How to freeze and store live conch
How to freeze and store live conch, conch is a kind of seafood we are very common in our life, there is a certain nutritional value, it is a lot of people like, and there are a lot of ways to eat conch, the following live conch how to freeze and store methods.
Live conch how to freeze storage method 1Here to the guys to show is that the storage of large conch words, is the need to refrigerate.
And it can also be said that if you do not refrigerate the storage of the big conch, the big conch can not swing.
The best raw conch, and then immediately into the refrigerated freezer storage, generally speaking, as if the live conch, the number of up to three days of storage.
The tip here is that dead conch can not be taken, especially in the summer, so if you are worried about the raw conch will not be able to swing, you can also try to cook the conch, and then cooled and then put into the refrigerator storage.
The dead conch tastes very fishy, and will continue to cause harm to the human body of the substance, you can put the conch pots, and then put into the refrigerator of the refrigerator layer of storage. The big conch should be put into the wet and cold areas of dry farming, plus water to raise is not put.
live conch how to freeze storage method 2First, the nutritional value of oil explosion conch
oil explosion conch 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.
Second, the practice of oil-exploded conch
Practice 1:
1, the conch shell smashed, take out the meat and remove the tail intestines, remove the head of the black membrane, with vinegar and coarse salt rubbing wash, and then washed with water, sliced into a large thin slice (slice the thinner the better). Pieces of green onion in half, cut into 1 cm long pieces. Garlic slices and put the fungus big everything in half.
2, the soup, cooking wine, salt, monosodium glutamate, cornstarch in a bowl into a sauce. Boil water, into the conch burned immediately after pouring into a funnel to filter the water, quickly into the oil has been burned to eight mature a punch that is poured into a funnel to filter the oil.
3, leave the appropriate oil in the pot, the next onion, garlic, to be fragrant, put the conch, fungus, quickly pour into the sauce after mixing and stir fry evenly, drizzled with sesame oil into the dish can be.
Practice 2:
1, fresh conch meat with salt, vinegar rubbed out mucus, rinsed with water, with a knife blade into a 0.1 cm thick slices, with boiling water forever, fish out of the water control standby.
2, the green onion cut into 1 cm long silk, garlic slices, fungus, heart of vegetables to be used separately in boiling water to mourn a little, with refined salt, monosodium glutamate, wine, vinegar, pepper, broth, wet starch into the water standby.
3, add cooked lard in the frying pan with a high fire until eight or nine hot, the conch meat under the oil a touch and quickly poured into the leakage spoon to control the oil.
4, frying pan to stay in the bottom of the oil, cooked down into the onion and ginger burst pot, then pour into the conch meat, fungus, cabbage and good water, quick flip out of the disk is complete.
Practice 3: 1, conch clean. Put the pot with hot water to blanch for a minute 2, the conch meat with a fork to pick out and cut into small pieces. Cucumber to be cut into slices, fungus torn into small. Onion ginger cut to spare. 3, the pot of hot oil. 8 minutes hot and put the conch meat stir fry, stir fry immediately after the pot standby. Another pot of oil, put onions and ginger stir-fried into the appropriate amount of wine. 4, put the fungus and cucumber, stir fry, and then into the conch meat. Then put in the appropriate amount of oyster sauce and salt can be. Third, oil explosion conch cooking skills 1, conch meat out of the salt and white vinegar scrub, wash off the mucus. Conch meat do not fry too long, because in the blanching time is basically cooked, wait for the cucumber is basically cooked and then put the conch meat can be. Otherwise, the meat will be old and very taut, not delicious! 2, fresh conch meat with refined salt, vinegar rubbing, to gently rub not to conch meat rubbed. After rinsing with water, you can put the conch meat in the water to soak for a while to make it absorb water. 3, water blanching, oil touch time should be short, be sure to ensure that the conch meat is crisp, such as time is too long meat old and to control the net residual oil, water. 3, gravy cooked to leave the fire mouth upside down, to quickly out of the spoon. Fourth, conch fried leek 1, materials 300 grams of conch meat, 300 grams of leeks, cooking wine, ginger, goji berries, salt, monosodium glutamate 2, practice 1, supermarkets to buy 300 grams of conch meat, boiled for two or three minutes in boiled water with cooking wine and ginger, fished out of the dry! 2, 300 grams of leeks cut off and spare 3, frying pan with a moderate amount of oil, oil seventy percent of the 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 On the consumption of conch Dietary taboos and methods of purchase For friends who love to eat seafood, conch is a kind of delicious that can not be lost, but you should know that there are a lot of dietary taboos to consume seafood, and do not understand these are likely to harm their health, so today we will put on the dietary taboos about it with the purchase of the skills recommended to you. Screw meat rich and delicate, delicious flavor, known as the "Pearl of the dish" reputation. 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 food. What parts of conch can't be eaten? In the head part of the conch, there are generally two things commonly known as conch brain, which are two small ball-like things, inside the conch meat, that if you eat too much, you will be dizzy and nausea. The conch brain nerve secretes substances that can cause food poisoning. Food poisoning caused by conch has a short incubation period (1 to 2 hours), symptoms of nausea, vomiting, dizziness, so the head of the conch should be removed during the cooking process. 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. It should be noted that the vein red snail and conch are carnivorous shellfish, so when eating, the fragrant snail should remove the green and purple veins on the meat, and the vein red snail should remove the white-colored brain on the meat. 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. The internal organs and gonads of conch should not be eaten, and if too much is eaten, it will make people feel disoriented. The internal organs of shellfish such as conch, clams, and arkshells do not have any special flavor in terms of 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. So can you eat dead conch? Experts said that the dead conch exactly how long deterioration, and preservation of the environment and other factors related to the preservation of low-temperature chilled fresh environment preservation time is slightly longer. Similar to conch a class of 'shellfish after death will be rapid corruption and deterioration, people will eat diarrhea, vomiting, acute gastroenteritis and other symptoms, so try to buy fresh. Live conch will automatically retract when you touch the head of the conch with your hand, and vice versa if it is dead. Fresh conch has a faint seawater flavor, while dead conch will have a distinct odor. To pick the conch without odor 1, life and death express: touch Pick the conch you will find that the black pressure of a piece of meat pressure in the mouth of the shell, this time you can be conch exposed outside the fleshy piece of gently peeled off, it is automatically retracted is alive! If it is not obvious, you can also touch its outstretched whiskers, if it shrinks back is alive. Similarly, for the immobile conch, with the nose to smell, if there is no odor, is just dead, but also very fresh. 2, sunshine "domicile": conch and horn snail Look at the conch out of the big, small, black, yellow, in fact, there are many types of conch, but the market is usually divided into conch and horn snail. Conch large and thick, gray or brown, rough shell surface, with neatly arranged and flat screw ribs and fine grooves, the shell mouth wide, the inner surface of the shell is smooth red or gray; horn conch head smaller, shell mouth is narrower, the shell is dark yellow, the meat piece is small and thin. 3, than the taste: sauce fried conch is very fat all year round, and big has big advantages, small has small benefits. Big conch meat is fat and thick, wonderful flavor after frying, while the horn conch meat is less, slightly bitter, so the sauce burst taste will be very good. Cooked correctly, large sea snails and small horn snails are just as flavorful as each other. Conch meat can be exploded, fried, roasted, boiled soup, marinated, or boiled and eaten with ginger, vinegar, soy sauce; edible conch should be boiled for more than 10 minutes to prevent infection by germs and parasites. For the delicious seafood we do not need to talk about, but different seafood has different dietary taboos and methods, which is related to the flavor of the food, but also about our health and safety, so, want to enjoy the seafood, we must eat before you have a good understanding of the relevant dietary methods.