Abalone is a very precious sea treasure, which is famous for its rich nutrition, delicate taste and high price. Abalone is rich in nutrients such as protein, vitamins, amino acids and trace elements. It can be eaten in a variety of ways, and can also be paired with various vegetables, such as bean sprouts, potatoes, broccoli, mushrooms, radishes and so on. The following are some common vegetable collocation methods of abalone.

Stewed potatoes with abalone

Ingredients: abalone 8- 10, potato 1, pork belly 50g, salt, oil, chopped green onion, soy sauce, oil consumption, cooking wine.

Exercise:

1. Wash pork belly and cut it into pieces for later use.

2. Wash, peel and cut potatoes for later use.

3. Separate the abalone meat from the shell, take out the internal organs, wash them and cut them with a cutting knife for later use.

4, clean the pot, add pork belly, fry oil.

5. Add potatoes and fry until golden on both sides.

6, add soy sauce, oil consumption, cooking wine and stir fry evenly.

7. Add water without ingredients and stew for about 15 minutes.

8. Add abalone and continue to stew for about 5 minutes until all the ingredients are cooked.

9. Fruit juice and vegetables can be eaten.

What vegetables can't abalone be eaten with?

Oxalic acid-rich food

Abalone should not be eaten with vegetables rich in oxalic acid, such as spinach, celery, bamboo shoots and water bamboo. Because abalone is rich in minerals such as calcium and magnesium, it will react with oxalic acid to produce indigestible magnesium oxalate and calcium oxalate, which will increase the burden on the body and be harmful to health.

Foods rich in tannins

Abalone should not be eaten with vegetables rich in tannic acid, such as taro, dried taro, etc. Because abalone is rich in protein, it will react with tannic acid and generate indigestible precipitate, which will not only reduce the nutritional value of abalone, but also cause gastrointestinal discomfort.