Scalded conch(bai zhuo hai luo )

Scalded conch

Introduction:

"Qingming Festival, for those of us who are far away from home and do not intend to go home to worship our ancestors, has become a good time for short-distance travel. There are a lot of tours in Guangdong Province, but I still prefer to travel by the sea, where I can enjoy sea breeze and seafood. Two hours' journey, in addition to eating directly in the local area, you can also buy some seafood to take home. This is the conch brought back from Xunliao Bay. Blanching can best reflect the delicious seafood. Let's taste blanching conch! "

Production steps:

Step 1: the conch is sandy, so soak it for a while, and then brush the sand with a brush

Step 2: after boiling, add scallion and ginger slices. If you are afraid of fishy smell, put proper amount of cooking wine

Step 3: put the conch into the pot. The conch is heavy and large, with many sharp spines on the surface. It's best to borrow tools, and don't splash hot water on the body

Step 4: Boil the water again for 2 or 3 minutes

Materials required:

Conch: 500g

Scallion: right amount

Ginger: right amount

Note: 1, blanching vegetables can not be cooked too long, easy to aging. 2, this dish is best served with mustard

Production difficulty: simple

Process: water

Production time: 10 minutes

Taste: light

Chinese PinYin : Bai Zhuo Hai Luo