Tempting your taste buds -- conch with ginger juice(you huo ni de wei lei jiang zhi hai luo )

Tempting your taste buds -- conch with ginger juice

Introduction:

"In the September seafood season, a large number of seafood are on the market, and all kinds of delicious seafood are tasted. Naturally, the conch in the small seafood can't be missed. Now in the farmer's market, there are many calls for seafood. Every time you go back to the market, you have to stroll around the seafood stall for half a day. If you don't buy it first, you can see which conch sticks out its head first, and the stall owner will usually give you a boo (BOO) to poke Whether the conch is alive or not, this thing must eat live. When Qingdao people eat small seafood, they prefer to eat it with the original flavor. The delicacy can't be covered with seasonings. As long as the small seafood has ginger and vinegar, it's delicious. Beer is served............ Drink (we call HA) conch meat plump delicate, delicious, known as the "plate pearl" reputation. It is rich in protein eggs, vitamins and essential amino acids and trace elements. It is a typical natural animal health food with high protein, low fat and high calcium

Production steps:

Step 1: wash the bought conch with running water

Step 2: the conch soaked in the water will slowly open the top cover and retract it with a hand poke;

Step 3: slice garlic and ginger,

Step 4: cut a little ginger, pour rice vinegar and set aside

Step 5: add water to the pan, add garlic slices and ginger slices, and heat over medium heat until the water temperature is 60%

Step 6: put the conch mouth upward, heat it over medium heat, and turn it over with chopsticks

Step 7: wait for the water in the pot to boil and quickly take it out

Step 8: put the conch on a plate, use chopsticks or toothpicks to pick out the meat slowly

Step 9: pick out the conch and see a piece of blue and black meat

Step 10: get rid of this. You can't eat it. It's bitter

Step 11: eat with ginger vinegar

Materials required:

Live conch: moderate

Garlic: right amount

Ginger: right amount

Rice vinegar: right amount

Note: the conch must grasp the water temperature and the time of blanching. When the conch is boiled in cold water, it is hard to pick out the yellow in the back. The meat in the front tastes like a tendon. The time of boiling is too short and not ripe. It depends on the feeling of the hand. Just practice a few times. When eating conch, there is only ginger and vinegar, but no salt. Ginger and vinegar play a role in sterilization and disinfection With ginger vinegar, the conch meat is very fresh and tender. The yellow in the back is delicious. I like the yellow of conch best.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : You Huo Ni De Wei Lei Jiang Zhi Hai Luo