How to make abalone delicious?
If we want to choose a good abalone, it is natural to choose a big and fleshy abalone. This kind of abalone is naturally very popular, especially suitable for cooking. It's too small for us to taste, but small abalone is more suitable for soup.
steamed abalone
If seafood tastes delicious and smooth, diners with light taste will naturally choose steamed abalone as the best way, which will not only show the original flavor of abalone.
Take out the abalone meat: we have to deal with its internal organs first, and only the meat in the middle can be eaten. We use the tail of the spoon to penetrate from one end of the abalone mouth and stick the hard shell of the abalone along the thin seam on the surface of the spoon, so that we can easily take out the meat of the abalone.
Abalone cleaning: remove the abalone meat, tear off a mass of red hard meat, that is, the mouth of the abalone, and take out the internal organs of the abalone. Don't break the green things because they smell fishy. We use toothbrush to clean the black film and mucus on both sides of abalone, and we also need to clean the hard shell of abalone for later use.
Pickled abalone: the washed abalone meat is light yellow, and then we draw a diamond-shaped flower knife on the surface of abalone with a knife, remember not to cut it off. Then put it into a bowl, add a little cooking wine to remove the fishy smell, as well as ginger and pepper, grab it evenly with your hands and marinate it for five minutes.
Seasoning with sauce: We mix the fermented soybean oil with water 1: 1, put it in a microwave oven and heat it for 40 seconds, then cut the prepared onion into filaments for later use.
Steamed abalone: Put the marinated abalone into the abalone shell without surface seasoning. Boil the pot with water, add the steamed cake, put the abalone on the plate and steam for 3 minutes. The time is exactly 3 minutes. This is the finishing touch of abalone. After the pot is out, pour out the excess soup.
Pouring: While the abalone is hot, pour the soup on it, arrange the shredded onion, and then order vegetable oil from the pot. When the oil is hot, pour the oil on the shredded onion. This dish is ready.
Stewed abalone soup:
Soup is also a better way to deal with seafood, and it is also a relatively simple way. Soup and seafood are integrated, rich and delicious, refreshing and not greasy.
Ingredients: 2-3 abalones, lotus seeds 15 or so, equal amount of lily lotus seeds, about 200 grams of pig bones, ginger and salt, that's enough.
Preparation: We will boil the pot with boiling water, add pork bones and ginger slices, clean the excess impurities in the meat with fire and then remove them for later use; We shell and gut the abalone, then clean it with a brush, put all the ingredients into the stew, add 80% water and cover it.
Abalone stew: Let's put away the trick. When the fire boils, turn to low heat and simmer. Turn off the fire, add proper amount of edible salt, stir well and serve.
Both methods are relatively light abalone making methods, but both methods will make you taste the most authentic abalone, and the nutritional value is also the most complete method.