Conch has a certain effect on heart pain, lung heat and lung dryness, and blurred eyes. Conch has the effects of clearing away heat, improving eyesight, benefiting diaphragm and stomach. Do you like Taiwan Province fried conch? Do you know how to cook Taiwan Province Fried Conch? Now, let me share with you some delicious ways of frying conch in Taiwan Province.

A delicious way to fry conch in Taiwan Province

Materials of Fried Conch in Taiwan Province

Ingredients: 2 conchs * * * about 200g * * *, 50g of Dutch beans and 20g of red pepper slices. Ingredients: 5 grams of Taitaile chicken essence, 2 grams of monosodium glutamate, 8 grams of oyster sauce, 5 grams of pepper, 8 grams of yellow wine, 5 grams of ginger slices, 500 grams of salad oil and 2 grams of wet starch.

1, put the conch in boiling water and simmer for 1.5 minutes, then pick out the meat with a knife and wash it.

2. Cut the snail meat into thin slices with a thickness of 0.5 cm, put it in boiling water and simmer for 20 seconds to take it out.

3. Put salad oil in the pot and burn it to 150℃. Add conch slices, Dutch beans and red pepper slices and slide them for 5 seconds respectively, then take them out and control the oil.

4. Leave 5g of salad oil in the pot. When it is 70% hot, add ginger slices and stir-fry until fragrant. Add conch slices, Dutch beans and red pepper slices and stir-fry evenly. After adding chicken essence, monosodium glutamate, oyster sauce, pepper and yellow wine to taste, thicken them with wet starch and put them on a plate.

Delicious Method 2 of Fried Conch in Taiwan Province

Materials of Fried Conch in Taiwan Province

300g of conch meat, 300g of leek, cooking wine, ginger slices, medlar, salt and monosodium glutamate.

1. 300g of conch meat bought in the supermarket, blanched in boiling water with cooking wine and ginger slices for two or three minutes, fished out and drained.

2. Cut off 300 grams of leek for later use.

3. Put a proper amount of oil in the wok. When the oil is 70% hot, add garlic foam and shredded ginger and saute until fragrant.

4. Add conch and stir fry, then add leek and medlar and stir fry.

5. Season with salt and monosodium glutamate.

Delicious Practice 3 of Fried Conch in Taiwan Province

Materials of Fried Conch in Taiwan Province

750 grams of fresh conch and 50 grams of parsley. 2 tbsps of seasoning oil, Shaoxing wine and pepper water 1 tbsps, refined salt and monosodium glutamate 1/3 tbsps, a little shredded onion and ginger, and a proper amount of starch.

1, cut off the hard shell of conch, remove the internal organs, wash it, cut it into thin slices, blanch it in boiling water, take it out immediately, and drain the water for later use.

2. Heat the wok, add base oil, stir-fry with shredded onion and ginger, cook Shao wine, stir-fry with conch slices, then add refined salt, monosodium glutamate and sorbus water, thicken with water starch, stir-fry evenly, add oil, sprinkle with coriander segments, and take out of the pan and plate.

Material replacement

Replacing conch slices with cuttlefish larvae is called fried cuttlefish larvae.

Taste change

Adding watercress hot sauce and red oil to the seasoning is called spicy fried conch slices.

Delicious Practice 4 of Fried Conch in Taiwan Province

Materials of Fried Conch in Taiwan Province

350g of pork belly, 400g of conch meat, 0/0 Chinese cabbage heart, salt, soy sauce, sugar, honey, pepper and edible oil.

1, pork belly is soaked in boiling water, covered with honey, fried in hot oil pan, taken out, cut into cubes and tied with straw.