Abalone hot pot banquet, cut off the hard tissue in the middle and around, and wash the attached mucus with coarse salt. After cleaning, live abalone can taste excellent flavor without deliberate cooking, among which "sauce rice" is more common to eat raw, and there are also cooking methods such as full charcoal roasting and blanching.
Dried abalone is a kind of dried abalone made by air drying fresh abalone. It is a very valuable ingredient in seafood, and the quality of abalone in Aomori Prefecture of Japan is the best. Dried abalone is suitable for whole grain cooking in slow casserole to keep its delicious original flavor, so the cooking process will be more complicated than other kinds and require more technology.
Basic treatment
Soak in cold water the night before.
2. Take out the abalone the next day, and clean the dried abalone, otherwise it will affect the taste and quality of abalone.
Abalone hotpot
3. After washing, add abalone and steam in a steamer 10 hour.
4. Put abalone, old hen, pork chop, lard and sugar in a casserole and simmer for 10 hour (it can also be steamed in a steamer or rice cooker, but the casserole has the function of heat preservation, and the effect is the best).
5. Take it out after slow stewing, and add the original juice and oyster sauce to the whole slow stewing pot to taste the delicious abalone. The size of dried abalone is usually calculated by the number of heads per catty, such as nine heads, which means there are nine abalones per catty. So the smaller the number of heads, the bigger the abalone and the higher the price.
Abalone hot pot is one of the top hot pot varieties. With the gradual popularization of abalone, many catering people at home and abroad have joined abalone hot pot, and the business is still very prosperous. The most typical feature of this hot pot is that the soup and dipping sauce are very delicate. In addition, after the abalone slices are made into extremely thin slices, just dip them in the boiling abalone hot pot, which is not only delicious, but also tender to the extreme. It is definitely a rare hot pot variety.
Edible method
The waiter washes the abalone first, and then scalds it in the order of seafood → seafood → seasonal fresh vegetables.
application area
Abalone, Neopenaeus monodon, Meretrix meretrix, Solen and other marine and various freshwater fish and vegetarian dishes.
trait
Pay attention to eating, high-grade raw materials.
Broth broth
8 kg of old hen, 6 kg of pig bones, 0.5 kg of Jinhua ham, 4 kg of crucian carp, 0.5 kg of old ginger, 40 kg of clear water, 3-5 onions, 5-6 tomatoes, 0/0 ham sausage, 20 medlar, 0/0.5 salt and monosodium glutamate, and 0/0 chicken essence.
Inclination formula
Millet spicy dish: ① Put 0.5g of salt, chicken essence and monosodium glutamate, 0.0/g of light soy sauce, dark soy sauce, seafood soy sauce and delicious soy sauce into 50g of water, and boil it over high fire to make soy sauce. (2) 2 grams of new millet pepper and 2 grams of garlic are peeled and chopped into paste for later use. When the guests arrive, they will put a proper amount of millet pepper and garlic in the dish, and then add soy sauce.
Soup
(1) Soak chicken, bonzi bone and ham in water, wash them, put them in clear water, boil them with strong fire, remove foam and stew them on medium fire.
(2) fry the crucian carp in 60% hot oil until golden brown, then pour it into (1) and simmer for 10 minute, then simmer for about 1 hour and then simmer for 5-6 hours until the soup is white and thick.
③ Stir-fry the onion, tomato slices, ham sausage slices, medlar and ginger in 70% hot oil, add the white soup in ② until the hot pot is 70% full, and then add salt, monosodium glutamate, chicken essence and onion oil to serve.