Raw materials:

Abalone (10 head) 500g, wheat 100g, green pepper 30g, fresh soup 300g,10 wowotou, homemade sauce spices 30g, cooking wine 5g, salt, salty soy sauce 5g, ginger 5g and spice oil 5g.

Exercise:

1. Wash abalone, dice and cook with soup, cooking wine and salt. Soak the wheat until soft and cook it for later use.

2. The oil pan is hot, and the wheat is fried when the oil is hot. Wash the pan, heat it with oil, add green and red rice Chili sauce and stir-fry until fragrant, then add abalone and wheat.

3. Season with homemade sauce spices, cooking wine, salt, umami soy sauce, ginger and seasoning oil. Steamed steamed bread, divided into materials, and put on a plate.

Producer: Chef of Liu Heping Qingdao Sichuan Restaurant.

Saute abalone chicken

It is best to choose Zhanjiang chicken from Guangdong, so that the whole dish will be more fragrant and delicious. Adding abalone can also make the dishes more delicious.

Raw materials:

About 800g of Zhanjiang chicken, 6 abalones with 8 heads, 5g of oil10g, 5g of raw flour, 50g of ginger slices10g, 50g of dried onion, 50g of garlic, 0g of soy sauce10g, a little salt, 5g of chicken powder, 5g of sugar, 20g of oyster sauce and a proper amount of carved wine.

Exercise:

1. Chop the chicken, wash the abalone and season with salt, chicken powder, sugar, oyster sauce and raw powder for about 20 minutes.

2. Burn a red casserole and saute ginger, onion and garlic. Cook the chicken for 10 minute, and then cook the abalone for 3 minutes. Add carved wine to taste before serving.

Producer: Pan Beijing Kerry Hotel Executive Chef of Chinese Food

Stewed abalone with emerald pine mushrooms

Raw materials:

Tricholoma matsutake150g, 6 abalones, 200g Shanghai green, red pepper slices10g, appropriate amount of onion, appropriate amount of ginger slices, 500g chicken soup, 3g salt, 0g soy sauce15g and 5g sugar.

Exercise:

1. Add Tricholoma matsutake into water and simmer in chicken soup for half an hour.

2, live abalone shells, flower knives for use. Saute shallots and ginger slices, add soy sauce, salt, sugar and chicken soup to make juice.

3. Put the sea green plate, add the pine mushrooms and abalone, and put the red pepper on the plate.

Producer: Chef of Jiahui Exclusive Memory Food Cooking Studio

Stone pot abalone chicken

In the cool autumn, the delicious stone pot food brings warm love. Abalone should not be stewed for a long time. Just tighten the meat a little and taste it. If time is too long, meat will get old easily. Abalone juice is best prepared by yourself.

Raw materials:

Guangdong Qingyuan chicken, 5 fresh abalones, 2 slices of ginger 10, dried onion100g, garlic100g, onion10g, celery10g, and coriander stalks10g.

Exercise:

1. Wash the chicken, cut into pieces, suck up the water, add salt, soy sauce and cornmeal and marinate for later use. Wash the fresh abalone, simmer for 3 minutes with abalone juice and a small amount of soup and oyster sauce, and remove for later use.

2. Heat in a non-stick pan, put a little oil, and fry the chicken pieces until golden brown.

3. Heat the stone pot, add a little oil, add ginger, garlic, dried onion, red bell pepper, onion and coriander in turn, stir-fry until fragrant, and add abalone and chicken essence.

4. Add a little abalone juice and simmer for a while. Add coriander stalks and drizzle with sesame oil. Finally, the torch carved wine was poured on the edge of the stone pot cover and served.

Producer: Louisxiao, Cantonese chef of American Club in Beijing.

Steamed abalone with passion fruit

The sweet and sour taste of fruit is matched with the umami taste of abalone, and the meat quality at the entrance is elastic. Be sure to finish the rest of the juice in one gulp. Finally, the passion fruit seeds burst in your mouth, and the essence was inside, which was very fresh.

Raw materials:

10 Dalian abalone, 5 passion fruits, appropriate amount of chopped green onion, appropriate amount of red pepper and appropriate amount of boiling oil.

Exercise:

1, wash Dalian abalone and cut the back with a cross knife for later use. Cut the passion fruit in half, remove the residue and leave the juice.

2. Put the abalone into the passion fruit, pour a little passion fruit juice and steam it in the pot.

3. Sprinkle with chopped green onion and red pepper and pour with boiling oil.

Producer: Why did Hu Zhihao cook? Cooking, cooking, cooking, life experience hall, cooking teacher.

Sichuan style abalone with fresh pepper

Sichuan abalone with Chili sauce, decorated with pickled pepper sauce foam, tastes novel!

Raw materials:

300 grams of fresh abalone, 50 grams of green Vitex negundo, 50 grams of red Vitex negundo, 30 grams of wild pepper, rattan pepper oil 10 ml, coriander, lemon juice, abalone juice, pepper soy sauce, rose wine, salt, honey, soy sauce, abalone broth and lecithin.

Exercise:

1. Take out abalone at high temperature and soak it in ice water. Mix the above seasonings evenly.

2, the pepper is chopped, and the green negundo can be made into roasted pepper, which tastes better. Slice abalone evenly, mix in fresh pepper juice and marinate for half an hour.

3. Set the plate decoration.

Producer: Lucas Rowe

Abalone loves braised pork.

Raw materials:

200g of abalone, 300g of pork belly, 20g of garlic, 20g of dried onion, 6g of bamboo shoots 1 5g, 6 lotus leaf clips, a little onion, a little ginger, 2 star anise, 2 pepper 1 teaspoon, 2 pieces of cinnamon, a little angelica dahurica, sugar1spoon, oyster sauce.

Exercise:

1. Pork belly with skin cut into 1.5cm square pieces, blanched and oiled. Blanch the abalone with a cross knife, dry everything in the middle of the onion and remove the garlic roots for later use.

2. Stir-fry the sugar color with white sugar. Stir-fry onion, ginger, star anise, pepper, cinnamon and angelica dahurica, add oyster sauce, Weidamei, sugar, chicken powder, white pepper and water to boil, and then add pork belly pot for 45 minutes.

At 3.35 minutes, add abalone and pork belly and cook together. After that, cut the abalone in half.

4. Put a little base oil in the pot, add dried onion and garlic with a changed knife, add braised pork belly and abalone, and collect the soup until it is thick. Sprinkle with shallots and take out the pot.

5. Finally, serve with steamed lotus leaf clips. Abalone should be cut first, then boiled, and then boiled twice. If boiled twice first, abalone will shrink when heated.

Producer: Wang Jinan Wanda Hyatt Hotel Executive Deputy Chef of Chinese Food

Dou Jin Xian Yu Zhu Chicken Soup Clay Pot Flower Tang Jia

Fresh yuba has high nutritional value and good taste. The delicious and smooth chicken soup has an endless aftertaste. People-friendly ingredients collide with seafood! Improve the sales and profit space of the whole dish. You might as well try!

Raw materials:

200 grams of fresh bean curd stick, 200 grams of flower shell, abalone 1, 350 grams of chicken soup, 2 millet peppers, 3 grams of chives, 5 grams of pickled ginger slices1,40 grams of white vinegar, 3 grams of sugar and 2 grams of pepper.

Exercise:

Blanch 1, sugar, yuba, flower shell and abalone respectively. Rapeseed oil stir-fried millet spicy, leek ginger slices.

2, add chicken soup stew, boil the pot, you don't have to stew more, sprinkle some pepper before the pot.

Producer: Chef of Li Xiangyang Jiuyang Healthy Kitchen Experience Hall.

Ba Du Xian Yu bridge

The combination of seafood and fresh vegetables makes up for the loss of seafood by using the freshness in June. The main ingredients are fresh and tender, pay attention to the mastery of the heat, especially the sea sausage.

Raw materials:

2 Arctic shell, 1 abalone, 2 fresh shrimps, 3 sea sausages, proper asparagus, 4 Dutch beans, proper yellow pepper, proper red pepper, 1 shiitake mushroom, 3g Weidamei June Fresh, proper XO sauce, a little sugar, a little pepper, a little chicken juice and a proper amount of chicken oil.

Exercise:

1. Wash the main and auxiliary materials and change the knives.

2. blanch asparagus first, and then pose.

3. blanch the main ingredients and auxiliary materials. Put oil in the pot, add XO sauce, stir-fry, add main ingredients and auxiliary materials, season with fresh June and seasoning, stir-fry evenly, thicken and pour chicken oil, and serve.

Producer: Wei Zixing, the chef of Elegant Chef.