2. Fresh conch washed.
3. Put into the water, open the pot and cook on low heat for 12 minutes.
4. Pick out the meat from the boiled conch.
5. Slice the conch meat.
6. Make the sauce.
7. Pour over the conch meat.
8. Boiled conch prepared ingredients: conch moderate.
9. Large conch with a brush to remove the surface sediment mucus, into the pot, cold water did not pass.
10. Turn on the high heat to cook, after the water boils, turn it over, turn off the fire out of the pot.
11. Use chopsticks to gently pick the snail meat.
12. Mixed with cucumber, mixed with scallions can be, depending on personal taste.
13. Salt baked conch prepared ingredients: large conch 8, 1500g coarse salt, pepper 2g, 4 pieces of incense leaves.
14. Big conch washed and drained, with peppercorns and sesame leaves fried salt.
15. Baking tray pad tinfoil, first lay a layer of salt, put the conch all in, the surface all covered with coarse salt, wrapped in tinfoil, more layers to prevent leakage.
16. Preheat the oven to 200 ° C in advance, equipped with food baking tray into the middle layer, baking baking mode 200 ° C bake 30 minutes.
17. Conch conch belongs to the mollusc gastropods, phylum Mollusca.
18. Shellfish are mainly divided into five syllabus, there are more than 70,000 species around the world, the species of sea life can be commonly known as conch.
19. Conch shell edge outline slightly quadrangular, large and thick, shell up to about 10 centimeters, the conch layer 6 levels.
20. Conch for the warm sea species, mainly living in the low tide line, water depth of 1-30 meters of broken coral substrate shallow sea.
21. Like other animals, mollusks such as conch have adapted to the ever-changing environment.
22. From rocks washed by the sea day and night to the murky, muddy depths of the ocean floor, all forms of habitats have their own specialized mollusk fauna.
23. Tides influence the characteristics and distribution of mollusks growing on the seashore, as do the characteristics of the geological surfaces on which they live.
24. However, the food provided by abundant sunlight is more important.
25. Mollusks are best suited to the tropics, which is why the variety of sea shells in this region is breathtaking.
26. Sea snails are slow moving and often feed on seaweed and microscopic organisms, they generally inhabit shallow waters and are addicted to echinoderms.
27. The outer lip of the shell is extremely abducted, and the female snail is significantly larger than the male snail.