Put the cooked fresh abalone on a clean mat to dry in the sun. It is better to set up a flat frame to dry. Large abalones dry slowly and are easy to deteriorate, so they can be dried in the sun. Cut large pieces of abalone 2-4 times diagonally on the back. Cut continuously to keep the pieces large and the meat intact. This can speed up drying and prevent deterioration. Turn and dry 3-4 times a day until dry.

Four-flavored abalone

Recipe introduction: The color is elegant, the meat is fresh and tender, the original flavor of abalone is preserved, and one dish has many flavors, which is unique.

Materials

500 grams of abalone. 250 grams of vermicelli and 75 grams of yellow fruits or green bamboo shoots. 25 grams of salt and pepper, 30 grams of vinegar, 25 grams of mustard, 30 grams of sesame paste (or 25 grams of ginger juice, 25 grams of minced garlic, and 15 grams of pepper oil)

Method

1. Take out the abalone, cook it in a pot until it is just cooked, take it out and slice it into thin slices.

2. After the vermicelli is cooked, cut it into pieces of similar size.

3. Carve yellow fruits or green bamboo shoots into any flower shape.

4. First spread the vermicelli on the bottom of the plate, put abalone slices on top, garnish with yellow fruits or green bamboo shoots carved into patterns, and add four flavors: pepper, sesame, strange flavor, mustard, and sesame sauce. The disc is ready.

Tips

In recent years, four flavors have been added to this dish: red oil, ginger, garlic, and fish. That is to say, the flavor plates are prepared according to the needs of diners and can be flexibly adjusted.