[braised conch] seafood recipe-Chinese Food-best chinese food recipes-cooking food

[braised conch] seafood

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Stewed dishes are hot and cold dishes. They are famous for their beautiful color, delicious meat and mellow taste. They have the characteristics of wide range of materials, various varieties, simple production and easy storage. With the continuous innovation and development of food, the brine dish has been evolving. The eaters are no longer satisfied with the traditional brine taste. The selection of raw materials has gradually developed from the sky, land to water. Especially in recent years, seafood brine has become overwhelming and popular. Squid, abalone, prawn, conch, crab, shellfish, etc. can be used for brine. Conch in brine is a classic seafood brine dish in Jiaodong area. In the past years, when the sea was rich in resources, there was no refrigeration equipment. The amount of conch salvaged was large. Conch, a kind of seafood, was more expensive. The requirement for temperature was higher. The temperature was a little higher. The meat of conch would become sticky and deteriorated. It was very difficult to preserve. Therefore, it must be eaten when it was fresh. According to the characteristic of conch, the seaside people invented the method of seafood brine, which will be salvaged

Cooking ingredients

Cooking Steps

Step1:Main ingredient - conch 1000g auxiliary ingredient - onion, ginger, red pepper seasoning - soy sauce, soy sauce, salt, sugar, pepper, bulk, Xiangye, Caocao, cinnamon, cooking wine, white peppe

Step2:Make oil in the micro pressure pot. Stir fry all kinds of seasonings and seasonings. Stir fry the conch in the pot and make it, add the soy sauce, salt and suga

Step3:Pour in water. Add soy sauce, cooking wine and white peppe

Step4:Cover the micro pressure pot cover. Turn to low fire to press for 10 minutes after gas fillin

Step5:Open the lid of the pot and let it cool. Put the conch and the brine into a container. Let the conch soak in the brine for more than 10 hours and then eat it

Cooking tips:1. The smell of the snails is very heavy. The snails should be fried with oil before they are marinated. It's easier to remove the smell. 2. The snails selected this time are relatively large. So I choose a pressure cooker for pressing. If the size of the snails is small, it's not necessary to choose a pressure cooker. 3. The well marinated snails should be soaked in the brine for more than 10 hours, which is easier to taste. There are skills in making delicious dishes.