This method of eating white-boiled conch should have been invented by Xiamen people. Many people are recommended to eat this dish when they come to Xiamen.
Wash the conch clean, put it in a boiling water pot to cook, then take it out and cut it into slices. Then mix conch slices, coriander, salt, sesame oil, vinegar, shredded ginger, etc. well.
Although the method is very simple, the taste is completely different from the aroma of snail meat you usually eat, but a sweet and refreshing feeling.
In Xiamen, slices of conch meat are also mixed with cucumbers. The conch meat is balanced by the unique fragrance and crispness of cucumbers. It feels like an electric shock when entering the entrance, which is extremely pleasant.
White boiled conch slices
By LoraineRath
Recipe Recommendations
- conch of 10
- green and red pepper appropriate amount
- onion appropriate amount
- white pepper appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- vinegar appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for White boiled conch slices
1
Prepare 10 conches.
2
Prepare one red pepper and one green pepper.
3
Add ginger slices, green onion segments, and cooking wine to a boil in half a pot of water, add conch and cook for 4-5 minutes, and immediately soak in ice water for five minutes after picking up.
4
Use a small fork to pick out the meat and remove the yellow and green intestines in the middle. Slice the meat and place it on a plate, return the tail to the pan and heat it for another 3-4 minutes, then pick up and place on a plate.
5
Cut shredded green onions, shredded tender ginger, and shredded green and red peppers.
6
Sprinkle with shredded green onions, shredded ginger, shredded green and red peppers, top with a tablespoon of soy sauce, a little white pepper, and sprinkle with two tablespoons of boiling oil to control the heat properly. The snail meat is soft and crisp, and the taste is clear, sweet and beautiful.White boiled conch slices Make Tips
1. The snail meat can be fried, fried, roasted, blanched in soup, stewed, or boiled in water and served with ginger, vinegar, or soy sauce. 2. Edible snails should be cooked for more than 10 minutes to prevent infection with bacteria and parasites. 3. When selecting conches, you must choose live ones. In the pile of conches on the stall, most of the heads of conches are covered. If it is open, if its head is stuck out and it will retract when it is met with your hands, it is alive. 4. Prepare the stick when eating, stick the snail meat thick and rotate it in the direction of Ross, and a complete conch meat will come out.