Chinese Food
Stir fried conch in soy sauce
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The scientific name of this kind of conch is flat jade conch. We usually call this kind of conch here as Xikui. The shell is hemispherical, hard and thick, and its back and abdomen are flat and wide. The top of the shell is small, purplish brown, the spiral part is short, and the base part is white. The shell surface is smooth, swollen, with fine growth lines and light yellow brown. The outer edge of the shell is thin and curved. The navel hole is big and deep, so Chaoshan area calls it navel snail. The flavor of snails is dull, dull and mellow. In terms of taste, snails are tough, biting and chewy. Psychological feeling is the pleasure of conquering gradually and step by step. According to the characteristics of cooking, snails must be forced and stimulated by some specific cooking methods and certain seasonings. Like most of the seafood, minced rice is not only seasoned with onion, ginger, garlic and chili, but also with soy sauce. Sauce works like bass in a symphony orchestra. It's a foil and a tonic; chili seems to turn
Cooking ingredients
Cooking Steps
Step1:Basically, the fresh printers bought by the merchants have been cleaned up. They need to be washed at hom
Step2:Cut the scallion and ginger. If you like spicy, you can add some dried red pepper. But we usually just stir fr
Step3:Heat the wok and add a proper amount of cooking oil. Add the chopped green onion and ginger and stir fry until fragrant. Then add the bean paste and stir fry until fragrant
Step4:Then add the printer and stir fry for three or five minute
Step5:Sheng Chu. Pick out the meat with toothpick. It's delicious
Cooking tips:Most people like to make a small bowl of sauce with a proper amount of soy sauce, cooking wine, sweet noodle sauce and a small amount of white sugar. And it's fried first. I like to use only bean paste and stir fry it first. You can make dishes according to your own preferences.
