Abalone recipe 1, steamed abalone

Materials

Abalone, ginger, green onion, soy sauce

Method

1. In fact, it is the same as the method of steaming fish. Let the seller handle the live abalone.

2. Wash it clean and put it on the plate. Cut the ginger and green onion into shreds and spread it on top, and pour some Maggi Fresh Soy sauce.

3. Boil the water in the steamer and add abalone. Steam over high heat for eight or nine minutes. Turn off the heat. Remove the shredded ginger and green onion.

4. Add some fresh PL if needed. Place the shredded green onion on top. Heat the oil pan. Pour the hot oil on the abalone. At this time, you can add some soy sauce (you can adjust some sugar and sesame oil). Do not add minced garlic. Steaming abalone with that flavor is a waste. .

Method 2, braised abalone

Ingredients

8 abalones, 0.5 old hens, appropriate amount of scallops, appropriate amount of ham, sugar, green onion, ginger , Cornstarch

Method

1. Soak eight dried abalones in water for 48 hours. Change the water constantly during the process. Wash them after soaking (there is a place like a sand spit). Turn off).

2. Pour in boiling water, cover and simmer overnight. Then take a casserole and add half or one abalone and old hen. If you are not afraid of trouble, you can boil the chicken soup first. .I am a lazy person. A large piece of pig skin (water first).

3. A handful of scallops, a few slices of ham. Add an appropriate amount of candied ginger slices, onion segments, add enough water and boil Turn to low heat and simmer. Turn off the heat for five hours. Add enough water at a time. Do not add water in the middle. Otherwise, the abalone juice will not be thick. There is no need to add salt. The scallops themselves are salty. The more they are cooked, the saltier taste will naturally come out. .

4. Turn off the heat and take out the residue after removing the abalone. Leave the abalone in the casserole overnight (the casserole is kept warm. So it must be done in a casserole).

< p>5. Add oyster sauce and cook for two hours the next day (if your scallops are not salty enough, you can add some salt). If you are not in a hurry, turn off the heat and simmer again.

6. Wait for the third day Turn the heat back to boil for ten minutes and then turn off the heat. After a few days, it will be difficult to taste the abalone. When eating, thicken the juice with cornstarch and pour it on top.

Method 3: Steamed abalone with garlic< /p>

Ingredients

6 abalone, 1 garlic, half red pepper, 2 green onions, 10ml cooking wine, 10ml light soy sauce, a little chicken essence, appropriate amount of vegetable oil

Method

1. Use a knife to slice the abalone meat around the abalone shell, remove the black sandbags inside, and then clean the inside and outside of the abalone shell

2. Rinse the abalone meat. Wash, use a knife to make cross cuts on the surface of the abalone meat, then place the abalone meat back into the shell

3. Chop the red pepper and green onion and set aside.

Chop the garlic into mince, pour half of the minced garlic into a 50% hot oil pan, fry over low heat until slightly brown, then take it out

4. Mix the remaining minced garlic with the fried minced garlic , add cooking wine, light soy sauce, chicken essence and a small spoonful of oil and mix to make garlic sauce

5. Place the abalone on a plate, then add the prepared garlic sauce on top, and after the water boils Steam for 5 minutes, then take it out, sprinkle with chopped red pepper and chopped green onion, and pour in hot oil.