The practice of onion oil screw:

Ingredients: conch, asparagus.

Seasoning: onion, ginger, dried red pepper, Shaoxing wine, sugar, white pepper, soy sauce and soy sauce.

Exercise:

1. Break the shell of the big conch and take out the meat inside. When you knock on the conch shell, you should start from the screw, where the shell is relatively thin. If you are worried about splashing the shell residue, you can also wrap it in a thick broken bag and knock it open.

2. Wash snail meat with clear water. After washing and drying, remove the snail head and snail brain, slightly cut the concave part of conch meat, press it on the chopping board, and cut it into thin slices for later use. The slicing method of the slicing knife should start from bottom to top, and the blade should exert a little force in the direction of the hand. When cutting conch, it is best to clean the mucus of conch, which is more convenient to operate and can prevent skateboarding.

3. Pinch the asparagus, stir-fry it with light salt water for 10 second, and then rinse it with ice water for use.

4. Boil the water in the pot, add a little cooking wine, onion and ginger slices. After boiling, blanch the snail slices on asparagus for about 5 seconds (don't blanch for too long).

5. Add soy sauce, soy sauce, Shaoxing wine, sugar and pepper. Into the net pot, pour it on the screw.

6. Add a little shredded onion, shredded ginger and dried red pepper to the screw. Add a tablespoon of clear oil and base oil to a clean pot, heat it to 80% heat, and then pour it on shredded onion and ginger.

The practice of roasting conch:

Ingredients: conch, beef, carrot and onion.

Seasoning: salt, white pepper, sugar, starch, soy sauce, Jiang Mo, cooking wine.

Exercise:

1. Clean the big conch. Boil water in the pot and put it in for boiling.

2. Take out the snail meat with a toothpick, wash it and cut it into small pieces.

3. Chop beef and snail meat, add Jiang Mo and chop it into paste.

5. Add soy sauce, white pepper, starch and sugar and mix well.

6. Wash the big conch shell and stuff it with meat.

7. Preheat the oven to 200 degrees, put in a big conch stuffed with meat and bake for about 30 minutes.

How long does conch cook?

There are many things about eating snail meat, especially friends who cook for themselves. They must be familiar with the pretreatment process of large conch and the taboo of eating conch. In order to prevent the infection of bacteria and parasites, snail meat must be cooked, preferably for more than 10 minutes. The substance secreted by conch brain nerve can cause food poisoning. The incubation period of food poisoning is usually 1 ~ 2 hours, and the symptoms are nausea, vomiting and dizziness, so the head of conch should be removed when cooking. If it is boiled conch, bring it to a low heat and cook for a few more minutes.

The practice of cooking conch:

Ingredients: big conch

Seasoning: onion, Jiang Mo, white vinegar, mustard.

Exercise:

1, wash the conch and put it in the pot with cold water (water can overflow the conch).

2. Add onions and ginger slices.

3. After the water boils, boil the big conch 10- 15 minutes.

4. You can eat the sauce that suits your taste.

The heat of the conch is very important. If the time is too short, the meat will be too tender and unsanitary. If it takes a long time, it will taste very hard, so we should constantly sum up our experience.