Sauced conch
Materials:
Appropriate amount of conch, 1 red pepper 1 red pepper, salad oil, salt 4g, chicken essence 2g, onion 5g, ginger 5g, cooking wine 5g and sweet noodle sauce 5g.
Exercise:
(1) Wash the conch with a brush, soak it in cold water with a little sesame oil or salt for about 2 hours, and let it spit out intestinal sludge.
(2) Shred green pepper, onion and ginger for later use.
(3) Blanch the conch in boiling water and quickly pick it up for use.
(4) Put the oil in the pot, stir-fry the onion and ginger until the oil temperature is 50% hot, then add the sauce, stir-fry the sauce and add the conch.
(5) Pour a little cooking wine in the process of stir-frying. When the lid of conch begins to open, add sugar and chicken essence and stir fry, and add green pepper before taking out.
Boiled conch
Materials:
10 conch, 1 red pepper, 1 pepper, salad oil, vinegar, 5g onion, 4g ginger, 5g cooking wine, 5g soy sauce, a little sesame oil and a proper amount of white pepper.
Exercise:
(1) Add ginger slices, shallots and cooking wine into half a pot of water, bring to a boil, cook in conch for 4-5 minutes, and then immediately soak in ice water for 5 minutes.
(2) Pick out the meat with a small fork and remove the yellow-green intestines in the middle section.
(3) Slice the meat and put it on a plate. Return the tail to the pan for 3-4 minutes, then pick it up and put it on the plate.
(4) Sprinkle shredded onion, shredded ginger and shredded green pepper, pour in one tablespoon of soy sauce and a little white pepper, and pour in two tablespoons of boiled oil to control the fire properly. Snail meat is soft and crisp, and tastes sweet and delicious.
Fried loofah with conch slices
Materials:
300g of conch, 300g of loofah, blended oil and salt.
Exercise:
(1) Boil the conch with water and take out the conch meat.
(2) Wash and slice conch meat.
(3) Peel the loofah and cut it into slender hob blocks.
(4) Pour the oil into the pot, add the red pepper and stir-fry until fragrant, and add the chopped conch slices and stir-fry quickly.
Onion conch
Materials:
2 conchs, 2 shallots, 1 ginger, 3 cloves of garlic, 2 tablespoons of soy sauce, 1.5 tablespoons of sugar, 2 tablespoons of corn oil, and appropriate mustard.
Exercise:
(1) The conch head is naturally thawed, cleaned with water and sliced for later use.
(2) Chop ginger and garlic, and shred onion for later use.
(3) Boil the water in the pot, put the conch into boiling water for 5-6 seconds with a colander, and drain the water.
(4) Take another oil pan and saute the minced ginger and garlic.
(5) Pour in the light soy sauce and sugar, bring to a boil, turn off the fire, add the shredded onion and mix well.
(6) Pour the sauce on the conch and mix well.
(7) Pour in the loofah, add a little salt, sprinkle a little pepper to smell fishy, and stir fry.
Mushroom conch soup
Materials:
Fresh conch, fungus, cucumber, coriander powder, refined salt, chicken essence, cooking wine, chicken soup, chicken oil.
Exercise:
(1) Wash conch meat, eviscerate and cut into pieces. After the cucumber is cut into pieces, blanch it with boiling water, put it in a vessel and cut the fungus into pieces.
(2) Put the chicken soup into a pot, add auricularia, cooking wine, salt and chicken essence after boiling, skim the floating foam after boiling, sprinkle coriander powder and add chicken oil.
Species of conch
There are many kinds of conch.
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The scientific name is "East Wind Snail with Square Wings", which is commonly known as "Hua Snail", "East Wind Snail", "Sea Pig Snail" and "Nanfeng Snail" in Guangdong. Its meat is delicious, crisp and refreshing, and it is one of the most popular conchs on the table.
The most common conch
Flower snail, almost the most common conch, has strong plasticity and many changes. Suitable for boiled and spicy cooking, it is a frequent visitor to cold dishes in many restaurants.
Spicy snail
The scientific name is "Lychee snail with wart", which is dark green, also known as "Salicornia bigelovii Torr" and "Bitter gourd snail". It grows in the crevices of rocks and is abundant in Ningbo. Generally, cooking and salting are the main methods.
Most individual
Spicy snails are ugly, not only green, but also many tumor-like protrusions on the watch case, which is not good-looking. And there is a special bitter taste, and the preference can be said to be very clear. Too personal.
The special bitterness of spicy snail comes from the spicy gland at its tail, which will produce an extremely strong "spicy" that is absolutely different from the spicy taste of ginger and pepper. It is definitely a natural taste, but people in Ningbo who are used to eating it feel very enjoyable. It grows in cracks in rocks. According to Zhou Hui, the founder of Jinting, "In the past, spicy snails were very big, and we didn't accept small ones. After the low tide, we picked them up with a laundry list on our backs. There can be spicy snails growing on the reef, indicating that the seawater there is clean, otherwise it will not grow. "
The most classic way for spicy snails is to cook them with salt water. You can pick it up and dip it in soy sauce in one minute. After special bitterness, there will be obvious sweetness in the mouth, like the bitterness of life.
Red-billed snail
The scientific name "red-billed snail", alias "conch", is a medium-sized conch, which is a specialty of Weihai and Yantai in Shandong Province. The most common way to eat is warm mixing and oil explosion.
Cai Lu Classic Chua's
There are four famous "Jiaodong Big Mix" in Jiaodong area, including warm-mixed sea sausage, warm-mixed live sea cucumber, bitter vinegar and warm-mixed conch. Generally speaking, these four cold dishes show that the host is quite sincere. The raw material of warm-mixed conch is this deep-sea red-billed snail.
"Oil explosion" is the traditional cooking method of Shandong cuisine, and oil explosion conch is one of the representative dishes, which requires the chef's ability to control the heat. Red-billed snail slices the meat, and then stir-fry it with the prepared juice. If it is fried a little too much, the texture of the spiral slices will not be crisp, and this dish is just crisp for eating red-billed snails.
Horned snail
At first glance, it looks like a rattlesnake, but its shape is shorter and rounder. The biggest difference from the former is that the angle of snail shell is not smooth, the shell body is thick, the meat is hard, and the taste is sweet, so it is much cheaper.
snail
Also known as "tube snail", it is named after its large size and empty shell can be used to play trumpet. Conch is the most expensive, and soup cooking or open hearth cooking is the most expensive way to eat rattlesnakes. So when it comes to rattlesnakes, we must mention Chaozhou cuisine as a unique dish of Chaozhou cuisine. Snails are divided into male and female.
Gui Zhi conch
The most expensive conch is rattlesnake, which generally weighs more than 2 kg, and the price is around 800 yuan. The most famous place to eat rattlesnakes is Chaoshan area. Chaoshan people think that only soup and snails cooked in open hearth can best show the delicious taste of rattlesnakes.
Can pregnant women eat conch?
It is best not to eat conch during pregnancy. Eat one or two and you won't have to worry. Eating too much will cause a burden on the body and do great harm to the baby. Conch is not easy to clean, and it is easy to accumulate some sediment in the shell, which is harmful to the baby during pregnancy. Pregnant women must cook the conch, don't eat the dead conch, and remove the conch head when cooking.
Precautions for conch
(1) Suitable population
The general population can eat it.
Suitable for jaundice, edema, urinary tract obstruction, hemorrhoid and bloody stool, beriberi, thirst, wind-heat and red eyes, and drunkenness.
Suitable for patients with cancer and Sjogren's syndrome.
It is suitable for obesity, hyperlipidemia, coronary heart disease, arteriosclerosis and fatty liver.
(2) Taboo crowd
People with spleen and stomach deficiency and cold and diarrhea in loose stool should not eat.
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.
(3) the food is similar.
Snail meat should not be eaten with Chinese medicine gecko and western medicine oxytetracycline.
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) Appropriate collocation
Conch and lotus root can replenish qi.
(5) Dietary taboos
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.
Dead snails cannot be eaten.
The substance 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.
(6) Dosage
Although conch is delicious, it is advisable to eat 50 grams at a time. Three at a time is more appropriate.
(7) Identification of defective products
The smell indicates improper handling and meat decay.
The separation of conch feet indicates that conch died before processing.
Visceral retention indicates improper handling.
Soaking in ice water for a long time or using sodium polyphosphate will cause high water content, soft meat, high bacteria count and poor product quality.
(8) purchase
Focus on checking the screws. Even if fresh snail meat is exposed, the surface will be distorted, and the small tip will shrink back when touched lightly. If the snail meat sticks out of the shell, revealing a small tip and not moving, it means that the snail is dead.
(9) storage
Wash it with cold water, pick out the dead ones, then put them in plastic bags and put them in the fresh-keeping room of the refrigerator. Sprinkle some water to keep them moist.
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