Flavor characteristics

1."Fried Conch" is a seafood dish popular in Dengzhou and Fushan during the Ming and Qing Dynasties. Conch is abundant along the coast of Shandong, and the "sweet snail" produced along the coast of Pengcai is the main one.

2. "Oil-exploded conch" is a continuation of Shandong traditional famous dish, which is crispy in oil and fried in belly. This dish is white in color, crisp and tender in texture, covered with fluorescent materials, thickened with oil, and fried with strong oil. After eating, there is yuan soup in the plate, only some oil.

Main material and auxiliary material

250g of fresh conch meat, 50g of clear soup, 20g of onion, 20g of vinegar, 20g of Chinese cabbage, 30g of pepper 1 g of refined salt, 4g of cooked lard, 50g of garlic10g (consumption100g), shaojiu15g of wet starch, 20g of monosodium glutamate, 3g of water-borne fungus15g.

Cuisine: Shandong cuisine, Shandong cuisine

Cooking method

1.Fresh conch meat is kneaded with refined salt and vinegar, rinsed with clear water, sliced with a blade to a thickness of 0. 1 cm, boiled with boiling water forever, and removed to control the water for later use.

2. Cut the onion into 1 cm-long shreds, slice the garlic, mourn the fungus and cabbage with boiling water respectively, and mix it with refined salt, monosodium glutamate, Shaoxing wine, vinegar, pepper, clear soup and wet starch to make nourishing water for later use.

3. Add cooked lard to the wok, and when the fire is 80% to 90% hot, put the conch meat into the oil and quickly pour it into the colander to control the net oil.

4. Leave the bottom oil in the wok, put the onion and ginger into the wok after it is cooked, then pour in the conch meat, fungus, cabbage and mixed water, and quickly turn over the plate.

Boiled conch with wine

Materials and practices

1.Material: a catty of small conch, ginger/garlic, chopped green onion and pepper slices.

2. Seasoning: 1 tablespoon of rice wine/Shaoxing wine, 1 tablespoon of soy sauce and 2 tablespoons of water.

3. Practice: Heat a tablespoon of oil, add ginger/garlic, chopped green onion and pepper slices to saute, add conch and all seasonings, cover and cook until the soup is dry.

Process key

1.When fresh conch meat is kneaded with refined salt and vinegar, gently knead it, and don't crush it. After washing with clear water, conch meat can be soaked in clear water for a while to make it absorb water and swell.

2. The time of blanching and oil contact should be short to ensure the crispness of conch meat. If the time is too long, the meat will be old, and the remaining oil and moisture should be controlled.

3. After the sauce is cooked, you should leave the mouth of the fire and paste it quickly.

Oil splash screw

Main ingredients: 500g conch, 3 cloves of garlic, shallot 1 tree, ginger 1 small piece, coriander 1 tree.

Seasoning: peanut oil 1 0g, oyster sauce 2 tsps, soy sauce 2 tsps, balsamic vinegar/kloc-0 tsp, refined salt/kloc-0 tsp, monosodium glutamate/kloc-0 tsp.

1.Break the conch to get meat, wash away the mucus with vinegar, slice the conch into thin slices with a knife, blanch it in boiling water and put it into a plate. Wash coriander and cut into sections.

2. Wash some onions, ginger and garlic, cut them into pieces, and make juice with oyster sauce and soy sauce; Shred the remaining onion and ginger for later use.

3. Pour the prepared juice on the spiral slices, sprinkle with parsley, onion and shredded ginger, and pour hot oil.

Fresh flowers, peppers, Penglai fresh snails.

Preparation time: 15 minutes; Operation time: 5 minutes

Main ingredients:

Jiaodong conch meat 150g

Accessories:

Flower pepper 15g Zanthoxylum bungeanum leaves 3g

Seasoning:

Salt 3g onion oil 3g pepper oil 5g.

Production method:

1/ Wash the snail meat, cut it into thin slices and blanch it in boiling water for later use.

2/ Stir-fry the fresh pepper with scallion oil and pepper oil, add the screw and mix well.

Creativity: On the basis of "Warm Mix Conch" in Jiaodong, Sichuan cooking techniques are used to enrich its taste.

Cooking tips: it is necessary to control the heat, grasp the crispness of snail meat and highlight the flavor.