Soak dried abalone in cold water for 4 hours, then soak it in hot water at about 60℃ for 4 hours, then change to clean water and cook it in a pot with low fire. Immediately after boiling, take it out and put it in a cold water basin. Repeat several times until the abalone swells.
Generally, there are two kinds of foam hairs on abalone slices.
First, it can be made of clean water. That is, put the abalone slices into a pot, add a proper amount of water, cook them in a furnace for 10 to 24 hours, and then heat them until they are completely mature.
Secondly, chicken bone soup can also be used for hair growth. This method requires soaking abalone slices in warm water for half a day, brushing off dirt with a brush, and cleaning until they turn white. Then put abalone in a casserole, add two hen legs or chicken bones, add onion, ginger, yellow wine and water, and simmer for about 4 hours with low fire to make it better.
Abalone: Wash the dried abalone first, then add boiling water, cover it, stew until soft, take it out in a cold water basin, dig out the black skin, remove impurities, take it out in a boiling water basin, add a little alkaline noodles, cover it, and continue stewing on the stove. When the abalone is fully developed and elastic, change the knife, then change the hot water to remove the alkaline taste.
Matters needing attention when boiling abalone:
1? After the abalone is soaked and cleaned, it must be made with casserole and casserole, so as to keep the abalone delicious.
2? Casseroles and casseroles must be padded with bamboo grates to prevent abalone from boiling.
3? When stewing abalone, you must use a small fire to avoid the soup from overflowing and burning dry.
4? The abalone must be soaked, stewed and braised for enough time, so as to make the abalone swell and soften.
5? The production of top soup is one of the key processes in dried abalone processing, and the quality of top soup affects the success or failure of abalone processing to some extent. Therefore, to make top soup, one is to clean the blood of raw materials, the other is to cook for enough time, and the third is to filter the soup.