Tips for small conch
Small conch is small and delicious, so what are the tips for small conch?
Add a little salt and oil to the conch for a while, and wash it repeatedly to remove dirt. Prepare sweet noodle sauce and carved wine, and then prepare onion and ginger. Add a little oil, onion, ginger, dried Chili and octagonal wok. Add conch and stir fry. Stir-fry the whole fire, and don't take too long. Add a spoonful of Huadiao wine to remove fishy smell (Huadiao wine is hot, which can balance the coldness of conch) and sweet noodle sauce (salt can be omitted according to the number of conch). Add some soy sauce and sugar, stir fry, and finally add a little salt and chicken essence. Stir fry and turn off the fire.
Conch is cold. Add onion ginger or pepper and yellow wine to avoid diarrhea. Usually, when the small conch is bought, it should be put into the water first, with a little salt and a few drops of oil, so that the conch can spit out the sediment, which makes the small conch more delicious.
The practice of small conch boiled
There are many practices of small conch, and boiling is one of them. So what is the practice of small conch boiling?
Wash the conch first and cut the onion and ginger into sections. Put it into a pot, pour a proper amount of water, pour the chopped onion, ginger and aniseed into the pot and boil. After boiling, add a proper amount of cumin, then add a proper amount of refined salt, and then add a proper amount of Chili noodles. After boiling, stir fry evenly with a spoon, and turn off the heat after boiling for about 3 minutes. After turning off the fire, leave it there for half an hour and an hour, let it taste completely, then cool it and put it in the refrigerator for a while, and the taste will be more delicious.
Or soak in water to spit out the sand first, brush the shell clean with a brush, put water in the pot, put in the conch and cook it to the surface of the conch. At this time, the paste can fall off at the touch. When the conch is served, take a small bowl and pour in soy sauce, vinegar, sesame oil and garlic paste. The conch is delicious with triple oil.
The practice of white jade small conch
White jade small conch looks more exquisite and beautiful, so what is the practice of white jade small conch?
Prepare all kinds of ingredients and wash the conch. Cut the ginger into large pieces, cut more, and spread the cut ginger at the bottom of the pot. Code the conch with its mouth facing down on the ginger. Don't add too much water to the pot, as long as it reaches a quarter of the height of the conch without the ginger level.
Add the right amount of salt and a small amount of white pepper. Boil on high heat for 12- 15 minutes, when the water in the pot is just drained, which is the most important thing, because when cooking seafood, the seafood itself will come out of the water, and if it is not drained, some of the umami flavor of the seafood will be taken away. But if the water is drained, the fresh flavor of seafood will be retained in the seafood, so it will be fresher. Then immediately cook a small amount of white wine (cooking wine can also be used), cover the pot and stew for a few seconds.
How long does the conch cook?
Small conch doesn't need to be cooked for too long to be delicious. Usually, how long does it take to cook small conch?
Small conch is generally cooked for 10 minutes or more before eating. Boiled conch is tender and delicious. Conch meat is a good ingredient and seafood that can be eaten all year round. If there is no sea water, you can soak conch in salt water to spit sand, and you can also drop a few drops of sesame oil in the water. Boil water into the pot, strictly control the time to cook, and do not cook for a long time, otherwise the taste will be old and the meat will be easily broken.
If it is a medium or small conch, cook for 3-5 minutes. Boiled conch is a popular dish. Conch meat is a good ingredient, which can be wrapped in jiaozi, steamed stuffed bun or fried. When eating, the conch is inserted into the conch with chopsticks, and the conch meat is picked out and dipped in horseradish juice.