Boiled conch and steamed conch, in general there is not much difference, which one is better or different from person to person.

For people who live by the sea, boiling is more common for the following reasons: boiling conch requires placing the conch in water, while steaming conch is steaming under water, so the meat of boiled conch is well hydrated and more tender.

Boiled conch can be put in the water onion, ginger and cooking wine and other deodorizing seasonings, while steamed conch can only be steamed separately, so boiled conch can better remove the fishy taste. Boiled conch can be seasoned with salt in the water in advance, while steamed conch cannot be flavored in advance, so boiled conch will taste more delicious and flavorful.

Whether steaming or boiling, the cooking time should not be too long to avoid the meat of the conch getting too old and hard. You can add the right amount of seasoning before serving to add flavor.

Cooking conch notes

1, cold water in the pot: fresh conch encountered hot water stimulation, there will be a stress reaction, the body tightly curled up to the shell, so that cooked conch is not only the meat hard and not crispy, and the end of the shell is easy to break, so the conch must be cooked in cold water in the pot, can not be hot water in the pot, the water to be The water should not be more than the conch.

2, time should be short: the time to cook conch time mainly to the size of the conch, time should not be too long, generally need to cook 5 minutes or so after the water is boiling. Cooked conch can not immediately open the lid of the pot to fish out, but also need to be stewed for about 5 minutes, to prevent the conch meat due to alternating hot and cold and output contraction phenomenon, so that the end of the conch is not easy to take out.

3, the fire should be soft: cooking conch fire should not be too fierce, only small and medium fire temperature cooking can be. Large fire rapid heating, rapid warming, will make the meat of the conch tight, not easy to cook; through slow heating, gradually warming, the conch will not produce too strong stress reaction, you can make the meat of the conch more tender and flavorful.