scalded sliced conch

scalded sliced conch

Introduction:

"Blanched conch, this kind of eating method should be invented by Xiamen people. Many people will be recommended to eat this dish when they come to Xiamen. Wash the conch clean, put it into the boiling water pot and cook it, then take it out and cut it into pieces. Then mix the sliced conch, coriander, salt, sesame oil, vinegar and ginger. Although the method is very simple, but the taste is completely different from the usual taste of snail meat, but a sweet and refreshing feeling. In Xiamen, sliced conch meat is mixed with cucumbers. The conch meat is neutralized by the unique fragrance and crispness of cucumbers. The entrance seems to be electrified, which is a surprise. "

Production steps:

Step 1: prepare 10 conches.

Step 2: prepare one red pepper and one green pepper.

Step 3: bring ginger, scallion and cooking wine to a boil in half a pot of water, add conch and simmer for 4-5 minutes, then soak in ice water for 5 minutes.

Step 4: pick out the meat with a fork and remove the yellow and green intestines in the middle. Slice the meat and put it on the plate. Blanch the tail of the meat for 3-4 minutes. Then put it on the plate.

Step 5: cut onion, ginger and green pepper.

Step 6: Sprinkle with shredded scallion, tender ginger, green and red pepper, drizzle with 1 tbsp of soy sauce, a little white pepper, and sprinkle with 2 tbsp of boiling oil to master the proper fire climate. The snail meat is soft and crisp, and tastes sweet and delicious.

Materials required:

Conch: 10

Green and red pepper: moderate

Scallion: right amount

White pepper: right amount

Ginger: right amount

Cooking wine: moderate

Soy sauce: moderate

Sesame oil: appropriate amount

Vinegar: right amount

Note: 1, snail meat can be fried, fried, roasted, boiled, stewed, or boiled with ginger, vinegar, soy sauce. 2. Edible snails should be cooked for more than 10 minutes to prevent infection of bacteria and parasites. 3. When choosing conch, we must choose the live one. In the pile of conch on the stall, most of the heads of conch are covered. Open, if it's head is out, with a hand touch head will retract is alive. 4. When eating, prepare the signature, tie the thick conch and rotate it in the direction of Ross. A complete conch comes out.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh