Abalone is a kind of seafood and shellfish, which has been regarded as "the best seafood" since ancient times. Its meat is fresh and tender, and its taste is extremely delicious, which is incomparable to other seafood. Especially in some countries in Southeast Asia, Chinese and compatriots in Hong Kong and Macao are particularly fond of abalone. It is said that the first letter of abalone "Bao Zhe Bao Ye, Fish Zhe Yu Ye" means Yu Bao, so there is "inexhaustible" spare money 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 Chinese New Year or festivals.

Soak dried abalone in cold water for 4 hours, then soak it in boiling water at 60℃ for 4 hours, and then simmer it in a clear water pot. After boiling, immediately pick it up and bury it in a cold water basin. Do this several times until the abalone is covered.

There are generally two ways.

First, it can be made of clean water. That is, put the dried abalone into the pot, add a proper amount of water and cook it in the furnace for 10 to 24 hours until it is fully developed by heating.

Second, you can also choose chicken bone soup. Choose this method, first soak the abalone slices in warm water for a long time, brush off the stains with a soft brush and wash them until they turn white. Then put abalone in a stone pot, add two old hen legs, or use chicken skeleton, add onion, ginger, rice wine and water, and simmer for 4 hours.

Matters needing special attention when making dried abalone 1. After the abalone is soaked and cleaned, it must be made with stone pots and casseroles to keep the abalone delicious.

2. The bottom of stone pot and casserole must be padded with bamboo grates to prevent abalone from boiling.

3. When simmering abalone, you must use slow fire to prevent the juice from overflowing and the pot from being burnt.

4. soak and simmer abalone. The stewing time must be enough to make the abalone swell and soften.

5. The production of top soup is one of the important links in the processing of dried abalone, and the quality of top soup interferes with the success or failure of abalone processing to some extent. When cooking the top soup, clean up the blood of the material, cook the material for enough time, and keep the juice clean and tidy.

How to eat dried abalone 1? Abalone is soaked in cold water for 48 hours.

2. After picking it, soak it in boiling water for one night, let it stretch and return to its original appearance.

3. Clean the dried abalone neatly and remove the sand thoroughly, otherwise it will directly affect the taste and quality of abalone.

4. Wash the abalone, drain the water, and steam in a steamer 10 hour.

5. Add abalone, hen, pork chop, live lard, sugar, onion ginger and other raw materials into the casserole; Simmer 12 hour (steamer or electric steamer is also acceptable, but the casserole has the function of heat preservation, so the actual effect is the best) and then warm for one night.

6. After taking it off the next day, add the original juice. Burn oil 1.5 hours, and you can taste the best abalone.