Tossed Conch with Ginger Sauce
A cold dish of blanched conch slices tossed with cucumber and wood ear mushrooms, seasoned with ginger juice.
Ingredients
conch (cleaned, thinly sliced, blanched and cooled in cold water)
4 taels
cucumber (cleaned, cut into straight slices)
1 tael
ginger (minced)
4 maces
soaked wood ear mushroom (cut into small pieces with straight cuts)
3 maces
soy sauce
3 maces
vinegar
2 maces
sesame oil
5 candareens
MSG
5 grains
yellow wine
2 maces
Instructions
1
Prepare Ingredients
First, clean the conch, cut it into thin slices, blanch in boiling water, then transfer to cold water to cool; clean the cucumber and cut into straight slices; cut the soaked wood ear mushroom into small pieces with straight cuts.
2
Assemble on Plate
Place the conch, cucumber, and wood ear mushroom on a plate.
3
Season
Mix the minced ginger, soy sauce, vinegar, sesame oil, MSG, and yellow wine into a sauce, pour over the conch, toss to coat, and serve.
