The taste of fresh conch meat is very delicious, so in the normal practice of conch meat, it usually keeps its original food.If you cook the dishes with dried conch meat, be sure to make it first. When the snail meat is soaked, it can be used for cooking methods such as fried, braised, braised, etc.Let me introduce the practice of conch meat!
The practice of ginger juice mixing a conch
The ingredients are prepared 250 grams of conch meat, 50 grams of cucumber, 15 grams of ginger, 10 grams of garlic, 4 grams of refined salt, 10 grams of vinegar, 20 grams of chicken soup, 8 grams of sesame oil.
Method steps 1. Wash cucumber, cut into a knife -shaped knife, put it in a bowl, and add 0.5 grams of refined salt to pickled for a while.
2. Wash the mucus with water with water, and form a large thin piece of 0.1 cm thick, and rinse in water.
3. Boil the water in the pot, put it in the conch, hot until it is rigid, and soak in the cold boiling water.
4. Take a small bowl and add ginger, vinegar, refined salt, chicken soup, minced garlic, sesame oil to mix evenly, and to the ginger flavor.
5. The conch tablets drained the water and placed in the center of the cold dish.
6. Pour the adjusted ginger flavor on the conch.
The practice of black chicken stewed conch
The ingredients are 100 grams of conch meat, 200 grams of black chicken, 20 grams of figs, 15 grams of red dates, 10 grams of ginger, 10 grams of green onion, 6 grams of salt, 3 grams of chicken powder.
Method Step 1. Treat the beach meat clean and cut into pieces, chop the black chicken into pieces, sliced ??the ginger, and cut the onion.
2. Boil water in the pot. When the water is boiled, put into the conch meat and black chicken, simmer the water with medium heat, remove the blood stains, and pour out and wash.
3. Take another stew pot and add a conch meat, black chicken, fig, red dates, ginger, shallots, salt, chicken powder, inject an appropriate amount of water, cover it for about 3 hours to eat.
The practice of small fried conch meat
Prepare 100 grams of millet pepper, 300 grams of conch meat, 50 grams of water hair fungus, 5 grams of ginger slices, 5 grams of cooking wine, 8 grams of soy sauce, 4 grams of salt, 5 grams of pepper, and appropriate amount of color lotus oil.
Method step 1. Wash and slice the conch meat, cut the millet pepper, and tear the water from the water.
2. Add bottom oil to the pot, add ginger slices, millet pepper, stir -fry, stir -fry the sea snails and fungus, cook the cooking wine, soy sauce to the top color, add salt and pepper and stir -fry.

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