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Go to the restaurant and order abalone. Is there any reason why abalone is not counted by weight?
Abalone is rich in nutrition, containing many nutrients, carbohydrates, protein and mineral elements such as calcium, iron, zinc and selenium. Abalone not only has high edible value, but also has high efficacy and function. Abalone is called fish, but it is not a fish. It belongs to a primitive marine shellfish, a single-shell coelenterate. Abalone is one of the precious "sea treasures". Fresh and delicious, rich in nutrition, it has the reputation of "soft gold" in the deep sea. A few abalones actually mean a few abalones per catty. If 10 abalone per catty is 10 abalone, two abalones per catty are two abalones. The bigger the abalone, the less it is. For example, an abalone on both sides is rarely expensive, because an abalone is almost 1 kg.

It is difficult to buy two abalones with money. Generally speaking, it means dried abalone. According to the quantity, the lower the abalone, the higher it is. Twenty abalones generally refer to one kilogram (a little more than 650 grams) of abalone. Abalone is best dried. Abalone is difficult to cook delicious, remember, it is difficult for laymen to cook delicious without professional training and training! Remember, remember! There is no need to consume good products. Unless you buy cheap abalone, press it in a pressure cooker first and then cook it with tomatoes.

Abalone is delicious, nutritious and very delicious, and it is also warmly welcomed by us. Abalone meat is also very tender and has the reputation of "soft gold" in the deep sea. Anyone who often goes to restaurants to eat abalone knows that the waiter usually costs 20 yuan. Generally speaking, a few abalone heads are only a few per catty. Strictly speaking, a catty is Sima Jin, and there are 650 grams in a catty, but many times it is based on the market.

A few abalone refers to a catty of dried abalone, and dried abalone with less than four heads belongs to the top grade. It usually takes more than 24 hours from the beginning to the end to make a delicious abalone with sugar heart, and there are as many as ten techniques needed.