Conch in ginger sauce(jiang zhi hai luo )

Conch in ginger sauce

Introduction:

"Conch is a kind of mollusk and gastropod, which is produced in coastal shallow sea. Shandong is the most important producing area of conch. Conch meat is rich in protein, vitamins, 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: Ingredients: 600 grams of conch, vinegar, sugar, ginger amount.

Step 2: wash ginger, scrape off skin, cut into foam and pieces.

Step 3: put ginger foam and sugar on the plate, add vinegar, mix well, sugar melt.

Step 4: wash the conch with salt water.

Step 5: clean the surface with a brush.

Step 6: put some ginger slices in the middle of the steamer.

Step 7: boil for 3 minutes.

Step 8: don't fight for too long to prevent conch from hardening and bad taste. Add ginger vinegar to taste delicious.

Step 9: the meat is delicious.

Materials required:

Conch: 600g

Ginger: 1 yuan

Vinegar: 1 dish

Sugar: right amount

Note: 1. The steaming time of conch should not be too long to prevent the meat from aging. The bigger conch should be controlled within 5 minutes. 2. Vinegar with a little sugar, taste better. 3. Don't use monosodium glutamate to prevent the loss of flavor.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: Original

Chinese PinYin : Jiang Zhi Hai Luo