2. Cut the washed abalone into two or three pieces with a knife and cut a knife on it.
3. Roll the soaked vermicelli into a ball and put it on the abalone shell;
4. Cut the garlic cloves into pieces, stir fry in half oil pan, and mix well with the other half minced garlic in oyster sauce, a little soy sauce and yellow wine;
5. Pour a little of the prepared oyster sauce on the vermicelli, then pour a little on the surface of the small abalone and steam it in a boiling water pot for 5 minutes;
6. Take out the steamed abalone, spread it with chopped green onion, and pour it with hot oil to serve: steamed abalone.
Technology: steaming
Taste: salty and fresh.
Ingredients: 200g abalone.
Seasoning: salt 5g cooking wine 10g shallot 10g monosodium glutamate 2g ginger 30g vinegar 20g pepper 5g soy sauce 15g sesame oil 5g each.
manufacturing process
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.
After the abalone is thawed, it can be stewed in chicken soup and low heat for ten minutes.
You can make abalone with thick sauce. Thaw and wash, add broth and cook in a pot. Put oil in another pan, stir-fry onion, ginger and garlic, add abalone stock, add ham, cloves and mushrooms, broccoli, add a little soy sauce or a little taste, and then add water and starch to thicken the pan!
It can also be improved as follows: diced abalone and cooked in a soup pot. Stir-fry in another pot, add diced abalone, mushrooms, broccoli and soaked lily, order something delicious, add some water starch to thicken sesame oil, and add some coriander foam to the pot.
Fried abalone slices
Ingredients: abalone
Onions, ginger, dried peppers (I prefer spicy ones, and friends who don't like them can leave it alone)
Seasoning: sugar+soy sauce, mix well, the taste can be adjusted by yourself.
Practice: Slice the abalone (either horizontally or vertically, depending on whether you like it or not. . . )。 Wash it after slicing and rinse it with boiling water, so that there will be no water when frying.
Put it in a frying pan, add ginger, onion and pepper, then add abalone and seasoning.
Pay attention to the time, abalone is easy to get old, so you can cook it after collecting the juice.
Abalone is best cooked with high-grade oyster sauce (Lee Kum Kee Gold Label Oyster Sauce) and soup made from hen, pig bone and ham. No matter dried abalone, fresh abalone or frozen abalone, it can be cooked with this juice, provided that the abalone is large enough and the heat is weak, and it should be cooked in casserole, not stainless steel pot or iron pot.
Abalone itself is tasteless, and abalone tastes good. The first is heat, followed by abalone juice.
Many people think abalone is necessary, but it is not. The main ingredients of abalone juice are chicken, ham and pigskin (pig's feet are also acceptable). As for abalone, it doesn't matter whether it is put or not.
The texture of fresh abalone and dried abalone is very different, and they are basically two kinds of food.
At high temperature, the texture of fresh abalone will change from crisp (within 3 minutes) to tough (within 3 hours) and then to soft. So there are only two ways to eat, one is raw or half cooked, and the other is cooked for a long time.
After the dried abalone is cooked, it is sticky with both soft and hard. It tastes a bit like a cold rice cake. Actually, it's not very delicious.
In private, half-cooked crispy abalone is the best way to eat.