Ginger conch
By VicentaLakin
The conch is a mollusc, abdomen and is produced on the shallow sea floor off the coast, and the mountain east is the most important production of the conch. The snail is fine and tasteful, and it has the reputation of a “tight bead on the plate”, which is rich in proteins, vitamins and essential amino acids and trace elements for humans, and is a typical high-protein, low-fat, high-calcium, natural animal health food。
Recipe Recommendations
- conch 600 grams
- Jiang 1 block
- balsamic vinegar 1 dish
- sugar appropriate amount
Steps for Ginger conch
1
Material: 600 grams of conch, vanilla, sugar, ginger。
2
Ginger cleans the skin, cuts it to foam and slices。
3
Ginger moths and sugar saucers, evenly mixed, melted sugar。
4
The conch washes with salt water。
5
Clean the surface with a brush。
6
Put a few ginger chips in the steam pan。
7
Three minutes to the pot。
8
Don't fight too long to prevent the snails from getting hard。
9
Nice meat。Ginger conch Make Tips
1. The steaming time of conch should not be too long to prevent the meat from aging. The larger conch should be controlled within 5 minutes.
2. Add a little sugar to the vinegar to taste better.
3. Do not use MSG to prevent loss of flavor.
2. Add a little sugar to the vinegar to taste better.
3. Do not use MSG to prevent loss of flavor.