Sea snails are rich in vitamin A, protein, iron and calcium and other nutrients original color, is a higher nutritional aquatic products. Below is the conch home cooking practice that I organized for you.

First, the salt explosion conch home practices

Materials

Materials: main ingredients: conch meat auxiliary: cilantro spices: green onions, ginger, salt, chicken essence, cooking oil

p>practice

1. Fish out and drain the water to be used;

2. Sit in a pot on the fire into the oil, oil 60% hot, into the onion, ginger sautéed flavor, add salt, chicken broth, conch meat stir fry, sprinkled with parsley out of the pot can be.

Two, steak conch casserole home practices

Materials

Ingredients: beef ribs 500 grams, 200 grams of conch, perilla mint moderate

Seasoning A: 2 grams of salt, a large piece of ginger, red onion 2, 2 star anise, 4 garlic cloves, 10 grams of soy sauce, oyster sauce 5 grams of wine 10 grams

Seasoning A: salt, ginger, a big piece of red onion, 2, star anise, garlic cloves 10 grams

Seasoning B: 2 grams of salt, 10 grams of cooking wine, pickled red pepper 3, 20 grams of garlic, ginger to the right amount, 10 grams of oil, fish aroma leaves 2

Practice

1, ready to prepare the raw materials, conch to buy home, put it into the water, throw a few fingers of pepper rings in the water, so that the sea snail spits out the sand*** about 3 hours ****.

2, steak chopped into a suitable size, burned to the pot, add water, open fire blanching 5 minutes. Blanched steak is best also put into the water to soak *** Figure 1 *** to soak out all the blood, so that cooked steak is not so no *** about 3 hours ***.

3, take a pressure cooker, soak clean steak fish up into the pot, add seasoning A in the salt, ginger, red onion, anise, garlic cloves, soy sauce, oyster sauce, cooking wine, and then add the right amount of water, cover and heat the pressure for about 15 minutes.

4, cooked, naturally cooled and deflated, use chopsticks to zap the steak, you can easily zap through it.

5, the perilla and mint cut into thin julienne, pickled red pepper chopped spare.

6, the pan is hot, pour a small amount of oil, soaked red pepper, ginger and garlic into the pan to burst the aroma.

7, the cooked steak with soup into the pot, high heat to boil.

8, put two leaves of fish and incense together to cook for 10 minutes, so that the steak fully absorbed the acid of pickled chili and the aroma of fish and incense leaves.

9, the soaked conch cleaned, poured into the pot with the steak and cook, keep a high heat to cook until each conch are open, drizzle with cooking wine.

10, and finally into the perilla and mint, and then slightly cook 1-2 minutes to let the conch flavor can be, try the taste, add salt to taste can be appropriate.

Three, two ears popped conch home practice

Materials

250 grams of net conch meat, 100 grams of elm ears, 100 grams of fungus, red and green pepper slices, scallion, ginger a little. Seasoning 1 tsp refined salt, 1/2 tsp chicken powder, 1 tbsp shaoxing wine, salad oil and red oil.

Practice

1, conch meat into a cross knife, into the boiling water lightly blanched; elm ears, fungus cut into small pieces.

2, frying pan filled with salad oil, put eight onion segments, red and green pepper slices, ginger, high fire fragrance, into the conch meat, elm ear, fungus and seasonings quickly stir-fried, dripping red oil, out of the pot can be.

Replacement of materials

Replacement of conch with pork belly, gizzard, known as double ear burst double crisp.

Flavor change

Seasoning changed to black bean sauce *** with black beans, minced garlic, minced ginger, dark soy sauce, sugar, pepper, onion oil, chopped cilantro and blended together ***, known as drums and fragrant double-ear popped conch.

Four, spicy conch meat home practice

Materials

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 shred;

2. Put the oil in the pan and heat, burst incense ginger and dry chili, add the 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.

Note

Spicy and tantalizing, crunchy and delicious. The snail meat must be fresh, otherwise it will affect the taste.