Food and efficacy: home cooking recipes
Materials for making abalone boxes with Lu-style collapsed cans;
Ingredients: 5 cans of Mexican abalone.
Accessories: 200g of shrimp glue (see semi-finished raw materials), 50g of pig fat powder, 75g of peeled water chestnut, and 10g of coriander leaves.
Seasoning: onion ginger oil 75g, onion Jiang Shui 10g, Shaoxing wine 10g, refined salt 3g, monosodium glutamate 5g, pepper noodles 0.25g, fresh soup 5g, sesame oil 5g, cooked chicken oil 5g, dried starch 25g, flour 50g and egg liquid15g.
Characteristics of abalone box with Lu-style collapsed cans;
The onion and ginger are fragrant, fresh and salty and mellow.
Teach you how to make abalone boxes with Lu-style pot collapse, and how to make abalone boxes delicious with Lu-style pot collapse.
1. Trim the canned abalone and cut each piece into 4 pieces. Crushing shrimp paste, fat powder and water chestnut into a pot, adding 2g of refined salt and 2g of monosodium glutamate, and stirring onion and Jiang Shui with a shovel to make shrimp material. Dip each piece of abalone in dry starch, spread with shrimp material, and clip every two pieces together to form an abalone box, *** 10 piece.
2. Cook the pot, add onion and ginger oil, and both sides of the abalone box are stained with flour. Wrap the egg liquid evenly and put it in the pot to form a circle. When the bottom surface is set, shake the pan and fry until the bottom surface is golden yellow. Turn the pan over and fry the other side. When the bottom is golden yellow, cook Shao wine, add fresh soup, add salt, monosodium glutamate and pepper noodles, bring to a boil, buckle a plate with slow fire, thicken the juice with strong fire, pour in cooked chicken oil and sesame oil, slide into the plate and sprinkle with chives.
Tip: You can also make "fish box" and "tofu box" by changing the main ingredients.
Detailed explanation of abalone sauce
Cuisine and efficacy: braised pickles can strengthen yang and nourish yin, strengthen waist and kidney, and improve eyesight.
Taste: spiced craft: sauce
Processing raw materials of abalone sauce:
Material: abalone1000g.
Accessories: 50g cabbage and 50g carrot.
Seasoning: soy sauce 50g, sugar 20g, garlic 4g, ginger 5g.
Teach you how to cook abalone in sauce, and how to cook abalone in sauce is delicious.
1. Wash the abalone, cook it in salt water together with the shell, and then dig out the abalone meat with a spoon.
2. Chop garlic into powder and slice ginger.
3. Take out the abalone viscera, cut a cross on the abalone meat, then put it into a pot, add 25g of water to the pot, and use minced garlic, Jiang Mo, soy sauce and white sugar as seasonings. After the fire is boiled, gradually turn down the heat. When it's dark, take it out.
4. Cut the kohlrabi leaves into shreds, spread them on the plate, then put the abalone into the shell one by one, clip them into the plate, and put some flower-shaped carrot slices as decoration.
Tips for making abalone sauce;
Prepare 25g of water.
Pie-food phase grams:
Abalone: Abalone should not be eaten with chicken, pig and beef liver.
Detailed explanation of abalone and chicken porridge
Dishes and efficacy: nourishing yin, nourishing yin, malnutrition, gastritis.
Taste: salty and delicious. Technology: boiling
Processing raw materials of abalone slippery chicken porridge;
Ingredients: 200g of japonica rice, 0/00g of abalone/kloc-0, 400g of chicken.
Seasoning: coriander 5g, onion 3g, salt 5g, sugar 3g, starch 10g, soy sauce 8g, monosodium glutamate 2g and vegetable oil 6g.
Teach you how to cook abalone chicken porridge, and how to cook abalone chicken porridge is delicious.
1. Wash japonica rice, soak it in cold water, take it out and drain it.
2. Cut the abalone into small pieces.
3. Wash the chicken, chop it into small pieces, and mix well with raw flour, salt, sugar, soy sauce and vegetable oil.
4. Put cold water in the pot, add japonica rice, turn to low heat after the fire boils, cook until the porridge is cooked, then turn to low heat and roll until the chicken is cooked, add salt, monosodium glutamate, coriander powder and chopped green onion, and finally add abalone slices and mix well to serve.
Detailed explanation of abalone stew with lily
Dishes and efficacy: nourishing yin, improving eyesight and preventing cancer.
Taste: salty. Technology: original stew.
Ingredients of abalone stewed with lily:
Ingredients: 50g of abalone and 50g of lily.
Seasoning: 3g salt, 2g pepper.
Teach you how to cook abalone stewed with lily, and how to cook abalone stewed with lily is delicious.
1. Take abalone out with a little hot water, take out the meat, wash off the black film, remove the internal organs, and cut it with a cross knife for later use; Wash fresh lily and remove sediment.
2. Add clear soup to the pot, add lily to stew until cooked, add abalone, cook until cooked, and season with salt and pepper.
Tips-Health Tips:
Abalone is sweet, flat and salty, nourishing yin and clearing heat, and benefiting eyes. The abalone contained in it has a strong inhibitory effect on the growth of cancer cells.
Pie-food phase grams:
Abalone: Abalone should not be eaten with chicken, pig and beef liver.
The practice of radish and abalone soup was introduced in detail.
Food and efficacy: recipes for nourishing yin and quenching thirst for the elderly.
Taste: salty and delicious. Technology: boiling
Making materials of radish and abalone soup:
Ingredients: 25g of dried abalone and 250g of radish.
Seasoning: 5g shallot, sesame oil 10g.
Teach you how to make radish and abalone soup, and how to make radish and abalone soup is delicious.
1. Wash abalone and cut into pieces;
2. Wash, peel and cut fresh radish;
3. Add a proper amount of water to the casserole, add abalone pieces and radish pieces and cook;
4. Add salt, chopped green onion and sesame oil to taste after cooking.
Tips-Health Tips:
This product has the effects of nourishing yin, clearing away heat and quenching thirst, and is especially suitable for middle-aged and elderly diabetic patients.
Detailed introduction of abalone in oyster sauce
Dishes and efficacy: nourishing yin and improving eyesight, strengthening brain and nourishing brain.
Taste: salty. Technology: stew
Materials for making abalone in oyster sauce:
Ingredients: 400g abalone.
Accessories: 50g of winter bamboo shoots and 50g of Tricholoma.
Seasoning: 50g oyster sauce, 5g cooking wine, 2g salt, 4g soy sauce, 3g monosodium glutamate 1g sugar, 5g onion, 3g ginger, 5g pepper 1g chicken oil and 5g lard 10g (refined).
Characteristics of abalone in oyster sauce:
Salty and smooth, the juice is thick and mellow.
Teach you how to cook abalone in oyster sauce, and how to cook abalone in oyster sauce is delicious.
1. Remove impurities from abalone with clear water, wash and slice it, blanch it with boiling water, and take it out to control the moisture; Slice the winter bamboo shoots and cut the Tricholoma in half; Mashed onion and ginger.
2. Heat lard in a wok, add onion and ginger to fry until golden brown, pick out onion and ginger, add oyster sauce, cook wine, and add broth, salt, monosodium glutamate, sugar and pepper; After boiling, skim the floating foam, add abalone, winter bamboo shoots and Tricholoma, and cook for about 10 minute. Thicken the wet starch and pour in chicken oil. Serve. second trimester of pregnancy
Production skills of abalone in oyster sauce;
1. Canned abalone sold in the market can be used instead of water-dried abalone.
2. swelling method of dried abalone: a. cooking method: soak dried abalone in cold water for 24 hours, then brush off the sediment with a brush, wash it, put it in a boiling pot and simmer for 1 ~ 2 hours, and simmer for 5 ~ 6 hours after leaving the fire. B, water steaming method: after washing the dried abalone, put it in a bowl and steam it for 5 to 6 hours. C, alkaline hair: clean the dried abalone, soak it in warm water for 24 hours, then boil it in a boiling water pot for 1 hour, take it out, put it in a porcelain basin, pour in the mixed alkaline water, and soak it until the hardness is moderate. After softening, rinse the alkali smell repeatedly with clear water. Alkaline hair can also be soaked in cold water or warm water first, then washed, coded with soda ash or borax for 5 to 6 hours, then stewed in boiling water until it swells, and then rinsed repeatedly with clear water to remove alkaline odor.