Abalone, pork chop, lard, sugar, ginger, onion, oyster sauce.

Cooking method

Abalone is soaked in cold water for 48 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.

4. After washing, add water without abalone, and steam in a steamer 10 hour.

5. Add abalone, old hen, pork chop, lard, sugar, ginger and other materials into the casserole; Simmer 12 hour (steamer or electric steamer is also acceptable, but the casserole has heat preservation function, so the effect is the best) and then warm for one night.

6. After taking it out the next day, add the original juice and oyster sauce and stew it for 1.5 hours, and you can taste the delicious abalone.

Extended data:

Selection skill

Selection of dried abalone With the development of society, abalone that was only enjoyed by court nobles in ancient times is now on the table of ordinary people. But at the same time, due to the increase in consumption of dried abalone, driven by interests, some unscrupulous businessmen often make huge profits by shoddy goods.

When choosing abalone, the first thing to look at is its appearance. Its shape is complete, the waist is round and the back is thick, the meat is plump and moist, the bead edge is even, the crack is the best, and the wide bottom plate is better than the slender quality. In addition, well done, poor wet health;

In terms of light, it would be better if the middle is transparent once, and the hands are heavy. On the contrary, some dried abalone is not completely dried, the outside is dry and the inside is wet, and the abalone has black spots and fishy smell.

Furthermore, the size of abalone is calculated by the number of heads per Sima Jin (1 Sima Jin = 604g). As usual, it is 10 abalone, that is, 10 abalone per catty. The fewer heads, the bigger and more expensive abalone. On the contrary, the more heads, the smaller the abalone. The so-called "golden daughter"

In addition, abalone is also divided into old and new. Fresh water is sold in the market as soon as it is dried, and old water is stored for more than one or two years. Fresh water is light in color and abalone is not strong enough, so the "sugar heart" is insufficient.

Then put it in a dense container, so that the abalone will be dry and won't be bitten by insects. After a period of time, abalone will turn white and frost. This phenomenon is caused by salt seeping out of the surface, not by mildew, and will not affect eating. Abalone should not be stored in the refrigerator for a long time. This method will gradually lose the taste of abalone, and abalone will have a better "sugar heart", and the longer it takes, the more valuable it will be. As the saying goes, "keep bobby dry, and keep the value of gold."

References:

Dried abalone _ Baidu Encyclopedia