Fried conch in soy sauce(jiang bao hai luo )

Fried conch in soy sauce

Introduction:

"Conch is produced in China's coastal shallow sea bottom, mostly in Shandong, Liaoning and Hebei, and the production period is from May to August. Snail meat is plump and delicate, delicious, known as the "pearl on the plate" reputation. It is a typical natural animal health food with high protein, low fat and high calcium. Don't be careless when eating conch meat. In addition to stir frying, there are many ways to eat conch meat, which can not only taste delicious but also taste different flavors. However, it should be noted that the snail meat should be cooked for more than 10 minutes to prevent infection by bacteria and parasites. Improper way of eating conch can cause human food poisoning, which has been confirmed by epidemiological investigation. In the past two years, conch poisoning also occurred. Therefore, although the conch is delicious, we must pay attention to the method of eating. First of all, the "head" of the conch must be removed before cooking. Because the reason of food poisoning caused by conch is not its meat, but the substance secreted by brain nerve, so as long as the head of conch is removed during cooking. The second is a small amount of food, especially people with cold constitution, should not eat more. However, if food poisoning occurs due to eating conch, you don't need to panic. If it's serious, you can go to the hospital for symptomatic treatment. If it's mild, you don't need to take treatment and rest for two days. Generally, you won't leave any sequelae. "

Production steps:

Step 1: clean the conch with a brush, soak it in cold water with a little sesame oil or salt for about 2 hours, and let it spit out the sediment in the intestine.

Step 2: shred green and red pepper, green onion and ginger.

Step 3: blanch the conch in boiling water and quickly pick it up for use.

Step 4: put the oil in the pot and fry the onion and ginger until the oil temperature is 50%.

Step 5: add your favorite sauce and stir fry the conch.

Step 6: stir well.

Step 7: pour less cooking wine during stir frying.

Step 8: when the cover of conch begins to open, add sugar and chicken essence, stir fry, and then add green and red pepper before leaving the pot.

Materials required:

Conch: moderate

Green and red pepper: moderate

Scallion: right amount

Ginger: right amount

Sauce: right amount

Salt: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Note: 1, snail meat can be fried, fried, roasted, boiled, stewed, or boiled with ginger, vinegar, soy sauce. 2. Snails should be cooked for more than 10 minutes to prevent infection by bacteria and parasites.

Production difficulty: ordinary

Technology: explosion

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Jiang Bao Hai Luo