Question 2: How to clean fresh abalone? After brushing its shell with a brush, dig out the whole abalone meat, cut off the hard tissue in the middle and around, and wipe the attached mucus with coarse salt. After cleaning, live abalone can generally taste the unique flavor of Sichuan without deliberate cooking, among which "sauce rice" is more common to eat raw, and there are also cooking methods such as full charcoal roasting and boiling.
Question 3: How to deal with the preservation of abalone? Fresh abalone can't be eaten at once. How to deal with it? Abalone is a kind of expensive fish, which consumes a lot in our life. We mainly make abalone into steamed abalone or braised abalone to eat. However, maybe we will buy too many abalone in our life. For these fresh abalones, the internal organs should be removed first and stored in the refrigerator, preferably frozen, so as to keep them fresh for a long time.
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Live abalone
Because the meat quality of abalone is tender and the fish meat is sweeter than other fish, the consumption of abalone in our life is relatively high. It is good for pregnant women and some friends who are weak to eat abalone properly in their lives.
Abalone is a kind of marine shellfish, which has been known as the "crown of seafood treasures" since ancient times. Its meat is tender and smooth, and its taste is extremely delicious, which is incomparable to other seafood. Abalone alias: mullet, abalone, nine holes, purple abalone, abalone, abalone, abalone, concha Haliotidis, baiji, snakehead and eyesight fish. Storage time: fresh 1-2 days, frozen for 3-6 months, dried abalone for 6- 12 months.
When the abalone with wet hair can't be sold for a while, it can be packed in plastic bags one by one, then completely sealed with aluminum foil paper, thawed in the freezer, or soaked in pure oil for freezing, so that water will not be lost during freezing. 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.
After the dried abalone is bought home, it is sealed with plastic bags, newspapers and plastic bags in turn and stored in the freezer. As long as it doesn't get wet, it can be preserved for about six months to one year. Frozen abalone needs to be kept in the freezer and cannot be thawed after freezing. After being taken out of the freezer, it should be eaten at dinner, otherwise it will lose its original flavor and taste the delicious abalone.
How to preserve abalone introduced above is hoped to be helpful to everyone in life. If you buy too much abalone or don't eat it, we can keep it fresh through the fresh-keeping methods introduced in this article, which will help us avoid food waste in our lives. I hope you can learn more about food preservation methods.
Question 4: How to clean abalone The correct cleaning method of abalone is as follows;
1; The cleaning of abalone is similar to scallop, because both are common seafood. First of all, you'd better buy fresh abalone and try to soak it in water for a while.
2; Then, open the shell of abalone with a knife, remove the abalone meat from the shell and remove unnecessary internal organs.
3; Abalone shells should be carefully removed with a knife. Be careful not to cut your hands with a knife. Pay attention to safety first.
4; Some people like to eat hot pot. You can directly brush the abalone shell with a brush, then clean the abalone meat on the lower surface, and then cut the meat and shell with a knife after cooking.
Not bad;
After brushing the shell with a brush, dig out the whole abalone meat, cut off the hard tissue in the middle and around, and clean the attached mucus with coarse salt. After cleaning, live abalone can taste excellent flavor without deliberate cooking, among which raw sashimi is more common, and there are also cooking methods such as full charcoal roasting and boiling.
Steps of cleaning abalone
1. Abalone is soaked in cold water for 49 hours.
2. Take it out and soak it in boiling water for one night, let it stretch naturally and restore to its original state.
3. Wash the dried abalone all around and remove the sand completely, otherwise it will affect the taste and quality of abalone.
Question 5: How to clean fresh Australian abalone Method/Step: Soak the dried abalone in cold water for a few minutes, and then brush off the dirt on the surface with a clean toothbrush. Soak the cleaned abalone in hot water at 40-60℃ for 4-6 hours, then take it out and heat it in a cold water pot. At the same time, add a small amount of borax (about 20 grams of borax for 500 grams of abalone) and cook for 2 hours. Away from the fire, abalone is still in the pot. Change the water the next day, cook for 1 ~ 2 hours, take it out after cooling, rinse borax with clear water and cook it.
Question 6: How to clean live abalone and frozen abalone? Frozen abalone can be thawed by microwave oven or washed with cold water. After melting, clean with a soft brush to remove mucus. Then tap on both sides with a knife or a wooden stick to soften the meat. After changing the knife, add tender meat powder, wine, starch, etc. And let it stand for 2 hours before frying.
The simplest: after the abalone is thawed, it can be eaten after being cooked in chicken soup for ten minutes.
You can make abalone with thick sauce. Thaw and wash, add broth and cook in a pot. Put oil in the other pot, saute shallots, ginger and garlic, add abalone stock, add ham, lilac mushrooms and broccoli, add a little soy sauce or add water and starch to thicken the pot!
It can also be improved as follows: diced abalone and cooked in a soup pot. Stir-fry in another pot, add diced abalone, mushrooms, broccoli and soaked lily, order something delicious, add some water starch to thicken sesame oil, and add some coriander foam to the pot.
Fried abalone slices
Ingredients: abalone
Onions, ginger, dried peppers (I prefer spicy ones, and friends who don't like them can leave it alone)
Seasoning: sugar+soy sauce, mix well, the taste can be adjusted by yourself.
Practice: Slice the abalone (either horizontally or vertically, depending on whether you like it or not. . . )。 Wash it after slicing and rinse it with boiling water, so that there will be no water when frying.
Put it in a frying pan, add ginger, onion and pepper, then add abalone and seasoning.
Pay attention to the time, abalone is easy to get old, so you can cook it after collecting the juice.
Abalone is best cooked with high-grade oyster sauce (Lee Kum Kee Gold Label Oyster Sauce) and soup made from hen, pig bone and ham. No matter dried abalone, fresh abalone or frozen abalone, it can be cooked with this juice, provided that the abalone is large enough and the heat is weak, and it should be cooked in casserole, not stainless steel pot or iron pot.
Abalone itself is tasteless, and abalone tastes good. The first is heat, followed by abalone juice.
Many people think abalone is necessary, but it is not. The main ingredients of abalone juice are chicken, ham and pigskin (pig's feet are also acceptable). As for abalone, it doesn't matter whether it is put or not.
The texture of fresh abalone and dried abalone is very different, and they are basically two kinds of food.
At high temperature, the texture of fresh abalone will change from crisp (within 3 minutes) to tough (within 3 hours) and then to soft. So there are only two ways to eat, one is raw or half cooked, and the other is cooked for a long time.
Question 7: How to prepare fresh abalone for sashimi in summer, add mustard after cooling, which is crisp and refreshing, or use a pressure cooker after cleaning, add chicken 100g bone, water 100g, salt 10g chicken powder 10g, and press1.
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Question 8: How to kill, wash and cook abalone?
Abalone can be called fresh as long as it is not dead.
When buying, gently sweep the bottom of abalone with your hands. If the skirt of abalone shrinks strongly, it means it is fresh. If the contraction speed is slow, it means that it is dying; If they don't move, it's white, and they're dead.
General rules of abalone cooking
Small abalone (8 to 10, South African abalone as shown above, or Dalian abalone) is best cooked by low-temperature steaming or slow cooking; The larger abalone (4-5 heads) is not suitable for steaming, but suitable for stewing or stewing.
The bigger the abalone, the longer it takes to cook. For example, the green-edged abalone in Australia and the black-edged abalone in New Zealand can't be sawed by a table saw if they are only soaked for one day and then steamed. Therefore, these large abalone should be sliced and cooked at low temperature, soaked for one night, and cooked the next day. The whole process takes at least two days.
After the abalone is cooked, it depends on whether it is cooked or not. You can test it with a toothpick. If you can pierce the toothpick in the middle, it means it is ripe.
Key points of slow cooking of abalone at low temperature
Low temperature slow cooking is mainly to control the temperature. So as long as there is a special thermometer for the kitchen, abalone can be cooked slowly at home. For example, Dalian abalone with 8- 10 head (as shown above) should check the thermometer to control the heat when cooking, and try to cook slowly at a constant temperature of 60. Abalone cooked slowly at low temperature has tender meat and the best taste. For beginners, constant temperature is difficult, so the water temperature is between 60℃ and 65℃.
How to calculate the number of abalone heads
Based on a catty, the number of abalone contained in a catty is the number of abalone. For example, 8 abalones, that is to say, there are 8 abalones in a catty; Four abalones, which means there are four abalones in a catty.
Question 9: How to clean abalone viscera? After brushing the shell of fresh abalone with a brush, dig out the whole abalone meat, cut off the hard tissue in the middle and around, and wash the attached mucus with coarse salt. After fresh abalone is washed, it can taste excellent flavor without deliberate cooking. Among them, "sashimi (sashimi)" is more common to eat raw, and there are also cooking methods of full charcoal roasting and boiling. Old Yin Jiahai Shen answers for you.
Question 10: How to clean and thaw frozen abalone? Dip salt with a soft brush and brush abalone meat. As for the shell, simply brush it.