Does the conch spit sand?
Conch needs to spit sand, because after it is picked up, it will contain some sand in its mouth. When dealing with conch, you can use salt, oil and boiling water to make conch spit sand.
How does a big conch spit sand cleanly?
1, soak in warm water
Heat the water to about 50 degrees. If you have a thermometer, put it under a thermometer. If you don't, you can touch it with your hands. It's hot quickly, and then taste it with your mouth. If it's not very hot, you can. At this time, put the conch into warm water and leave it for about ten minutes, so that the conch can spit sand quickly and easily remove the sand from the conch.
2. Soak in sea salt
Fill the basin with water, add a proper amount of sea salt, clean the conch and put it into the basin. You don't need too much water, just don't pass the conch, so the conch is completely separated from the bottom of the basin, and the sand that sinks into the bottom of the basin will not be sucked back after spitting. About every ten minutes, change the water, and after two or three times, add a little oil to isolate the conch from oxygen, so that the conch can spit sand faster.
3. Soak in salt water
Add a proper amount of salt into a basin filled with water, and then soak the conch in a basin filled with salt. It will take at least three hours to remove the sand from the conch.
Big conch can be cooked in cold water and hot water.
Conch should be cooked in cold water, because the meat inside the conch will shrink after sudden contact with hot water, which leads to the old and hard taste of the finally cooked conch, which is difficult to chew and has a relatively heavy smell. Therefore, when cooking conch, we should give priority to cold water, so that the conch will be more tender and the smell will be lighter.
What seasoning does the conch use?
Saute the oil with onion and garlic, pour it in, turn it over and cover the pot. After opening the shell, roll the lid slightly and add a little salt according to the taste to serve. Do not put monosodium glutamate in seafood! ! ! Because fresh seafood is fresher than monosodium glutamate. The oil must be fragrant, or it will be boiled like white water.