First kind

Raw material: conch (2 kg)

Sour bamboo shoots (4 Liang)

Ingredients: cinnamon, star anise, clove (small amount), ginger, garlic, perilla and dried pepper.

Cooking wine with salt, oil and proper amount of sugar

Practice: Wash conch and knock out bamboo shoots with snail tail acid for later use.

Heat the pan with oil and add cinnamon, fennel, cloves and dried peppers.

Stir-fry until fragrant, add ginger and garlic, add sour bamboo shoots and stir-fry until slightly dry.

Add conch, stir fry, and add salt, wine and soy sauce sugar in due course.

Add water (or soup is best) and boil quickly 15 minutes.

Add perilla, mix for one minute, and take out.

The second type: stir-fry the pepper in a pot with a little oil for a while, stir-fry the conch, stir-fry the yellow wine, and after a while the wine will dry and enlarge the material. Cut off more onions, add a few slices of soy sauce and ginger, add salt and a little monosodium glutamate, and stew all of them in water 1 hour. When it is ready, add some coriander, which is delicious.

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Boiled conch

Ingredients: small conch 1 kg

Ingredients: a little white radish, a little ginger.

Seasoning: water, 4 sake, 2 flavored liqueur, 2 sugar, 2 kelp, 3 thick soy sauce and a little salt.

Exercise:

(1) Blanch the small conch with water, open the lid and wash it.

(2) Add water, sake, kelp and radish slices into the conch pot, and cook for about 2 hours, then add them when the meat is tender.

Boil sugar and miso wine for a while, then add ginger slices and thick soy sauce, cook for a while, and add salt.

(3) This dish is used as an appetizer or lunch box.

Features: the taste is light, fresh, slightly sweet and slightly salty.

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Protoshell conch

Raw materials: 200g fresh conch meat, 50g water-soaked mushrooms, 50g winter bamboo shoots, 5g clean conch shells, 2g salt, 0.25g monosodium glutamate 1 g pepper, 4ml cooking wine, 2g vinegar 1 ml starch, 35g vegetable oil and 50g stock.

manufacturing process

Separate the snail from the shell.

1 Clean the snail meat with salt and vinegar, remove the mucus, wash it with clear water, and then cut it into thin slices.

2 Wash the snail shells, steam them in a steamer for 3 minutes, take them out, put them into 5 small plates, put sliced winter bamboo shoots and mushrooms into small plates, soak them in boiling water, take them out and drain. The screw is slightly hot in 80% hot water, and the water is filtered. Put the salt, monosodium glutamate, pepper, cooking wine, vinegar, wet starch and broth into a bowl and stir them into a thick juice.

Stir-fry the spoon over high fire, pour in peanuts and burn to 70% heat. Put the spiral blade into the oil and stir until smooth. When the bamboo shoots and mushroom slices are slightly slippery, pour them into the colander and drain.

4 stir fry with a spoon, bring oil to the bottom and bring it back to the fire. Pour in the spiral slices, winter bamboo shoots and mushroom slices, cook with appropriate sauce, turn them over a few times, pour in the onion oil, turn them over a few times, and put them into five conch shells respectively.

Original shell with special flavor, unique shape and fresh and crisp snail meat.

Nutrients calories 400 protein grams 34. 1 fat grams 24.5 carbohydrate grams 10.6 vitamin A microgram zinc mg 2.0 dietary fiber grams10.8 vitamin E mg 25.95 iron mg 3.0 carotene microgram vitamin B 1 mg 0.0 1 calcium mg 96 nicotinic acid mg.