Blue-blue screw

I don't know. Snails are molluscs. Born on the shallow sea floor off the coast of my country, in the mountains of Liaoning and the north of the river, where it is produced from May to August. The contours of the edges of the seashell are slightly quadrilateral, large and thick, with a shell of about 10 centimetres, a layer 6 of the conch, almonds in the mouth and pearl radiant. The snail is fine, tastes good, and has the reputation of "the pearl in the plate". It's rich in proteins, vitamins and human essential amino acids and trace elements, typical of high proteins, low fats, high calcium natural animal health-care foods. The conch used to be an old specialty for Qingdao, but the price of the conch is now very high, and the price of blowing up a plate of screws is a hundred dollars a day. Today, I'm going to make this kale-blue snail that's made of boiled sea conch, saves a lot of complex operations that are more suitable for home-based predators. I feel much more beautiful than the abalone, probably from the wild. It's made of kale. It's the beauty of conch, and it's the brilliance! ♪ Let's go into today's food ♪