a piece of laver into the mold, then put the rice into the mold and press it tightly.
4. Cut into small pieces.
5. Take 3 pieces of laver rice and put it in a sushi plate.
6. Cut the conch meat into pieces.
7. Spoon conch meat onto laver rice balls, and then prepare mustard soy sauce to start!
Sauced conch
Materials:
Conch, soy sauce, bean paste, oil, salt, cooking wine, onion, ginger, garlic, green pepper, etc.
Steps:
1. Soak the screw in salt water and let it spit out all the sediment. Rinse with clean water.
2. Prepare onion, ginger, garlic and aniseed;
3. Prepare soy sauce and Pixian bean paste;
4. Take 2 tablespoons soy sauce and 1 tablespoon Pixian bean paste and mix well for later use (you can put more Pixian bean paste if you like spicy food);
5. Shred onion and ginger for later use;
6. Slice garlic for use;
7. Cool the oil in the hot pot. Stir-fry the shredded onion, shredded ginger, sliced garlic and star anise first, and the fragrance will burst out.
8. Add mixed sauce;
9. stir fry the sauce;
10. Put in the cleaned sea screw. At this time, we must act quickly, and the fire will start. If it takes a long time or the pot is not hot enough, the meat of conch will be hidden in the shell and it will be difficult to take it out.
1 1. Stir well and turn off the fire.
12. Turn off the fire, pour in the pre-cut shredded pepper, and put it on a plate after taking out the pot.
Braised conch with Daoxiang meat
material
Pork belly 350g, conch meat 400g, Chinese cabbage heart 10, salt, soy sauce, sugar, honey, pepper and edible oil.
working methods
1, pork belly is soaked in boiling water, topped with honey, fried in a hot oil pan, taken out, diced and tied tightly with straw.
2. Wash the conch meat, soak it in clear water, cut into pieces, add fresh soup, seasoning, side dishes and tied pork belly, and cook until cooked.