Methods:
1 Mixed conch slices of the production of materials:
Main ingredient: conch slices
Auxiliary ingredients: parsley, parsley stalks
Seasoning: green spicy mustard, sesame oil, soy sauce, salt, chicken powder
Slices of conch;
Shredded conch in boiling water;
Scalded with boiled water;
Through the cool water tighten the conch;
Through the cool water;
Slices of conch;
Threaded conch;
Through the cool water;
Threaded conch.
Mix half a spoon of green chili mustard (according to personal preference), a little salt, a little chicken powder, soy sauce, a little sesame oil, mix well with parsley, parsley stalks into the conch meat can be.
Conch should be boiled thoroughly to prevent infection by germs and parasites;
The substances secreted by the brain nerve of the conch can cause food poisoning, so the head should be removed before eating.
The flesh of conch is rich and delicate, with delicious flavor, it is known as "pearl in the plate". It is rich in protein eggs, vitamins and essential amino acids and trace elements, is a typical high protein, low fat, high calcium natural animal health food.
Whatever crumbs of spleen and stomach cold, loose diarrhea people avoid eating;
Because of the snail nature of the cold, so wind-cold cold during the cold, women's menstruation and women's post-partum avoid eating, vegetarian cold stomach disease people avoid eating.
2 New style of Buddha jumped over the wall of the production materials:
Main ingredients: shark fin (dry) 80 grams, 80 grams of sea cucumber, 80 grams of abalone, 80 grams of shrimp, 80 grams of crab, 50 grams of conch, 50 grams of cuttlefish, pig's trotters 100 grams of chicken 80 grams of chicken 100 grams of chicken
Auxiliary ingredients: 30 grams of mushrooms, 30 grams of ham
Seasoning: salt 3 grams of wine, 5 grams of salt, 2 grams of salt, 5 grams of wine, 5 grams of wine. 5g,salt 2g
1. Cut the crab into pieces. Conch sliced.
2. Cuttlefish slices.
3. Cut ham into pieces, pig's trotters and duck's legs into pieces.
4. Put all the ingredients into a casserole, add seasonings to season, cover, first boil with high heat, turn to simmer with the fire for more than 3 hours is ready
3 scallion conch preparation materials:
Main ingredient: 1000 grams of conch
Seasoning: oyster sauce 20 grams, 30 grams of scallion, 15 grams of cooking wine, 10 grams of sugar, 50 grams of vegetable oil, pepper 3 grams, 5 grams of sesame oil, 5 grams of vinegar, 3 grams of monosodium glutamate (MSG), 3 grams of alkali, 4 grams of salt
1. the conch shell smashed, take out the conch meat, remove the tail intestines, remove the head of the black membrane, rubbed with vinegar and salt scrubbing, clear water rinsing, batch into two slices, some knife lines on the surface of the rows, with salty surface slightly pinched (commonly known as hair a little bit), and rinse clean salty, scallions cut into sections.
2. Frying pan with the same, burned to 60% hot, into the conch oil, poured out to drain the oil.
3. frying pan to stay in the oil, sauté through the shallots, add oyster sauce, sugar, yellow wine and an appropriate amount of water, under the conch meat, high-fire boil, low-fire brine flavored, and then use high-fire collection of thick marinade, add monosodium glutamate and pepper, dripping sesame oil, can be cooled out of the pot to eat.
4 pine nuts fried conch ding production materials:
Main ingredient: 300 grams of conch
Auxiliary ingredients: pine nuts 50 grams, 50 grams of celery
Seasoning: 10 grams of green onion, 5 grams of ginger, 3 grams of salt, 2 grams of monosodium glutamate, pepper 2 grams of vegetable oil 25 grams of starch (peas) 5 grams
1. conch meat meat cut into cubes, diced celery.
2. Add oil to the pan, fry the pine nuts and fish out.
3. Boil water in a pot, blanch the conch and so on, and fish out. The pot of oil is hot, onion and ginger burst pot, put the conch diced, celery, pine nuts stir-fry, then add salt, monosodium glutamate, pepper, vinegar seasoning, stir-fry, thickening with a little wet starch is complete.
Pine nuts fried diced conch production tips:
1. conch must be fresh, the gravy should be less.
2. 200 grams of vegetable oil should be prepared because of the deep-frying process.
3.