halogenated conch
By VicentaLakin
The halogen food is a hot, cold-food dish with long colours, fragrances, steroids, a wide variety of materials, easy to produce and easy to store. As a result of the innovative development of foods, halogenesis have evolved, food is no longer satisfying traditional halogen tastes, and the selection of raw materials has slowly evolved from sky to land to water. In particular, seafood halo in recent years has become overwhelming and popular, and any squid, abalone, shrimp, conch, crab, shellfish, etc. can be used for halogenation. The halogenated conch is a classic seafood halogen in the gel east region, where there were no refrigeration equipment when the ocean was rich in resources in the past, and where the amount of halogen is large, the halogenated seafood is more expensive, the temperature requirements are higher, the temperature is slightly higher, the screws become sticky and very difficult to preserve, so they must be eaten while fresh. On the basis of this characteristic, seaside people have invented seafood halogenation, which uses the halogenation method to feed the recovered halogen, thus extending the shelf life of the halogens to address the insinuation of the halogenated halogenated halogenated halogenated halogenated halogenated, which, because of its fatty, becomes more halogenated, eats a very cool tooth, and makes garlic sauce or ginger a little more windy. The conch is also known as the snail. Shells are in a very rough shape, the crust is tougher, the screws are about seven layers and the stitches are visible. The main locations are Liaoning (Maritime Island, Dalian), Shandong (Smoking Tower, Weihai)。
Recipe Recommendations
- Large-scented snail 1000 grams
- onion appropriate amount
- Jiang appropriate amount
- red pepper appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- pepper appropriate amount
- aniseed appropriate amount
- geranyl appropriate amount
- grass fruit appropriate amount
- cinnamon appropriate amount
- cooking wine appropriate amount
- white pepper appropriate amount
- salty and fresh
- halogen
- three-quarters of an hour
- divine level
Steps for halogenated conch
1
Main: Large chords of 1000 g by-products: Onions, ginger, Paprika: raw, old, salt, sugar, peppers, large, vanilla, grassfruit, cinnamon, wine, white pepper powder
2
Oil in a micro-pressure pan, spices of all kinds; spices of all kinds, and then snails of all kinds into the pot; and raw, salt and sugar. Production
3
Brush into the water and add old smoke, wine, white pepper
4
Cover the lid with a micro-pressure pan and turn it up and hold it down for 10 minutes
5
Open the cap and cool the conch and put the halogen in a container so that the conch can be immersed in halogen for more than 10 hourshalogenated conch Make Tips
1. Sea whelks naturally have a strong fishy odor, so they must be stir-fried in oil before braising to more effectively remove the odor; 2. The sea whelks selected this time are quite large, so I chose to use a pressure cooker; if the whelks are small, a pressure cooker is not necessary; 3. It is best to soak the braised whelks in the brine for more than 10 hours to allow the flavors to fully infuse.