Characteristics: pork flaccid, conch meat crispy, thick juice and fresh flavor.
Main ingredients: 200 grams of dried conch meat, 750 grams of pork tendon meat. Vegetable oil 800 grams (consumed about 60 grams), 50 grams of sugar, 50 grams of soy sauce, cooking wine, ginger, scallions, wet starch 15 grams each, 5 grams of rice vinegar, 4 grams of monosodium glutamate, 3 grams of salt, 900 grams of chicken broth.
Practice:
(1) soak dried conch meat with cool water and wash away sediment, put into the boiling water kind of slightly scalding fish out to control the water, and then cut a knife along. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. Then put the tendon meat into the burning to 7 mature oil frying spoon fried to the top of the color and fish out, the oil drained.
(2) with the original spoon to stay in the bottom oil, will be Parson's ginger, green onion stir fry, cooking wine, chicken broth and soy sauce, and then add sugar, salt, monosodium glutamate, the taste of good. Then tendon meat, conch meat into the soup boil, skim off the floating foam, change the fire about simmering for about 1.5 hours, so that the tendon meat is soft and rotten, fish out.
(3) and then put the conch meat on top of the tendon meat, in the original ladle of soup dripping into the thinning starch hooked into the gravy, and pour it on the meat can be.
Question 2: How to make good conch meat Spicy conch meat
Ingredients
300 grams of conch meat cilantro 1 ginger 1 small piece of dry chili 8 cooking oil 50 grams of soy sauce 2 tsp. 2 tsp. wine 2 tsp. sugar 2 tsp. 2 tsp. fine salt
Practice
1, conch meat washed; cilantro cleaned and chopped; ginger cleaned and cut wire; 2. Heat the oil in the pot, burst incense ginger and dry chili, add conch meat on high heat and stir fry until cooked, then add soy sauce, cooking wine, sugar, salt and stir fry, and finally add the cilantro can be mixed well. Attention to the aroma and spice tantalizing, crispy and delicious. The conch meat must be fresh, otherwise it will affect the taste.
Explosive conch meat
Ingredients
Main ingredients: snail meat, mushrooms Ingredients: ginger, scallions, oil chili, oyster sauce
Method
1) snail meat with cooking wine, ginger, starch marinade for 15-30 minutes, the mushroom slices boiled in boiling water to dry 2) start the frying pan, add oil chili, open the fire until the oil is hot, under the snail meat stir-fried until fragrant 3) then add a few pieces of mushrooms, stir-fried for a few minutes. Add the mushroom slices, stir fry for a few minutes, add the appropriate amount of oyster sauce, sugar, white pepper 4) sprinkle the chopped scallions stir fry before loading the plate can
Malan mixed with snail meat
Ingredients
Malan, snail, cooking wine, ginger, salt, salad oil, chicken
Practice
1, add a small amount of salt to the water, and then drop a few drops of salad oil, the snail in the water a few hours, let it spit out the dirt, and the snail can be used for a few hours, so that it is not too late. The water in the pot is boiling, put the snail in the water for a few hours, so that it can spit out the dirt. The water in the pot boils, put cooking wine and ginger, into the snail blanching until cooked, fishing out 2. Malan remove the old leaves, rinse clean. Water in a pot of boiling, put a small spoon of salt and a few drops of salad oil, the Malan into the blanch and fish out 3. blanched snail drained, Malan squeeze out the water 4. with a toothpick to pick out the snail meat (this step requires a little time and patience) 5. Malan squeeze out the water, chopped 6. the snail meat chopped Malan in a large bowl, put salt, chicken essence mix, and drizzled with sesame oil and mix it
Garlic River snail meat < /p>
Garlic River snail meat
Ingredients
River snail, garlic cloves, cooking oil, salt, pepper, cooking wine, chicken essence
Method
1. River snail with shells clean water. 2. Under cold water pot with a little cooking wine and water to boil. 3. After the water boils, use a toothpick to pick out the meat of the snail one by one. 4. After picking out the snail, rinse it with water. 5. Garlic seedlings washed, cut into sections. 5. garlic seedlings under the hot frying pan stir fry, seven mature pour into the snail meat stir fry for three minutes, add salt, chicken seasoning. Finally sprinkle pepper stir fry can (due to a small guests, can not be put into the chili. The red pepper in the bowl is purely to stay in the photo to decorate with).
Tips
Warm tips: snails are delicious, but the stomach should not eat more. The snail, a few drops of oil can completely remove the sludge in the snail memory
Eat conch meat taboos
1, where the crumbs of the spleen and stomach cold, loose stools and diarrhea, people avoid eating. Because of the snail nature of cold, so the wind cold cold cold during the avoid eating, women during menstruation and women after giving birth to avoid eating, vegetarian cold stomach disease avoid eating.
2, snail meat should not be served with Chinese medicine mealybugs, western medicine hyoscine.
3, should not be eaten with beef, mutton, fava beans, pork, clams, noodles, corn, winter melon, melon, fungus and sugar. Eating snails should not drink ice water, otherwise it will lead to diarrhea.
4, in order to prevent infection by germs and parasites, in the consumption of snails must be cooked through, generally boiled for more than 10 minutes before consumption is preferred.
5, dead snails can not be eaten.
6, conch brain nerve secretion of substances can cause food poisoning. The food poisoning caused by conch has a short incubation period (1 to 2 hours), and the symptoms are nausea, vomiting and dizziness, so the head of the conch should be removed during the cooking process.
Question 3: What is the burning method of dried conch meat Dried conch hair method:
(1) dried conch with warm water, wash, under the pot of micro-fire slow cooking, until the cooking through the fish out.
(2) conch in the pot with alkali and borax (500 grams of material, add 75 grams of borax, alkali 100 grams. If 5000 grams of material, borax, alkali in the total number, can be reduced by 50%) slow cooking, about 3 to 4 hours, to soften and expand when removed, soak in water can be.
You can get the same as other seafood, or you can do specialized dishes. If you want to make a specialized dish, get a cookbook and read it ^-^ Otherwise, please say what kind of dish you want to make, so that others can answer it.
Question 4: How do you make dried conch meat? Spicy conch meat
Ingredients
Conch meat?300 grams
Coriander?1
Ginger?1 small piece
Dried chili peppers?8
Seasoning
Cooking oil?50 grams
Soy sauce?2 tbsp
Wine?2 tbsp
Sugar?2 tbsp <
Salt?2 tbsp
Method
1. Wash the conch meat; wash and chop the cilantro; wash and chop the ginger;
2. Heat the oil in the pot, burst the ginger and dried chili, add the conch meat on high heat and quickly
stir fry until cooked, then add the soy sauce, wine, sugar, salt and stir fry, and finally add
add the cilantro and mix.
Question 5: How to do home cooked conch meat How to do home cooked conch meat delicious practice I. Fried conch
Wash the conch and put it in boiling water to cook 2-3 minutes. Then put a small amount of oil in the pot (it is said that seafood oil can not be more), sautéed onions and ginger, garlic, chili, under the conch meat stir fry on high heat, you can put a small amount of chicken essence and soy sauce, salt (do not like to eat salty can not be put salt), and finally thickened out of the pot. In addition, can not put pepper.
Second, the salt explosion conch main ingredients: conch meat auxiliary: coriander seasoning: onion, ginger, salt, chicken essence, cooking oil production method 1, will be washed and cut into conch meat blanched in boiling water; 2, sit in the pot ignition pouring oil, when the oil is hot into the green onion, ginger fanning out the flavor, pour into the salt, chicken essence, conch meat stir-fry, and finally add the coriander can be. Features: salty and fresh taste. Three, oil explosion conch main ingredients net conch meat 250 grams. Ingredients 25 grams of vegetable heart, 25 grams of bamboo shoots, green onion, ginger and garlic **** 5 kinds. Seasonings 600 white oil (about 40 grams), 40 grams of broth, 10 grams of cooking wine, 1 gram of monosodium glutamate, 1.5 grams of refined salt, 5 grams of vinegar, 20 grams of water starch. Cooking process: 1. Conch meat with vinegar and coarse salt rubbing wash, and then rinse with water, sliced into thin slices. Split the heart of greens and cut into inches, bamboo shoots cut into slices, scallions cut into small sections, ginger cut small nail slices, garlic slices. 2. broth, cooking wine, monosodium glutamate, refined salt, water starch in a small bowl to the juice. 3. frying spoon into the oil, with a strong fire to eighty percent heat, the conch meat into a promotion, quickly fish out. Spoon to stay a little oil, with onion, ginger and garlic stir-fry pan, add ingredients and conch meat, pour into the good juice, quickly flip out of the spoon that is complete. Flavor characteristics: crisp and tender, light and fragrant. Fourth, chicken conch soup materials: 150 grams of conch meat, chicken 100 grams, canned bamboo shoots 15 grams, 15 grams of fungus, 15 grams of mushrooms, 15 grams of greens heart 15 grams of cooking wine 10 grams of soy sauce 10 grams of monosodium glutamate 1.5 grams of chicken broth 400 milliliters of pepper 3 grams of salt 10 grams of onion 15 grams of chili oil 1 grams of method: 1, will be the meat of the sea conch by the notch to take the meat cut open with the knife to shoot a bit, cut into pieces 3 centimeters thick; cut into pieces. Cut into 3 cm thick slices; canned bamboo shoots cut into small slices; mushrooms after the water hair, wash, also cut into small slices; rape heart wash, slice; water hair fungus to the root, wash the sediment, tear into small slices of 2, green onions, ginger, garlic, peeled, washed, are cut into minced 3, and then the conch meat, bamboo shoots, fungus, mushrooms and rape slices were blanch in boiling water, fished out, water, sheng into a soup pot, sprinkled with pepper noodles 4, put the Chicken broth into the pot, plus cooking wine, soy sauce, monosodium glutamate, salt, minced onion, minced ginger, minced garlic, soup boiled, adjust the taste, skimming the support foam, rushed into the soup pot, drizzled with chili oil, you can
Problem 6: how to eat dried conch The first step is to dry conch meat like soaking dried mushrooms, fungus, water (to save time, available warm water) soak for 10 to 20 minutes, soak softly and then fished out, and at the same time, soak conch meat. Soak conch water does not have to be poured out;
The second step, two peppers, a number of fungus, 100 grams of pork, all three are sliced, conch meat fish out for spare;
The third step, pork, peppers, fungus pan stir fry, almost cooked when the last to add conch meat (to prevent the conch meat fried old, hard and can not be used), the soaking of the conch meat of the water to add a little cornstarch poured into the pot, to be the soup juice after closing The water of the conch meat with a little bit of starch poured into the pot, and when the soup is finished, the plate can be eaten.
Question 7: How to soak the dried conch pieces? How to cook? Name of dish: conch stew elbow flower
Recipe Category: Recipes --> Pork
Ingredients: 200 grams of dried conch meat, 750 grams of pork tendon
Seasonings: 800 grams of vegetable oil (about 60 grams of actual consumption), 50 grams of sugar, 50 grams of soy sauce, cooking wine, ginger, scallion, 15 grams of wet starch, 5 grams of vinegar, 4 grams of monosodium glutamate (MSG), salt 3 grams of chicken broth 900 grams
The first two are the same, but they are not the same. Chicken broth 900 grams
Cooking method:
Method (1)
soak dried conch meat with cool water and wash off the sediment, put into the boiling water kind of slightly scalding fish out of the water control, and then cut a knife along. The first thing you need to do is cut the meat across the grain and then put it in the water. Then put the tendon meat into the boiling to 7 mature oil frying spoon fried to the top of the color and fish out, the oil drained. (2)
With the original spoon to stay in the bottom oil, will be Parson's ginger, green onion stir fry, cooking wine, chicken broth and soy sauce, and then add sugar, salt, monosodium glutamate, the taste of good. Then tendon meat, conch meat into the soup boil, skim off the floating foam, change the fire about simmering for about 1.5 hours, so that the tendon meat is soft and rotten, fish out. (3)
And then put the conch meat on top of the tendon meat, in the original soup ladle dripping into the thinning starch hooked into the gravy, and pour it on the meat can be
Characteristics of the dishes: soft pork, conch meat crispy, juicy and fresh.
Dry snail meat soak point, after the perilla leaves and mint leaves, chili peppers, snail meat (preferably coupled with bone broth) together until the snail meat taste. You can eat it directly, or you can fish it out and stir-fry it with vegetables. Shiso leaves and mint leaves can remove the fishy
Ingredients
200 grams of dried conch meat, 750 grams of pork tendon meat.
Seasonings
800 grams of vegetable oil (about 60 grams of actual consumption), 50 grams of sugar, 50 grams of soy sauce, cooking wine, ginger, scallion, 15 grams of wet starch each, 5 grams of rice vinegar, 4 grams of monosodium glutamate, 3 grams of salt, 900 grams of chicken soup.
Method
(1) soak dried conch meat with cool water and wash away sediment, put into the boiling water kind of slightly scalding fish out of the water control, and then cut a knife along. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. Then put the tendon meat into the burning to 7 mature oil frying spoon fried to the top of the color and fish out, the oil drained.
(2) with the original spoon to stay in the bottom oil, will be Parson's ginger, green onion stir fry, cooking wine, chicken broth and soy sauce, and then add sugar, salt, monosodium glutamate, the taste of good. Then tendon meat, conch meat into the soup boil, skim off the floating foam, change the fire about simmering for about 1.5 hours, so that the tendon meat is soft and rotten, fish out.
(3) and then put the conch meat on top of the tendon meat, in the original soup ladle dripping into the diluted starch hooked into the
gorgonzola, and pour it on the meat can be.
Characteristics
The pork is soft, the snail meat is crispy, the juice is thick and flavorful.
Honeydew melon and conch head chicken soup
Function: in Hong Kong is also known as jazz soup, said to be Sir Run Run Shaw's favorite health soup. Soup burned out of the positive color is milky white, very thick and white, women drink the best, with beauty, moisturizing effect
Ingredients: half a catty of honeydew melon (note that, to pick the white skin of the green flesh of honeydew melon, a little bit of raw, do not be too ripe) conch meat (dry 2 two will be enough) a catty of old hen.
Accessories: a small piece of ginger
Practice: the best use of traditional deep tile pot, if not, deep stainless steel pot will also work. First boil the water (more than double the amount of water materials), ginger, snail meat, chicken pieces into the large fire for half an hour, and then two hours of medium fire, and then cut into small pieces of honeydew melon into the medium fire for half an hour can be, this time the soup is about half of the initial amount of water to two-fifths. Finally, put salt according to taste.
Dry conch meat soaked in warm water for 1 hour, then rinsed and set aside
Hen cut into 6 pieces. If it is too fat, you can remove the skin of the chicken; but it is best not to remove the skin, there is chicken skin and the soup is fragrant.
Cuisine and efficacy: home cooking recipes
Taste: spicy Craft: fried
Dry spicy conch pieces of the preparation materials:
Main ingredients: 400 grams of conch
Seasonings: 25 grams of shrimp paste, chili (red, sharp, dry) 16 grams, salt 3 grams, monosodium glutamate (MSG) 3 grams of garlic (white) 20 grams of onion 25 grams of white ginger 16 grams of sugar 5 grams of starch, starch and sugar. g, starch (corn) 5 grams, 7 grams of soy sauce, 100 grams of vegetable oil
Teach you how to do dry spicy conch pieces, how to do dry spicy conch pieces to be delicious
1. hydroponic conch clean sediment, put into a clear pot to cook two times and fished out;
2. dry chili pepper cut into sections;
3. garlic slices, ginger slices, scallion white cut into segments;
4. pan Add broth to boil, add scallion white segment, ginger, put conch pieces cooked to taste until cooked out;
5. bowl add salt, monosodium glutamate, broth, sugar, wet starch, soy sauce to taste juice to be used;
6. pot on the fire, add vegetable oil burned to 60% hot, add dry chili pepper segment fried brownish-red, into the garlic slices, scallion white segments, ginger stir-fry, add the conch pieces stir-fry,....... >>
Question 8: conch practices, conch how to do delicious a spicy conch meat
Material
conch meat 300 grams of cilantro 1 ginger 1 small piece of dry chili 8 cooking oil 50 grams of soy sauce 2 tsp. wine 2 tsp. sugar 2 tsp. salt 2 tsp.
Practice
1. Wash and chop the parsley; wash and shred the ginger; 2. Heat the oil in the pot, stir fry the ginger and dried chili, add the conch meat and stir fry until cooked, then add soy sauce, cooking wine, sugar, salt and stir fry, and finally add the parsley and mix well.
Second, the sauce burst conch
Ingredients
small conch, green onions, ginger, garlic, pepper grains, dried chili peppers, salt, salt, sugar
Practice
1. small conch washed, with a brush brush clean conch shells on the impurity of soaking in lightly salted water for 20 minutes, and then fished out, re-cleaned with clean water, water standby.2. 2. 2 small green onions, peeling Wash, pulled into onion knot, spare Ginger wash, pat loose and cut into large pieces, take 6 pieces of spare Garlic peeled, sliced, spare Dry chili pepper wash, dry with kitchen paper, break into 2 sections, spare 3. pot into a little oil, slightly hot, into the onion knots, ginger slices, garlic slices, pepper grains and dry chili pepper segments burst incense, and then into the conch sauté to conch shells brown, and then cook into the soya sauce and sugar a little bit, add 2 bowls of water, large Fire boil, turn the fire until the soup thick, stir fry evenly, you can pot.
Third, fungus conch soup
Materials
Main ingredients: fresh conch, cucumber, cilantro, salt, chicken essence, cooking wine, chicken broth, chicken oil
Practice
1, the conch meat cleaned and deveined and cut into slices, cucumber sliced into slices, and respectively, put into the boiling water blanch, into the vessel, fungus chopped; 2, sit in a pot on fire into the chicken broth, open the pot into the wood, and then into the wood. Chicken broth, open the pot into the fungus, cooking wine, salt, chicken essence, open the pot after the skimming foam, sprinkled with parsley, point into the chicken oil can be. Tips: conch, also known as red snail, belongs to the mollusks, shellfish, shell was spiral. Conch freshly eaten when the first shell to take the meat, and then fine salt dip mixing to go to its mucus, wash with water, cooking must first use boiling water, and then the use of knife, generally eat the conch head, the rest of the parts can also be eaten, but should be removed from its yellow-white conch brain.
Fourth, oyster king conch
Material
Main ingredients: conch 2 (about 200 grams), 50 grams of Dutch beans, red pepper flakes 20 grams. Ingredients: Mrs. Le chicken 5 grams, 2 grams of monosodium glutamate, 8 grams of oyster sauce, 5 grams of pepper, 8 grams of yellow wine, 5 grams of ginger slices, 500 grams of salad oil, 2 grams of wet starch.
Practice
1, the conch into the boiling water for 1.5 minutes over high heat, remove the meat with a knife to pick out the wash. 2, the conch meat cut into thin slices 0.5 cm thick, into the boiling water for 20 seconds over high heat to take out. 3, the pot of salad oil to 150 ° C, into the conch slice, beans, red pepper flakes, respectively, over high heat to slide for 5 seconds out of the oil. 4, the pot to leave 5 grams of salad oil Burn to 70% heat into the ginger slices stir-fry incense, into the conch slices, Dutch beans, red pepper slices stir-fry evenly, add chicken essence, monosodium glutamate, oyster sauce, pepper, yellow wine seasoning, thickening with wet starch on a small fire to plate.
Five, conch fried leeks
Ingredients
300 grams of conch meat, 300 grams of leeks, cooking wine, ginger, goji berries, salt, monosodium glutamate
Practice
1. Supermarkets to buy 300 grams of conch meat, with cooking wine and ginger boiled water for two to three minutes, fished out of the dry water. 2. leeks 300 grams cut off the spare 3. Adequate amount of oil in the frying pan, oil seventy percent heat into the garlic foam and ginger burst incense 4. Add conch stir-fry, and then add leeks and goji berries stir-fry 5. Put salt and monosodium glutamate seasoning can be
Problem 9: Who has bought dried conch meat should be how to do it well ah! Guangzhou side of most used to boil soup ~ add some lean meat
Question 10: conch meat, conch meat how to do delicious, conch meat home cooking ingredients
conch meat 100 grams, red pepper 1/2 branch, 1 branch of green onions, 3 garlic, 10 grams of nine layers of tartar, 1 tbsp sugar, 1 tbsp rice wine, 1 tbsp vinegar, 1 tsp sesame oil, soy sauce cream 1 tbsp, sriracha sauce 1 tbsp
Methods
The most important thing is to make sure that the meat is not too dry. p>
Directions
1. Wash the conch meat and put it into 150℃ hot oil to deep fry a little.
2. Finely chop red chili; chop green onion into small pieces; mince garlic and set aside.
3. Leave a little oil in the pot of Method 1, add the ingredients of Method 2, then add the snail meat of Method 1 and all the seasonings and stir fry evenly.
4. Finally, add the nine layers of pagoda fried can be.