It ranges from hundreds to tens of thousands of yuan according to different species.

☆ Fresh abalone

Fresh abalone is live abalone. This kind of fresh abalone, after brushing its shell with a brush, digs out the whole abalone meat, cuts off the hard tissue in the middle and around, and cleans the attached mucus with coarse salt. After cleaning, live abalone can generally taste excellent flavor without deliberate cooking, among which "Shasimi" is more common to eat raw, and there are also cooking methods of whole charcoal roasting and blanching.

☆ dried abalone

dried abalone is made by air-drying fresh abalone, which is a very valuable ingredient in seafood, among which the quality of netted abalone in Aomori Prefecture of Japan is the best.

The whole dried abalone is suitable to be cooked in a slow casserole to preserve its delicious and original flavor, so the cooking process will be more complicated than other kinds and require more skills. The basic treatment methods are: 1. Soak in cold water the night before. 2. Take out the abalone the next day, and clean the dried abalone, otherwise it will affect the taste and quality of abalone. 3. aft washing, add that submerge abalone and steam it in a steamer for 11 hours. 4. Add abalone, old hen, pork chop, pig oil and sugar to the casserole and simmer for 11 hours (you can also use a steamer or an electric cooker to steam, but the casserole has heat preservation function, so the effect is the best). 5. After simmering, take it out, add the original juice and oyster sauce, and you can taste the delicious abalone with excellent taste. The size of dried abalone is usually calculated by the number of heads per catty, such as nine heads, which means there are nine abalones per catty. Therefore, the smaller the number of heads, the larger the abalone, and the higher the price.

When buying dried abalone, you can carefully observe the appearance, and choose those with complete appearance, plump meat, normal shape and bright color for better quality. After the dried abalone is bought and brought home, it is sealed in plastic bags, newspapers and plastic bags in turn and stored in the freezer. As long as it is not damp, it can be stored for about six months to one year.

☆ Frozen abalone

Frozen abalone can be bought in local supermarket, and it needs to be stored in the freezer after being bought back, and it cannot be thawed after being frozen. After being taken out of the freezer, it should be eaten at the meal, otherwise the original flavor will be lost and the delicious abalone will not be tasted. How to cook frozen abalone? First of all, thaw it, then scrub it clean, pat it on both sides of abalone meat with a knife surface to make the meat soft naturally. After adding seasonings such as protein and wine, it can be quickly fried or boiled, and the taste is very good. If the cooking skill is good, it can also be treated by simmering.

☆ Canned abalone is the most commonly used kind of abalone. Apart from its good quality, it is time-saving and convenient. People can put it in their mouths or cook it after opening it. Canned abalone will get older and older, so don't cook it for a long time. It is recommended to put canned food in hot water. Pay attention to its manufacturing date when purchasing and eat it within the shelf life. Don't completely pour out the soup after opening the can, because if you can't eat it all at once, you can soak the abalone in the soup, seal it tightly, and store it in cold storage, so as to avoid the abalone meat from drying and aging and losing its original taste. But it is best not to keep it for more than 5 days.

Abalone in sauce

Raw material formula Abalone 11 turnip leaves, two pieces of salt, 25g carrots, 1 thick soy sauce, 51g white sugar, 21g garlic, 2 cloves of ginger, 5g water, 25g

Production method 1. Wash the abalone, cook it in salt water together with the shell, and then dig out the abalone meat with a spoon.

2. Chop garlic into powder and slice ginger.

3. Take out the internal organs of abalone, draw a cross on the abalone meat, and then put it in a pot. Add minced garlic, ginger, soy sauce and sugar to the pot, add 25 grams of water, and then turn down the fire gradually. When it is black and moist, put it out.

4. Shred kohlrabi leaves, spread them on a plate, then put abalone into shells one by one, knead them into a plate, and put some flower-shaped carrot slices on them for decoration.