The practice of big conch

There are many ways to eat big conch, one is not to cook the snail meat separately; One is to separate the snail meat with sharp tools such as toothpicks before cooking. There are many ways to make big conch, which can be boiled, boiled, fried or cold. Many friends can't get rid of the ingredient of "big conch" and are not confident in their own practices. In fact, the practice of big conch is very simple. The taste of big conch is fresh but not fishy. According to the following practices, you can do it with confidence.

Conch's practice:

1, snail meat can be fried, fried, roasted, marinated in soup, or boiled in water with ginger, vinegar and soy sauce.

2. Eat snails for more than 10 minutes to prevent infection by germs and parasites.

3, substances secreted by conch brain can cause food poisoning, and you need to go before eating.

Recommended dish: boiled conch

As a delicious seafood dish, boiling conch is the simplest and most difficult method to master.

1. Wash conch with clear water to remove surface impurities, and put it in a basin filled with water for 20 minutes (add a little salt to spit sand).

2. When cooking, put the pot in cold water, turn to medium heat and cook for 5 minutes after the fire starts.

3. When the time is up, turn off the fire and simmer for 2 minutes.

4. In the process of cooking conch, you can make two kinds of seasonings and dip the juice.

(1) Juice with fresh ginger, then try to add a little white vinegar, and taste it while adding it, which is in line with your appetite.

② You can also mix white vinegar and mustard as seasoning, which is suitable for comrades with heavy taste.

5, conch on the table, use a toothpick to pick out the meat dip.