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What can be used to wash the snail meat? how to wash the snail meat?

Methods the snails were soaked in clean water and washed several times. Step to put in the right amount of salt, and then put in the right amount of water for 4 to 5 hours, so that the snails will continue to spit water, absorb water and spit out all the impurities inside. Step to see whether the water is clear, if it is still turbid, change the water and soak in salt for a few hours, so repeatedly, until the water is clear.

Chopping off the tail of the screw with pliers will not only make it cleaner, but also help to taste the seasoning. And it will be more convenient to eat. Pour the snail into the boiling water pot, boil it again until the water boils, and then simmer for a while, you will see that many of the top things of the snail float up.

If you buy finished snail meat, wash it well when you get home, first sprinkle with fine salt for 5 minutes, then grab it with your hands repeatedly, rinse and then sprinkle with fine salt, if repeated several times until the meat is clean. Finally, blanch the snail meat in boiling water for about 15 seconds, remove it and rinse with clean water again. After draining, it can be used for cooking.

You can first soak the screw meat in clean water for half a day, remove the intestines, rub it with your hands several times, soak in a spoonful of salt for 15 minutes, and then wash it several times. Or before eating, put the screw meat in water and drop some vegetable oil, soak for 1 to 2 days, drain and bleach the filth in the screw gills, stomach and intestines, and remove the fishy smell of the soil, then cut off its tail, wash it and make your favorite dishes.

Put the snail into the basin, simply wash it with clean water a few times, then add water, and then add enough salt to soak the snail in salt water. Due to the stimulation of salt, the snail will desperately absorb and spit water. After 4 or 5 hours, change the water, add some salt, and then soak. See if the snail will spit sand again, if the water is still dirty after a while, it means it hasn't been spit clean yet, and then soak.

How to wash the conch

If you buy a small conch, you can add a small amount of salt to the water and wash it by hand after soaking it in clean water for a period of time to spit out the dirty things in the conch body, waiting for the water to clear; or you can scrub the conch repeatedly and then brush it with a toothbrush one by one, and you can also use tools to remove the tail of the conch and then wash it so that it will be cleaner.

First of all, take a clean basin, fill it with some water, and then add a little salt to it and mix well. Then soak the conch you want to wash in salt water for about 2 hours. Then wait for the conch to spit out the impurities inside and rinse them with clean water. Finally, take out the washed conch and put it aside to control the dry water.

First of all, prepare the necessary materials: conch, basin, clear water, salt. Then put the conch into a basin and pour the right amount of water into it. Next, add the right amount of salt to the basin, as shown in the picture. Next, just scrub the conch one by hand. Finally, the conch can be cleaned, as shown in the following picture.

Clean conch shell: gently clean the surface of conch shell with warm water and neutral detergent to remove dirt and sediment. Avoid using too strong detergents to avoid damaging the surface of the shell. Dry the conch shell: place the cleaned conch shell in a ventilated place to dry to make sure it is completely dry. Smear vegetable oil: use cotton balls or soft cloth to dip a small amount of vegetable oil and evenly apply to the surface of conch shell. Vegetable oil can increase the gloss and protection of the shell.

When cleaning the conch, you can put the right amount of baking soda in the water, mix them well together, then soak the conch in water for two hours, take it out and rinse it repeatedly with running water. There is a layer of slippery sticky liquid on the surface of the conch. When cleaning, you can take the right amount of flour and mix it with the conch, so that its surface is evenly stained with flour, and then rinse with clean water, so that the conch can be easily washed.

How is dried conch meat foamed?

Completely soak the dried conch in clean water for 3-5 days, until softened, remove, rinse with clean water and use. Although this method takes a long time, the hair-rising method is safe and environmentally friendly, and the dried conch with good foam has strong toughness and is more authentic when cooking. Conch meat is rich in protein, vitamins and essential amino acids and trace elements. It is a typical natural animal health food with high protein, low fat and high calcium.

According to the Encyclopedia website, the method of soaking dried conch slices is as follows: soak in clear water for a long time. When soaking, you can directly put the ringing snail piece into the clear water, let the water soak the ringing snail piece, and change the water for about 10 hours. Soak continuously for 3-4 days, and the ringing snail piece can be soaked.

Two methods: the hot bubble method first soaks the sea cucumber in hot water for 24 hours (it can be boiled directly with cold water in the pot, and then cover it for 4-5 hours), then remove the viscera from the opening under the abdomen, then put on new water and boil for about 50 minutes, soak it in the original soup and soak it after 24 hours.

Materials: 250 grams of fresh sea snail meat (100 grams of dry products), 250 grams of melon (choose white skin and green meat, raw), 1 old hen, 3 slices of ginger. Cooking: conch wash, or wash with cornflour; dry products soaked in warm water; light old hen wash off the viscera, tail, if you disrelish fat can remove chicken skin, do not go, the soup will be more delicious.

How to soak the dried snail meat

Soak the dried conch meat in cold water and wash away the silt, put it in boiling water and slightly scald it out to control the moisture, then cut it down. Wash the tendon meat and cut horizontally. Then deep-fry the tendon meat in a fried spoon cooked to 7 ripe until colored, remove and drain the oil. (2) stir-fry the ginger and spring onions with the base oil left by the original spoon, cook into cooking wine, chicken soup and soy sauce, then add sugar, salt and monosodium glutamate to adjust the taste.

This is mainly because your screws are really too dry, and it itself is relatively small, so it is relatively small when it comes out.

Wash the snail meat and apply a chrysanthemum knife with a depth of 5 cm and a spacing of 0.1 cm. Marinate it with edible alkali for 10 minutes. Rinse the edible alkali and place it in boiling water for 2 minutes. Rinse the excess foam with clean water. Break the celery in half and tear off the leather tendons. Rinse and cut into 2 cm segments with an oblique knife of 45 degrees. Wash the soaked ginger and cut into eye slices. Chop the chili into fine pieces.

Step 1: after the snail is bought, it should be soaked in water for more than 12 hours. It is best to soak for one day. Add a small amount of sesame oil and a little salt to the water to let the screw spit mud. Change the water 3 to 4 times midway. Use pliers to remove the shell from the tail before eating, without too much clamp, so that it can be easily sucked out. If you are afraid that the screw is not clean enough, you can also blanch the screw in boiling water, then pick it up and drain it for use.

You can first soak the screw meat in clean water for half a day, remove the intestines, rub it with your hands several times, soak in a spoonful of salt for 15 minutes, and then wash it several times. Or before eating, put the screw meat in water and drop some vegetable oil, soak for 1 to 2 days, drain and bleach the filth in the screw gills, stomach and intestines, and remove the fishy smell of the soil, then cut off its tail, wash it and make your favorite dishes.

How to dry the conch?

The main results are as follows: 1. The method of rising the dried conch is to wash the dried conch with warm water, soak it in warm water until softened, put it in a pot and cook it slowly, and remove it and put it into a basin when the conch is soft. Take the fire alkali with hot hydration, add the right amount of water, put the dried conch into the alkali water (500 grams of dry material put about 8 grams of fire alkali), see that the conch has been thoroughly, touch with the hand is elastic, indicating that the conch has been ready, bleached alkali can be used.

2. Pinch it with your hands. If you want to check whether the conch is foaming well, you have to pinch it with your own hands, so that you can fully understand whether the conch has soaked well, which is very important and necessary. Therefore, it is very important to pinch it properly after soaking, so that we can make a judgment.

3. Soak the dried conch in warm water of 30 ℃ ~ 40 ℃ until softened, then take out and clean, simmer the conch until soft, soak in alkaline water (500g dry conch 8g alkali), soak until elastic, rinse the alkali with clean water, and then eat.

4. Next, let me introduce the correct steps of foaming dry snails. Step 1: before soaking the dried snail slices, we can prepare a pressure cooker, then prepare the right amount of chopped onion and ginger, and prepare the right amount of stock.

5. Rinse the dried conch with warm water, soak it in warm water until the dried conch is slightly soft, then boil it over low heat and cook the dried conch soft. Take caustic soda according to 2% of dried conch, dissolve it with appropriate amount of hot water, then soak the soft dried conch, until it is elastic by hand, it will be thoroughly and can be bleached and eaten.

6. How to bubble the dried conch slices? It can be soaked directly in clean water. If you want to eat conch today, you should have put it in the water last night to make the conch meat softer and taste better. It can also be boiled in warm water.