Soup fresh flavor.
Materials
Main Ingredients: fresh conch, cucumber, cilantro, fine salt, chicken essence, cooking wine, chicken broth, chicken oil
Practice 1, conch meat washed and gutted and cut into slices, cucumber sliced into slices, respectively, put into the boiling water blanch, put into the vessel, cut into pieces of wood fungus;
2, sit in a pot on the fire into the chicken broth, after the pot opened, into the wood fungus, wine, salt, chicken essence, after boiling, skimmed off the foam, sprinkle with the end of the parsley, point into the chicken soup, the chicken soup. , chicken essence, skim the floating foam after boiling, sprinkle with chopped parsley, point into the chicken oil can be.
Tips: conch, also known as red snail, belongs to the mollusks, shellfish, shell was spiral. Conch fresh food must first smash the shell to take the meat, and then fine salt dip mix to remove its mucus, wash with water, cooking must first be hot with boiling water, and then the use of the knife, generally eat the head of the conch, the rest of the part can also be eaten, but should be removed from its yellow-white conch brain.
Sauce burst conch
Materials
Small conch, green onion, ginger, garlic, pepper grains, dried chili peppers, salt, salt, sugar
Practice 1. small conch washed, with a brush to clean the impurities on the conch shells, soaked in freshly salted water for 20 minutes, and then fished out, re-cleaned with clean water, and water spare.
2. 2 small onions, peeled and cleaned, pulled into onion knots, spare Ginger washed, patted loose and then cut into large pieces, take 6 pieces of spare Garlic peeled, sliced, spare Dry chili pepper washed, dried with kitchen paper, broken into 2 segments, spare
3. pot into a little oil, slightly hot, into the onion knots, ginger, garlic, pepper grains and dry chili pepper segments fragrance, then into the conch sautéed to the shells color, then cook the soy sauce and a little sugar, add 2 bowls of water, large fire boil, turn the fire until the soup thick, stirring evenly, you can put out of the pot.
Sauce conch
Materials
Conch 500 grams. Seasoning soy sauce 200 grams, 15 grams of monosodium glutamate, 20 grams of sugar, 15 grams of chicken powder, 15 grams of pepper, 50 grams of white wine. Sauce package star anise 10 grams, 5 grams of fragrant leaves, 10 grams of cinnamon, 1 onion, 1 piece of ginger.
Practice 1. The conch in the water to spit out sediment, wash the shell, and then into the steamer steamed, fished out and rinsed cool standby.
2. Sit in a pot on the fire add water, put the sauce packet, monosodium glutamate, soy sauce, sugar, chicken powder, pepper and white wine to boil, then turn off the fire to cool.
3. Put the cooked conch into the cooled sauce, dip the marinade for about 2 hours, fish out and pour some of the original juice, can be served.
Cooking Wikipedia
1. Sea snail in China is mainly produced in the Yellow Sea, its meat is fat, taste like abalone, Chinese medicine believes that it is sweet, cold, can brighten the eyes, treatment of heart and abdominal fever.
2. conch bought back, do not cook immediately, it should first be put into the water culture for 2 days, at the same time, in the water drop a little vegetable oil, so that there is no mud and dirt flavor when cooking.
3. After the conch plate, can be sprinkled with parsley section, red pepper, ginger, to match the color, increase the taste of the dish.