[warm mix conch] Jiaodong four mixes recipe-Chinese Food-best chinese food recipes-cooking food

[warm mix conch] Jiaodong four mixes

(57742 views)

It's one of the four mixes in Jiaodong. It's a classic cold dish. Warm mixing is an important way to make cold dishes in Jiaodong area. The so-called warm mixing refers to the processing of mature raw materials. Usually the method of blanching and scalding is used. Then add seasoning. Mix well when serving. Jingya Hotel, a very famous local restaurant in Weihai, is the main dish and town dish of this store. Ordinary guests will order a warm sea snail when they come to this store for dinner. And the most amazing thing is that this shop has standardized the dish of warm mixed conch. It's similar to the instant noodles now. The condiments are prepared by the contractor factory. The length and the number of stems of cilantro are required. It can't be more or less. No matter which chef makes it, the taste is the same. This shop attaches great importance to the selection of conch. Conch must use the wild conch in Rongcheng sea area of Weihai. The conch in this sea area has sweet taste, tight meat, and good chew. At the same time, the conch meat

Cooking ingredients

conch:4

green and red peppers:8

Cooking Steps

Step1:Main ingredients - conch 4 accessories - green, red pepper, coriander, onion seasoning - salt, sugar, soy sauce, fish sauce, rice vinegar, sesame oil, hot oi

Step2:Slice green and red peppers, cut stem of coriander for standb

Step3:Put the conch in the steamer and steam it for 20 minutes. Cool it. Take out the meat. Remove the black part of the tail

Step4:Slice the conc

Step5:Then take a container and put the ingredients and conch slices into i

Step6:Add salt, sugar, soy sauce, fish sauce, rice vinegar, sesame oil seasoning in turn, heat the hot oil with a spoon and pour it on while it is ho

Step7:Then mix well and serve on a plat

Cooking tips:1. The conch must be steamed and then put into cold slices for use; 2. After the conch is steamed, it can be easily taken out from the shell. After removing the top cover, the viscera should be removed. The part with black color at the back of the conch is the viscera. After it is removed, it can be cut into thin slices. There are skills in making delicious dishes.