Rating

Steam? Garlic flavor for 25 minutes? Higher calories

Main ingredients? Serves 3 people

8 abalones

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Accessories

Half bell pepper, half red pepper

Seasoning

1 head of garlic, 90 ml of olive oil, 15 ml of cooking wine, raw 5 ml of smoke, 15 ml of water, 1 gram of MSG

Step 1 of steamed abalone with garlic?

Use a knife to cut the abalone meat from the root from the shell (Picture 2) and remove No black sandbags (Picture 3). Use a used toothbrush at home to clean the inside and outside of the abalone shell (Picture 4)

Step 2?

After washing the abalone meat with water, make a cut in the middle to make the abalone If it is thinner, it will taste better when steamed, and it will be more convenient to eat (Picture 5). Then put a cross knife on the top layer of abalone meat (Picture 6). After cutting, put the abalone meat back into the shell.

Step 3

Cut the garlic into small pieces and put it in. Blanch in a pot of boiling water for 15 seconds (Picture 7), drain and set aside

Step 4

Pour oil into the pot and heat over medium heat until the oil temperature reaches 50% hot When it is ready, pour in the drained minced garlic (Picture 8), fry over low heat until bright yellow, take it out, spread it out on kitchen paper to absorb excess oil (Picture 9)

Step 5

Cut some minced garlic, mix it with the fried minced garlic in a ratio of 1:1, add 1 tablespoon (15ml) Spanish olive oil, cooking wine, light soy sauce, and MSG and mix evenly

Pour water into the steamer, bring to a boil over high heat, add abalone, pour in the prepared garlic sauce, cover and steam for 8 minutes

Steps 7

After taking it out, pour out the excess soup in the plate, chop the green and red peppers and sprinkle them on the abalone

Step 8

Put the remaining Pour 5 tablespoons of olive oil into a spoon or small pot, heat it, and quickly pour it on each abalone

Picture of the finished product of garlic steamed abalone

Cooking tips

Many netizens ask about the brand of olive oil to buy. I usually choose Spanish olive oil. As for brands, there are many choices, such as: La Espanol, Fragata, Carbonell, or Billionaire. YBARRA etc. You can choose the abalone that suits you according to the price and capacity in the supermarket.

To make this dish, the abalone is best fresh, not frozen. There is a small way to select fresh abalone. When you pick up the abalone with your hands, the tighter you suck the abalone, the fresher it is.

For those of you who are not very good at picking up fresh abalone, here is our breakdown. The picture should be relatively clear, right?

Putting raw garlic and fried minced garlic together to make a sauce will give you a richer and more delicious garlic aroma. This is what I learned from a chef who specializes in seafood, although it is a bit troublesome. But it’s definitely not a loss for our mouths

After cutting the minced garlic, boil it in water and drain it before frying. This can remove the mucus and make it less likely to burn in the pot when frying. Of course, the main reason is to taste better< /p>

It is best to spread the fried minced garlic flat on a kitchen towel. The kitchen towel will absorb the excess oil on the minced garlic. In addition, if you pour the minced garlic into a bowl or a deeper container, it will Due to the residual temperature, the minced garlic at the bottom will be mushy

After steaming the abalone, some soup will come out. Gently hold the abalone shell with your hands to pour out the water, and then proceed to the text step (8) The operation, appearance and taste will be better