(1) Spicy Conch
Ingredients: conch, coriander, ginger, soy sauce, cooking wine, sugar and salt.
Practice: 1. Wash and chop parsley, and wash and shred ginger.
2. Heat the oil in the pan, saute shredded ginger and dried Chili, add the cooked conch meat and stir-fry quickly.
3. Add soy sauce, cooking wine, sugar and salt and stir well. Finally, add coriander and mix well.
(2) Boiled conch with boiled water
Ingredients: conch, onion, ginger and garlic, cooking wine.
Practice: 1, add ginger slices, onion segments and cooking wine to half a pot of water, boil it, put it in conch and boil it for 4-5 minutes, then soak it in ice water for 5 minutes immediately after picking it up.
2. Pick out the meat with a small fork and remove the yellow and green intestines in the middle section.
3. Slice the meat and put it on the plate. Return the tail to the pan and scald it for 3-4 minutes. Then take it out and put it on the plate.
4. Sprinkle shredded onion, shredded ginger and shredded green and red pepper, pour a tablespoon of soy sauce and a little white pepper.
5, pour two tablespoons of boiling oil, the snail meat is soft and crisp, and the taste is sweet and delicious.
(3) Cold conch
Ingredients: conch, onion, ginger and garlic, cooking wine, salt, sugar, vinegar, sesame oil,
Practice: 1, wash the surface of conch for later use.
2. Pour a proper amount of water into the pot. After the fire boils, pour the conch into boiling water and take it out for about 5 minutes.
3. Take out the conch meat, wash and cool it, and cut it into pieces for later use.
4. Shred onion, ginger and garlic, add conch meat, add salt, sugar, vinegar and sesame oil, and mix well.
(4) Fried leek with conch
Ingredients: conch, leek, onion, ginger and garlic, cooking wine and monosodium glutamate.
Practice: 1. Cut the conch into pieces and cut the leek into sections for later use.
2. Put a proper amount of oil in the wok. When the oil is 70% hot, add garlic and shredded ginger and saute until fragrant.
3. Add conch meat and stir fry, then add leek and stir fry.
4. Season with salt and monosodium glutamate.
(5) Sauced conch
Ingredients: conch, sesame oil, onion, ginger and garlic, rice, mushrooms and steamed bread sauce.
1 Wash the conch with a brush, soak it in cold water with a little sesame oil, and let it spit out the sediment in the intestine.
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 pan. When the oil temperature is 50% hot, add the onion and ginger and stir-fry until fragrant. Then add the sauce. After the sauce is fragrant, add the conch and stir-fry.
5. Pour a little cooking wine in the process of stir-frying. When the cover of conch begins to open, add sugar and chicken essence to stir-fry, and add green pepper before cooking.
(6) Baked conch
Ingredients: conch, beef, onion, ginger and garlic, cooking wine, pepper and sugar.
Practice: 1, don't throw away the shell after picking out the conch meat, wash it clean, the back is useful.
2. Cut the conch meat into small pieces and chop the beef; Snail and beef together, add Jiang Mo and chop into a paste.
3. Add soy sauce, white pepper, starch and sugar to the meat paste and mix well; Wash conch shells and stuff the meat.
4. Preheat the oven to 200 degrees, put the screw into the oven and bake for about 30 minutes.