The method of freezing fresh abalone is very simple. Generally speaking, if you want to make delicious dishes, you need to master three keys:?

abalone with 1.5-8 heads is best. The most suitable abalone to be chilled is 5-8 heads. The meat quality of such a large abalone is tender and crisp, which can best reflect the texture of chilled dishes. .

2. Steamed abalone with shell tastes freshest. Click on the actual catering technology sharing platform to pay attention to the fact that in the initial processing process, we all use the method of steaming abalone with shell, and it can be cooked in 3 minutes. At this time, abalone has just been cut off, with little loss of umami flavor, and its own crispness still exists. After the abalone is steamed, quickly take the meat while it is hot and remove the internal organs, and then soak it in the chilled flavor juice. ?

At present, in order to make the chilled abalone taste more tender, many chefs use slow cooking at low temperature to heat the abalone to maturity in advance, and then soak it in chilled flavored water. This will not only keep the fresh flavor of the raw materials, but also keep the meat quality of abalone unchanged. Specific practice: Abalone is slaughtered (or not slaughtered) and sealed with a fresh-keeping bag. Click on the button of the actual catering technology sharing platform to put it into a low-temperature slow-cooking machine, heat it at a low temperature of 61℃-65℃ for 6 minutes, take out the abalone, and soak it directly in iced flavored water. ?

3. Thallus Laminariae is used for flavor enhancement. Southern chefs often use kelp and sake as raw materials when making flavored juice. Reference practice: 111g of Japanese kelp and 51g of halibut flower are put into stainless steel pot, 1 kg of clear water is added, and the mixture is brought to a boil with low fire. When the flavor is very strong, the kelp and halibut flower are taken out, 51g of halibut and 125g of sake are added, and then the mixture is put into the refrigerator for refrigeration. ?

Click on the platform of actual catering technology sharing to pay attention. Chefs of Beipai like to cook sauces with seasonings such as soy sauce and sugar. Reference: Put 151g of white wine, 411g of Donggu soy sauce, 211g of white sugar, 111g of clear water, 5 grains of star anise and 11 grains of pepper into a pot to boil, simmer for 5 minutes on low heat, add 21g of chicken powder and 21g of chicken juice for seasoning, and take out of the pot to cool.