It's a hot conch

By VicentaLakin

It's a hot conch
The conch, commonly known as the melon, the hydrant. Teacher Zhang Peng of the University of the Sea of Yamada has a comparative study of the screws. He explained that web-based news of the toxicity of threaded screws was biased and not all of them were toxic and, in the case of the Shandong peninsula, they were dominated by rib-weaved screws, which were largely non-toxic. The local melons' rib-weasel snails can only be seen in their appearance as being different from the web-based toxic snails. Snails are branded as shells, which are vertically in the direction of the spiral, and are patterned like garments. A cortex is a relatively easy-to-dissolve type of thread, with one or two thicker white vertical stripes on the shell that can be identified at once. Threaded snails are buried in shallow water in the mud, fed mainly by organic scrap and algae, and fed and stored in stomach capsules. In fact, the threaded snail itself is not toxic, but if toxic algae and organic matter are ingested, the toxin accumulates within the woven scrotum. Therefore, the toxicity of the threaded snails is directly related to their “cigarette” and water quality. The local melons live in good water and are free to eat. In a presentation made by Ko Yonggang, the Chief of the Winning-Technology Station, the crocheted snails in the Shandong Peninsula are mainly based on rib-weaving snails, which are mainly edible and largely non-toxic, and the water quality of the Sea has long been consistent with the country ' s second-class aquaculture water quality standards. The crochet snails extracted from the sea near the Sea of Wei Sea can be easily eaten, as the growing environment and food intake determine that it is non-toxic。

Recipe Recommendations

  • Haisi 1 kg
  • cooking wine 1 scoop
  • bean paste 1 scoop
  • chili one
  • onion 1 segment
  • Jiang two pieces
  • soy sauce a little
  • pepper a little
  • the pepper a little
  • salt a little
  • mature vinegar a little
  • oyster sauce 1 scoop
  • edible oil 1 tablespoon

Steps for It's a hot conch

  • Make It
    1
    The conch swipes are washed several times, clean and controlled。
  • Make It
    2
    Auxiliary preparation: Dry peppers, added according to their own taste, I put in a little spicy. Ginger, pepper, pepper ready。
  • Make It
    3
    Prepare: Liquor, bean oil, soy sauce, vinegar, soy sauce, in sequence。
  • Make It
    4
    Fire, a large spoon of oil in the pot, pepper, pepper, chili, screech, and then onions of onions, flip it, pour it into the conch, pour it into the conch, pour it into the cortex, roll it in flat, put it in the soybean, flip it, add some water, then pour it into the soy sauce and make it up, with vinegar, the fire goes on and on, and the meat of the corset is all stubble, soaks in a little salt, and boils the pot. (The soy sauce and soy sauce are high in salt, so a little salt is enough and the mouth is too light to be salted。
  • Make It
    5
    The finished chart。
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