.3-4 people

main material

1 Australian fresh abalone (about 5g)

ingredients

1g shredded radish and 5 perilla leaves.

seasoning

1g of edible powder, 5g of swastika sauce and 1g of Japanese mustard.

frozen abalone juice

2g of clear chicken soup, 1g of Wei Lin, 6g of Japanese thick soy sauce, 7g of Japanese sake, 2g of wooden fish essence, 2g of concentrated chicken juice, 15g of monosodium glutamate, 15g of refined salt, 15g of sugar and 15g of chicken essence.

1. Now shell the abalone, marinate it with edible powder for 3 hours, then rinse it for 1 hour, brush off the black film, put it into hot water at 8℃ for setting, take it out and brush it again, and cut off the abalone mouth for later use.

2. Mix the seasonings of the frozen abalone juice, put it in a steamer with steam at 8℃ to 9℃ for 2 hours, take out the abalone, let the abalone and abalone juice cool naturally, and then put the abalone and abalone juice together in the refrigerator for 12 hours.

3. When eating, cut abalone vertically, slice it with shaking knife and put it on a plate with mustard and swastika sauce.

key points of operation

1. The temperature of abalone during setting and steaming should not exceed 9℃, otherwise the abalone will crack and affect the purchase.