Eating chicken, game, duck, beef and mutton is not only greasy, but also time-consuming. Usually, I have to be busy in the restaurant kitchen most of the day, and I often stew and soak the meat, so I have no urge to eat at all. Therefore, you can choose some simple and nutritious foods, such as "big conch".

Conch is a kind of food with rich nutritional value and has the reputation of "dazzling pearl in vegetables". It has a delicate and smooth taste, a strong taste and a very high nutritional content. It is rich in protein, carbohydrates and nutrients necessary for maintaining health, especially protein. It belongs to high-quality food with high protein, low calorie and high calcium, and has the functions of moistening lung, supplementing calcium and zinc, improving eyesight and improving human body. Below I share a super delicious big conch recipe, which is served as soon as it is steamed and mixed. Delicious and delicious, it's really delicious!

1. First, take a pot of cold water, add a small amount of edible baking soda, stir and melt, then soak it in a big conch for 2 hours, then take it out and rinse it with flowing tap water several times, and then pour it into a stainless steel steamer for steaming. In order to prevent the infection of germs and parasitic diseases, the big conch must be cooked thoroughly before eating. Generally, small conch needs to be steamed for 10min, while large conch needs to be steamed within 15min. Naturally, do not steam for too long. If the time is too long, the steamed conch meat is old and hard, and it can't be bitten, which will damage the taste.

2. After the big conch is steamed, take it out and dry it until it is not too hot. Then take a wooden stick and slowly rotate it to pick it out, and then remove the gallbladder, liver and nerve center at the tail of the big conch. The yellow on the tip of the big conch tastes particularly fragrant, but it is too small to be comfortable to eat. 3. Then cut the conch meat into pieces and put it in a bowl for emergency; Take another onion, cut it to remove the core in the middle, cut it into pieces, put it together with conch meat, add appropriate amount of salt, sugar, soy sauce and a little white vinegar to taste, mix well and serve. It's delicious! Delicious and delicious. After the big conch is steamed, it is not necessary to soak it in cold water. But to cool naturally. Although it cools quickly after soaking, the fresh fragrance will still flow out and the taste will be affected.