Ingredients
300g of conch meat, 1 cilantro, 1 small piece of ginger, 8 dried chili peppers, 50g of cooking oil, 2 tsp of soy sauce, 2 tsp of cooking wine, 2 tsp of sugar, 2 tsp of fine salt
Practice
1, conch meat, wash; cilantro, wash and chopped; ginger, wash and shredded. 2. Heat the oil in the pot, and explode the aroma of ginger and dry pepper. Ginger and dried chili, add conch meat stir-fry until cooked, then add soy sauce, cooking wine, sugar, salt and stir-fry, and finally add cilantro can be mixed well. Note that the aroma and spiciness is tantalizing and crunchy. 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 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, snails, 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 to raise a few hours, let it spit out the dirt, so that it can be used for the next few days, and the snail is not a good choice. 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
Conch, garlic cloves, cooking oil, salt, pepper, cooking wine, chicken essence
Directions
1. Shelled conch clean water. 2. Under cold water pot with a little wine and water to boil. 3. After the water boils, use a toothpick to pick out the meat of the conch. 4. After picking out, use water to wash. 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 for the purpose of leaving a photo of the garnish).
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 2: How to make home-cooked conch meat How to make delicious conch meat delicious practices I. Fried conch
Wash the conch and put it in boiling water to cook for 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 green onions, minced ginger, minced garlic, soup boiled, adjusted to taste, skimmed the floating foam, rushed into the soup pot, drizzled with chili oil, you can
Question 3: conch meat, conch meat how to do delicious, conch meat home practices Ingredients
conch meat 100 grams, 1/2 branch of red chili peppers, onion 1 branch, 3 garlic. 10g of conch, 1 tsp sugar, 1 tbsp rice wine, 1 tsp vinegar, 1 tsp sesame oil, 1 tbsp soy sauce paste, 1 tsp sriracha
Directions
1. Wash the conch meat and deep fry it in hot oil at 150℃ for a little while.
2. Chop the red chili pepper; cut the green onion into small pieces; chop the 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.
Question 4: How to make conch meat, how to make delicious conch meat, conch meat home ingredients
Main ingredients
color pepper 400g
Seasoning
Salt
moderately
Soy sauce
moderate
scallions
moderate
ginger
3 slices
These are the most popular ingredients in the world.
3 slices
Garlic
5 grains
Starch
Moderate
Seasoning Oil
Moderate
Yellow Wine
Moderate
Black Beans
Moderate
Homemade Stir-Fried Sea Whelk Meat
1. All the ingredients
2. Wash the conch meat into boiling water and boil it to remove the fishy, remove the water control.
3. Stir fry edamame and green onion, ginger and garlic in very little oil to produce flavor.
4. Add the conch meat and stir-fry quickly and then add the bowl of sauce and mix well.
5. Add the colored pepper pieces and toss to evenly and quickly remove from the pan.
Question 5: meat practices, fried conch meat how to do delicious, fried conch meat home practices Main ingredients: 200 grams of conch
Seasonings: green and red pepper 2, 5 grams of green onions, 10 grams of ginger, 10 milliliters of soy sauce, 5 grams of salt, 10 milliliters of cooking wine, 2 grams of chicken
Steps:
1, the conch cleaned with a brush, soak it in a little sesame oil or salt in cool water for 2 hours. salt in cool water for about 2 hours, let it spit out the sediment in the intestines.
2, green and red peppers, green onions, ginger shredded spare.
3, conch blanch in boiling water, quickly picked up spare.
4, put the oil in the pot, when the oil temperature is 5 into the heat into the onion, ginger fried burst incense.
5, put their favorite sauce, sauce fried flavor into the conch stir fry.
6, stir fry evenly.
7, stir-fry process can be less dripping some wine.
8, when the cover of the conch began to open, add sugar, chicken stir fry, before leaving the pan into the green and red peppers can be.
Question 6: How to make dried conch meat delicious? Snail stewed elbow flower:
Characteristics: soft pork, snail 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, scallion, 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 7: How to make large conch meat delicious Ingredients
Main ingredients: conch meat, mushrooms Ingredients: ginger, scallions, oil chili, oyster sauce
Practice
1) conch meat with cooking wine, ginger, starch marinade for 15-30 minutes, the mushroom slices boiled in boiling water and fished out to dry 2) start the oil pan, add oil chili, open the fire until the oil is hot, the next conch meat stir-fried to fragrant 3) then 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 before loading the plate and stir fry can be
Question 8: Stir fry conch meat, stir fry conch meat how to do delicious, stir fry conch meat Stir fry conch meat practice
1.
After blanching the conch, take the conch meat out and wash and spare
2.
The side dishes are cleaned and cut, and then washed.
Clean the side dishes and cut them into pieces
3.
Start a frying pan and stir-fry the beans
4.
Put in the red pepper and parsley and stir-fry until they break down, and then remove from the pan and set aside
5.
Start a frying pan and stir-fry the beans
6.
Add the red pepper and parsley, and stir-fry until they break down, and then remove from the pan and set aside
6.
Put in the red pepper and parsley, and then stir-fry until they break down. Stir-fry the red pepper and parsley until raw, then remove from the pan and set aside
7.
Continue to fry the onion and ginger in a frying pan
8.
Pour in the conch meat
9.
Sprinkle the wine along the sides of the pan to remove the fishy smell and increase the aroma
10.
Pour in the side dishes
11.
Then pour the bowl of sauce into the pan
11.
Next, pour the bowl of sauce into the pan
11.
The sauce was very good. Here is a way to introduce:
Oil-blasted conch
[Ingredients and Sources]
Fresh conch meat 250 grams of broth .50 grams of scallions 20 grams of vinegar 25 grams of vegetable heart .30 grams of pepper 1 gram of salt .4 grams of cooked lard (can also be vegetable oil) 50 grams of garlic 10 grams of (consume 100 grams of) shaoxing wine .15 grams of wet starch 25 grams of MSG .3 grams of fungus 15 grams
Question 9: How to eat frozen conch meat thawed, cleaned and burnt to eat. p>
Cuisine: Shandong cuisine, Lu Cuisine
[cooking method]
1. Fresh conch meat with refined 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 control of water spare.
2. Cut the green onion into 1 cm long silk, garlic slices, fungus, heart of vegetables with boiling water, respectively, with salt, monosodium glutamate, wine, vinegar, pepper, broth, wet starch into the water standby.
3. Add cooked lard to the frying pan, with a high fire to eight or nine percent hot, the conch meat under the oil a touch, quickly pour people into the funnel to control the net oil.
4. frying pan to stay in the bottom of the oil, cooked down into the onion and ginger burst pot, then poured into the conch meat, fungus, vegetable heart and good water, quickly upside down out of the disk is complete.
[process key]
1. Fresh conch meat with refined salt, vinegar rubbing, to gently rub not to conch meat rubbed. After rinsing with water, you can soak the conch meat in water for a while to make it absorb water and rise.
2. Water blanching, oil touch time should be short to ensure that the conch meat is crisp, such as long time is old meat, and to control the net residual oil, water.
3. Gravy cooked, to leave the fire mouth upside down, quickly out of the spoon.
[flavor characteristics]
1. "Oil-blasted conch" is popular during the Ming and Qing dynasties in Dengzhou, Fushan, the circulation of seafood dishes. Shandong coast is rich in conch, to the Peng Cai coastal production of "fragrant snail" is the main.
2, "oil-exploded conch" is a traditional dish in Shandong oil-exploded double crisp, oil-exploded tripe on the basis of the continuation. This dish is white in color, crisp texture, fluorescence package material, oil package gravy, strong oil explosion juice, after eating the plate Yuan soup, only some oil.
From: Idle look at the falling flowers
Questioner Comments
Thank you for your patience, so detailed ah
Question 10: conch within the practice of the conch meat has been washed how to do the main ingredients
conch meat
3
auxiliary
soy sauce
moderately
wrong
Moderate amount
Mustard paste
Moderate amount
Steps
1. Wash the conch.
2. Place in a pot of cool water and cook over high heat.
3. This is the cooked conch.
4. Use a fork or chopsticks to take the conch meat.
5. You have to rotate it with the side so that the conch meat won't break.
6. This is the peeled conch meat.
7. 3 pieces of conch meat were used.
8. Cut the conch meat into slices.
9. Small onion cut into pieces.
10. Place the small onions under the plate and the conch slices on top of the small onions. Make a sauce with soy sauce, vinegar and mustard paste and put it on the plate.