How to steam conch

Conch is a very common seafood in daily life. The nutritional value of conch is very high. It contains a lot of protein and vitamins needed by the human body. Conch not only has high edible value, but also has medicinal value. Conch can prevent and treat many diseases. There are many ways to cook conch. Steamed conch is the most popular way to eat it. The following introduces the method of steamed conch.

How to steam conch

Ingredients: 350 grams of conch meat, appropriate amounts of cooking wine, salt, MSG, soy sauce, vinegar, ginger, scallion, pepper, sesame oil, and clear soup.

practice

1. Rub the conch meat repeatedly and wash it clean. Cut it into two connected pieces from the notch of the conch meat. Flatten it with a knife, make oblique cuts on both sides, and then cut it in the middle. Chop half of the ginger into small pieces and smash the other half. Mix soy sauce, vinegar, salt and minced ginger into ginger juice.

2. Put the conch meat in a plate, add cooking wine, MSG, scallion, ginger, peppercorns and broth, steam for about 15 minutes, remove from the dish, remove the ginger, scallion and peppercorns, and drizzle with sesame oil. Serve with a dish of ginger sauce. The meat is fresh, crispy and delicious.

How to cook conch deliciously?

The most important thing to choose conch is to judge whether it is dead or alive and fresh.

1. For those snails with tentacles or snail meat exposed outside, if they automatically retract when gently touched by hand, it means that it is a living snail.

2. For snails that are curled up in their shells, we need to smell them with our noses. If there is no peculiar smell, it is a living snail or a snail that has just died. Snails that have just died can also be eaten.

In addition to judging the life or death and freshness of the conch, we must also pay attention to distinguishing between conch and horn snail. Because the meat of conch is thicker, while the meat of horn snail is less and slightly bitter, their cooking methods are also different. Conch tastes delicious when fried directly, while horn snails usually need to be stir-fried with sauce to be delicious.

The meat of conch is plump and delicious all year round. As long as the cooking method is correct, both large conch and small conch are equally delicious.

Nutritional value of steamed conch

Every 100 grams of fresh conch meat contains 24 grams of protein, 4 grams of fat, 65 milligrams of cholesterol, 0.15 grams of unsaturated fatty acids, and 206 milligrams of sodium salt.

Conch meat is rich in nutrients such as vitamin A, protein, iron and calcium, and its protein content is higher than that of lamb. Conch is also rich in vitamin A and zinc. Zinc is good for skin and hair health, and vitamin A helps improve eyesight. Conch blood also contains a large amount of calcium carbonate, which is a good calcium supplement.

Traditional Chinese medicine believes that conch is sweet in taste and cold in nature, and has the effects of clearing away heat, improving eyesight, and benefiting the diaphragm and stomach. It has certain therapeutic effects on symptoms such as heart and abdominal heat and pain, lung heat and dryness, blurred vision, red eyes, jaundice, athlete's foot, and hemorrhoids.