What are the methods of making conch slices soup?

The soup made from conch slices is delicious and has the benefits of nourishing yin and dryness for the human body. It also has the benefits of maintaining the spleen and stomach for people who stay up late and suffer from insomnia. It has an auxiliary therapeutic effect on insomnia. Dried conch slices need to be soaked for a long time before cooking. Conch slices can be cooked into soup with many foods, such as chicken feet, loofah, blanched food and other foods. What are the methods of cooking conch slices soup? Let’s take a look at it next.

1. Conch Soup with Slices of Conch - Huaiqi Chicken Feet Conch Soup:

The Chinese medicinal herbs yam, wolfberry, chicken feet and conch soup are fragrant and delicious, and have the effects of nourishing yin and strengthening bones. It is not only a delicious family soup, but also nourishes yin and maintains health. The conch slices in the soup are well-known seafood for nourishing yin; chicken feet are poultry and livestock products for replenishing foot strength; Chinese yam has the effect of nourishing the spleen and lungs and strengthening the stomach and intestines; and wolfberry has the power to moisturize the liver, clear the liver, and improve eyesight.

1. Materials

20g each of yam and wolfberry, 10 chicken feet, 60g dried conch slices, 500g spare ribs, and 2 slices of ginger.

2. Cooking

Wash all medicinal materials and soak them for a while; soak conches in clean water for 2 hours; remove the shells and skin of chicken feet and wash them; wash and chop the ribs. Put conches, chicken feet and spareribs into the pot, add a little green onion, ginger and water, cook for 5 minutes and remove from the pot. Put them together with ginger into a clay pot, add 3000 ml of water (about 12 bowls of water), boil them over high heat and then simmer for 3 hours over low heat, add appropriate amount of salt and cooking oil.

2. Conch slices soup - loofah lotus conch soup:

1. Ingredients: 1 pound of loofah, 3 fresh lotus flowers, 1 ounce of dried conch slices, 1 slice of ginger, 2 red dates, and a pinch of salt.

2. Features: This product nourishes yin, clears away heat, beautifies and removes freckles. This product can be used as a dietary therapy for damp-heat accumulation, scanty urination, fatigue, loss of appetite, itchy skin, feeling hot, dry mouth and thirst.

3. Operation:

① Soak the dried conch slices and wash them clean. Wash the loofah, peel it, cut it in half and cut it into pieces. Wash the lotus, ginger and red dates. Remove the lotus petals; peel the ginger and cut it into slices; remove the pits from the red dates.

②Pour clean water into a clay pot, boil it over high heat until the water boils, then add the loofah, conch slices, ginger and red dates; continue to boil over medium heat for three hours, then add the lotus petals, boil it for a while, add a little salt to taste, and it is ready to drink.

3. Conch Slices Soup - Conch Slices Soup with Quail

1. Raw materials

30g dried conch slices, 1 quail, 30g ham, 20g mushrooms, 5g ginger, 10g green onion, chicken soup, 5g salt, 5g MSG, a little pepper, 2g rice wine

2. Method:

01. Soak the dried conch slices in warm water until soft, cut into small pieces, chop the quail into pieces, cut the ham into slices, wash the mushrooms, slice the ginger, and cut the green onions into sections.

02. Boil water in a pot, put the quail in immediately, blanch over medium heat for 4 minutes, remove from the pot and rinse with cold water.

03. Put the conch slices, quail, ham, mushrooms, ginger and green onions into a clay pot, add chicken broth and rice wine, and simmer over low heat for 2 hours. Then add salt, MSG and pepper, remove the green onions, and simmer for another 15 minutes.

3. Features

The meat of conch is crispy and tender, fragrant and delicious. It tastes fresh and refreshing, leaving a lingering fragrance on the teeth and cheeks, and has the effect of clearing away heat and nourishing yin. Chicken feet are mild in nature and sweet in taste. They have the effects of nourishing blood and essence, assisting yang and replenishing deficiency, and relaxing muscles and activating blood circulation.

4. Conch Slices Soup - Blanched Conch Slices

1. Materials

600 grams of dried conch slices, 15 grams of Shaoxing wine, 25 grams of scallion strips, 750 grams of light soup, 10 grams of ginger slices, 0.5 grams of sesame oil, and 20 grams of shrimp paste.

2. Steps

01. Soak the conch slices in clean water for half a day (you can change the water several times to remove the fishy smell). Cut the soaked conch slices into small pieces. Add appropriate amount of clean water to the pot, add scallion, ginger, and a spoonful of cooking wine. After the water boils, pour in the conch slices and cook for about one minute. Remove and drain. Heat the wok over high heat, add 35 grams of cooked lard, heat until slightly boiling, take out 20 grams, and pour it into the shrimp paste and oyster sauce dish;

02. Add ginger, scallion, cooking wine, and two soups. After boiling, remove the ginger and scallion, add the conch slices and blanch until 90% cooked, then pour into a colander. Heat the wok over high heat again, add some oil and rinse the wok, then pour it back into the oil pan;

03. Add conch slices, Shaoxing wine, sesame oil, stir-fry quickly and serve.

5. Conch slices soup - simmered conch in soup

The best way to eat conch is to blanch it in soup. The finished dish is tender, crisp and delicious.

1. Materials

200 grams of large conch slices, 500 grams of broth, and salt to taste.

2. Method

Bring the broth to a boil, add appropriate amount of salt to season, add the conch slices and blanch for about 1 minute.

3. Experience

The conch slices must be cooked in a casserole to preserve their original flavor and keep them fresh, tender and crispy.

According to the Teochew people’s eating habits, the main dish must come with a small dish of shrimp paste, which the Teochew people call “dian” (meaning “shrimp paste”). Eating it with shrimp paste will make the conch slices taste more fresh and sweet. Of course, new-style Teochew cuisine (or Cantonese Teochew cuisine), especially among young people, is accustomed to ordering a small dish of mustard for dipping. In addition, when making this dish, some Chaozhou chefs will add a little shredded radish to the dish of conch slices. Of course, this shredded radish is also blanched in soup, which can not only serve as a decoration, but also, when eaten with conch slices, can remove the fishy smell.