Wash conch and cook in boiling water for 2-3 minutes. Then put a little oil in the pot (it is said that seafood oil should not be too much), add shallots, ginger, garlic and pepper to stir fry, stir fry conch meat quickly, add a little chicken essence, soy sauce and salt (you don't need to put salt if you don't like it), and finally thicken the pot. Besides, no pepper.

Second, salt explosion conch

Ingredients: Conch meat

Accessories: coriander

Seasoning: onion, ginger, salt, chicken essence, cooking oil.

manufacturing method

1. Wash conch meat, cut into pieces, and blanch with boiling water;

2. Pour oil in a pot. When the oil is hot, add onion and ginger until fragrant, add salt, chicken essence and conch meat, stir fry, and finally add coriander.

Features: salty and delicious.

Third, fried conch.

Main ingredients? 250g of clean conch meat.

Composition? 25 grams of Chinese cabbage, 25 grams of bamboo shoots, 5 kinds of onion, ginger and garlic.

Seasoning? White oil 600 (about 40g), clear soup 40g, cooking wine 10g, monosodium glutamate 1g, refined salt 1.5g, vinegar 5g and water starch 20g.

Cooking techniques:

1. Wash conch meat with vinegar and coarse salt, then rinse with clear water and cut into thin slices. Cut the rape heart into pieces, cut the bamboo shoots into pieces, cut the onion into small pieces, cut the ginger into small nails and slice the garlic.

2. Mix clear soup, cooking wine, monosodium glutamate, refined salt and water starch into juice in a small bowl.

3. Put the oil in the frying spoon. When the fire is 80% hot, put the conch meat into the frying pan and remove it quickly. Leave a little oil in the spoon, use onion, ginger and garlic in the wok, add ingredients and conch meat, pour in a proper amount of juice and quickly turn out the spoon.

Flavor characteristics:

Crispy and delicious, light and delicious.

Four, shredded chicken conch soup

Materials: conch meat 150g, chicken 100g, canned bamboo shoots 15g, water-borne fungus 15g, water-borne mushrooms 15g, Chinese cabbage 15g, and cooking wine/kloc-0.

Exercise:

1, cut the conch meat from the gap to take the meat, pat it with a knife and cut it into pieces with a thickness of 3 cm; Cut canned bamboo shoots into small pieces; Soak mushrooms in water, wash them and cut them into small pieces; Wash the rape heart and slice it; Remove the pedicel of auricularia auricula, wash the sediment and tear it into small pieces.

2. Peel the green onions, ginger and garlic, wash them and cut them into pieces.

3. Soak conch meat, bamboo shoots, auricularia auricula, mushrooms and rape slices in boiling water, take them out, control the water, put them in a soup basin and sprinkle with pepper noodles.

4. Pour the chicken soup into the pot and add cooking wine, soy sauce, monosodium glutamate, salt, chopped green onion, Jiang Mo, minced garlic and soup. After the soup is boiled, adjust the taste, skim off the foam, rush into the soup basin and sprinkle with Chili oil.