Practice 1: steamed abalone
The ingredients are as follows: 3 abalone, 5g ginger, 5g onion, 5g cooking wine, pepper 1g, steamed fish 10g, and soy sauce.
The specific method is as follows: 5g shredded ginger, 3g abalone, 5g chopped green onion, 5g abalone, 5g shredded ginger, 5g pepper, 5g cooking wine and 10g steamed fish and soy sauce, stir evenly and marinate for 5 minutes, then add shredded abalone, shredded ginger and chopped green onion, drain, boil over high fire and steam for 3 minutes, and serve!
Practice 2: Steamed abalone with garlic vermicelli
The ingredients are as follows: abalone 10, vermicelli 1, soy sauce 1, onion 1, garlic 1, oyster sauce 1, and appropriate amount of yellow rice wine.
The specific method is as follows: soaking vermicelli in hot water for later use; Dig out the small abalone along the shell, carefully clean it and brush it with a toothbrush to remove black stains, and cut the cleaned small abalone on the surface with a knife. The soaked vermicelli is rolled into a ball and placed on the shell of the small abalone. Garlic is cut into powder, half of it is fried in oil pan, and the other half is mixed with oyster sauce, a little delicious soy sauce and yellow wine. Sprinkle the prepared oyster sauce on the vermicelli a little, then sprinkle a little on the surface of the small abalone, and steam it in a boiling water pot for 5 minutes.
Practice 3: Steamed abalone with lobster sauce
The ingredients are as follows: abalone 10, fermented soybean 20g, proper amount of edible oil, salt 1 teaspoon, ginger 1 slice, 5 cloves of garlic, sugar 1 teaspoon and onion 1 root.
The specific methods are as follows: dig out abalone meat with a knife, gut it and wash it; Brush the abalone shell with a small brush and cut the abalone surface with a knife. Chop the onion into chopped green onion, chop the garlic, chop the ginger, wash and chop the lobster sauce, then burn a proper amount of oil in the pot, stir-fry the onion, ginger and garlic with low heat (leave a little chopped green onion for later use), stir-fry the lobster sauce, add a proper amount of salt and a little sugar to taste, and make the lobster sauce. Put the abalone back into the shell, pour in the right amount of fermented soybean, steam in a steamer, and steam for about 5 minutes.
Practice 4: Braised abalone
The ingredients are as follows: abalone 10, salt 1 teaspoon, soy sauce 1 teaspoon, onion 1, ginger 1, rice vinegar 1 teaspoon, starch, coriander 1 teaspoon and sugar.
The specific methods are as follows: break the back column of abalone with a spoon, pry it out, remove the green viscera behind it, wash it, bake the abalone shell in boiling water for 5 minutes to disinfect (the last dish), change the front part of abalone into a diagonal knife, cut Jiang Mo, chopped green onion and coriander, pour a proper amount of seafood soy sauce, rice vinegar, sugar and salt into a bowl, and mix it according to taste, with or without starch. Pour an appropriate amount of oil into the pot, add minced ginger and onion and stir fry, then add abalone and stir fry, then pour the prepared soup into a bowl (if the soup is small, add an appropriate amount of water) and drain the soup for about 5 minutes. When the abalone is cooked, add the coriander powder and stir-fry it twice, then take it out of the pot and put it on the plate!
Practice 5: abalone porridge
The ingredients are as follows: 3 abalone, 50g rice, 200g broth, 5g shrimp, 6 quail eggs, 2 shrimp, 5g ginger, onion 10g, Chinese cabbage 1.
The specific method is as follows: 1 Slice abalone, chop shredded ginger, chopped green onion and Chinese cabbage, pour rice into a pot, add water, add broth, shredded ginger, dried shrimps, cooking wine, salt and quail eggs, add shrimp and abalone, mix well, cook for 2 minutes with low fire, and add Chinese cabbage and chopped green onion.