Abalone was called "marlin" in ancient times, also known as "mirror fish, nine-hole snail and eyesight fish". Since ancient times, abalone has occupied a "self-centered" position in China cuisine, and it is the rich royal aristocrats who can taste this delicious food. China has a long history of tasting abalone, which is called "delicacy" in historical records. "The Biography of Wang Mang in the History of Han Dynasty" records: "Wang Mang's business will fail, and he will never learn anything. He only drinks and spits on abalone liver. " Su Dongpo praised "the chef is good at recommending Huatang, and when he sits down, he will carve maggots and shine." Meat, cheese and tremella are not enough, but vinegar pens and fish skins are really against the wall. "The implication is that once you taste the delicious abalone, all the precious dishes are a cinch. Abalone, as a precious and famous dish, was listed as one of the eight treasures in Ming and Qing Dynasties, and often appeared on the banquet dishes of distant officials and dignitaries. At the end of the Republic of China, there were two famous dishes, braised abalone and abalone in oyster sauce, which became the typical works of abalone. Comrade Deng Xiaoping praised it after tasting its delicious food. At present, abalone is very popular at state banquets and large banquets in the Great Hall of the People. China's food culture has gone through thousands of years, and the cooking and appreciation of abalone is even more perfect. You not only know how to eat fresh abalone, but also process dried abalone (dried abalone) with extremely complicated cooking techniques. The delicacy of dried abalone is incomparable to that of fresh abalone, and the price is directly proportional to its delicacy.
Abalone cooking method
Fresh abalone
Fresh abalone is live abalone. This kind of fresh abalone, after brushing the shell with a brush, digs out the whole abalone meat, cuts off the hard tissue in the middle and around, and washes the attached mucus with coarse salt. After cleaning, live abalone can taste excellent flavor without deliberate cooking, among which "sauce rice" is more common to eat raw, and there are also cooking methods such as full charcoal roasting and blanching.
dried abalone
Dried abalone is a kind of dried abalone made by air drying fresh abalone. It is a very valuable ingredient in seafood, and the quality of abalone in Aomori Prefecture of Japan is the best.
Dried abalone is suitable for whole grain cooking in slow casserole to keep its delicious original flavor, so the cooking process will be more complicated than other kinds and require more technology. The basic treatment methods are: 1. Soak in cold water the night before. 2. Take out the abalone the next day, and clean the dried abalone, otherwise it will affect the taste and quality of abalone. 3. After washing, add abalone and steam in a steamer 10 hour. 4. Put abalone, old hen, pork chop, lard and sugar in a casserole and simmer for 10 hour (it can also be steamed in a steamer or rice cooker, but the casserole has the function of heat preservation, and the effect is the best). 5. After simmering, take it out and add the original juice and oyster sauce to taste the delicious abalone. The size of dried abalone is usually calculated by the number of heads per catty, such as nine heads, which means there are nine abalones per catty. So the smaller the number of heads, the bigger the abalone and the higher the price.
When buying dried abalone, you can observe the appearance carefully, and choose the one with complete appearance, plump meat, normal shape and bright color, and the quality is better. After the dried abalone is bought home, it is sealed with plastic bags, newspapers and plastic bags in turn and stored in the freezer. As long as it doesn't get wet, it can be preserved for about six months to one year.
☆ Frozen abalone
Frozen abalone can be bought in the local supermarket. After buying it back, it needs to be kept in the freezer and cannot be thawed after freezing. After being taken out of the freezer, it should be eaten at dinner, otherwise it will lose its original flavor and taste the delicious abalone. How to make frozen abalone? First thaw, then scrub clean, pat the abalone meat on both sides with a knife to make the meat naturally soft. After adding seasonings such as protein and wine, it can be fried or boiled quickly and tastes very good. If you cook well, you can also treat it with slow fire.
Canned abalone is the most commonly used abalone variety. In addition to good quality, it also saves time and convenience. People can put it in their mouths or cook it after opening it. Canned abalone will get older and older. Don't cook it for too long. It is recommended to put canned food in hot water. Pay attention to the production date when buying and eat it within the shelf life. Don't pour out the soup completely after opening the can, because if you can't finish eating it all at once, you can soak the abalone in the soup, seal it tightly and store it in cold storage to avoid the abalone meat from drying and aging and losing its original taste. But it is best not to keep it for more than 5 days.
Age and growth of abalone
Abalone is a slow-growing species in the shellfish family. It usually takes 1-4 years or more from fertilized eggs to 6-8 cm commodity specifications. Take Haliotis discus hannai in China as an example, it takes about three years to grow to about 7 cm. The growth rate of abalone decreases with age, and the weight and shell length of young abalone increase faster than that of old abalone. The shell length of aged abalone grows slowly, but its shell tends to increase and thicken slightly.
With the growth of abalone shell, it mainly extends forward. Because the thin right side of abalone shell always grows faster than the thick left side of the roll, it grows to the left.
Abalone shells will leave growth lines similar to tree rings during their growth. Whether the growth line is obvious or not is related to the living environment, season and food type of abalone. In the fast-growing season, the growth line is obvious and the distance is large; In the slow-growing season, on the contrary, the growing lines are dense and close.
Usually we can judge the age and growth of abalone shells according to their growth lines. The crumpled dish of our country
For example, Bao: 1 year is about 2? 5 cm, 2 years 4-5 cm, 3 years 7-8 cm.
Sometimes it is not easy to judge the exact age of abalone shell directly from its foregrowth line. We can clean up algae, oyster shells and lime worms attached to the shell surface and see their annual rings through the perspective of electric lights.
Color of abalone shell
The color of abalone shell varies with abalone species, food intake and growth environment. Abalone shells are rich in color, but mostly green-brown or reddish-brown, which is similar to the protective color of abalone living environment, such as rocks or seaweed. However, different kinds of abalone have their relatively stable colors. Black abalone that eats giant algae is blue-black, red abalone is deep red, and yellow abalone is light reddish brown or dark green. Wild Haliotis discus hannai is mostly brownish green or brownish red, but artificial culture will grow a bright green shell by feeding kelp, Undaria pinnatifida or brown algae, while feeding laver will grow a dark red shell. Because of the irreversibility of abalone shell color, we can judge the origin and breeding mode of abalone by it. The whole shell is brownish red, which is wild abalone; Green feed abalone cultured in kelp to seawater cages in Dalian; Green in the front and brown in the back are abalone cultured in Qingdao intertidal zone; Shells with green and crimson stripes are abalone cultured in cages in Fujian and fed with kelp and laver.
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Abalone is a kind of seafood shellfish, which has been known as the "crown of seafood treasures" since ancient times. Its meat is tender and smooth, and its taste is extremely delicious, which is incomparable to other seafood. Especially in some Southeast Asian countries, Chinese, Hong Kong and Macao compatriots are particularly fond of abalone. It is said that its homonym is "Bao Ye, fish Zhe Yu Ye", and abalone stands for Yu Bao, indicating that there is "inexhaustible" money left in the bag. Therefore, abalone is not only an excellent auspicious gift for relatives and friends, but also one of the indispensable "auspicious dishes" for banquets, banquets and dining tables on holidays.
Nutritional Efficacy Abalone itself has extremely high nutritional value, and abalone meat is rich in globulin. Because it is a deep-sea creature, it has the effect of nourishing yin and nourishing. Traditional Chinese medicine believes that it is a kind of seafood that supplements but is not dry. After eating it, there are no side effects such as toothache and nosebleeds. It's no harm to eat more. Abalone meat also contains an ingredient called "Bao Su", which can destroy the metabolic substances necessary for cancer cells. Abalone is also an anticancer food on the table. The function of abalone is not to lower blood pressure, but to regulate blood pressure in two directions, because abalone can "nourish yin, calm liver and strengthen kidney" and regulate adrenal gland secretion. Abalone has the effects of regulating menstruation, moistening dryness and benefiting intestines, and can be used to treat irregular menstruation, constipation and other diseases.
Most people can eat abalone. People with frequent urination at night, asthma due to qi deficiency, unstable blood pressure and difficulty in concentration are suitable to eat more abalone. Diabetic patients can also use abalone as an adjuvant therapy, but it must be stewed with drugs to be effective. Once 1.
Special tips must be cooked thoroughly, not half-cooked. Some people have stomachache when they spit abalone, because its high protein is difficult to digest. Gout patients and people with high uric acid should not eat abalone meat and only drink a small amount of soup. Although everyone loves abalone, people who have a cold, fever or sore throat due to yin deficiency should not eat it.