Taste: salty and delicious. Technology: boiling
Processing raw materials of abalone slippery chicken porridge;
Ingredients: 200g of japonica rice, 0/00g of abalone/kloc-0, 400g of chicken.
Seasoning: coriander 5g, onion 3g, salt 5g, sugar 3g, starch 10g, soy sauce 8g, monosodium glutamate 2g and vegetable oil 6g.
Teach you how to cook abalone chicken porridge, and how to cook abalone chicken porridge is delicious.
1. Wash japonica rice, soak it in cold water, take it out and drain it.
2. Cut the abalone into small pieces.
3. Wash the chicken, chop it into small pieces, and mix well with raw flour, salt, sugar, soy sauce and vegetable oil.
4. Put cold water in the pot, add japonica rice, turn to low heat after the fire boils, cook until the porridge is cooked, then turn to low heat and roll until the chicken is cooked, add salt, monosodium glutamate, coriander powder and chopped green onion, and finally add abalone slices and mix well to serve.
The practice of stewed abalone with lily introduces the cuisine and its effect in detail: nourishing yin, improving eyesight and preventing cancer.
Taste: salty. Technology: original stew.
Ingredients of abalone stewed with lily:
Ingredients: 50g of abalone and 50g of lily.
Seasoning: 3g salt, 2g pepper.
Teach you how to cook abalone stewed with lily, and how to cook abalone stewed with lily is delicious.
1. Take abalone out with a little hot water, take out the meat, wash off the black film, remove the internal organs, and cut it with a cross knife for later use; Wash fresh lily and remove sediment.
Tips-Health Tips:
Abalone is sweet, flat and salty, nourishing yin and clearing heat, and benefiting eyes. The abalone contained in it has a strong inhibitory effect on the growth of cancer cells.
Pie-food phase grams:
Abalone: Abalone should not be eaten with chicken, pig and beef liver.
The practice of abalone in pigeon eggs introduced the cuisine and its effects in detail: the private cuisine of tonifying deficiency and strengthening body, nourishing yin and improving eyesight, and clearing away heat and fire.
Taste: salty and delicious. Technology: stew
Preparation materials of pigeon eggs abalone:
Ingredients: 300g abalone.
Accessories: pigeon eggs 200g, rape kernel 100g.
Seasoning: salt 3g, monosodium glutamate 1g, pepper 1g, cooking wine 8g, ginger 8g, onion 15g, starch (broad bean) 10g, and vegetable oil 50g.
Characteristics of abalone with pigeon eggs:
Beautiful appearance, bright color, delicious and salty, waxy and tender.
Teach you how to cook pigeon eggs abalone, and how to cook pigeon eggs abalone is delicious.
1. Slice abalone, put it in a bowl, and pour in the original juice. Pigeon eggs is packed one by one in an oiled spoon. Select and wash fresh Chinese cabbage, and mince ginger.
2. Put the abalone into the cage, take it out, pour the raw juice into the fresh soup, turn it over and put it on the plate; Steam pigeon eggs over medium heat, put it around abalone, and stir-fry fresh vegetables between pigeon eggs.
3. Heat 30% oil in another pot at the same time, add ginger and onion (cut into sections), stir fry, add fresh soup, refined salt, monosodium glutamate, pepper, cooking wine and water bean powder (10g bean powder with water) to harvest second-rate glutinous rice, take out ginger and onion, and pour their flavor juice on the dishes.
The practice of abalone and sea cucumber pot introduces the cuisine and its effects in detail: private cuisine tonic health-keeping recipe, nocturnal urine recipe and malnutrition recipe.
Taste: salty and delicious. Technology: stew
Materials for making abalone and sea cucumber pot:
Material: 640g sea cucumber (soaked in water).
Accessories: 50 grams of abalone
Seasoning: ginger 5g, onion 15g, oyster sauce 10g, monosodium glutamate 2g, salt 4g and sugar 2g.
Teach you how to cook abalone and sea cucumber pot, and how to cook abalone and sea cucumber pot is delicious.
1. Soak the sea cucumber, wash it, put it in the ginger and onion pot, roll it for 20 minutes, and pick it up;
2. Open the can and take out the slices for later use;
3. Heat the crock, pour oil, add ginger and garlic, pour water, and add ginseng to cook first;
4.20 minutes later, adjust the taste with oyster sauce, monosodium glutamate, salt and sugar, add abalone and stir well, add some powder and cook the oil.
Dry-baked abalone and its effects are introduced in detail: home-cooked recipes, blood-enriching recipes, eyesight-improving recipes, spleen-invigorating and appetizing recipes, and malnutrition recipes.
Taste: slightly spicy technology: dry burning
Ingredients for dry-fried abalone:
Ingredients: 300g abalone.
Accessories: 25g of winter bamboo shoots, 20g of shrimp skin and 50g of potherb mustard.
Seasoning: cooking wine 10g, soy sauce 5g, salt 3g, chicken essence 2g, sugar 2g, pepper 10g (red, sharp and dry), starch 4g (corn), onion 5g, ginger 3g, garlic 5g (white skin) and vegetable oil 30g.
Teach you how to cook dried abalone, and how to cook dried abalone is delicious.
1. Put a flower knife on each side of each abalone and cut it into two pieces;
2. Cut the winter bamboo shoots into hob blocks and oil them;
3. Soak dried seaweed (shrimp) in warm water, wash and cut into powder;
4. Wash the wild vegetables, cut them into filaments, and fry them into Chinese cabbage floss;
5. Onion, ginger and garlic are all cut into small pieces;
6. Cut the dried pepper into small pieces;
7. Put the base oil in the pan, stir-fry the onion slices, ginger slices and garlic slices, then add abalone, winter bamboo shoots and dried laver, season with cooking wine, soy sauce, refined salt, chicken essence, white sugar and dried pepper, and cook for about 10 minute;
8. Finally, thicken with corn flour and milk soup, and wrap the fried loose vegetables on the side of the vegetables.
Dry-baked abalone and its effects are introduced in detail: home-cooked recipes, blood-enriching recipes, eyesight-improving recipes, spleen-invigorating and appetizing recipes, and malnutrition recipes.
Taste: slightly spicy technology: dry burning
Ingredients for dry-fried abalone:
Ingredients: 300g abalone.
Accessories: 25g of winter bamboo shoots, 20g of shrimp skin and 50g of potherb mustard.
Seasoning: cooking wine 10g, soy sauce 5g, salt 3g, chicken essence 2g, sugar 2g, pepper 10g (red, sharp and dry), starch 4g (corn), onion 5g, ginger 3g, garlic 5g (white skin) and vegetable oil 30g.
Teach you how to cook dried abalone, and how to cook dried abalone is delicious.
1. Put a flower knife on each side of each abalone and cut it into two pieces;
2. Cut the winter bamboo shoots into hob blocks and oil them;
3. Soak dried seaweed (shrimp) in warm water, wash and cut into powder;
4. Wash the wild vegetables, cut them into filaments, and fry them into Chinese cabbage floss;
5. Onion, ginger and garlic are all cut into small pieces;
6. Cut the dried pepper into small pieces;
7. Put the base oil in the pan, stir-fry the onion slices, ginger slices and garlic slices, then add abalone, winter bamboo shoots and dried laver, season with cooking wine, soy sauce, refined salt, chicken essence, white sugar and dried pepper, and cook for about 10 minute;
8. Finally, thicken with corn flour and milk soup, and wrap the fried loose vegetables on the side of the vegetables.
The practice of butterfly abalone introduces the cuisine and its effects in detail: Jiangxi cuisine supplements deficiency, nourishes body, nourishes yin, urinates at night and improves eyesight.
Taste: sweet and salty technology: others
Making materials of butterfly abalone:
Ingredients: 250g abalone.
Accessories: 60g persimmon pepper, egg yolk cake 150g, cake 150g, and 5g mushroom (fresh).
Seasoning: 2g salt, 2g sesame oil.
Characteristics of butterfly abalone:
This dish is beautiful and interesting, just like a colorful butterfly.
Teach you how to cook butterfly abalone, and how to cook butterfly abalone is delicious.
1. Remove the pedicels and seeds of green and red persimmon peppers and wash them;
2. Wash the green and red persimmon pepper, put it in a basin, scald it slightly, and take out the purified water;
3. Put the scalded green and red persimmon pepper into the pot, add refined salt, monosodium glutamate and sesame oil and mix well for later use;
4. Carve 200 grams of abalone (canned abalone) into a chicken heart with a chicken heart-shaped poke knife;
5. Carve 100g yellow and white cakes into hearts;
6. Green peppers are also carved into chicken hearts;
7. The mushrooms are pedicled, washed, cooked with boiling water, and cut into filaments for later use;
8. Invert the cut abalone and yellow and white cakes, cut chicken heart slices with a thickness of 5 cm, and cut the remaining abalone into pieces;
9. Put the broken abalone into the bottom of the big disc, and slice the remaining abalone and 50g of yellow and white cakes evenly;
10. Fold a piece of abalone and a piece of yellow cake into a 9 cm long trapezoidal surface and cover it on the abalone fragments, and then form a butterfly shape from both sides inward by hand;
1 1. Put heart-shaped green peppers on both sides of the butterfly and code one layer from the outside to form the wings of the butterfly;
12. code the heart-shaped white cake and abalone slices on one layer in turn, and each layer is staggered towards the butterfly body to form four-color butterfly wings;
13. Then use the remaining abalone and green pepper chicken heart slices to make little wings under the big wings according to the above method;
14. Decorate the bottom of little wings with persimmon pepper cut into willow leaves;
15. The butterfly head is made into a "multicolored butterfly" with two thin pieces of mushroom embedded in the beard.
Making skills of butterfly abalone;
Yellow on fish fillets and butterflies. White cake slices should be even in thickness, one on top of the other, with equal distance, and butterfly wings should be in proportion and lifelike.
The method of steaming abalone introduces the cuisine and its efficacy in detail: Northeast Cuisine Nourishing Liver Formula Nourishing Yin Formula Yeniao Formula Mingmu Formula.
Taste: original and salty. Process: steaming.
Steamed abalone's production materials:
Ingredients: 200g abalone.
Seasoning: salt 5g, cooking wine 10g, shallot 10g, monosodium glutamate 2g, ginger 30g, vinegar 20g, pepper 5g, soy sauce 15g and sesame oil 5g.
Characteristics of steamed abalone:
This dish is white, fresh and tender, especially with ginger juice.
Teach you how to make steamed abalone and how to make steamed abalone delicious.
1. Cut both sides of abalone from the middle with an oblique straight knife;
2. Wash the onion and ginger, cut the onion into strips, cut the ginger in half and slice the other half;
3. Put abalone in a dish, add cooking wine, monosodium glutamate, soup 100 ml, onion strips, ginger slices, pepper and salt, and steam in a drawer;
4. Steam for about 10 minute, take out, and pick out onions, ginger and peppers;
5. Add vinegar, soy sauce, Jiang Mo and sesame oil to the bowl and beat into ginger juice;
6. When eating, use abalone with ginger juice and dip it in ginger juice.
Steamed abalone's production skills:
When processing Jiang Mo, it should be small and even, and the chopping board should be clean.
Tips-Health Tips:
Abalone is tender and rich in protein, which has nourishing and eyesight-improving dietotherapy effect, so it has high nutritional value and is one of the precious sea treasures.
The practice of abalone and cabbage introduces the cuisines and their functions in detail: Qingzhen cuisines, blood-enriching recipes, constipation recipes, nourishing yin recipes and eyesight recipes.
Taste: salty and delicious. Technology: combustion
Materials for making abalone and cabbage:
Ingredients: 350g abalone.
Accessories: rape heart 250g.
Seasoning: cooking wine 10g, chicken oil 10g, monosodium glutamate 5g, starch (corn) 25g, onion 25g, ginger 15g, star anise 5g and salt 3g.
Teach you how to cook abalone and cabbage, and how to cook abalone and cabbage is delicious.
1. Tear off the outer edge of abalone, wash it, cut it into pieces with a thickness of 0.7 cm, and put it in one end of the plate;
2. Cook the cabbage thoroughly with boiling water, the cold water is too cold, and then put it into the other end of the dish;
3. Pour a little abalone soup into the dish;
4. Put a spoon on the fire, add chicken oil to heat it, and add aniseed, onion and ginger slices to stir-fry for fragrance;
5. Cook cooking wine, add chicken soup and refined salt to boil;
6. Pick out the seasoning, gently push in the abalone and simmer for a while;
7. Transfer in monosodium glutamate, pour in water starch, thicken evenly, pour in chicken oil, turn over and serve.
Tips for making abalone and cabbage;
Canned abalone is the best product.
The practice of Abalone Sibao Decoction introduces the cuisine and its effects in detail: Cantonese cuisine tonifies deficiency, nourishes health, nourishes yin and improves eyesight, and has high blood pressure.
Taste: salty and delicious. Technology: boiling
Processing raw materials of Abalone Sibao Soup:
Ingredients: leek100g, abalone100g, barbecued pork 75g, bamboo shoots 75g and fish maw 75g.
Accessories: 20g of dried mushrooms and 0g of dried auricularia10g.
Seasoning: 5 grams of ginger, 8 grams of onion, 25 grams of vegetable oil, 5 grams of salt, 5 grams of monosodium glutamate, 2 grams of soy sauce, 2 grams of cooking wine, pepper 1 g, starch 10 g.
Teach you how to make abalone four treasures soup, and how to make abalone four treasures soup is delicious.
1. Gelatine (fish maw) is soaked in cold water 1 hour, taken out, put ginger, onion and clear water for about 1 hour (depending on the thickness), and taken out and shredded; Soak the mushrooms until soft, and then cut them into shreds. Abalone, bamboo shoots, fungus, leek and barbecued pork are all cut into filaments.
2. Blanch abalone, mushrooms, bamboo shoots, fungus and gelatin in boiling water, take out, heat 20g oil in a wok, add broth to boil, add abalone, mushrooms, bamboo shoots, fungus, gelatin, salt, monosodium glutamate, soy sauce, wine and pepper to boil, and then pour 10g raw pepper.
"The Practice of Abalone in Qing Ji" introduces in detail the cooking methods and effects of nourishing liver, nourishing yin, improving eyesight and nourishing formula of Sichuan cuisine.
Taste: salty and delicious. Technology: steaming
Materials for making Qing Ji abalone:
Ingredients: 300g abalone.
Accessories: chicken 100g, ham 30g, mushrooms (fresh) 50g, winter bamboo shoots 50g, carrots 20g, white radish 20g and lettuce 30g.
Seasoning: pepper 2g, monosodium glutamate 2g, salt 15g, cooking wine 25g, ginger 15g and onion 15g.
Teach you how to cook Qing Ji abalone and how to cook Qing Ji abalone.
1. carrots, white radishes and lettuce are all cut into auspicious shapes and cooked in a pot for later use;
2. Cut abalone into 4 pieces and put them neatly in a steaming bowl;
3. Slice the chicken, ham, bamboo shoots and mushrooms at the bottom, take them out when steaming in the cage, and turn them over in the pan;
4. Heat oil in the pot, add ginger slices and scallion, stir fry, and then add milk soup to boil;
5. Pick out ginger, onion, auspicious seasonal vegetables, pepper, monosodium glutamate, salt, cooking wine, ginger and onion, and cook them to thicken them.
6. Put Qing Ji around the abalone and hang the juice on the abalone.
Qing Ji abalone production skills:
1. Pay attention to the time required for each material to mature during Qing Ji;
2. Carrots take the longest time and lettuce takes the shortest time, so the maturity of vegetables should be consistent;
3. This product needs a proper amount of milk soup.
Tips-Health Tips:
1. The protein content of abalone is higher than that of beef and eggs, and it also contains fat, carbohydrates, inorganic salts and multivitamins.
2. It is beneficial for improving eyesight, nourishing yin and clearing heat, and warming liver and kidney.
This paper introduces the cuisine and its effects in detail: Shandong cuisine formula for nourishing yin, formula for strengthening waist and tonifying kidney, formula for clearing away heat and toxic materials and formula for improving eyesight.
Taste: original and salty. Process: steaming.
Production materials of lotus abalone:
Ingredients: abalone 350g, chicken150g.
Accessories: 75g pork (fat), 50g peas and 50g horseshoes.
Seasoning: egg white 100g, onion 30g, ginger 20g, salt 3g, monosodium glutamate 2g, pepper 2g, cooking wine 10g, lard 5g.
Characteristics of lotus abalone:
Abalone is tender and delicious, chicken is tender and refreshing, and pale yellow lotus is surrounded by white and green lotus, which looks like a blooming lotus.
Teach you how to cook lotus abalone, and how to cook lotus abalone is delicious.
1. Wash and mash the onion and ginger, and take the onion Jiang Shui with cooking wine and appropriate amount of water; Abalone (cooked abalone) is put into the original soup and steamed thoroughly in a cage; Chop chicken into paste, add onion and Jiang Shui and stir uniformly, add pork (minced), salt, monosodium glutamate, white pepper, egg white and water chestnut (minced) and stir uniformly; Take a small bowl, first put a layer of lard on the bottom of the bowl, then put the minced chicken in and smooth it, then put 12 peas evenly, steam them in a cage, take them out and put them on a plate, which is the lotus.
2. The cooked abalone is placed around. Please put the petals in the white juice and serve with clear oil.
The practice of steaming small abalone introduces the cuisine and its effect in detail: Korean cuisine
Steamed abalone's preparation materials:
Ingredients: abalone, shredded pepper, onion, garlic, pepper, soy sauce and sugar.
Teach you how to cook steamed abalone, and how to cook steamed abalone is delicious.
(1) Wash the abalone with salt and make a knife mark.
(2) Shredding Zanthoxylum bungeanum, cutting onion and garlic into sections, adding a small amount of Zanthoxylum bungeanum, sesame and sesame oil, and adding a small amount of water to make seasoning.
(3) Put the baby abalone in a pan, sprinkle some sauce, then add the baby abalone and sauce, and steam it layer by layer. Put out the fire when the internal organs are exposed.
The practice of abalone chicken soup bag introduces the cuisine and its function in detail: fine staple food
Materials for making abalone and chicken jiaozi:
Ingredients: vermicelli 100g white powder 1 60g boiled water 100㏄ stuffing (1) diced abalone 20g chicken150g hind leg diced150g fat diced (2) Salt 1/2 teaspoons of sugar, 2 teaspoons of fresh chicken powder 1/2 teaspoons of pepper 1 teaspoon of sesame oil 1 teaspoon of water 80㏄ (3) white powder10g of water 20㏄.
Teach you how to cook abalone chicken jiaozi and abalone chicken jiaozi.
(1) Mix the dry powder and white powder in the leather, then add 100㏄ boiling water to stir, and then knead it into dough by hand.
(2) Blanch the stuffing (1) separately and take it out. Take an oil pan, stir-fry the scalded materials, add seasoning (1) and stir-fry, then add 80㏄ water to boil. Mix the seasoning (3) evenly, pour it into the pot to thicken, and then take it out. After cooling, the stuffing (2) is added and stirred evenly to obtain the stuffing.
(3) Divide the dough made by the method of (1) into equal parts of 12, each part is about 30g, and make it into round slices with a stick, that is, crystal skins, and complete 12 pieces in turn.
(4) Divide the stuffing into 12 equal parts, put 1 stuffing in the middle of each crystal skin, knead it into jiaozi shape by hand, and put it into steaming school? 1? Seven vultures? 1? It will be finished in 70 minutes.
The practice of abalone soup bag introduces the dishes and their functions in detail: fine staple food
Materials for making abalone soup packets:
Ingredients: 4 stuffed soup packets (1), 4 small abalone (2) shrimp150g chicken150g scallop 60g shiitake mushroom 60g shiitake mushroom (3) chicken 600g pork 300g ham 40g water 300g salt 65438.
Teach you how to make abalone soup packets, and how to make abalone soup packets is delicious.
(1) Cook the stuffing (4) slowly with low fire until the water is about 1200㏄, and then filter the soup to get the soup.
(2) Chop the shrimps together with the stuffing; (3) After removing the intestinal sludge, cut the rest into fine powder, and mix with all seasonings evenly to obtain the stuffing, which is divided into 4 parts for later use.
(3) Put 1 serving stuffing into each Tang foreskin, pinch it tightly, put it in a small bowl, put it in a small abalone, scoop it into a bowl filled with soup, and steam it for 20 minutes.
The practice of pearl abalone introduces the dishes and their functions in detail: Beijing cuisine
Raw materials for pearl abalone production:
Ingredients: canned abalone 1 tin (weighing about 150g), quail eggs 10, chicken breast 150g, scallion oil 10g, shiitake mushroom, red and green persimmon pepper 25g each, and cooking wine10g.
Characteristics of pearl abalone:
Abalone is fresh and tender inside and beautiful in appearance.
Teach you how to cook pearl abalone, and how to cook pearl abalone is delicious.
(1) Blanch abalone with boiling water, cut it into thin slices and put it in a small bowl. Add broth, cooking wine, ginger slices and onion slices and steam thoroughly.
(2) Make the chicken breast into velvet, add cold soup, cooking wine, salt, monosodium glutamate and egg white, and stir evenly until it is thick.
(3) Peel the cooked quail eggs and cut the red and green persimmon peppers into small squares.
(4) Put the chicken paste into a small dish, smear it into a circle with a thickness of 0.8 cm, put quail eggs in the middle of the circle, and immediately put the mushrooms and bell peppers into the pot for steaming. Drain the steamed abalone into the soup, buckle the plate and wrap the cooked quail eggs.
(5) Boil the drained soup of steamed abalone, thicken it with water starch, pour in scallion oil, and pour it into a plate.
The taste method of abalone introduces the cuisine and its function in detail: Fujian cuisine
Materials for making first-class abalone:
Ingredients: 50g of abalone (canned), 25g of water-soaked mushrooms, 5 from pigeon eggs, egg floss 16g, chopped cloud legs 5g, salt 1g, monosodium glutamate 1g, pepper 0. 1g, sugar 0.5g, cooking wine 2ml, vegetable oil 40g.
Features of Yipin Abalone:
White sauce, egg yolk, mushrooms and black abalone are red, salty, fresh and moist.
Teach you how to make a delicious abalone, and how to make a delicious abalone.
1, sliced abalone. Cook pigeon eggs, shell it, stick corn flour on it, fry it in hot oil until golden brown, and divide it in two for later use.
2. Add oil to the pot, stir-fry the onion and ginger slices, add chicken soup, add mushrooms to taste, simmer for a few minutes, and serve.
3, pigeon eggs steamed with chicken soup seasoning, take out the dish.
4. Heat the oil in the pan, stir-fry the onion and ginger slices, add the chicken soup to taste, boil and skim off the floating foam, add water starch to the sauce, add the abalone, burn it thoroughly, put it in the dish of mushroom pigeon eggs, and insert the egg floss between abalone and mushroom.
5. Pour the juice in the pot with chicken oil on the plate and sprinkle with minced ham.
Four kinds of abalone dishes and their functions are introduced in detail: Sichuan cuisine.
Preparation materials of four kinds of abalone:
Ingredients: 500g canned abalone. 250g vermicelli, 75g yellow fruit or green bamboo shoots. 25g of salt and pepper, 30g of nephew flavor juice, 25g of mustard, 30g of sesame paste (or 25g of ginger juice, 25g of garlic paste, and 0/5g of pepper oil/kloc).
Characteristics of four kinds of abalone:
The color is elegant, the meat is tender, and the original flavor of abalone is preserved. A dish is delicious and unique.
Teach you how to cook four kinds of abalone, and how to cook four kinds of abalone is delicious.
Take out the canned abalone, cook it in a pot until it is just cooked, take it out and cut it into thin slices. The vermicelli is cooked and cut into small pieces of similar size. Yellow fruits or green bamboo shoots are carved into arbitrary patterns. First, spread vermicelli on the bottom of the plate, spread abalone slices, decorate with carved yellow fruits or green bamboo shoots, and add four sauces: pepper hemp, strange taste, mustard and sesame sauce. In recent years, this dish has four flavors: red oil flavor, ginger juice flavor, garlic flavor and fish flavor. That is to say, seasoning dishes have been flexibly adjusted according to the needs of diners.