Warm Mix Conch Meat

Warm Mix Conch Meat

by Xiaoyingzi Gourmet

4.8 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

The snail meat is plump and delicate, with delicious taste, and is known as the "Pearl in the Plate". It is rich in egg whites, vitamins and essential amino acids and trace elements. It is a typical natural animal food with high protein, low fat and high calcium.
Seafood has been stored in a severe winter, and the taste of seafood in early spring is particularly delicious, but the temperature is not high at this time, and the conch meat is a cold substance, so it is best to eat at about 35 degrees, so warm mixing is more appropriate Up. People eat and drink during the Spring Festival when the spring begins. At this time, come to plate cool side dishes, which have the effect of reducing fire!

Ingredients

Warm Mix Conch Meat

1. The conch is cleaned and steamed in a steamer for 10 minutes until cooked

Warm Mix Conch Meat recipe

2. Peel off the shell and take out the conch meat

Warm Mix Conch Meat recipe

3. Cut into thin slices for later use

Warm Mix Conch Meat recipe

4. Scrape the cucumber off the skin, flatten and cut into thick slices, add a small amount of salt and mix well to kill the water

Warm Mix Conch Meat recipe

5. Chop garlic into a bowl, add soy sauce, balsamic vinegar, sesame oil, mustard oil and mix thoroughly

Warm Mix Conch Meat recipe

6. Put all the processed raw materials into the container, cut the scallion into thin slices and place on top

Warm Mix Conch Meat recipe

7. Pour the garlic juice

Warm Mix Conch Meat recipe

8. Mix well and serve

Tips:

Xiaoyingzi's words:
1. The steamed conch meat can be easily pulled out by pulling the head of the steamed conch and gently rotating it.
2. The conch meat will become hard if it is too cold, so the conch meat mixed in the warm temperature is soft and delicious.

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