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[the practice of the daily life of a family of dry conch flesh] how does _ of the _ method that make make –

Article introduction

Conch flesh is a kind of meat that everybody often eats kind. But if eat outside,arrive, is a kind of common practice. But according to oneself liked taste makes pork of different olfactory conch,be very necessary. The conch pork that so oneself buy can use a few methods to undertake making. What often eat for instance is OK moment of the dish that stew is used. Dish of the daily life of a family can choose stew to do, what does the practice of the daily life of a family of dry conch flesh have?

Work the way of the daily life of a family of conch flesh

Snail stews ancon flowerShanghai night net

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Raw material: Dry conch flesh 200 grams, pig tendon child the flesh 750 grams

Condiment: The plant is oily 800 grams (real cost makes an appointment with 60 grams) , white sugar 50 grams, soy 50 grams, cooking wine, Jiang Kuai, green paragraph, wet starch each 15 grams, rice vinegar 5 grams, gourmet powder 4 grams, salt 3 grams, chicken broth 900 overcome

Cooking method:

Course of action (1)

Do conch flesh with cool leach bubble and scour off silt, put boiled water to plant a bit very hot fish out accuses to go moisture, again down cut one knife. Tendinous child the flesh is abluent, sidewards cuts one knife. Next tendon child the fish out after the flesh puts the bomb in burning the oily round-bottomed frying pan to 7 maturity to chromatically, go to oily drop. (2)

The heart that takes with former spoon is oily, fan of Jiang Baisong’s Jiang Kuai, green is fried, boil enters cooking wine, chicken broth and soy, rejoin white sugar, salt, gourmet powder, flavour mix up. Next will tendinous child the flesh, conch flesh is put burn inside soup, cast aside float foam, change slow fire to make an appointment with cook over a slow fire 1.5 hours, make tendinous child the flesh is soft sodden, fish out. (3)

Put conch meat in tendon again child above the flesh, the Gorgon euryale that drenchs inside the soup juice of former spoon into tone rare starch is ticked off, irrigate its on the flesh can

Work the way of the daily life of a family of conch flesh

Dish characteristic: Pork is loose, snail flesh is sweet fragile, juice thick taste is little.

Bubble of dry snail flesh drives a point, purple perilla leaf and thin lotus leaf are used later, chili, snail flesh (had better add bone boiling water) till,boil together snail flesh tasty. Can eat directly, OK also fish out and vegetable are fried. Purple perilla leaf and field mint leaf can go raw meat or fish

[advocate makings]

Dry conch flesh 200 grams, the pig is tendinous child the flesh 750 grams.

[condiment]

The plant is oily 800 grams (real cost makes an appointment with 60 grams) , white sugar 50 grams, soy 50 grams, cooking wine, Jiang Kuai, green paragraph, wet starch each 15 grams, rice vinegar 5 grams, gourmet powder 4 grams, salt 3 grams, chicken broth 900 grams.

[course of action]

(1) does conch flesh with cool leach bubble and scour off silt, put boiled water to plant a bit very hot fish out accuses to go moisture, again down cut one knife. Tendinous child the flesh is abluent, sidewards cuts one knife. Next tendon child the fish out after the flesh puts the bomb in burning the oily round-bottomed frying pan to 7 maturity to chromatically, go to oily drop.

(The heart that 2) takes with former spoon is oily, fan of Jiang Baisong’s Jiang Kuai, green is fried, boil enters cooking wine, chicken broth and soy, rejoin white sugar, salt, gourmet powder, flavour mix up. Next will tendinous child the flesh, conch flesh is put burn inside soup, cast aside float foam, change slow fire to make an appointment with cook over a slow fire 1.5 hours, make tendinous child the flesh is soft sodden, fish out.

(3) puts conch meat in tendon again child above the flesh, drench inside the soup juice of former spoon tone rare starch is ticked off

Gorgon euryale, irrigate its go up in the flesh can.

[characteristic]

Pork is loose, snail flesh is sweet fragile, juice thick taste is little.

Sweet melon snail head chicken broth

Function: Be called again in Hong Kong knight soup, it is the boiling water of preserve one’s health that knight of Shao ease husband likes to eat most allegedly. Soup is burned those who come out is orthochromatic it is grandma white, very thick very white, the woman is drunk best, have hairdressing, moist effect

Material: Sweet melon half jins (attention, want to carry sweet melon of white skin green flesh, a bit more unripe, not too ripe) conch flesh (dry 2 two enough) old hen a jin.

Complementary makings: Ginger flake

Practice: Had better use traditional profound made of baked clay jar, if do not have, profound stainless steel boiler also goes. Heat water first (water quantity exceeds material one times) , flesh of Jiang Pian, snail, chicken piece is put, conflagration burns half hours, next medium baking temperature two hours, put the sweet melon that cuts small next, in medium baking temperature half hours can, the in part that right now Shang Shui measures for original water about arrives 2/5. Put salt according to taste finally.

Dry snail flesh uses lukewarm bleb 1 hour, rinse again stand-by

Hen stripping and slicing, 6. If too fat word, can go gallinaceous skin; but not flay is best, have gallinaceous skin, shang Xiang.

Dish department reachs effect: Cookbook of the daily life of a family

Taste: Sweet hot craft: Fry

Dry hot conch piece the material that make:

Advocate makings: Conch 400 overcome

Condiment: Shrimp paste 25 grams, chili (red, pointed, work) 16 grams, salt 3 grams, flavour1000 beautiful net forum of Shanghai

1000 beautiful nets of Shanghai
Essence of life 31000 beautiful community of Shanghai

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Can, garlic (Bai Pi) 20 grams, very light blue 25 grams, ginger 16 grams, bai Sha candy 5 grams, amylaceous (corn) 5 grams, unripe take 7 grams, vegetable oil 100 grams

Teach you dry hot conch piece how to do, how to do dry hot conch piece just delicious

1.Water hair conch is abluent silt, putSh1f of Shanghai Long Feng forum

Shanghai Long Feng forum
Fish out; is boiled twice inside the boiler that enter Qing Dynasty

2.Dry chili cuts paragraph of;

3.Garlic section, ginger section, very light blue cuts paragraph of;Sh1f of Shanghai Long Feng forum

Shanghai Long Feng forum

4.Soup-stock is added to burn boil inside boiler, add very light blue paragraph, Jiang Pian, put conch piece the tasty that boil comes; of ripe fish out

Work the way of the daily life of a family of conch flesh

5.Join inside the bowl salt, gourmet powder, soup-stock, white sugar, wet starch, unripe smoke add to become flavour juice stand-by;

6.On boiler buy fire, add vegetable oil to burn to 6 into heat, join dry chili paragraph scamper shows palm red, put garlic piece, very light blue paragraph, Jiang Pian is fried sweet, join conch piece break up fry, put seafood soy to be fried slightly again, boil tasty juice pushs divide evenly, boiler is entered since dish become namely.

Small post person – food photograph gram:

Conch: Snail flesh is unfavorable with Chinese traditional medicine element takes Terramycin of clam Jie, Western medicine together; is unfavorable reach carbohydrate to feed; to eat snail together with beef, hotpot, horsebean, pork, clam, face, corn, wax gourd, cantaloup, agaric cannot drinkable ice water, meet otherwise bring about diarrhoea

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