1, abalone slices with scallion oil can be made. Ingredients: 6 abalone, steamed fish and soy sauce, onion. Practice: remove the abalone and wash it, brush the black mucosa with a toothbrush, and then scrape it with a little starch, so it won't slip. Sliced abalone. Watch your hands. If not, cut it into strips or blocks. Boil the water in the pot, put the sliced abalone in blanching water 15 seconds, remove and drain for later use. Pour the oil into the pot, add the onion and simmer. Take out the onion and be careful not to burn it. Heat the oil again. Put shredded onion on abalone slices and pour it on the fire.

2. Preservation at room temperature: Abalone bought in the market, if fresh, can be preserved at room temperature. You need a big pot, which can be kept in water for about three days. If the home is well equipped and has oxygen, you can put some oxygen in the pot for a long time, which can last for about five days.

3. Cold storage: Another point is that everyone has a refrigerator now, and the refrigerator has a special compartment for holding fresh food. You can take out the drawer and fill it with water, and put the abalone in the drawer and put it in the refrigerator. Abalone can be kept for three days at low temperature, so don't worry about low temperature. There will be fishy smell during storage. The most important thing is that abalone will be more processed after soaking in water.

4. Quick-frozen preservation: professional freezer is needed. If there is a freezer at home, buy fresh abalone and put it in the refrigerator for quick freezing while it is fresh. Quick-frozen preservation can retain the nutrients, taste and taste to the greatest extent in heavy rain. When you want to eat it, it is the same as fresh abalone after thawing, but it should be noted that the storage time is generally about one week, and the water will be lost after a long time.