material
Conch meat 300g coriander 1 ginger 1 small pieces of dried chillies 8 edible oil 50g soy sauce 2 teaspoons cooking wine 2 teaspoons sugar 2 teaspoons refined salt 2 teaspoons.
working methods
1. Wash snail meat; Wash coriander and cut into powder; Wash and shred ginger;
2. Heat oil in a pan, saute ginger and dried peppers, add snail meat and stir-fry until cooked, then add soy sauce, cooking wine, sugar and salt, and finally add coriander and mix well.
Practice 2, explosion conch.
material
Conch, salt, garlic, onion, oil, dried pepper, cooking wine, a little vinegar, pepper, aniseed.
working methods
1. Buy fresh small conch, put it in a slightly larger basin and pour in light salt water.
2. Garlic, cut into large pieces; Peel the onion, wash it and cut it into large pieces. Wash dried chilies with clear water and cut into sections.
3. The pot is on fire. When the oil is hot, add onion, garlic slices and dried Chili and stir-fry together.
4. Pour the small conch that spits out the sediment into the pot, stir with a shovel to make it heated evenly, and add cooking wine and a little vinegar.
5. Pour a little boiling water into the conch, add salt to the water, add pepper and aniseed, cook for about 5 minutes until the water is basically dry, and take out the small conch and serve.
skill
The newly bought conch should be raised with light salt water, and it is advisable to pour a few drops of sesame oil into the basin so that the small conch can spit out the sediment in its body. Soak the baby conch in a basin dripping with sesame oil for at least an hour.
Practice three, fire conch.
material
Ingredients: 300g fresh conch meat. Ingredients: sliced onion, sliced ginger, sliced garlic, sliced bamboo shoots, auricularia auricula, 1 conch shell, 50g solid alcohol. Seasoning: salt, cooking wine, chicken soup, rice flour balls, Ming oil.
working methods
1. Wash conch meat and cut into thin slices. Cut the ingredients.
2. Stick the conch shell on the bottom of the small bowl with batter, put it in a cage and steam it thoroughly, so that the conch shell is fixed on the small bowl, let the small bowl lie in the middle of the disc, put solid alcohol into the conch shell and ignite the alcohol.
3. Put the screw into 40% to 50% hot oil and immediately pour it into the colander.
4, onion, ginger, garlic slices, add ingredients, add screws, thicken, oil, and serve around the small bowl in the plate.
Method 4: Roasted conch with mushrooms.
material
Half an onion, six garlic, eight mushrooms, a can of conch or conch, half a bowl of soup, a tablespoon of Italian spices, half a tablespoon of black pepper, a little salt, a tablespoon of cream, a proper amount of Parmesan cheese and a proper amount of grilled cheese.
working methods
1. If you want to buy canned pickled conch, please cook the conch in boiling water first, and then? Cut into small pieces for use.
2. Remove the stem of the mushroom, then gently dig out the container with a small spoon, mushroom stem? Chop your head for later use.
3, hot pot, stir fry the minced garlic and onion with cream, and then put it into the broken ocean? Stir-fry mushrooms and conch until fragrant, add white wine and stir-fry slightly.
4. Pour in the stock and cook until the sauce is slightly dry. Before cooking, salt and black pepper? special flavour
5. Add Parmesan cheese and Italian spices after frying, and then put the fried food in the ocean. Guli
6. Bake in the oven 150 degrees for 20 minutes, and then put cheese on it? Bake at 200 degrees to the highest color.