Boiled Conch Slices

Name: Boiled Conch Slices
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 10 conch; Some Green Red Pepper; Some shallot; Some White pepper; Some ginger; Some Cooking Wine; Some Soy sauce; Some sesame oil; Some Vinegar

by Mei is still

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Boiled conch, this way of eating should have been invented by Xiamen people. Many people will be recommended to eat this dish when they arrive in Xiamen.
Wash the conch, put it in a pot of boiling water and cook, then take it out and cut it into slices. Then mix the conch slices, coriander, salt, sesame oil, vinegar, ginger, etc., and serve.
Although the method is very simple, the taste is completely different from the snail meat that you usually eat, but a sweet and refreshing feeling.
In Xiamen, slices of conch meat are mixed with cucumbers. The snail meat is neutralized by the unique fragrance and crispness of cucumber. The entrance seems to be electrocuted, which is a surprise. "

Ingredients

10 Conch
Some Green Red Pepper
Some Shallot
Some White Pepper
Some Ginger
Some Cooking Wine
Some Soy Sauce
Some Sesame Oil
Some Vinegar

Boiled Conch Slices

1. Prepare 10 conch.

2. Prepare one red and one green chili.

3. Add sliced ginger, green onion, and cooking wine to a half pot of water, boil it in the conch and boil it for 4-5 minutes. After picking it up, soak it in ice water for 5 minutes.

4. Pick out the meat with a small fork, and remove the yellow and green intestines in the middle. Put the meat slices on the plate, return the tail to the pot and blanch for 3-4 minutes, then remove the plate.

5. Cut the green onion, tender ginger, and green and red pepper.

6. Sprinkle with green onion, tender ginger, green and red pepper, drizzle with a tablespoon of light soy sauce, a little white pepper, pour two tablespoons of boiling oil on it and it will be properly controlled. The snail meat is soft and crisp, with a sweet taste Zimei.

Tips:
1. The snail meat can be fried, fried, braised, boiled in soup, marinated, or boiled and served with ginger, vinegar, and soy sauce.

2. Edible snails should be boiled for more than 10 minutes to prevent infection of germs and parasites.

3. When choosing conch, you must choose live ones. In the conch pile on the stall, the heads of the conch are mostly covered. If it is open, if its head is sticking out, the one that will retract when it touches it with the hand is alive.

4. Prepare the sign when eating, tie the snail thick and rotate it in the direction of Rose, and a complete conch meat will come out.