Boiled conch
Conch is the simplest and most difficult way to master. Boiled conch is the delicious taste of conch. Snail meat is plump and delicate, delicious, and is known as the "pearl in the dish". It is rich in protein eggs, vitamins, essential amino acids and trace elements, and is a typical natural animal health food with high protein, low fat and high calcium.
foodstuff
Main ingredient conch 750g auxiliary salt 5g vinegar 15g Weidamei 5g Jiang Mo 5g sesame oil 3g.
step
1. Wash the conch with water to remove impurities on the surface, and put it in a basin filled with water for 20 minutes (add a little salt to spit sand).
2. When cooking, put the pot in cold water, turn to medium heat and cook for 5 minutes after the fire is boiled.
3. When the time is up, turn off the fire and simmer for 2 minutes.
Tips
Conch is easy to cook, so don't grasp the time. After that, it won't taste good.
Question 2: How long does it take to boil conch?
Ingredients: conch
Accessories: onion, ginger slices, ginger juice, white vinegar, mustard.
Operation:
1, fresh conch spit out sediment in seawater.
2, conch scrub clean, cold water pot.
3. Add fresh water to the washed conch, and add onion and ginger slices (this step can be omitted if you don't care about the little fishy smell).
4. Boil with high fire. After the water boils, the big conch will cook for 10- 15 minutes, and the small and medium conch will cook for 3-5 minutes.
5, add a little salt, you can get out of the pot.
6. In the process of cooking conch, you can make two kinds of seasoning dipping juice.
① Juice with fresh ginger, and then add white vinegar according to personal taste.
② You can also mix white vinegar and mustard to make a seasoning dip, but the taste is heavier.
Tips:
1 If there is no seawater, you can soak conch in salt water to spit sand, and you can also drop a few drops of sesame oil in the water.
2. Salt can be omitted if the taste is light.
3, boiling water in the pot, strictly grasp the time out of the pot, can not be cooked for a long time, otherwise the taste is old and the meat is easy to break.
Question 3: How long does it usually take for conch to be cooked and boiled? If the water boils for 6-8 minutes, the meat will get old if cooked for a long time.
Question 4: How long does it take for conch to cook until the oil is cooked and sauté ed 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.
Specific methods:
Material: conch
Seasoning: onion, ginger slices (just a little to remove the faint smell of conch), ginger juice, white vinegar and mustard.
Practice: 1. Wash the conch and put it in the pot with cold water (water can overflow the conch).
2. Add the onion and ginger slices (this step can be omitted if you don't care about the little fishy smell)
3. After the water is boiled, the big conch is boiled 10- 15 minutes, and the small and medium conch is boiled for 3-5 minutes.
4. In the process of cooking conch, you can make two kinds of seasoning dipping juice.
(1) juice with fresh ginger, and then try to add white vinegar a little bit, and taste it while adding it, which is in line with your appetite.
② You can also mix white vinegar and mustard to make seasoning dip, which is suitable for comrades with heavy taste.
5. Fill the cooked conch and dipping sauce with beautiful plates, and eat it beautifully. Have a nice meal!
Sincerely answer, hope to adopt, thank you!
Question 5: How long does it take to cook the big conch in a pressure cooker 15 minutes?
Question 6: You are all wrong about how long the big conch is cooked. Let me tell you this old osprey. Put your finger into the big live conch, and along the inside of the shell, when you touch a piece of meat connected with the wall of the snail, use force to separate the meat from the wall of the snail so that the whole conch meat can be pulled out. Divide the pulled conch meat into three parts: viscera, gall bladder and snail meat. Bitter is the green part, throw it away. Rub the snail meat with fine salt for no more than 30 seconds, then quickly wash it with pure water with a little salt, cut it into thin slices, and add lemon or soy sauce Wasabi when eating. As for the eating method of conch viscera, raw food can be cut off at the end, and other parts must be cooked.
Question 7: How long does it take to steam conch to cook the gastropods of conch? Shellfish are mainly divided into five outlines. There are more than 70,000 species in the world, and the marine species can be called conch.
The contour of conch shell is slightly square, large and thick, the shell is as high as 10 cm, and the spiral layer is 6 levels. It is rich in protein eggs, vitamins, essential amino acids and trace elements, and is a typical natural animal health food with high protein, low fat and high calcium. [ 1]
Medicinal value
Alias: porcelain snail, snail, sea nest, manatee.
Conch Collection (15)
Source: Shell of Rapana thomasiana Crosse, an animal of Oncomelanidae, washed and dried.
Nature and taste: sweet, cold.
Indications: making acid, resolving phlegm, softening hardness and relieving spasm. Used for stomachache, acid regurgitation, tuberculosis of lymph nodes, and hand and foot contracture.
Usage and dosage:1~ 3 RMB, powder.
edibleness
Nutritional analysis
Snail meat is rich in vitamin A, protein, iron, calcium and other nutrients, and has dietotherapy effect on diseases such as conjunctival congestion, jaundice, beriberi and hemorrhoids.
Suitable crowd
The general population can eat it.
conch
1.Suitable for people with jaundice, edema, urinary obstruction, hemorrhoid, bloody stool, beriberi, thirst quenching, wind-heat and red eyes, and drunkenness; Suitable for patients with cancer and Sjogren's syndrome; It is also suitable for obesity, hyperlipidemia, coronary heart disease, arteriosclerosis and fatty liver.
2. People who have spleen and stomach deficiency and cold and diarrhea in loose stool should not eat; Because of snail chills, it is forbidden to eat during the period of wind-cold and cold, during the period of women's menstruation and after childbirth, and those with stomach cold disease are forbidden to eat. Food phase grams
Snail meat should not be taken with Chinese medicine gecko and western medicine oxytetracycline; Not suitable for eating with beef, mutton, broad beans, pork, clams, noodles, corn, wax gourd, cantaloupe, fungus and sugar; Don't drink ice water when eating snails, otherwise it will lead to diarrhea. [ 1]
Cooking instruction
1.Snail meat can be fried, fried, roasted, soaked in soup, marinated, or boiled with ginger, vinegar and soy sauce.
2. Edible snails should be cooked for more than 10 minutes to prevent infection by germs and parasites.
3. The substances secreted by conch brain can cause food poisoning, so the head should be removed before eating.
Dietetic therapy
Conch is sweet, cold and non-toxic.
Has the effects of clearing away heat, improving eyesight, benefiting diaphragm and benefiting stomach.
It has a certain effect on heart pain, lung heat and lung dryness, and blurred eyes. [5]
Cooking method
Sauced conch
1 Wash the conch with a brush, soak it in cold water with a little sesame oil or salt for about 2 hours, and let it spit out the sediment in the intestine.
2. Shred green pepper, onion and ginger for later use.
3. Blanch the conch in boiling water and quickly pick it up for use.
4. Put oil in the pan. When the oil temperature is 50% hot, add onion and ginger and stir-fry until fragrant, then add sauce. After the sauce is fragrant, add conch and stir-fry.
5. Pour a little cooking wine in the process of stir-frying. When the cover of conch begins to open, add sugar and chicken essence to stir-fry, and add green pepper before taking out [6].
Warm mixed conch
1 Wash the conch, steam it in a steamer for 12 minutes, and take out the snail meat.
2. Remove the snail brain (purple part) and slice the snail meat.
3. Cut green pepper and green onion into filaments respectively.
4. Put the spiral slices, shredded green onion and shredded green and red pepper into a dish, add aged vinegar, soy sauce, sesame oil, white sugar and a little salt and mix well.
Conch with ginger sauce
1, the bought conch is washed with running water, and the conch soaked in water will slowly open the top cover and retract with a poke.
2. Slice garlic and ginger, then cut a little Jiang Mo and pour rice vinegar for later use.
3. Add water to the pot, add garlic slices and ginger slices, heat the water to 60% heat on medium fire, put the conch mouth up, heat it on medium fire, and turn it over with chopsticks at the same time. When the water in the pot boils, take it out quickly.
4, conch plate, with chopsticks or toothpicks, slowly pick out the conch meat.
5. Eat with Jiang Mo vinegar juice
Conch salad
1 Wash the surface of conch for later use.
2. Pour a proper amount of water into the pot. After the fire boils, pour the conch into boiling water and take it out for about 5 minutes.
3. Take out the conch meat, wash and cool it, and cut it into pieces for later use.
4. Shred onion, ginger and garlic, add conch meat, add salt, sugar, vinegar and sesame oil, and mix well.
Boiled conch
1, add ginger slices, onion segments and cooking wine to half a pot of water, boil, put them in conch and boil for 4-5 minutes, then soak them in ice water for 5 minutes immediately after picking them up.
2. Pick out the meat with a small fork and remove the yellow and green intestines in the middle section.
3. Slice the meat and put it on the plate. Return the tail to the pan and scald it for 3-4 minutes. Then take it out and put it on the plate.
4. Sprinkle shredded green onion, shredded tender ginger and shredded green and red pepper, pour a tablespoon of light soy sauce and a little white pepper, and pour two tablespoons of boiling oil to get a proper fire. The snail meat is soft and crisp, and the taste is sweet and delicious [7]...> >
Question 8: Is the big conch cooked in 10 minutes? Will there be parasites in it? Cook it longer.
Question 9: How long can conch be cooked depends on what kind of snail you are. We live by the sea and eat snails for almost every meal. It only takes two or three minutes to boil the water.
Question 10: How do you cook conch? It's not very small. How long will it take to cook it? What are the specific cooking methods? 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.
Specific methods:
Material: conch
Seasoning: onion, ginger slices (just a little to remove the faint smell of conch), ginger juice, white vinegar and mustard.
Practice: 1. Wash the conch and put it in the pot with cold water (water can overflow the conch).
2. Add the onion and ginger slices (this step can be omitted if you don't care about the little fishy smell)
3. After the water is boiled, the big conch is boiled 10- 15 minutes, and the small and medium conch is boiled for 3-5 minutes.
4. In the process of cooking conch, you can make two kinds of seasoning dipping juice.
(1) juice with fresh ginger, and then try to add white vinegar, and taste it while adding it, which is in line with your appetite.
② You can also mix white vinegar and mustard to make seasoning dip, which is suitable for comrades with heavy taste.
5. Fill the cooked conch and dipping sauce with beautiful plates, and eat it beautifully. Have a nice meal!