Chinese Food
Braised conch with kelp
(97360 views)Huangdi Neijing holds that Nourishing Yin in autumn and winter. The so-called Nourishing Yin in autumn and winter refers to the cultivation of Qi in autumn and winter, and the accumulation of gas. It should not consume essence and injure Yin Qi, so as to lay a good foundation for the growth of Yang Qi in the next year. Xiangluo meat and Xiangluo slice are famous seafood for nourishing yin. The smell is fragrant and delicious. The effect is nourishing Yin, strengthening muscles and bones. It is delicious and nourishing yin. Recently started Kunbo casserole. Just used to make soup~~
Cooking ingredients
Cooking Steps
Step1:This is a snail without blisters. To have my hair soaked in advance, I usually have it for more than 12 hours~
Step2:Cut the bulled conch into segments. The width is about 1cm. Of course, you can cut large pieces of conch, completely according to your preference
Step3:Kelp bubbles ahead of tim
Step4:Add some water to the casserole. Add orange peel and sea coconut to remove fishiness and freshness. Sea coconut has the effect of moistening lung and clearing lung
Step5:Wait for the water to boil first, then put in the ingredients. After boiling in a big fire, simmer for more than half an hour with a small and medium fire. Because the meat of conch is fat, you can extend the pot time appropriately. You can also directly use high soup or add some spareribs together. The taste will be more delicious.
Step6:The smell is fragrant and delicious. The effect is nourishing Yin, strengthening muscles and bones. It is delicious and nourishing yin.
Step7:A close-up of Kunbo casserole.
Cooking tips:There are skills in making delicious dishes.
Great
Perfect
Braised conch with kelp is my favorite Chinese food
I have eaten before Braised conch with kelp I will try to make it for my family