Flavor characteristics of oil-fried conch 1.

"Oil-fried conch" is a popular seafood dish in Dengzhou and Fushan during the Ming and Qing Dynasties.

The coast of Shandong is rich in conch, mainly the "xiang snail" produced along the coast of Pengcai.

2.

"Oil-fried conch" is a continuation of Shandong's traditional famous vegetables of double crispiness and tripe kernels.

This dish is white in color, crisp and tender in texture, stuffed with shiny ingredients, thickened with oil, and juicy with strong oil. After eating, there is only some oil in the soup.

Main ingredients and accessories: 250g fresh conch meat, 50g green onions, 20g vinegar, 25g cabbage, 30g pepper, 1g refined salt, 4g cooked lard, 50g garlic, 10g (100g consumption), 15g Shaoxing wine, 25g wet starch, 25g MSG

3g water-frozen fungus 15g Cuisine: Shandong cuisine, Shandong cuisine cooking method 1.

Use refined salt and vinegar to rub out the mucus from fresh conch meat, rinse it with clean water, cut it into 0.1 cm thick slices with a razor blade, blanch it in boiling water, remove and drain it and set aside.

2.

Cut the green onion into 1 cm long shreds, slice the garlic, and pour the fungus and cabbage sum with boiling water respectively. Use refined salt, monosodium glutamate, Shaoxing wine, vinegar, pepper, clear soup, and wet starch to make a moistening solution and set aside.

3.

Add cooked lard to the wok and cook over high heat until it is 80% to 90% hot. Add oil to the conch meat and quickly pour the oil into a colander.

4．

Leave the bottom oil in the wok, and when it is cooked, add the onions and ginger to the pan and stir-fry, then pour in the conch meat, fungus, cabbage and the mixed water, quickly toss and remove from the plate.

Ingredients and methods for cooking conch in wine 1.

Ingredients: One pound of small conch, minced ginger/garlic, chopped green onion, chili flakes.

2.

Seasonings: one tablespoon each of rice wine/Shaoxing wine, one tablespoon soy sauce, two tablespoons water.

3.

Method: Heat a tablespoon of oil, add minced ginger/garlic, chopped green onion, and chili flakes and sauté until fragrant, add conch and all seasonings, cover and simmer until the soup dries up.

Process key 1.

When rubbing fresh conch meat with refined salt and vinegar, rub it gently and do not crush the conch meat.

After rinsing with clean water, you can soak the conch meat in clean water for a while to allow it to absorb water and expand.

2.

The time for blanching and oiling should be short to ensure the crispness and tenderness of the conch meat. If the time is too long, the meat will become old, and the remaining oil and moisture must be controlled.

3.

After the gravy is cooked, stir the paste away from the heat and quickly take out a spoon.

Main ingredients for fried conch slices: 500 grams of conch, 3 cloves of garlic, 1 chive, 1 small piece of ginger, 1 coriander Seasoning: 10 grams of peanut oil, 2 tsp of oyster sauce, 2 tsp of soy sauce, 1 tsp of balsamic vinegar

, 1 tsp refined salt, 1/2 tsp MSG 1.

Crack the conch to remove the meat, wash away the mucus with vinegar, cut the conch into thin slices with a knife, blanch it in boiling water and put it on a plate.

Wash and cut coriander into sections 2.

First, wash some of the green onions, ginger and garlic and cut them into pieces. Use oyster sauce and soy sauce to make a juice; then cut the remaining green onions and ginger into shreds and set aside 3.

Pour the prepared juice onto the snail slices, sprinkle with coriander segments, green onion and ginger shreds, pour hot oil and cook with fresh pepper and Penglai fresh snail slices Preparation time: 15 minutes; Operation time: 5 minutes Ingredients: Jiaodong conch meat

150g auxiliary materials: 15g fresh pepper 3g pepper leaves Seasoning: 3g salt 3g scallion oil 5g pepper oil Preparation method: 1/ Wash the snail meat, cut into thin slices, blanch in boiling water and set aside 2/ Use scallion oil and pepper oil to cut the fresh flowers

When the pepper is cooked, add the conch slices and mix well.

Creativity: Based on Jiaodong's "warm mixed conch", Sichuan cooking techniques are used to make it richer in taste.

Cooking tips: You need to control the heat to ensure the crispness of the snail meat and highlight the sour taste.