Fried conch with Turnip(da tou cai bao hai luo )

Fried conch with Turnip

Introduction:

"May Day is a time for family gatherings. Delicious seafood is also on the market in spring. There is always a dish of fried conch for gatherings, which is a favorite food of Dalian people. The first choice is to go to the market to buy fresh conch, ask the boss to help remove the shell. When you get home, the conch slices are very thin, and the cooking temperature is very important. When it's big, it's like a rubber band, and you lose your crisp feeling. Try it. It's really a delicious dish. "

Production steps:

Step 1: after shelling, slice the fresh conch into thin slices.

Step 2: add water to the pot, heat, add salt and mix well.

Step 3: add a little cold water, then add conch slices, blanch for about 30 seconds, and take out.

Step 4: take it out and put it on the plate for cooling.

Step 5: wash the cabbage and tear it into large pieces.

Step 6: chop the dried pepper and set aside.

Step 7: heat the pan and add oil.

Step 8: add garlic slices and stir until fragrant.

Step 9: stir fry the pepper to get the flavor.

Step 10: add in the cabbage and stir fry.

Step 11: stir fry with soy sauce.

Step 12: stir fry the cabbage.

Step 13: add pepper and stir fry.

Step 14: add the sliced conch and stir fry

Step 15: stir evenly, then out of the pot.

Materials required:

Sauerkraut: 500g

Conch: 800g

Oil: right amount

Salt: right amount

Garlic: right amount

Soy sauce: moderate

Pepper: right amount

Dry pepper: right amount

Note: 1. The conch slice needs to be thin and large. 2. Blanch sliced conch in warm water. 3. Add salt to the water. 4. Add the sliced conch and stir well. Remove immediately.

Production difficulty: Advanced

Technology: explosion

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Da Tou Cai Bao Hai Luo