Chinese Food
Scalded conch
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Xiangluo is also called Xiangluo and jinsiluo. Two kinds of conch were bought. The big conch is scalded. The small one is fried directly. Conch tastes tough. If you like the soft and rotten taste, don't try it. Ha ha~
Cooking ingredients
Cooking Steps
Step1:Drop sesame oil into the water and spit out the mud. Use toothbrush to clean the shell and meat wrinkles. Slice ginger. Slice onion. Mash the garlic.
Step2:Put the mashed garlic in the bowl, all the dips (1 / 2 spoon of rice wine, 1 / 2 spoon of Zhejiang vinegar (or vinegar), 1 / 4 spoon of sugar) and mix well.
Step3:Pour water into the pot. Add ginger slices, scallions, high spirits (or cooking wine
Step4:Put in the conch. Continue cooking for 78 minutes (depending on the size) until the conch is fully opened. There is no mucus in the meat.
Step5:Take out the snails for use.
Cooking tips:1. The dip can be adjusted according to your own taste. 2. Snails should not be taken with gecko, oxytetracycline, beef, mutton, broad bean, pork, clam, flour, corn, wax gourd, cantaloupe, Auricularia and sugar; snails should not be eaten with ice water, otherwise diarrhea will be caused. There are skills in making delicious dishes.
