Main ingredients:
Canned abalone 1 can (weighing about 150g), quail eggs 10, chicken breast 150g, scallion oil 10g, mushrooms, red and green bell peppers 25g each, cooking wine 12g.
Features: abalone is fresh inside and beautiful in appearance.
Production method:
(1) Blanch abalone with boiling water, cut it into thin slices and put it in a small bowl. Add stock, 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, which evolved from Hangzhou famous dish Longjing shrimp, is unique, elegant and refreshing, and has a strong anti-aroma of Longjing.
Materials:
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 25g of soybean oil in the pot, heat it, pour in onion and string beans, stir fry a few times, pour in braised quail in oil, add 200ml of soy sauce, sugar, cooking wine and water, cover the pot, stew for 3min on medium fire, add monosodium glutamate and starch to thicken, pour in sesame oil and sprinkle with roasted sesame seeds.
Braised abalone:
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:
Soak dried purple abalone in water, add chicken, ham and scallop, simmer for 3 hours, take out 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.
Thin abalone soup
Raw materials:
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.
Braised live abalone
Raw materials:
Qingdao local live abalone; Ingredients: old chicken, old duck, spine, ham, onion, ginger; Seasoning: abalone juice, soup, chicken juice, chicken powder, raw oil, salt, chicken oil and wet starch. Practice: Kill the live abalone, gut it, brush the meat with a toothbrush, take the chicken and duck bones at the bottom of the casserole and add soup. Put the washed abalone on it, and simmer for 8-9 hours on low heat, subject to the fact that the water has not passed the abalone. Put the stewed abalone into a plate; Add soup and seasoning to another pot, adjust the taste and color, thicken abalone with raw flour and add bright oil, and serve. Features: bright red color, soft and moist meat, and rich abalone flavor. Note: Abalone must be fresh, and the color and taste of dead and frozen abalone can't meet the requirements. You must use a small fire when cooking.
Dried abalone
Main materials:
10g dried abalone.
.
Composition:
Jinhua ham, ribs, prawns, hens, vegetable gall.
Seasoning:
Oyster sauce, soy sauce, sugar, cooking wine, monosodium glutamate, starch, broth.
How to do it:
1. Soak the dried abalone in clean water 12 hours, remove the edges, clean it, put it in a container, and add the broth, ribs, prawns, hens, Jinhua ham, soy sauce, cooking wine and other ingredients. , buckle for 6 hours until soft and rotten, take it out and put it on the plate for later use.
2. Blanch the cabbage with boiling water and mix with abalone. Pour abalone juice into the pot to taste, thicken it with starch, and pour it on abalone and cabbage. Serve.
Chicken soup with abalone and mushrooms
Materials:
1. Sliced abalone (available in ginseng antler drugstore, about 80 cents for a pack 12 yuan).
2. Half an old chicken (please ask the butcher to remove the skin and oil first), or use shredded bamboo chicken (there is a lot of chewing gum)
3. A few mushrooms
4. A little ginger
5. A little salt
Exercise:
1. Wash abalone (without soaking)
2. Mushrooms are soft.
3. Wash and blanch the old chicken.
4. Reheat a pot of water, put all the ingredients in when the water boils, and simmer for 3-4 hours after the water boils, and the abalone slices will be soft and delicious.
5. Add salt before serving.
Horn snail abalone crane duck soup.
Main materials:
60 grams of dried abalone slices, six to eight horned snails, five quails, 300 grams of lean meat and two slices of ginger.
How to do it:
(1) Soak dried abalone slices in clear water for about one hour.
(2) When buying snails, the seller is required to knock off the shell and cut off the tail.
(3) Wipe the snail meat with a little salt and wash it.
(4) Quails should be sold on behalf of executioners, and their internal organs should be removed, cut off and washed.
(5) Boil a proper amount of water, add a slice of ginger, put abalone slices, horned snails, quail and lean meat in the pot for five minutes, then take them out and wash them.
(6) Put 12 cup or an appropriate amount of water into the pot and bring it to a boil. Add sliced abalone, quail, rhinoceros horn, lean meat and ginger to boil, and then stew for three and a half hours. Season with salt.
Huang Hao Emerald Fu Bao
Ingredients: South Africa Australian dried abalone 1(2-5 heads), 6 pairs of cabbage gall or cabbage heart, Shao wine 1 spoon, millet flour 1 teaspoon as seasoning.
1) Stir-fried vegetable juice: two tablespoons of soup, half a teaspoon of salt and a little wine.
2) Abalone juice: Add 1 tablespoon soup and oyster sauce.
manufacturing process
1) Choose a piece of stewed abalone (the method of stewed abalone is the same as "oyster abalone").
2) Drain cabbage gall or cabbage. Heat a tablespoon of oil, stir-fry the cabbage gall or cabbage until it is just cooked, add the sauce, stir well and serve.
3) Heat the wok again, add a tablespoon of oil, add the sauce after praising the wine, add the abalone, roll the sauce on and put it on the plate.
Abalone with original shell
Ingredients: 200g fresh abalone with shell. 50 grams of fish, 30 grams of ham, 35 grams of clean winter bamboo shoots and 20 grams of cooked mung beans. Shaoxing wine 25g, refined salt 10g, egg white 20g, wet starch 20g, chicken oil 5g, onion, garlic and ginger 10g, clear soup 250g, monosodium glutamate 15g, and 5% alkaline solution 500g.
Methods: Abalone was washed with shell and cooked in boiling water. Dig out the meat and chop it into 0. 16 cm pieces. Sliced ham and mushrooms, 3.3 cm long, 1.3 cm wide and 0. 16 cm thick. Melt the fish paste, put it in a bowl, mix it well with humidified starch, Shaoxing wine, refined salt, egg white and minced onion and ginger, pour it into a large plate and spread it out (leave the edge of the plate). Wash the abalone shell with 5% lye, then blanch it in boiling water, remove the water, press it neatly on the fish paste and steam for 5 minutes. Put clear soup, refined salt, Shaoxing wine, abalone slices, winter bamboo shoots, ham and green beans into a wok, boil and skim off the floating foam, take out the colander, and evenly put it into abalone shells. Thicken the soup in the pot with wet starch, add monosodium glutamate, pour chicken oil on it, and pour it on abalone.
red-cooked abalone
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:
Soak dried purple abalone in water, add chicken, ham and scallop, simmer for 3 hours, take out 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.