【Warm Mixed Conch】--Four Big Mixes in Jiaodong
Overview
Warm conch is one of the four major dishes in Jiaodong and a very classic cold dish. Warm mixing is an important method for making cold dishes in Jiaodong area. The so-called warm mixing refers to processing the raw materials until they are mature, usually blanching, then adding condiments, and mixing well before serving. Jingya Hotel is a very famous local catering company in Weihai. Warm conch is the store's flagship dish. Most guests who dine at this restaurant will order warm conch. And the most surprising thing is that this store has standardized the dish of warm conch, similar to current instant noodles. The seasoning packets are prepared in a factory. The length and number of coriander stalks are required, no more, no less, so that no matter which chef makes it, the taste will be the same. This store attaches great importance to the selection of conch. The conch must be wild conch from the Rongcheng sea area of Weihai. The conch from this sea area has a sweet taste, firm meat, and is very chewy. At the same time, the conch meat is rich in nutrients such as vitamin A, protein, iron, and calcium, and has therapeutic effects on diseases such as eye inflammation, jaundice, athlete's foot, and hemorrhoids.
Tags
Ingredients
Steps
-
Ingredients: 4 pieces of conch Secondary ingredients: green, red pepper, coriander, green onion Seasoning: salt, sugar, light soy sauce, fish sauce, rice vinegar, sesame oil, hot oil
-
Place the conch in a steamer and steam over high heat for 20 minutes
-
Slice green and red peppers, and cut the stems of coriander into sections for later use
-
After steaming for 20 minutes, let it cool, take out the meat, remove the black part from the tail, and cut the conch into thin slices
-
Then take a container and put the ingredients and conch slices, then add salt, sugar, light soy sauce, fish sauce, rice vinegar, sesame oil seasoning
-
Heat the hot oil with a spoon and pour it over while it's still hot, then mix well and serve on a plate
