[Conch Fried Green Peppers]_Frying Method_How to Fry
Conch stir-fried green pepper is very famous, and conch is also a very common type of seafood. In fact, many seafood can now have a lot of nutrients such as protein and amino acids. These nutrients are daily.All need to be ingested, and the conch fried green peppers also preserves some of the nutrients contained in the conch itself to a large extent, and will not be lost.
Sauce burst conch 1, clean the conch with a brush, soak it in cold water with sesame oil or salt for about 2 hours, and let it spit out the dirt in the intestine 2, shred the green pepper, green onion, and ginger, and shred it for later use.The conch is simmered in boiling water, quickly remove the spare 4, put oil in the pot, add green onion, ginger and stir-fry when the oil temperature is 50% hot, then put in the sauce, stir-fry the sauce, and then stir-fry the conch 5.Stir the cooking wine during the frying process. When the lid of the conch begins to open, add sugar and stir fry the chicken. Add the green and red peppers immediately before the pan. Warm the conch 1 immediately. Wash the conch and steam it for 12 minutes. Remove the snail.Meat 2, remove the snail brain (purple part), slice the snail meat 3, green and red pepper and green onion into thin wires 4, put the snails, green onion, green and red pepper in a dish, add vinegar, andPump, sesame sesame oil, white sugar and some salt and mix well. Ginger conch 1 immediately. Rinse the conch bought with running water. The conch soaked in the water will slowly open the cover and poke with your hand.Retract 2, garlic slices, ginger slices, cut a little ginger, pour rice vinegar, set aside 3, add water to the pan, add garlic slices、Ginger slices, boil over medium heat until the water temperature is 60% hot, put the conch mouth upwards, heat over medium heat, turn over with chopsticks at the same time, wait for the water in the pot to boil, and quickly remove 4, conch plate, use chopsticks orToothpick, slowly pick out the conch meat5, dip the conch 1 with the ginger vinegar sauce, wash the surface of the conch, spare 2, and pour the right amount of water into the pot. After the high heat boils, pour the conch into the boiling water and cook 5Take out about 3 minutes, take out the conch meat, wash and cool, cut into slices, spare 4, cut the shallot, ginger, shredded garlic, add the conch meat, add salt, sugar, vinegar, sesame oil, mix wellWhite-boiled conch 1, half a pot of water with ginger slices, spring onion, boil the cooking wine, put in the conch and simmer for 4-5 minutes, soak in ice water for 5 minutes immediately after picking up 2, pick out the meat with a small fork, remove the middle sectionYellow and green intestines and belly 3, meat slices on a plate, back to the pan and blanch for another 3-4 minutes, then lift up the plate 4, sprinkle with green onion, tender ginger, green and red pepper, and smoke a large spoon, A little white pepper powder, poured two tablespoons of oil and you can fully grasp the fire, the snail meat is soft and crisp, the taste is sweet and delicious