Frozen immediately after being picked up in the sea , the frozen Conch are off-white, with a fresh and sweet taste, better taste, and very tender and smooth.
For seafood, Conch are dried on a outdoor table in the sun or use a machine to dry them. The dried Conch are golden yellow, with a slightly less umami taste, but with a taste of sea, which is harder.
The origins are mainly from the United States and Canada.
Both are mainly used for soup. Conch are mostly used for stew because of their strong flavor. Traditionally, they are served with Jinhua ham, chicken and lean meat. However, modern people pursue health and use matsutake or cordyceps to stew in recent years. , The taste is fresh.
Conch can also be stewed because they are tender and smooth. They are mainly served with ribs and pork belly.
Dried Conch are mainly used to cook old hot soup, because it will taste easily after cooking for several hours, it is often accompanied by dried vegetables, sand ginseng, polygonatum, lean meat, old chicken and Jinhua ham, etc.
To make soup with Conch, sauté the Conch first, and then stir-fry them with wine. The taste will be better. The most popular method is to boil the conch head with rice wine and ginger juice. The weight of rice wine and ginger is 1:1, which is about 150ml rice wine. Use about 150g of ginger and put both After beating in a blender, the slag is removed, and the conch are watered with ginger wine to remove the fishy smell of dried conch and the snowy taste of frozen conch. The soup will be more sweet and fresh.