Abalone is one of the precious sea treasures. Its meat is tender, fresh but not greasy, rich in nutrition, clear and rich, and cooked and mixed with soup is delicious. Steamed abalone material: fresh abalone is about 200g, salt 5g, cooking wine 10g, shallot 10g, monosodium glutamate 2g, ginger 30g, vinegar 20g, pepper 5g, soy sauce 15g and sesame oil 5g. Practice: 1, put an oblique straight knife on both sides of abalone and cut it from the middle; 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; Steam for about 10 minute, take out, and pick out onion, ginger and pepper; 4. Add vinegar, soy sauce, Jiang Mo and sesame oil to the bowl and beat into ginger juice; When eating, use abalone with ginger juice and dip it in ginger juice. Braised abalone and melon balls Ingredients: 300g abalone meat soaked in water. Accessories: 50 grams of wax gourd, 20 grams of ham, 30 grams of water-soaked mushrooms, 20 grams of winter bamboo shoots, and green beans 10 grams; 50g peanut oil, onion, ginger and garlic 15g, 20g clear soup, 30g wet starch, 5g monosodium glutamate and 25g chicken oil. Output: 1. Firstly, the abalone is cut every 0.2 cm wide (2/3 depth) by a straight knife method, and then it is obliquely chopped into large pieces; 2. Peel the wax gourd and cut it into cubes of 1.5 cm, and make it spherical; Mushrooms, bamboo shoots and ham are all cut like eye slices; Add water to the wok, put it into the winter sausage and cook it, then remove it and control the water; 3. When the peanut oil in the wok is heated to 60% with medium fire (about 1s0℃), add onion, ginger and garlic to smell, add clear soup (onion, ginger and garlic are not used), abalone, mushrooms, ham, string beans and winter melon balls, thicken with wet starch after boiling, steak thoroughly with low fire, and put in. Braised abalone raw materials: 600 grams of small abalone. Accessories: chopped green onion, ginger and garlic. Seasoning: sauce, fresh soup, chicken essence, salt, cooking wine, pepper, sugar and starch. Practice: 1, wash the abalone, scald it in boiling water until it is half cooked, add cooking wine to remove the fishy smell, take it out and drain it; 2. Ignition in a pan until the oil is hot, add ginger, onion and garlic, add sauce and stir-fry until fragrant, then add cooking wine, chicken essence, salt, sugar and pepper in turn, and then add broth; 3. Put the abalone in the soup for a few minutes, and then take it out. Add starch and chopped green onion to the remaining soup in the pot and pour it on the abalone. Abalone salad material: New Zealand blue abalone practice: 1. Use peeled orange slices as side dishes, white soy sauce, Japanese rice wine, Japanese flavor, rice wine vinegar and fresh ginger. 2. Bake abalone on both sides 10 second. 3. Add other materials and decorate with spices. Abalone Sliced Meat Soup Ingredients: 1 abalone (canned), 2 pieces of pork (preferably tenderloin), 1 onion. Salt 1 teaspoon. Operation: 1. Slice abalone and wash pork. Remove the old leaves and whiskers of onion, wash and cut into sections. 2. Put the abalone slices and pork slices into the saucepan, and add the chopped green onion first. Take 3 bowls of soup mixed with canned abalone, boil it with strong fire, simmer for about 30 minutes, add onion, season with salt, and continue cooking for 5 minutes. Purple abalone with sesame sauce Ingredients: 250g water abalone. 25 grams of sesame paste. Salt, Shaoxing wine, monosodium glutamate, oil, chicken soup. Operation: 1. Wash abalone and cut it into coconut shell-shaped flower knife blocks. 2. Put 30 grams and 35 grams of lard in the spoon, stir-fry sesame sauce in the spoon for a while, then stir-fry abalone in the spoon until the sesame sauce bubbles, add refined salt, Shaoxing wine, monosodium glutamate and chicken soup, stir-fry for a while, and hook it with water starch to get the spoon. Abalone pasta: New Zealand abalone production technology: 1. Bake abalone in a hot pot and take it out. 2. Pour in gravity cream, reduce the heat and put it on the wide surface. 3. Add Parmesan cheese, garlic, chives and parsley. 4. Slice the abalone and decorate the wide side with tomatoes and fennel. Ingredients: prepared abalone 250g, fresh mushroom 250g, egg white 1, peanut oil 500g (actual dosage 60g), chopped green onion 5g, Jiang Mo 5g, minced garlic 5g, cooking wine15g, salt 5g, monosodium glutamate 2g and sesame oil 5g. Operation: 1. Peel abalone meat, wash it, cut it into rectangular pieces, put it in a bowl, add egg white and starch, grab it evenly and size it; Clean fresh mushrooms, cut into small pieces, blanch in boiling water pot, take out, control water and dry; 2. Put fresh soup, salt, monosodium glutamate, pepper, sesame oil and wet starch into a bowl to make a sauce; 3. Put the pot on the fire, put the oil to heat it to 50%, then add the abalone pieces, cut them with iron chopsticks, stir-fry them until they are 80% ripe, then put Jiang Mo, chopped green onion and garlic into the wok, stir-fry them a few times after the fresh mushroom pieces are fragrant, add the fish pieces, cook the wine, pour in the prepared sauce, boil and turn over. Cooking method of braised abalone 1: materials: dried purple abalone, old hen, clean ham, scallop, grilled shark fin soup, scallop soup, white sugar, refined salt, soy sauce, cooking wine, dry powder, chicken oil, etc. Practice: dry the purple abalone with water, add chicken, ham and scallops, simmer for 3 hours on high fire, take out the abalone, and let the original soup pass through Luo for later use; Scoop abalone with a flower knife, and then obliquely cut into pieces with a thickness of half a centimeter; Put braised abalone stock soup 100g, Kao shark's fin soup and scallop soup into a two-ear pot, bring to a boil, add abalone slices, cook for10min, add seasonings such as white sugar, refined salt, soy sauce and cooking wine, use starch to make a thick juice, and add a little chicken oil before taking out. Cooking method 2: material: live abalone; Old chicken, old duck, spine, ham, onion, ginger; Seasoning: abalone juice, soup, chicken juice, chicken powder, raw oil, salt, chicken oil and wet starch. Practice: Kill the live abalone, gut it, brush the meat with a toothbrush, take the chicken and duck bones at the bottom of the casserole and add soup. Put the washed abalone on it, and simmer for 8-9 hours on low heat, subject to the fact that the water has not passed the abalone. Put the stewed abalone into a plate; Add soup and seasoning to another pot, adjust the taste and color, thicken abalone with raw flour and add bright oil, and serve. Cooking Method 3: Ingredients: 4 abalones (weighing about 750g) and appropriate amount of broccoli. Serve soup, refined salt, monosodium glutamate, soy sauce, sesame oil, rice wine and wet starch. Practice: put the pot on fire, pour the soup, add salt, soy sauce and rice wine, add abalone to taste, then thicken it with wet starch, add monosodium glutamate and sesame oil when collecting the juice, stir fry evenly, put it on a plate, and decorate the dish with broccoli.