Ingredients: 200g abalone.

Accessories: salt 5g, cooking wine 10g, shallot 10g, monosodium glutamate 2g, ginger 30g, vinegar 20g, pepper 5g, soy sauce 15g and sesame oil 5g.

Exercise:

1. Cut both sides of abalone from the middle with an oblique straight knife;

2. Wash the onion and ginger, cut the onion into strips, cut the ginger in half and slice the other half;

3. Put abalone in a dish, add cooking wine, monosodium glutamate, soup 100 ml, onion strips, ginger slices, pepper and salt, and steam in a drawer;

4. Steam for about 10 minute, take out and pick out onions, ginger and peppers;

5. Add vinegar, soy sauce, Jiang Mo and sesame oil to the bowl and beat into ginger juice;

6. When eating, use abalone with ginger juice and dip it in ginger juice.

Abalone lean broth

Ingredients: 6 abalone, about 300 grams, 300 grams of pig's trotters, Lycium barbarum.

Exercise:

1. Wash abalone, remove fascia and grease from pig's trotters, and wash with clear water for later use;

2. Add 500ml purified water to the stew, and add abalone and pig's trotters;

Cover the saucepan, put it into the added cauldron and stew for 2.5 hours. Add a proper amount of salt when eating.

Happy ever after-rich and rich.

Raw materials:

50 grams of sliced abalone, 50 grams of carrots, 300 grams of chicken breast, fresh mushrooms 1 piece, 6 cauliflower, 6 small tomatoes, and appropriate amount of fish paste and starch.

Seasoning:

2 teaspoons of Taitai Chicken Essence and 2 teaspoons of Taitai Gum1/.

Exercise:

1. Slice chicken breast and marinate it with seasoning.

2. Cut the carrot into slices the same size as the abalone slices, and blanch the cauliflower for later use.

3. Take a small bowl, put the fresh mushrooms at the bottom of the bowl, arrange abalone slices and carrot slices on the side, sprinkle with starch, then put the salted chicken in the bowl, steam it in a steamer for 10 minute, and then steam the small tomatoes in fish paste for 2 minutes. [Gourmet China]

4. Turn the bowl upside down and put it on the plate, with broccoli and tomatoes on the side and glass sauce on it.

Cooking skills:

Sprinkle starch in the bowl and then add chicken. Abalone and carrot slices are not easy to separate and loosen after steaming.

Abalone stew gall

1. Slice abalone and soak mushrooms in water to dry.

2. Stir fry garlic, ham and chicken oil, then add abalone and stir fry.

3. Then add mushrooms and put some sugar, so that mushrooms won't become too salty easily!

4。 Finally, add abalone sauce, chicken sauce, oyster sauce, sugar, salt and other seasonings and stew for 20 minutes. Pour it into the salted vegetable gall!

Abalone with scallion oil

Raw materials:

Abalone, cooking wine, white vinegar, lemon juice, ginger and garlic, steamed fish, soy sauce.

Exercise:

1-5: Wash the bought abalone before and after with a brush, and rinse it under running water. Dig out the large black muddy part in the middle with scissors;

6- 10: cutting knife; Pour a little cooking wine, a few drops of white vinegar or lemon juice, without anything. Then sprinkle with Jiang Mo, minced garlic and pour a spoonful of steamed fish and soy sauce.

1 1- 13: After the water is boiled, put it in a pot and steam for 3 minutes. Out of the pan, sprinkle with chopped green onion and pour with oil!

Abalone

Ingredients: abalone, chicken soup, pork chop soup, bone soup, carrot, onion, ginger, oyster sauce, vermicelli.

working methods

1. Mix the chicken soup, pork chop soup and bone soup prepared at ordinary times, heat them, and add 50g shredded carrots, a few shallots and a slice of ginger.

2. After the soup is boiled, add 50g fine vermicelli and adjust the oyster sauce.

3. After the soup is boiled, remove the onion and ginger, and add the abalone to simmer for 20 minutes. Turn the fire down 1 hour to remove the floating foam on the surface.

4. It is best to leave it overnight so that abalone can have a process of absorbing soup. After more than ten hours, the color of abalone turns golden yellow, and the meat can be eaten with the same color inside and outside. The outside is usually painted artificially, and the abalone is heated, thickened and splashed when guests order.

Steamed shark fin, fish maw and abalone

Raw materials:

50 grams of shark's fin, 60 grams of abalone, 60 grams of scallop, 200 grams of sea cucumber, 0/50 grams of oil tendon/kloc-,70 grams of mushrooms, 50 grams of cooked ham slices, 250 grams of chicken wings, 0/50 grams of lean pork/kloc-,250 grams of duck meat, and 65438 liver of chicken gizzard. 20g ginger slices, 4g cinnamon, 20g rock sugar, Shaoxing wine 150g, appropriate amount of dry starch, 6g superior soy sauce, 5g monosodium glutamate, crude oil 150g and 500g pork bone soup.

Exercise:

1. Put the shark's fin with water on the bamboo slice, together with 5g of onion, 5g of ginger and Shaoxing wine 10g, put it in a boiling pot, boil it for10min, remove the fishy smell, take it out, put it in a soup bowl, put the pig fat on the shark's fin, add 8g of Shaoxing wine, steam it in a cage for 2h, and take it out. Slice abalone and cut chicken gizzards into four pieces. Cut the duck, chicken wings and lean meat into small pieces. Cook pigeon eggs, shell it, sprinkle with dry starch, roll it evenly, and fry it in oil pan until golden brown.

2. Put the duck pieces, lean meat and chicken wings into the pot, add a little soy sauce, crystal sugar, cinnamon, monosodium glutamate, 20 grams of Shaoxing wine and 400 grams of pork bone soup, boil them with high fire, take them out and put them into a small jar. Don't cook chicken gizzards, liver, tendons and sea cucumbers in a pot. Take them out and put them in a small jar. Then add mushrooms, scallops, abalone, ham, shark fin, pigeon eggs, lotus seed soup and so on. Put it in a small jar with ginger slices on the surface.

3. Pour the cooked scallion oil into the small jar, add Shaoxing wine, salt and monosodium glutamate, seal the jar mouth with lotus leaves, simmer for 3 hours, and unseal.