Conch belongs to the mollusc gastropod class, Mollusca phylum. Shellfish are mainly divided into five categories, with more than 70,000 species in the world. The marine species can be collectively called conches.

The edge of the conch shell is slightly square, large and thick, with a shell height of about 10 cm and 6 levels of conch layers. It is rich in protein, vitamins, essential amino acids and trace elements. It is a typical natural animal food with high protein, low fat and high calcium.

The conch tail is not meat, but internal organs. There is sand and intestines in it. Many people choose not to eat the tail of conch. In fact, the tail of conch is the excretion part of the conch, which contains impurities and has relatively high cholesterol. The white part below the top of the conch, which is the conch brain, secretes paralyzing shellfish toxins, which are heat- and acid-resistant and difficult to destroy. Therefore, when eating conch, it is best to eat both parts.

Oiled conch slices

The way to eat sea snails once gave me a headache. Today, I tried a different method. Unexpectedly, the effect was surprisingly good. It has a crisp texture and delicious taste. I will eat it in the future. The conch will not be lost.

Oiled conch slices

Ingredients: 5 conchs, 20 grams of shredded onion and ginger, 1 tablespoon of steamed fish soy sauce, a little light soy sauce, and an appropriate amount of cooked oil

Method: 1. Clean the conch

2. Put water in the pot, boil the pot, steam for 10-12 minutes, let cool and then take out the conch meat

3. Slice the conch meat into thin slices

4. Prepare the shredded onion and ginger and the sauce mixed with soy sauce and light soy sauce

5. Pour the sauce onto the conch slices and cover with the shredded onion and ginger. , garnished with a few millet pepper rings

6. Heat the oil and pour it on the conch slices

In autumn, when the conch is at its most plump, bite it and the juice will burst out. It is also the expression of the taste of the sea in this special season. Conch meat is rich in calcium, magnesium, and selenium, which has certain preventive and therapeutic effects on arteriosclerosis and cardiovascular disease. Regular consumption by children and the elderly has the effect of replenishing calcium deficiency in the body. There are also more proteins, amino acids, and carbohydrates, which can enhance the body's immune function.

Do you know the delicious way to eat conch? I've only eaten it once. In addition, the most original boiled conch is also highly praised by everyone. The delicious taste comes out bit by bit through the experience of time!