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酱香螺原料:活香螺(带壳)1500克姜片、葱段各15克蒜20克香菜20克芹菜20克韭菜20克尖椒20克老抽、生抽、精盐、糖、八角、桂皮、香叶、草果、花椒、八角、橄榄油各适量制法:1.活香螺洗净后放高压锅内,加入用八角、香叶、桂皮、草果、花椒做成的料包,再加放生抽、老抽、糖等,上火压20分钟后,取出去壳凉透。2.取压香螺的原汁倒锅里,加姜片、葱段、蒜、香菜、芹菜、韭菜和尖椒熬10分钟后离火凉透,下入香螺并置2℃的环境下浸泡12小时,最后取出香螺切细,加橄榄油拌匀装盘。
Sauce Conch Raw materials: Living incense (shell) 1500 grams of ginger, scallion 15 grams of garlic 20 grams of parsley 20 grams of celery 20 grams of leek 20 grams of pepper 20 grams soy sauce, soy sauce, sugar, star anise, Cinnamon, geraniol, strawberry, pepper, star anise, olive oil, the amount of system method: 1. Living incense snail after the pressure cooker, add the star anise, cinnamon, cassia, pepper made of the material package, Together with free pumping, soy sauce, sugar, lit on the pressure after 20 minutes, remove the shell cool through. 2. Take the conch of the original juice down the pot, add ginger, scallion, garlic, parsley, celery, leek and pepper boil 10 minutes after the fire from the heat, into the conch and set 2 ℃ environment Soak for 12 hours, and finally remove the conch thinning, add olive oil mix plate.