Cook the conch for about 10-15 minutes after the water is boiled.

Generally speaking, sea snails need to be cooked for a slightly longer time to ensure that the meat is cooked through and tastes fresh and tender. The method of cooking conch is very simple. First clean the conch, add water to the pot, then turn on the heat and bring to a boil. After the water boils, turn to low heat and cook for about 10-15 minutes. If you like the taste more tender, you can shorten the cooking time appropriately.

It should be noted that when cooking conch, you must ensure that there is sufficient water to avoid drying the pot. At the same time, you can add appropriate amounts of seasonings such as ginger slices and green onions during the cooking process to remove the fishy smell of conch and increase the taste. In short, boil the conch for about 10-15 minutes after the water is boiled. The specific time can be adjusted according to the actual situation. The cooked conch meat is tender and rich in taste, and can be enjoyed as a delicious seafood dish.

The most plump season for conch

The most plump season for conch is generally in spring and autumn. In these two seasons, the temperature is suitable and the sea temperature is moderate. The conch growth environment is superior and the meat quality is good. Plump and fresh in taste. Spring is the breeding season for conches. In order to supplement the nutrients needed for reproduction, conches will eat a lot, so the meat is plump and firm. Autumn is the time when conch accumulates fat to prepare for the winter, and the meat is relatively plump.

However, it should be noted that the most fertile seasons for conches in different regions and varieties may vary. Therefore, if you want to taste the most plump conch, you need to choose the appropriate season to taste according to local conditions.