Can you eat all the conch inside
The conch offal is not edible. The parts of the conch that can not be eaten:
1, in the head part of the conch, there are generally two commonly known as the conch brain, is two small ball like things, in the conch meat, that if you eat too much will be dizzy and nausea. The conch brain nerve secretes substances that can cause food poisoning.
2, conch caused by food poisoning incubation period is short (1 ~ 2 hours), symptoms of nausea, vomiting, dizziness, so in the cooking process to remove the head of the conch. There is also the tail of the conch, can not eat more, that is, do not support the tail of the conch, that part of the eat more is not beneficial.
3, it should be noted that the pulse red snail and conch are carnivorous shellfish, so when eating, the conch to remove the meat on the green and purple sinews, the pulse red snail to remove the meat on the white color of the brain. The parts removed are the parts where toxins gather, and if the above parts are not removed when consumed, it is easy to cause dizziness and other uncomfortable symptoms.
4, the internal organs and gonads of conch should not be eaten, if eaten in excess, it will make people feel confused. Conch, clams, arkshells and other shellfish offal do not have a special flavor in the taste. Although common seafood shellfish are flavorful, their innards have a low degradation capacity for harmful substances. In principle, the offal of shellfish is not suitable for consumption.
Effects and functions of conch
Calcium
The meat of conch is rich in calcium, magnesium and selenium, which is useful in preventing arteriosclerosis and cardiovascular diseases. Children and the elderly often eat it to supplement the role of calcium deficiency in the body.
Eyesight
Seashells are rich in vitamin A, which can help to improve eyesight, and have the effect of clearing away heat and brightening eyesight, benefiting the diaphragm and stomach.
Clearing the lungs
Conch has certain effects on heart and abdominal heat and pain, lung heat and dryness, and blurred eyes.
Sobering up
Conch has the effect of sobering up, suitable for drunken people.
Enhance immunity
Conch is rich in protein and amino acids, and a large amount of zinc, which has a strong effect on enhancing immunity.
How to cook sliced conch with sauce
Because the conch meat is very tender, it is delicious no matter how we fry it, boil it, simmer it or stew it. Sauce popped conch piece is a more common practice, the following for you to introduce its production method.
Main ingredients and auxiliary materials: conch, millet pepper, green onions, ginger, sauce, salt, cooking wine, chicken essence,
Production method:
1, the conch with a brush one by one to clean, soak it in the addition of a little sesame oil or salt in the cool water for about 2 hours (the purpose of which is to call the spit net intestinal mud and sand), the crust is cut off, remove the viscera, cut into thin slices, blanch into boiling water through the carve. Fish out, drain the water standby. Millet pepper, green onions, ginger shredded spare;
2, conch piece of blanching in boiling water, quickly fished up spare;
3, the pot of oil, when the oil temperature 5 into the heat into the green onions, ginger stir-fried incense, and then into their favorite sauce, with sauce stir-fried flavor into the conch piece of stir-frying, stir-frying process can be less showered with some wine, to conch piece of the cover began to open, add sugar, chicken stir-fry, before the pan into the millet pepper can be. The first thing you need to do is to add a little bit of sugar and chicken broth to the mix.
Cooking tips:
1, select the conch must be selected live, in the stalls of the conch pile, the conch head most of the cover open (if it is the head of the probe out), you can use your hand to try, a touch of the head will be retracted is live.
2, the sauce burst conch with the sauce itself is very salty, so according to the amount of conch pieces of salt must be moderate.
How long to cook conch
Conch is a lot of food in our lives, cooking conch is the most common thing. Everyone says it's easy to cook giant conch, so do you know how long it takes to cook giant conch?
Cooking conch seems simple, but it is not good to grasp the fire, too short a time will not be cooked, too long a time will make the big conch old not good. In this regard, the experts introduced, in fact, the best time to cook conch is very good to grasp. Edible snails should be boiled for more than 10 minutes to prevent germs and parasites from infecting, cooked out of the conch both killed harmful pathogenic bacteria, but also can be more complete to preserve the nutrients.
Cooked big conch, in eating with big conch to go to the head. Big conch brain nerve secretion of substances can cause food poisoning, need to remove the head before eating. (The head of the conch, is often referred to as the "brain", refers to the head of the conch protruding on both sides of the inner two pieces of yellow rice-like material, eating conch before it should be removed)
Mastering the skills of cooking the conch, in order to prevent the loss of nutrients of the conch at the same time to ensure that the killing of the conch's harmful germs.