Features: the pork is soft, the snail meat is crisp, and the juice is thick and delicious.
Ingredients: 200g of dried conch meat and 750g of pork tendon meat. 800g of vegetable oil (the actual dosage is about 60g), 50g of sugar, 50g of soy sauce, 5g of cooking wine15g, 5g of ginger, onion, wet starch, 5g of rice vinegar, 4g of monosodium glutamate, 3g of salt and 900g of chicken soup.
Exercise:
(1) Soak the dried conch meat in cold water and wash off the sediment, then add boiling water to slightly scald it, remove it to control the moisture, and then cut it along. Wash the tendons and cut them horizontally. Then put the hamstring meat into a frying spoon that is cooked to 70% maturity, fry until brown, and take out and drain the oil.
(2) Stir-fry the ginger and onion of cypress with the bottom oil left by the original spoon, cook cooking wine, chicken soup and soy sauce, and add sugar, salt and monosodium glutamate to taste. Then put the hamstring meat and conch meat into the soup to boil, skim off the floating foam, and simmer for about 1.5 hours with slow fire to make the hamstring meat soft and rotten, and take it out.
(3) Put the conch meat on the gluten, pour the thickened starch into the original spoon and pour it on the meat.
Question 2: How to eat spicy conch meat well?
material
Conch meat 300g coriander 1 ginger 1 small pieces of dried chillies 8 edible oil 50g soy sauce 2 teaspoons cooking wine 2 teaspoons sugar 2 teaspoons refined salt 2 teaspoons.
working methods
1, wash snail meat; Wash coriander and cut into powder; Wash and shred ginger; 2. Heat oil in a pan, saute ginger and dried peppers, 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, crispy and delicious. Snail meat must be fresh, otherwise it will affect the taste.
Fried snail meat
material
Ingredients: spiral lions and mushrooms Ingredients: ginger, chives, Chili oil, oyster sauce.
working methods
1) Marinate the snail meat with cooking wine, ginger and starch 15-30 minutes, blanch the mushroom slices with boiling water, pick them up and dry them. 2) Take out the oil pan, add the pepper into the oil, and stir-fry the snail meat until the oil is hot. 3) Add the mushroom slices, stir-fry for a few minutes, and then add appropriate amount of oyster sauce, sugar and white pepper. 4) Before serving.
Malan mixed with snail meat
material
Malan, snail, cooking wine, shredded ginger, salt, salad oil, chicken essence.
working methods
1. Add a little salt to clean water, then drop a few drops of salad oil, and put snails in water for several hours to let them spit out dirt. Boil the water in the pot, add the cooking wine and shredded ginger, add the snail to cook until cooked, and take it out. 2. Malan picks old leaves and washes them clean. Boil water in a pot, put a spoonful of salt and a few drops of salad oil, blanch and remove Malan. 3. Drain the snail and Malan squeezes out the water. 4. Pick out the snail meat with a toothpick (this step takes some time and patience). 5. Squeeze the water from Malan and chop it up. 6. Put chopped Malan into a large bowl, add salt and chicken essence, and then pour it on.
Garlic He Miao Luo rou
material
Snail, garlic sprout, cooking oil, salt, pepper, cooking wine, chicken essence.
working methods
1. snails with shells should be kept clean in clean water. 2. Add a little cooking wine to the cold water pot and add water to boil. 3. After the water is boiled, pick out the snail meat one by one with a toothpick. 4. After picking, rinse with clear water. Wash garlic seedlings and cut into sections. 5. Stir fry the garlic seedlings in a hot oil pan. When they are seven ripe, pour in snail meat and stir-fry for three minutes. Add salt and chicken essence to taste. Finally, sprinkle with pepper and mix well. Because there are small guests, peppers can't be put in the bowl. The red pepper in the bowl is purely for decoration. ).
skill
Tip: Although snails are delicious, they have a bad stomach and can't eat more. Raising snails and dropping a few drops of oil can completely remove the sludge accumulated in snails.
Taboos for eating conch meat
1. People with spleen and stomach deficiency and cold, and diarrhea in loose stool should not eat it. Because snails are afraid of cold, they should not eat during cold, women's menstrual period and postpartum, and those with stomach cold should not eat.
2, snail meat should not be eaten with Chinese medicine clams and western medicine oxytetracycline.
3. Not suitable for eating with beef and mutton, broad beans, pork, clams, noodles, corn, wax gourd, cantaloupe, fungus and sugar. Don't drink ice water when eating snails, otherwise it will lead to diarrhea.
4. In order to prevent the infection of germs and parasites, snails must be cooked, and it is best to cook for more than 10 minutes before eating.
5. Dead snails can't be eaten.
6. The substances secreted by conch brain can cause food poisoning. The incubation period of food poisoning caused by conch is short (1 ~ 2 hours), and the symptoms are nausea, vomiting and dizziness, so the conch head should be removed when cooking.
Question 3: What is the cooking method of conch jerky? How to make conch stem swell;
(1) Wash the dried conch with warm water, put it in a pot and cook it slowly, then take it out when it is ripe.
(2) Add alkali and borax (500g material, 75g borax and 100g alkali) into the conch pot. For example, 5000 grams of materials, borax and alkali can be reduced by 50%). Cook slowly for about 3-4 hours, take it out when it becomes soft and swollen, and soak it in water.
It can be cooked like other seafood, or it can be a special dish. If you cook a special dish, find a cookbook to read-otherwise, please make it clear what to cook and let others answer.
Question 4: How to make conch dried meat delicious? Spicy conch meat
material
Conch meat? 300 grams
Coriander? 1 tree
Ginger? 1 small piece
Dried Chili? eight
condiment
Cooking oil? 50 grams
2 tablespoons soy sauce
Cooking wine? 2 tablespoons
Sugar? 2 tablespoons
Salt? 2 tablespoons
working methods
1. Wash snail meat; Wash coriander and cut into powder; Wash and shred ginger;
2. Heat oil in the pot, saute ginger slices and dried peppers, and add the snail meat.
Stir-fry until cooked, then add soy sauce, cooking wine, sugar and salt, stir well, and finally add
Add coriander and mix well.
Question 5: How to eat conch meat at home? Stir-fry conch first.
Wash conch and cook in boiling water for 2-3 minutes. Then put a little oil in the pot (it is said that seafood oil should not be too much), add shallots, ginger, garlic and pepper to stir fry, stir fry conch meat quickly, add a little chicken essence, soy sauce and salt (you don't need to put salt if you don't like it), and finally thicken the pot. Besides, no pepper.
Second, salt-exploded conch ingredients: conch meat accessories: coriander seasoning: onion, ginger, salt, chicken essence, cooking oil production method 1, conch meat washed and cut into pieces and put in boiling water; 2. Pour oil in a pot. When the oil is hot, add onion and ginger until fragrant, add salt, chicken essence and conch meat, stir fry, and finally add coriander. Features: salty and delicious. Third, fried conch ingredients net conch meat 250 grams. Ingredients: 25 grams of Chinese cabbage, 25 grams of bamboo shoots, 5 kinds of onion, ginger and garlic. Seasoning white oil 600 (about 40g), clear soup 40g, cooking wine 10g, monosodium glutamate 1g, refined salt 1.5g, vinegar 5g and water starch 20g. Cooking technology: 1. Wash conch meat with vinegar and coarse salt, then rinse with clear water and cut into thin slices. Cut the rape heart into pieces, cut the bamboo shoots into pieces, cut the onion into small pieces, cut the ginger into small nails and slice the garlic. 2. Mix clear soup, cooking wine, monosodium glutamate, refined salt and water starch into juice in a small bowl. 3. Put the oil in the frying spoon. When the fire is 80% hot, put the conch meat into the frying pan and remove it quickly. Leave a little oil in the spoon, use onion, ginger and garlic in the wok, add ingredients and conch meat, pour in a proper amount of juice and quickly turn out the spoon. Flavor characteristics: crisp and delicious, light and delicious. Four, shredded chicken conch soup materials: conch meat 150g, chicken 100g, canned bamboo shoots 15g, water-borne fungus 15g, water-borne mushrooms 15g, Chinese cabbage 15g, cooking wine/. Salt 10g, onion 15g, Chili oil1g. Practice: 1. Cut the conch meat from the gap, pat it with a knife and cut it into 3cm thick pieces. Cut canned bamboo shoots into small pieces; Soak mushrooms in water, wash them and cut them into small pieces; Wash the rape heart and slice it; Remove the pedicel of auricularia auricula, wash the sediment and tear it into small pieces. 2. Peel onion, ginger and garlic, wash and cut into pieces. 3. Blanch conch meat, bamboo shoots, fungus, mushrooms and rape slices with boiling water, take them out, control the water, put them in a soup basin and sprinkle with pepper noodles. 4. Pour the chicken soup into the pot and add cooking wine, soy sauce, monosodium glutamate and rape.
Question 6: How to eat dried conch? Step 1, soak the dried conch meat in water for 10~20 minutes (warm water can be used to save time) just like the soaked dried mushrooms and auricularia auricula, and then take it out after soaking it soft, without pouring out the water soaked in conch;
Step 2: Slice two green peppers, several auricularia auricula and 100g pork, and take out conch meat for later use;
The third step is to stir-fry the pork, green pepper and fungus in the pot, and finally put them in when the conch meat is almost cooked (in case the conch meat is too old to use). Add a little starch to the water soaked in conch meat and pour it into the pot. After the soup is collected, it is served on a plate.
Question 7: How to soak dried conch slices? How to cook? Name of the dish: stewed elbow with snail
Classification of recipes: complete recipes-> pork
Ingredients: 200 grams of dried conch meat and 750 grams of pork trotters.
Seasoning: 800g vegetable oil (actual dosage is about 60g), 50g sugar, 50g soy sauce, 15g cooking wine, 5g ginger onion, wet starch, 5g rice vinegar, 4g monosodium glutamate, 3g salt and 900g chicken soup.
Cooking method:
Exercise (1)
Soak the dried conch meat in cold water and wash off the sediment. Blanch with boiling water, remove and control the moisture, and then cut along. Wash the tendons and cut them horizontally. Then put the hamstring meat into a frying spoon that is cooked to 70% maturity, fry until brown, and take out and drain the oil. (2)
Stir-fry the ginger and onion of cypress with the bottom oil left by the original spoon, cook the cooking wine, chicken soup and soy sauce, and then add sugar, salt and monosodium glutamate to taste. Then put the hamstring meat and conch meat into the soup to boil, skim off the floating foam, and simmer for about 1.5 hours with slow fire to make the hamstring meat soft and rotten, and take it out. (3)
Then put the conch meat on the gluten, pour the thickened starch into the original spoon and pour it on the meat.
Characteristics of dishes: pork is soft, snail meat is crisp, and the juice is thick and delicious.
Soak the dried snail meat slightly, and then cook it with perilla leaves, mint leaves, peppers and snail meat (preferably with bone soup) until the snail meat is delicious. You can eat it directly or fry it with vegetables. Perilla leaves and mint leaves can remove fishy smell.
condiments
200 grams of dried conch meat and 750 grams of pork trotters.
condiment
800g of vegetable oil (the actual dosage is about 60g), 50g of sugar, 50g of soy sauce, 5g of cooking wine15g, 5g of ginger, onion, wet starch, 5g of rice vinegar, 4g of monosodium glutamate, 3g of salt and 900g of chicken soup.
The way of doing things
(1) Soak the dried conch meat in cold water and wash off the sediment, then add boiling water to slightly scald it, remove it to control the moisture, and then cut it along. Wash the tendons and cut them horizontally. Then put the hamstring meat into a frying spoon that is cooked to 70% maturity, fry until brown, and take out and drain the oil.
(2) Stir-fry the ginger and onion of cypress with the bottom oil left by the original spoon, cook cooking wine, chicken soup and soy sauce, and add sugar, salt and monosodium glutamate to taste. Then put the hamstring meat and conch meat into the soup to boil, skim off the floating foam, and simmer for about 1.5 hours with slow fire to make the hamstring meat soft and rotten, and take it out.
(3) Put the conch meat on the gluten, and pour the diluted starch into the original spoon of soup.
Stuff it and pour it on the meat.
trait
The pork is soft, the snail meat is crisp and the juice is delicious.
Braised chicken soup with honey sauce
Function: Also known as Jazz Soup in Hong Kong, it is said to be Sir Run Run Shaw's favorite health soup. The true color of the soup is milky white, very thick and white. It is most suitable for women to drink and has the effect of beautifying and moistening skin.
Ingredients: half a catty of honeydew melon (note, choose the honeydew melon with white skin and green meat, not too cooked), a catty of conch meat (two pieces of dried meat are enough), and an old hen.
Accessories: a small piece of ginger.
Practice: It's best to use the traditional profound crock, if not, the profound stainless steel pot will do. First, boil the water (twice as much as the material), add ginger slices, snail meat and chicken pieces, and simmer for half an hour, then simmer for two hours, then cut the honeydew melon into small pieces and simmer for half an hour. At this time, the soup is about half to two-fifths of the original. Finally, add salt according to taste.
Soak the dried snail meat in warm water for 1 hour, and then rinse it for later use.
Cut the hen into 6 pieces. If it is too fat, you can remove the chicken skin; But it's best not to peel it. It smells like chicken skin and soup.
Food and efficacy: home cooking recipes
Taste: spicy technology: frying
Materials for making dried spicy conch slices:
Ingredients: 400g conch.
Seasoning: 25g shrimp sauce, pepper (dried red tip) 16g, salt 3g, monosodium glutamate 3g, garlic 20g, onion 20g, ginger 16g, sugar 5g, starch (corn) 5g, soy sauce 7g and vegetable oil 65438+.
Teach you how to make dried spicy conch slices, and how to make dried spicy conch slices is delicious.
1. Wash the sediment with water snails, put it in a clear water pot, cook it twice and take it out;
2. Cut the dried pepper into sections;
3. Slice garlic, ginger and onion;
4. Boil the broth in the pot, add the onion and ginger slices, and add the conch slices to cook until cooked.
5. Add salt, monosodium glutamate, broth, sugar, wet starch and soy sauce to the bowl for later use;
6. Set the pot on fire, add vegetable oil and heat it to 60% heat, add dried Chili peppers and fry until brown, add garlic slices, onion slices and ginger slices and add conch slices and stir fry ... >>
Question 8: Conch practice is finished. How to eat conch well? First, spicy conch meat.
material
Conch meat 300g coriander 1 ginger 1 small pieces of dried chillies 8 edible oil 50g soy sauce 2 teaspoons cooking wine 2 teaspoons sugar 2 teaspoons refined salt 2 teaspoons.
working methods
1. Wash snail meat; Wash coriander and cut into powder; Wash and shred ginger; 2. Heat oil in a pan, saute ginger and dried peppers, add snail meat and stir-fry until cooked, then add soy sauce, cooking wine, sugar and salt, and finally add coriander and mix well.
Second, the sauce explodes the conch
material
Small conch, onion, ginger, garlic, pepper, dried pepper, salt, salt and sugar.
working methods
1. Wash the small conch, brush off the impurities on the conch shell with a brush, soak it in light salt water for 20 minutes, then take it out, and then wash it again with clear water to control the water for later use. 2.2 Peel and wash shallots, tie them into onion knots, wash ginger, pat them loose and cut them into large pieces. Take 6 spare garlic slices, peel and slice them, wash them with dried peppers, dry them with kitchen paper and break them into 2 slices. Put some oil in the pot for later use. After a little heating, add onion, ginger slices, garlic slices, pepper grains and dried peppers, stir-fry until fragrant, and put them in a conch.
Third, auricularia conch soup
material
Ingredients: fresh conch fungus, cucumber, coriander powder salt, chicken essence, cooking wine, chicken soup and chicken oil.
working methods
1. Wash conch meat, eviscerate and cut into pieces. After the cucumber is cut into pieces, blanch it with boiling water, put it in a vessel and cut the fungus into pieces. 2. Put the chicken soup into the pot, add fungus, cooking wine, salt and chicken essence after boiling, skim off the floating foam after boiling, sprinkle with coriander powder and add chicken oil. Tip: Conch, also known as red snail, belongs to mollusk, shellfish, and its shell is spiral. When eating fresh conch, you must first break the shell to get the meat, then soak it in fine salt to remove its mucus and wash it with water. When cooking, you must first scald it with boiling water, and then use it with a knife. Generally, you should eat more of its conch head, and you can eat the rest, but you should get rid of its yellow and white conch brain.
Iv. Oyster conch
material
Ingredients: 2 conchs (about 200 grams), 50 grams of Dutch beans and 20 grams of red pepper slices. Ingredients: 5 grams of Taitaile chicken essence, 2 grams of monosodium glutamate, 8 grams of oyster sauce, 5 grams of pepper, 8 grams of yellow wine, 5 grams of ginger slices, 500 grams of salad oil and 2 grams of wet starch.
working methods
1. Put the conch into boiling water and simmer for 1.5 minutes. After taking it out, pick out the meat with a knife and wash it. 2. Cut the snail meat into 0.5 cm thick slices, simmer in boiling water for 20 seconds and take it out. 3. Put salad oil in the pot and heat it to 150℃. Add conch slices, peas and red pepper slices, slide out for 5 seconds, and control oil. 4. Leave 5 grams of salad oil in the pot. When it is 70% hot, add ginger slices and stir-fry until fragrant. Add conch slices, peas and red pepper slices and stir well. Add chicken essence, monosodium glutamate, oyster sauce, pepper and yellow wine to taste, thicken with wet starch and plate.
Five, conch fried leek
material
300g of conch meat, 300g of leek, cooking wine, ginger slices, medlar, salt and monosodium glutamate.
working methods
1. 300g of conch meat bought in the supermarket, marinate in boiling water with cooking wine and ginger slices for two or three minutes, remove and drain. 2. Cut 300 grams of leek for later use. 3. Put a proper amount of oil in the wok, and add garlic and shredded ginger when the oil is 70% hot. 4. Add conch and stir fry, then add leek and medlar. 5. Season with salt and monosodium glutamate.
Question 9: Who has bought dried conch meat and how to do it? Most of Guangzhou's are used to make soup ~ add some lean meat.
Question 10: How to cook conch meat, how to eat conch meat well, and the home-cooked materials of conch meat.
Snail 100g, red pepper 1 2, onion 1, garlic 3, nine-story tower 10g, sugar 1 spoon, rice wine 1 spoon, and black vinegar1spoon.
working methods
1. Wash the snail meat and fry it in hot oil at 150℃.
2. Chopped red pepper; Cut the onion into small pieces; Chop garlic and set aside.
3. Leave a little oil in the pot of method 1, add the materials of method 2 and stir-fry, then add the snail meat and all the seasonings of method 1 and stir-fry.
4. Finally stir fry in the nine-story tower.