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How to cook delicious conch slices?

1. Conch meat, green red pepper, Douchi, spring onions, ginger, garlic, cooking wine, Douchi hot sauce, light soy sauce, chicken essence, salt, edible oil. First of all, thaw the conch meat naturally, rinse clean, change the conch meat into slices and set aside. Then wash the prepared green and red chili peppers, open them from the middle, remove the seeds, change the knife and cut into pieces, and set aside.

2. To make delicious conch slices, you can follow the following steps: prepare materials: fresh conch, spring onions, ginger, garlic, chili, etc. Treat the conch: remove the shell of the conch, clean it with a brush, remove the internal organs and sand, and then chop the conch into small pieces. Seasoning: chopped onion, ginger and garlic and sliced chili. According to personal taste, add appropriate amount of salt, soy sauce, cooking wine and other seasonings.

3. Conch noodles is a simple and quick way to eat. Slice the conch and put it into a bowl with cooked noodles. Add garlic, soy sauce, balsamic vinegar, chilli oil and other seasonings and mix well and serve. In this way, you can not only enjoy the delicacy of conch, but also experience the tenderness of noodles. Conch barbecue is a very popular way of cooking in summer. Slice the conch and marinate it with marinade (such as salt, pepper, olive oil, etc.) for some time.

4. Most of the conch is cooked and steamed. This method of eating is simple. After the snail meat is taken out, it will be eaten in a variety of ways. Let's try it! Difficulty: cut pier (primary) time: 15 minutes-prepare ingredients-conch 10 green onions, a little garlic, a little ginger, a little dried pepper, a little pepper-step-after taking the snail out of the shell, cut the cover with scissors.

What are the six delicious and nutritious ways for children to eat enough conch every day?

Steamed conch: this is the most common and best way to retain the original flavor of conch. Wash the conch, put it in a steamer, add the right amount of sliced ginger and onions and steam for about 10-15 minutes. After coming out of the pot, it can be eaten with minced garlic, soy sauce or chili sauce, fresh and delicious. Fried conch: slice or slice the conch and stir-fry with vegetables (such as green pepper, onion, carrot, etc.). Add the right amount of salt, pepper, cooking wine and other seasonings.

Cooking methods: conch can be cooked in a variety of ways, including steaming, stir-frying, barbecue or cooking soup. Steamed conch is the simplest way to retain the original flavor of conch; fried conch is more spicy and appetizing; barbecue conch is suitable for outdoor activities and unique flavor; conch soup is light and delicious, suitable for eating when you have a bad appetite. Cooking process: take fried conch as an example, first add the right amount of oil to the pan, heat up the oil and add minced garlic, ginger and chili to saute.

Steamed conch: first steam the conch in a steamer for 10-15 minutes, then take it out, sprinkle with chopped onion, shredded ginger and minced garlic, sprinkle with a small amount of light soy sauce and sesame oil. (2) Sweet and sour conch: put the processed conch in boiling water for 1-2 minutes, then take it out and put it in a bowl.

The practice of fried conch

1. Main ingredients: 500 grams of conch, right amount of onion, right amount of carrot, right amount of garlic seedlings, right amount of ginger and garlic. Excipients: light soy sauce, monosodium glutamate, sugar. Shred onions and carrots, cut garlic seedlings, cut a small amount of ginger and garlic. Add ginger and garlic to stir-fry over low heat in hot pot. Add shredded onions, shredded carrots and garlic and stir-fry over medium heat for a while. Pour the fire into the conch and stir-fry.

2. Before stir-frying, the conch needs to be treated with James water to remove its unique fishy smell. Blanch the conch in boiling water for a while or soak it in salt water for half an hour to remove the fishy smell effectively. Remove and drain the conch after blanching. Pickled, fresh and tasted better in order to make the conch taste more delicious, it can be pickled after James water. Put the conch into the pickling solution with cooking wine, light soy sauce, salt and sugar for about 15-20 minutes.

3. Buy fresh small conch and put it in a slightly larger basin and pour in light salt water. Garlic, cut into large slices; scallions are peeled and cut into large sections, and dried chili peppers are also slightly washed with water and cut into sections. Heat the wok. When the oil is hot, add the green onions, garlic slices and dried chili. Saute until fragrant. Pour the small conch into the pot, stir it with a shovel, heat it evenly, and add cooking wine and a little vinegar.

4. Conch, salt, garlic, onion, oil, dried chili, cooking wine, a little vinegar, pepper, big material to buy fresh small conch into a slightly larger basin, pour into light salt water. Garlic, cut into large slices; scallions are peeled and cut into large sections, and dried chili peppers are also slightly washed with water and cut into sections. Heat the wok. When the oil is hot, add the green onions, garlic slices and dried chili. Saute until fragrant.

5. Green pepper, 1 red pepper, 1 spring onion, ginger, garlic, dried chili pepper stir-fried conch meat in the right amount. Our conch meat is already peeled, and it can be cleaned. Put in a pressure cooker, add conch meat, spring onions and ginger, cooking wine, and boil the meat. The cooked conch meat is sliced. The side dishes are at will. I put onions, green peppers and red peppers. Put them aside after handling. Spring onion, ginger, garlic, dried pepper, pepper, stir-fry in a frying pan.