Making fresh abalone into dried abalone;

1. Cleaning and shelling: Wash abalone with seawater to remove impurities and sediment on the shell surface, put it in a hot kettle for rapid heating, shell it by hand, and remove visceral mass by laparotomy.

2. Pickling and cooking: after the abalone is shelled, add 7-8kg of salt per 100kg, marinate for 8- 12h, take it out and rub it to remove melanin and mucus on the edge of abalone feet, rinse it repeatedly with clear water, soak it for 3-4hr to make it light, then put it in a hot water pot, heat it for 20-30min, and take it out after cooking.

3. Desalination and sun-drying: put the cooked abalone in a fresh water basin, gently knead it to remove surface impurities and mucus residues, then take it out and drain it, spread it evenly on bamboo slices or put it in a drying room for drying, and steam it after 1-2 days (that is, put it in a basket, pile it in a warehouse, seal it with straw or sacks and leave it for several days).

Swelling of dried abalone

The soaking and making process of dried abalone is complicated, so it must be soaked in cold water, then boiled with strong fire to remove fine sand, stewed with ginger juice and Shaoxing wine, stewed with soup, old hen, bacon and abalone, taken out and poured with oyster sauce.

Puffing technology of dried abalone

1. Prepare abalone, charcoal stove and enterprise tile palm.

2. Dry the gap between the abalone body and the skirt with a toothbrush.

3. Abalone is soaked in clear water 10 hour or more.

4. Pick it up and wipe off the ashes of abalone completely with a toothbrush.

5. Cut off the intestines of abalone mouth.

6. After rushing through clear water, soak in clear water for more than 10 hour.

7. Add water and seasoning and cook for 10 hour, then add oyster sauce (one catty of abalone, two jins of oyster sauce), a small amount of sucrose, shrimp skin, ribs, etc. Cook for a while and then insert the chopsticks into the abalone to see if it is easy to insert and if it is inserted through. If it is easy to insert and penetrate, the abalone is cooked.

8. Store the cooked abalone in the freezer. This is beneficial to the further cooking of abalone, which not only keeps fresh, but also is not as troublesome as putting it in the freezer. It needs to be thawed first to avoid nutrient loss.

9. Take it out and cook it when you use it

red-cooked abalone

Taste standard of dried abalone;

To taste abalone, first of all, it is soft and moderate, which is too much like eating tofu to give full play to the true taste of abalone. On the contrary, if it is too hard, you can eat rubber bands and chew hard, so you won't feel the delicacy of abalone. Therefore, it's best to chew with moderate softness, slightly elastic feeling, and a little fishy smell, golden color, soft and smooth taste and sweet heart.

Pearl abalone

Ingredients: canned abalone 1 tin (weighing about150g), quail eggs10g, chicken breast150g, scallion oil10g, mushrooms, red and green bell peppers 25g each, and cooking wine/kloc.

Features: abalone is fresh inside and beautiful in appearance.

Production method: (1) Blanch abalone with boiling water, cut into thin slices, put in a small bowl, add broth, cooking wine, ginger slices and onion slices and steam thoroughly.

(2) Make the chicken breast into velvet, add cold soup, cooking wine, salt, monosodium glutamate and egg white, and stir evenly until it is vigorous.

(3) Cooked quail eggs, peeled, and red and green persimmon peppers cut into small squares.

(4) Put the chicken paste into a small dish, smear it into a circle with a thickness of 0.8 cm, put quail eggs in the middle of the circle, and immediately put the mushrooms and bell peppers into the pot for steaming. Drain the steamed abalone and buckle it around the plate with cooked quail eggs.

(5) Stir-fry the spoon, boil the soup drained by steamed abalone, thicken it with water starch, pour in scallion oil, and pour it into the plate.

Recipe making: recipe name Longjing abalone

Sichuan cuisine

Types and local characteristics

The basic characteristics of Sichuan famous dishes, this dish evolved from Hangzhou famous dish Longjing shrimp, which is unique, elegant and refreshing, and has a strong anti-aroma of Longjing.

Basic materials: abalone, Longjing tea, Chinese cabbage, clear soup.

Features: Sichuan famous dish evolved from Hangzhou famous dish Longjing shrimp is unique, elegant and refreshing, with strong anti-aroma of Longjing.

Ingredients: 200g of abalone, 0/5g of Longjing tea cooking wine/kloc-,50g of Chinese cabbage and 300g of clear soup.

2 eggs, 30g water bean powder, dry bean powder 10g, salt, monosodium glutamate and pepper noodles.

Cooking method: Abalone is seasoned with cooking wine, refined salt and pepper noodles, and dried egg and bean powder are mixed into paste.

Brewing tea leaves with boiling water, taking the second tea leaves, turning the tea leaves with water in the center of the deep dish,

Pour the tea into the plate. Boil the broth in the pot, and add abalone, Chinese cabbage and monosodium glutamate.

Load the plate.

Abalone quail

Features:

Red with green, fresh and fragrant, fresh and tender meat.

Raw materials:

200g fresh abalone, 2 quails, 25g shiitake mushroom, 200g cucumber, 750g peanut oil (the actual consumption is 75g), 5g cooking wine 10g, 5g soy sauce, 4g refined salt, 250ml chicken bone soup, egg white 1, 3g scallion, 2g pepper, 2g ginger, 5g sesame oil, etc.

Production process:

1. Wash abalone, control drying and cut into 3 pieces; After soaking mushrooms in water, remove the pedicels and wash them, then kill quails, remove hair and bones, wash and remove bones, cut the meat into pieces with a square of 3 cm, put them in a basin, add 1.5 g of salt, egg white and 5 g of starch and mix well; Peel the scallion, wash it and cut it into 3 sections; Peel ginger and garlic, wash and cut into pieces; Wash cucumber and shred.

2. Heat the wok, add peanut oil, when it is 70% hot, add quail meat, spread it out, fry for 2 minutes, take it out, control the oil, and pour the remaining oil into the fuel tank.

3. Leave 25 grams of soybean oil in the pot, heat it, pour in onion and string beans, stir fry a few times, pour in oiled quail, add 200 ml of soy sauce, sugar, cooking wine and water, cover the pot, simmer for 3 minutes on medium heat, add monosodium glutamate and starch, pour in sesame oil and sprinkle with roasted sesame seeds.

Dried abalone is air-dried from fresh abalone and is suitable for whole grains.

The casserole is cooked slowly to keep it delicious.

Treatment method:

1. Abalone is soaked in cold water for 48 hours, and the water is changed from time to time.

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. Remove the sand from the bottom.

4. Add abalone and water to the casserole? , pig leg,? Pork and chicken? And ginger

Materials such as; Braise with water for 10 hour, or use vacuum pot or electronic tile.

Pot or stew pot, but casserole is guaranteed? Function, so the effect is the best.

Fresh abalone

Fresh abalone is live abalone. After brushing its shell with a brush, the whole abalone meat was dug out.

Cut off the intestines, brush off the black mucus with a brush, and clean the mucus with coarse salt.

First, the original shell abalone

Ingredients: 10 local live abalone (about 60g each) Ingredients: Chinese cabbage 10 Seasoning: clear soup, salt, chicken essence, cooking wine, scallion oil and wet starch. Production steps:

1. Wash abalone meat, carve a cross knife on the meat surface, put it in a pot of boiling soup and cook it until it is immature (about

20 seconds).

2. Wash and cook the abalone shell, put it into the abalone plate, and put the abalone meat into the shell (the meat cutter is facing up).

3. Add the clear soup to a clean pot, adjust the taste, add the Chinese cabbage, boil it, skim off the floating foam, thicken it with wet starch, pour the onion oil, and pour it evenly on the abalone.

Features: Abalone meat is crisp and delicious, and the soup is bright and refreshing.

Nutritional components: Every 100g of abalone contains about 19g of protein, and contains more than 20 kinds of amino acids, which have the effects of preventing cancer, improving eyesight, nourishing blood and liver.

Second, roast abalone and wax gourd balls.

Shandong cuisine

It is characterized by soft and smooth texture and fresh and mellow taste.

Ingredients: 300g of abalone meat. 50g of white gourd, 20g of ham, 30g of water-soaked mushrooms, 20g of winter bamboo shoots and mung beans 10g. 50g peanut oil, onion, ginger and garlic 15g, 20g clear soup, 30g wet starch, 5g monosodium glutamate and 25g chicken oil.

In the production process, abalone is cut with a straight knife every 0.2 cm wide (2/3 depth), and then chopped obliquely into large pieces. Peel the wax gourd, cut it into 1.5 cm square pieces, and shape it into a ball. Mushrooms, bamboo shoots and ham are sliced like eyes. Add water to the wok, bring it to a boil, and cook it in the winter sausage. Remove and control moisture. When the peanut oil in the wok is heated to 60% heat (about 1s0℃) with medium fire, add onion, ginger and garlic until fragrant, then add clear soup (onion, ginger and garlic are not used), abalone, mushrooms, ham, string beans and winter melon balls, thicken with wet starch after boiling, steak thoroughly with low fire, and add monosodium glutamate.

Three, Longjing abalone

Sichuan cuisine

Types and local characteristics

The basic characteristics of Sichuan famous dishes, this dish evolved from Hangzhou famous dish Longjing shrimp, which is unique, elegant and refreshing, and has a strong anti-aroma of Longjing.

Basic materials: abalone, Longjing tea, Chinese cabbage, clear soup.

Features: Sichuan famous dish evolved from Hangzhou famous dish Longjing shrimp is unique, elegant and refreshing, with strong anti-aroma of Longjing.

Ingredients: 200g abalone, Longjing tea cooking wine15g, 50g Chinese cabbage, 300g clear soup, 2 eggs, 30g water bean powder, dried bean powder10g, refined salt, monosodium glutamate and appropriate amount of pepper noodles.

Cooking method: Abalone is seasoned with cooking wine, refined salt and pepper noodles, and dried egg and bean powder are mixed into paste. Brew tea with boiling water, take the second tea, turn the tea with water in the middle of the deep dish, and pour the tea into the dish. Boil the broth in the pot, and put abalone, Chinese cabbage and monosodium glutamate into the plate.

Fourth, taste abalone.

Its cuisine is Fujian cuisine.

Types and local characteristics

The basic characteristics are white juice, egg yolk, black mushrooms and red abalone. The taste is salty and fresh, and the taste is tender and moist.

50g of abalone (canned), 20g of water-soaked mushrooms, 5g of pigeon eggs, 5g of egg floss 1 6g, 5g of chopped cloud legs, 0g of salt 1 g, 0g of monosodium glutamate1g, 0g of pepper, 0g of sugar, 2ml of cooking wine and vegetable oil.

[production process]

1, sliced abalone. Cook pigeon eggs, shell it, stick corn flour on it, fry it in hot oil until golden brown, and divide it in two for later use.

2. Add oil to the pot, stir-fry the onion and ginger slices, add chicken soup, add mushrooms to taste, simmer for a few minutes, and serve.

3, pigeon eggs steamed with chicken soup seasoning, take out the dish.

4. Heat the oil in the pan, stir-fry the onion and ginger slices, add the chicken soup to taste, boil and skim off the floating foam, add water starch to the sauce, add the abalone, burn it thoroughly, put it in the dish of mushroom pigeon eggs, and insert the egg floss between abalone and mushroom.

5. Pour the juice in the pot with chicken oil on the plate and sprinkle with minced ham.

Five, abalone skirt

Composition:

300g of abalone meat, 300g of skirt, 2kg of clean old hen, 20g of scallops, 50g of pea seedlings, 0g of salt10g, 0g of sugar10g, 3g of pepper noodles, 5g of sesame oil15g, 5g of water starch and 5g of onion15g.

Features:

The soup is delicious, soft and rotten, palatable and tender.

Gourmet:

Han Guo

Operation:

Skirt, also called "fish skirt", is a soft edge around the back cover of giant fish, and it is a very precious cooking material. Some are dry and some are fresh. Fresh fish is obtained directly from live slaughtered fish. The person who did it needs to do it first. The method is as follows: sit in a pot of boiling water, put the dried skirt into it, bring it to a boil, turn to low heat, stew until soft, take it out, take it out in cold water, scrape off the black skin on the surface and the rough skin on the bottom, add water, onion, ginger and cooking wine, cook until the bones can be removed, take it out, trim the rotten parts, brew it with water, and remove the fishy smell.

1. Tear off the raw edges of abalone, cut each abalone into 3 pieces (2 small pieces and 4 large pieces) with a bevel blade, and select and wash the pea seedlings.

2. Cut the skirt into 5cm pieces with a knife, wash it with warm water, take it out and put it on the plate.

3. soak the old hen in boiling water, take it out, wash the blood foam, add 2.5-3 kilograms of water and cook 2 kilograms of chicken soup; Remove the hard ribs from scallops, wash the sediment, add 200ml chicken soup, steam it in a cage, take it out, and pour the soup for later use.

4. Put a grate in the pot, put the washed skirt on the grate, add chicken soup and onion ginger, bring to a boil, add cooking wine, salt, sugar and a little pepper noodles, and simmer on low heat. First blanch abalone in boiling water, and then simmer it in chicken soup.

5. Simmer the skirt for 20 minutes until it is complete; Simmer the abalone thoroughly and remove from the heat.

6. Put the skirt and abalone into the pot, add salt, sugar and pepper, add starch to thicken after boiling, pour sesame oil on it, and serve.

7. Then take out the skirt, remove the minced onion and ginger, add scallop soup and appropriate amount of salt, sugar and starch, thicken it with sesame oil, put it around the plate and sprinkle with pea seedlings. Serve.

Six, braised abalone

Features: thick juice, fresh taste, soft and tender.

Raw materials: dried purple abalone, old hen, clean ham, scallop, grilled shark's fin soup, scallop soup, white sugar, refined salt, soy sauce, cooking wine, starch, chicken oil, etc.

Method: dry the purple abalone with water, add chicken, ham and scallop, simmer for 3 hours, take out the abalone, and let the original soup pass through Luo for later use; Scoop abalone with a flower knife, and then obliquely cut into pieces with a thickness of half a centimeter; Put braised abalone stock soup 100g, Kao shark's fin soup and scallop soup into a two-ear pot, bring to a boil, add abalone slices, cook for10min, add seasonings such as white sugar, refined salt, soy sauce and cooking wine, use starch to make a thick juice, and add a little chicken oil before taking out.

Seven, lean abalone soup

Efficacy: Prunella vulgaris has the functions of clearing liver, improving eyesight, clearing heat and resolving hard mass; Lean pork has the functions of nourishing yin and nourishing muscles, and abalone has the functions of nourishing yin and suppressing yang, which has the functions of calming the liver, calming the wind, stopping headache and relieving annoyance, and has a certain curative effect on hypertension caused by hyperactivity of liver and intestine. Ingredients: 500g abalone (with shell), 50g selfheal and 20g lean pork.

Practice: Just select fresh abalone and separate the abalone shell from the abalone meat. Scrubbing abalone shells with clean water to remove sludge; Wash abalone meat with clear water and cut into pieces. Add Prunella vulgaris and lean pork, put them in clear water that has been boiled with strong fire, switch to medium fire, continue cooking for about 3 hours, season with a little salt, and then eat meat with soup.