White Burst Snails
1.
For the prepared materials, the conch must be live; according to the Qingdao locals, it is best to use green onions. Unfortunately, the green onions of this season are very hard, so discard the sharp peppers; you can’t use the spicy peppers.
2.
Rinse and remove the seeds, cut into thin strips, cut the green onion and ginger into strips
3.
Put cold water in the pot, heat the high heat until the bottom of the pot starts to bubble, add the conch, cook on medium heat until the water starts to become turbid, remove the conch and soak it in cold water for a while, use chopsticks or other tools The conch meat was cut out, and the conch meat was pulled out by rotating, and the whole conch meat came out
4.
Remove the bitter gall and internal organs, save the yellow conch for other purposes. Cut the conch meat from the previous section into thin slices; add a little salt, a little sugar, and a little water to the starch and mix well for later use.
5.
When the WOLL wok is warm, pour a little oil into it. The oil must not be too much. It's just to moisten the pan. Seafood is fresh, not oil.
6.
Add green onion and ginger and stir fry to create a fragrance, there is really no smoke at all
7.
Add shredded peppers and stir fry for a spicy
8.
Pour in the conch slices and stir fry a few times quickly, no more than a minute
9.
Pour in the blended water starch
10.
Stir-fry quickly, put on a pan
Tips:
1. Conch blanching is the key. The high or low water temperature and the blanching time will affect the taste of conch meat, and the old ones will not bite; the water temperature is between 80 and 90 degrees, and the medium heat is blanched for 3 to 4 minutes;
2. Stir-fried seafood is delicious, so there must not be too much oil, a little oil can moisturize the pan, and you must use a non-stick pan;
3. Use medium heat for the whole process, leave enough time for the preheating of the pot. When the pot is heated, the snail meat is placed, and it will be out of the pot after two times of frying.
