Chinese Food
Tempting taste buds, ginger juice conch
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In September seafood season, a large number of seafood are on the market. All kinds of delicious seafood are tasted. The conch in small seafood can't be missed naturally; in the current agricultural market, the clamor of seafood is rising one after another. Every time you go back to the market, you have to walk for half a day in the seafood stall. You can't buy it first. First see which conch reaches out. The stall owner will usually give you a sucking (shush) pineapple. Let you poke whether the conch is alive This thing must be eaten alive. Qingdao people eat small seafood. They prefer the original way of eating. Delicious food can't be covered with seasoning. Small seafood only needs ginger and vinegar. Delicious food is it. Beer............ Drink (our name is ha) the conch meat is plump, delicate and delicious. It is known as the pearl in the dish. It is rich in protein eggs, vitamins and essential amino acids and trace elements. It is a typical natural animal health food with high protein, low fat and high calcium.
Cooking ingredients
Cooking Steps
Step1:The purchased conch is washed clean with water. The conch soaked in the water will slowly push the top cover open. With a poke, it will shrink bac
Step2:Slice garlic and ginger. Cut a little more ginger. Pour in rice vinegar. Set aside
Step3:Add water in the pot. Add garlic slices and ginger slices. Heat on medium heat until the water temperature is 60% hot. Put the conch mouth upward. Heat on medium heat. Turn over with chopsticks at the same time. Wait for the water in the pot to boil and quickly pull it out
Step4:The conch is installed on a plate. Use chopsticks or toothpicks to pick out the conch meat slowly. I am better than chopsticks. It is strong. The toothpick is too thin and easy to break
Step5:Pick out the conch. You can see a piece of black and green meat. If you want to get rid of it, you can't eat it. It's bitter
Step6:With ginger and vinegar sauc
Cooking tips:When the conch is cooking in cold water, the water temperature and blanching time must be well controlled. When the conch is cooking in cold water, the yellow in the back can't be picked out. The meat in the front tastes like a tendon. The cooking time is too short. It's not cooked. It's all by hand. It's good to practice several times. When eating conch, only ginger and vinegar. There's no salt. Ginger and vinegar play the role of sterilization and disinfection. It's stained with ginger vinegar juice. The conch meat is fresh and tender Incomparable. The Yellow behind is delicious. I like the yellow of conch best. There are skills in making delicious dishes.
