Method:
1. Wash the abalone, blanch the original shell, gouge out the knife on the front of the meat, put the clear soup, onion and ginger in the soup bowl, steam until it is rotten, and put the abalone shell on the plate. 2. Cut ham, bamboo shoots, Chinese cabbage and mushrooms into small elephant eye pieces and blanch them for later use.
3. Take a pot and put the soup, add abalone and seasoning, add the ingredients and simmer thoroughly, thicken the soup until it is thick, pour the bright oil, put the abalone in the original shell and pour the thickening juice. Features: Fresh and mellow taste, soft and waxy abalone. Fresh abalone Fresh abalone is a live abalone. After brushing its shell with a brush, dig out the whole abalone meat, cut off the hard tissue in the middle and around, and clean the attached mucus with coarse salt. After cleaning, live abalone can taste excellent flavor without deliberately cooking. Among them, "sauce rice" is more common when eaten raw, and it is also cooked with full charcoal, which has the best taste.
Dried abalone is a kind of dried abalone made by air drying fresh abalone, which is a very precious ingredient in seafood, among which the quality of netted 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 is more complicated than other kinds and requires 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. Wash the abalone, marinate it with water, and steam it in a steamer 10 hour.
4. Add abalone, old hen, pork chop, lard and sugar into the casserole and simmer for 10 hour. (You can also steam in a steamer or rice cooker, but the casserole has the function of heat preservation, so 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. And how to make frozen abalone? First thaw it, then scrub it clean, pat it on both sides of abalone meat with a knife to make the meat naturally soft. After adding seasonings such as protein, white powder and wine, it can be fried or boiled quickly, and it tastes good. If the cooking is good, it can also be treated by stewing. Canned abalone 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 cans. 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 the 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. 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. And how to make frozen abalone? First thaw it, then scrub it clean, pat it on both sides of abalone meat with a knife to make the meat naturally soft. After adding seasonings such as protein, white powder and wine, it can be fried or boiled quickly, and it tastes good. If the cooking is good, it can also be treated by stewing. Canned abalone 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 cans. 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 the cold storage to avoid the abalone meat from drying and aging and losing its original taste;