It's a hot conch
By VicentaLakin
This one, "The soy-blasted conch." You like to cook, you like to cook, you like to cook, you like to eat, you like to eat in the kitchen, and you come from the northeast and you learn to study local cuisine, especially seafood. The soy conch dish, which has been done many times before, always feels like it can't taste like it in a restaurant, and then it's summed up, and the main thing is the choice of food. It's important to choose fresh, big, and thicker. Seafood such as sea screws, the aphrodisiac guacamole known as "Hallows" and "Smelts", why does it say that Zantés are fresh fragrances; seagulls are Zantés that eat like dry guacamole, people who eat, people who don't use toothpicks, help tools like that, and bite with their mouths, they taste fresh fragrant meat? That's definitely a technical job。
Recipe Recommendations
- Haisi 500 grams
- onion appropriate amount
- sesame appropriate amount
- octagonal appropriate amount
- chili noodles appropriate amount
- Jiang appropriate amount
- bean paste appropriate amount
- salty and fresh
- explosion
- ten minutes
- simple
Steps for It's a hot conch
1
Prepare the main sauce。
2
THE SCREWS ARE IN THE MARKET BUYING FRESH WORK, CHOOSING THE SIMPLEST WAY TO USE THE CONCH MEAT MANUALLY, AND WHETHER IT'S NOT MOVING. NO, NO, NO, NO, NO, NO, NO, NO, NO, NO, NO, NO, NO, NO, NO, NO, NO。
3
Hot pots of cool oil, start with the ginger chips, the eight horns, then the pepper noodles, the sesame sauce。
4
Pour in a clean conch, and at this point, move fast, and the fire explodes. If the time is long or the heat of the pot is not enough, the meat of the conch is hidden into the shell, which is hard to get。
5
And some proper bean petal sauce。
6
When the fire is closed, the onion, pepper, pre-cut onion, zipper, and a pan plate。It's a hot conch Make Tips
TIPS: If you want to be a bit more particular, you can mix broad bean paste and sweet bean sauce and stir-fry with it; the flavor will be even more amazing.