Spicy conch meat
material
Conch meat 300g coriander 1 ginger 1 small pieces of dried chillies 8 edible oils 50g soy sauce 2 tsps cooking wine 2 tsps sugar 2 tsps refined salt 2 tsps.
method of work
1. Wash the snail meat; Wash coriander and cut into powder; Wash and shred ginger;
2. Heat the oil in the pan, saute ginger and dried Chili until fragrant, add snail meat and stir-fry until cooked, then add soy sauce, cooking wine, sugar and salt, and finally add coriander and mix well.
pay attention to
Spicy and attractive, crisp and delicious. Snail meat must be fresh, otherwise it will affect the taste.
Method 2: Tachyacinth snail meat.
material
200g of plain snail meat, 5 slices of ginger, 20g of Jiang Mo, 20g of minced pepper, sesame oil 1 tablespoon, black pepper (powder) 1 spoon, 20g of minced coriander and 30g of nine-story tower.
method of work
1, wash the snail meat, add water and cook it in a discharge pot (about 1.5 cup of water in the outer pot), then clean it again after cooking, and drain the water for later use.
2. Stir-fry ginger slices with sesame oil (ginger slices can be picked up)
3. Add (Jiang Mo+Chili powder) into the oil pan, stir-fry until fragrant, then add the plain snail meat and stir-fry.
4, seasoning: vegetarian tea+vegetarian oyster sauce+soy sauce+sugar+black vinegar each spoonful.
5. Add the nine-story tower, coriander powder and black pepper before the pot is taken out, and stir well.
Practice 3, saute the snail meat.
material
Ingredients: snail meat, black fungus and mushrooms.
Ingredients: ginger, chives, chili pepper oil, oyster sauce.
method of work
1) Marinate the snail meat with cooking wine, ginger and starch 15-30 minutes, boil the mushroom slices with boiling water, pick them up and dry them.
2) Take the oil pan, add oil to chili pepper, turn on a big fire until the oil is hot, and stir-fry the snail meat until fragrant.
3) Add diced auricularia and sliced mushrooms, stir-fry for a few minutes, and then add appropriate amount of oyster sauce, sugar and white pepper.
4) Sprinkle minced shallots and stir fry before serving.
Practice 4, explosion conch.
material
Conch, salt, garlic, onion, oil, dried pepper, cooking wine, a little vinegar, pepper, aniseed.
method of work
1. Buy fresh little conch, put it in a slightly larger basin, and pour in light salt water.
2. Garlic, cut into large pieces; Peel the onion, wash it and cut it into large sections. Wash the dried pepper with clear water and cut it into sections.
3. The wok is on fire. When the oil is hot, add the onion, garlic slices and dried peppers together and saute.
4. Pour the small conch that spits out the sediment into the pot, stir it constantly with a shovel to make it evenly heated, and add cooking wine and a little vinegar.
5. Pour a little boiling water into the conch, add salt to the water, add pepper and aniseed, cook for about 5 minutes until the water is basically dry, take out the small conch, and serve.