Conch-You Are Foodie

By Gladys
76

Conch

Conch is a mollusk gastropod. It is produced in coastal shallow sea bottom, mostly in Shandong, Liaoning and Hebei, and the production period is from May to August. Conch shell edge outline is slightly square, large and thick, the shell is about 10cm high, the spiral layer is level 6, and the mouth of the shell is apricot red, with pearl luster. The snail meat is plump, delicate and delicious. It is known as the "pearl on the plate". It is rich in protein eggs, vitamins, essential amino acids and trace elements. It is a typical natural animal health food with high protein, low fat and high calcium. When eating, remember to buy live food to prevent poisoning.

Main Ingredients

Conch 6

Auxiliary Ingredients

clean water 8 tabletsp
starch appropriate amount
Teriyaki sauce 1/2 tbsp
Oyster sauce 1 tabletsp

1. It is reported that conch brain is poisonous, which is easy to anesthetize people's nerves. Eating more is easy to be poisoned, so try to squeeze out the brain when cooking.2. You must live to buy conch. You must not eat dead conch.3. Growing up on the beach, I have never been poisoned by seafood. The reason is very simple. Seafood must be fresh.

Step 1 . Six live conch, put them into a boiling water pot and boil for about 4 minutes;

Step 2 . After a little cool, rotate the conch in the spiral direction to take out the conch meat and squeeze out the white brain inside the head;

Step 3 . Add a little oil in the pot and heat it for 3 times. Pour the conch meat into the pot and stir fry it for 2 times;

Step 4 . Pour all the seasonings into the pot in advance. After the juice boils and becomes sticky, it will stick to the conch evenly;

Step 5 . Just install the tray.

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