Snails steamed in cold water.

Steaming conch with cold water, the conch matures as the water temperature rises, and the meat will be more tender and have a better flavor. When steamed directly in hot water, the conch meat, when exposed to the hot steam, will quickly shrink to the end of the conch, resulting in stiff meat that is difficult to chew. Sea snails belong to the mollusc gastropods, phylum Mollusca. The edge of the conch is slightly quadrangular in outline, large and thick, shell up to about 10 centimeters high, the conch layer of 6 levels.

Rich in protein, vitamins and amino acids and trace elements needed by the human body, is typically high protein, low fat, high calcium natural animal food. Conch generally needs to be steamed for 10-15 minutes, depending on the size of the conch and the size of the fire. Conch must be completely steamed before consumption, uncooked conch will carry bacteria and other microorganisms, but the steaming time should not be too long.

The practice of steaming conch and how to select conch:

A, the practice of steaming conch

Materials prepared: conch, water, grate, toothpicks and so on.

1, the conch with water to wash clean, standby.

2, the steamer add the right amount of water, and then put the conch on top of the grate.

3, after the water boils, cover and steam for twenty minutes.

4, steamed conch, with two toothpicks to pick out the meat of the conch.

5, remove the bitter gall above the conch meat.

6, remove the yellow below the conch meat.

7, the treated conch meat dipped in ginger vinegar sauce to eat.

Second, how to choose the conch

1, for the kind of tentacles or conch meat exposed outside the conch, gently touched with the hand can automatically shrink back, it means that this is a live conch.

2, for shrinking in the shell of the conch, with the nose to smell its flavor, if there is no odor is a live conch or just dead soon conch, just dead soon conch can also be eaten.