Spicy conch meat

Ingredients

300g conch meat 1 coriander 1 ginger 1 small piece of dried chili 8 edible oil 50g soy sauce 2 tsp cooking wine 2 tsp sugar 2 tsp salt 2 tsp

Method

1. Wash the snail meat; wash and mince the coriander; wash and shred the ginger;

2 .Heat oil in a pot, sauté ginger and dried chili until fragrant, add snail meat and stir-fry over high heat until cooked, then add soy sauce, cooking wine, sugar and salt and stir well, finally add coriander and mix well.

Attention

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

Fried conch slices

Ingredients

750 grams of fresh conch and 50 grams of coriander segments. 2 tablespoons of seasoning oil, 1 tablespoon each of Shaoxing wine and pepper water, 1/3 teaspoon each of refined salt and MSG, a little shredded onion and ginger, and appropriate amount of starch.

Method

1. Cut off the hard skin of the conch, remove the internal organs, wash it, cut it into thin slices, blanch it in boiling water, take it out immediately, and drain the water. spare.

2. Heat up the wok, add base oil, stir-fry the wok with shredded onions and ginger, cook Shaoxing wine, add conch slices and stir-fry, then add refined salt, monosodium glutamate, rowan water, and water starch Thicken the gravy, stir-fry evenly, add oil, sprinkle with coriander segments, remove from the pan and serve on a plate.

Material substitution

Replace the conch slices with cuttlefish larvae and call it fried cuttlefish larvae.

Taste changes

Add chili bean paste and red oil to the seasoning, which is called spicy fried conch slices.

Wood fungus and conch soup

The soup is fresh and delicious.

Materials

Main ingredients: fresh conch, water-cured fungus, cucumber, coriander powder, refined salt, chicken essence, cooking wine, chicken soup, chicken oil

Method

1. Wash the conch meat, remove the internal organs and cut it into slices. After cutting the cucumber into slices, blanch them in boiling water and put them in a vessel. Cut the fungus into pieces;

2. Sit on the pot Light the fire and add the chicken soup. After the pot is boiled, add the fungus, cooking wine, salt, and chicken essence. After the pot is boiled, skim off the foam, sprinkle with minced coriander, and add chicken oil.